Stuffed And Glazed Tenderloin Of Pork Recipes

STUFFED PORK TENDERLOIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat 1 teaspoon olive oil in a skillet over medium heat; cook and stir mushrooms, shallot, thyme, garlic powder, sage, black pepper, and salt in the hot oil until liquid has evaporated and mushrooms and shallots are softened, 5 to 10 minutes. Add parsley; cook and stir for 1 minute. Mix in spinach; cook and stir until spinach is wilted, about 5 minutes. Stir in mustard. Remove from heat.
• Place pork tenderloin on a work surface; lay prosciutto atop tenderloin. Spread mushroom-spinach mixture over prosciutto, leaving 1/2-inch border on all sides. Tightly roll tenderloin around the filling and tie together with kitchen string to keep closed.
• Heat 2 tablespoons olive oil in a large skillet over medium heat; place rolled tenderloin in the hot oil. Sear until all sides are golden brown, about 10 minutes. Transfer seared tenderloin to a 9x13-inch casserole dish.
• Bake in the preheated oven until pork is no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).

GLAZED AND STUFFED PORK TENDERLOIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut a lengthwise slit 3/4 of the way through pork tenderloin and spread tenderloin open. Pound the meat flat and to 1/4-inch thickness with a meat mallet.
• Heat canola oil in a large skillet over medium heat and brown the flattened tenderloin in the hot oil, about 5 minutes per side. Transfer tenderloin to a plate.
• Heat butter in skillet over medium heat and cook and stir celery and onion in the hot butter until tender, about 8 minutes. Stir bread crumbs, parsley, 1 teaspoon garlic powder, rosemary, salt, and black pepper into the celery and onions.
• Open the tenderloin and spread the bread crumb mixture over the meat to within 1/2 inch of the edge. Fold the tenderloin over the stuffing and tie together with kitchen string; place into a shallow roasting pan.
• Stir cranberry jam, jalapeno pepper jam, garlic, and garlic powder together in a bowl; spread mixture over the tenderloin.
• Bake in the preheated oven until the jam mixture has baked into a glaze and an instant-read meat thermometer inserted into the middle of stuffing reads 160 degrees F (70 degrees C), 50 to 60 minutes. Let meat stand 5 minutes before untying and slicing.

TENDER STUFFED PORK TENDERLOIN

Steps:

• Make a lengthwise slit about three-fourths of the way through tenderloin; open tenderloin so it lies flat. Flatten to 1/4-in. thickness; set aside. , In a small skillet, saute onion in butter until tender. Add bread crumbs; saute until crumbs are golden brown. Remove from the heat. Stir in the parsley, sage, rosemary, salt, pepper and enough egg to moisten the ingredients. , Spread stuffing on one long side of tenderloin to within 1/4 in. of edges. Close meat and place bacon on top; tie with kitchen string. Place on a rack in a shallow roasting pan. , Bake, uncovered, at 350° for 50-60 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.

STUFFED AND GLAZED TENDERLOIN OF PORK

Steps:

• Prepare the stuffing first:.
• Mix the bread crumbs, the cut up dried fruits, parsley, onion, crushed garlic, and tarragon in a bowl.
• Stir in the melted butter.
• Grate the rind of the orange and add as well as the cut up orange flesh.
• Beat the egg lightly and use it to bind the mixture together.
• Season to taste with the salt and pepper.
• Trim away the fat from the tenderloin and remove the transparent skin.
• Slit the meat lengthwise through half its thickness and open it out and flatten the meat out, by pounding it.
• Spread the stuffing over the tenderloin and roll up tightly from the bottom and tie with string.
• Melt the butter in a heavy frying pan.
• Peel and slice the garlic and sauté until brown.
• Cook the pork for a few minutes in the butter until evenly browned on all sides.
• Cover the pan with a lid and roast on the center shelf of a preheated oven at 325°F for 1 1/2 hours or (30 minutes per pound).
• Remove the lid and let the meat brown for the last 10 minutes.
• To make the sauce, put the apricot preserves in a saucepan and add the remaining ingredients.
• Heat over medium heat for 10 minutes or until preserves have melted and the sugar and spices are blended by stirring.
• Before serving, remove the string and carve the meat into slices, spooning glaze over the pork.