Hey everyone! I just wanted to share a little recipe with y’all before the weekend.
What you’ll need:
– 1 2lbs pork tenderloin
– 1 egg
– 4 slices pork bacon (haven’t tried this recipe with turkey bacon)
– 1/2 medium onion, chopped
– 1/2 small apple (I use Fujis), chopped
– 6 sun-dried tomatoes, chopped (I use more depending on the size)
– Chicken broth
– 1/2 tsp fresh sage, finely chopped
– 1/8 tsp fresh thyme, finely chopped
– 1/8 tsp nutmeg
– 2 cloves of garlic, minced
– Olive oil
What you Do:
– Preheat the oven to 450* while preparing everything else
– In a skillet, cook your bacon so that it’s cooked thoroughly to your liking. I say this because I know not everyone likes their bacon the same way. Once it’s cooked, set it aside.(I know you know what bacon looks like, but here it is, because bacon.)
– In a medium skillet, sauté the onion, sundried tomatoes, apple, bacon, sage, thyme, nutmeg, garlic and olive oil. Sauté everything for 3-4 minutes. Remove the skillet from heat and set it aside to cool.
– Rinse the pork tenderloin and trim the fat if you want to. Then filet the tenderloin in a spiral lengthwise so that you end up with a large flat slab of tenderloin. You want to be able to unfold and refold the meat. Set aside until the stuffing has been prepared.
– Once the ingredients from the skillet have completely cooled, whisk in an egg.
– Spread the stuffing across the seam of the meat.
– Close the meat up the best you can. I use bamboo skewers to help do this.
– Add the chicken broth to the bottom of the pan to keep the meat from drying out.
– Cook, uncovered at 450*F for 30 minutes. Once the first 30 minutes have passed, reduce the heat to 300* and cook for another 20 minutes. When the time is up, turn off the oven but allow the meat to remain in the oven for an additional 15 minutes.
Pork tenderloin is one of my favorite things to cook with, and I’m sure I’ll be sharing some more fun and tasty stuffed pork tenderloin recipes with y’all soon!
Have a good weekend!