Pineappleherb Stuffed Eye Of Round Or Pork Tenderloin Recipes

Steps:

• Trim any fat from meat.
• Using a sharp knife, make a lengthwise cut down the center of roast, cutting to, but not through, the other side.
• Spread the meat flat.
• Place tenderloin between 2 sheets of plastic wrap and pound meat lightly with the flat side of a meat mallet to about a 13x8-inch rectangle.
• (If necessary, use a portion of a second tenderloin to make 18 ounces. Overlap and pound the pieces to make a single rectangle.) Fold in the narrow ends as necessary to make an even rectangle.
• Spread mustard evenly over tenderloin.
• Stir together spinach, herbs, bread crumbs, and egg white in a medium bowl.
• Spoon evenly over pork.
• Roll tenderloin up jelly-roll style, beginning at narrow end.
• Tie meat with string, first at center, then at 1-inch intervals.
• Place meat on rack in a shallow roasting pan.
• Brush oil over meat.
• Sprinkle with pepper.
• Roast, uncovered, in a 375 degree F oven for 50 to 60 minutes or until meat is tender and slightly pink (160 degrees F) and juices run clear.
• Transfer to a warm platter.
• Remove strings; keep warm while preparing sauce.
• To serve, cut tenderloin into 12 slices.
• Spoon Mustard Sauce over each serving.
• Sprinkle with chives if desired.
• Mustard Sauce: In small saucepan combine sour cream, mayonnaise, Dijon style mustard, and honey.
• Cook over low heat for 2 to 3 minutes or just until heated through.
• Do not boil.
• Serve immediately with pork slices.

Steps:

• Put meat cubes into a shallow marinating container (I use my tupperware marinating container with lid so I can turn the container over during the marinating time); set aside.
• Combine the next 8 ingredients in a mixing bowl or large glass measuring cup; pour over meat.
• Cover and refrigerate 48 hours, stirring occasionally (or turn container over).
• Remove meat from marinade; reserve marinade.
• Alternately thread meat and vegetables on skewers; brush with marinade.
• Grill over medium-hot heat for 15 minutes; turn and baste frequently with marinade.
• Serve with rice.

Steps:

• Sprinkle pork with salt and pepper; place in a 3- to 4-qt. slow cooker. Whisk together the next 5 ingredients; pour over pork. Cook, covered, on low until a thermometer reads 145° and meat is tender, 2-3 hours., Remove from heat; let stand at least 5 minutes before slicing. Keep warm. Whisk together cornstarch and water; add to cooking juices. Cook until thickened, about 15 minutes. Serve with pork.

Steps:

• Season the pork on both sides with sea salt and freshly ground black pepper and set aside.
• Cook the apple in butter, without stirring for a few minutes until it starts to caramelise. Toss and cook for a few minutes more until caramelised all over. Remove from the pan and set aside.
• Add the chopped bacon or pancetta to the same pan and fry for 3-4 minutes. Add the onion and garlic and gently fry with the pancetta until soft.
• Add caramelized apples, thyme and bread crumbs, mix and combine, fry for 1-2 minutes. Set aside to cool slightly.
• Make a 2.5 cm deep incision down the length of the tenderloin; do not cut all the way through. Open the meat like a book so the tenderloin lies flat. Pound with the flat side of a meat mallet until about 1 cm thick.
• Spread the apple mixture evenly along the middle and starting with a long side, tightly roll up the tenderloin. Secure with metal or wooden toothpicks.
• Heat the olive oil in a frying pan and brown the pork on all sides for 4-5 minutes. Then place the pork in the oven and cook for about 50 minutes on 160°C, basting with its juices from time to time. When the pork is cooked, remove the meat from the pan and rest in a warm place for 15-20 minutes, covered with foil.
• Meanwhile, for the balsamic reduction, heat the balsamic vinegar in a small pan and simmer to reduce to about half. It will have a syrupy consistency. Add smoked paprika, jam and meat broth, stir to combine. Cook some more to obtain the desired consistency.
• Serve the pork loin in slightly overlapping slices, with a little of the sauce poured over along and with the rest of the sauce served in a warm jug.