TRICOLORE STUFFED PORK
Provided by Giada De Laurentiis
Categories main-dish
Time 2h20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F.
- Peel and slice the onion into 4 rounds. Place in a 13-by-9-inch baking pan and set aside.
- Using the tip of a sharp knife, score the pork fat in a diamond pattern, cutting about 1/4-inch deep. Unroll the loin so it is completely flat and sprinkle with 1/2 teaspoon salt. Lay the provolone slices over the pork, shingling slightly. Open the peppers so they lay flat and tear or cut them in half so you are left with 8 triangles. Lay the peppers flat on top of the cheese, fitting them together like a puzzle. Distribute the spinach evenly over the peppers. Beginning at one end, roll the pork back up into its original shape with the fat on top. Tie the loin in 4 places with butcher's twine and sprinkle all over with 3/4 teaspoon salt.
- Set the pork on the bed of onions and scatter the rosemary sprigs around. Pour the broth into the bottom of the pan and drizzle the pork with the olive oil. Roast golden brown on top, about 50 minutes.
- Baste the pork with the pan juices and reduce the oven temperature to 375 degrees F. Continue roasting until an instant-read thermometer inserted in the center of the loin registers 150 degrees F, about 40 minutes.
- Allow the pork to rest for 15 minutes before slicing. Strain the pan juices and serve alongside the pork.
STUFFED PORK TENDERLOIN - WITH SPINACH, PROSCIUTTO AND PROVOLONE
Stuffed pork tenderloin, so juicy and tender! This has a wonderful flavor, all blending together to make the perfect stuffed tenderloin. It will look like you have been working in the kitchen for hours, this has such a beautiful presentation. Serve with s'mashed garlic potatoes and a green salad.
Provided by Jb Tyler
Categories Pork
Time 1h35m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 10
Steps:
- Cut the Tenderloin almost in half lengthwise and put between pieces of wax paper and pound out until it is larger and flatter. Season with Salt and Pepper then olive oil and minced garlic. Top with slices of prosciutto, overlap slightly if necesary. Top prosciutto with slices of provolone, and spinach then sun-dried tomatoes. Start at one long edge and roll up, tucking all the goodies inside, tie with cooking string. Brown in olive oil and put into oven - 350 degrees for about an hour and 15 minute.
STUFFED FIESTA PORK TENDERLOIN #RSC
Ready, Set, Cook! Hidden Valley Contest Entry Stuffed Fiesta Pork Tenderloin has major flavor after being marinated in ranch dip mix and lemon juice. Stuffing it with fiesta flavored vegetables and covering I already had in my kitchen elevated it to a juicy meal we will never forget.
Provided by karieja
Categories Weeknight
Time 50m
Yield 1 Stuffed Tenderloin, 4 serving(s)
Number Of Ingredients 16
Steps:
- Place tenderloin in a large storage bag with Ranch dip mix and lemon juice. Marinate for at least 30 minutes or as long as overnight.
- Preheat oven to 400 degrees.
- Heat a small skillet to medium-high heat. Add olive oil. Sauté onion, garlic, beans, tomatoes, corn, spinach, chili powder, pepper and paprika for 5 minutes or until onions are softened.
- Slice open the tenderloin enough to allow for stuffing. Add sautéed fiesta infused vegetables to the inside of the tenderloin. Tie 3-5 sections with butcher's cooking twine/string leaving the opening slightly exposed. Place stuffed tenderloin in an un-greased casserole dish.
- Spread mayonnaise on the sides and top of the stuffed pork. Press Parmesan cheese on the sides and top of the stuffed pork. Lastly press breadcrumbs on the sides and top of the stuffed pork. Roll side to side if necessary.
- Bake stuffed pork for 20 minutes or until the thickest part reads 140 degrees. Let rest for five minutes, slice and serve.
STUFFED PORK TENDERLOIN WITH ANDOUILLE & WILD RICE
A favorite in our house-lots of great flavor and a crowd pleaser. Feel free to sub your favorite sausage and include other veggies like celery, bell pepper, mushrooms. You can even sub a pork roast for the tenderloins with great results. This recipe was published in the Houston Chronicle in 2000 by Tommy's Patio Cafe-a very popular area restaurant. So easy, too! See Recipe #264913 for the accompanying sauce or use your favorite pork, brown, or mushroom gravy. Enjoy!!!
Provided by Mrs.Jack
Categories Pork
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- In a skillet over medium heat, melt butter and add onion; saute until translucent, about 1 minute.
- Stir in sausage, rice, and pecans; cook until sausage is done. Season with salt and pepper; remove from heat and let cool.
- Clean tenderloins and pat dry. Prepare by making a horizontal incision along the side of each tenderloin, forming a pocket.
- Spoon stuffing deep into tenderloins and close with butcher string. Sprinkle with salt and pepper.
- Coat a large ovenproof skillet with oil or spray and place over high heat. Sear all sides of tenderloins until browned.
- Transfer tenderloins to oven. Roast until cooked through, about 25-35 minutes or until centers are 175°F (I think this is a bit overdone so I remove at 155°F and cover with foil. I normally allow 6-8 minutes for each inch of thickness for my pork).
- Remove tenderloins from oven and let rest 5 minutes (this should then result in a center temp of 160°F).
- Slice into medallions about 3/4" thick.
- Arrange on a warm platter and spoon sauce or gravy on top.
Nutrition Facts : Calories 676.5, Fat 34, SaturatedFat 12.9, Cholesterol 188.8, Sodium 518.1, Carbohydrate 33.1, Fiber 3.3, Sugar 1.9, Protein 58.7
STUFFED PORK TENDERLOIN
I went to see Paula Deen at the Chicago Theater back in November with my daughter. Everyone who attended recieved these great recipes. I made it for our Holiday Party with Friends. They all loved it!! Paula Deen is one of my Idols that I would love to meet in person. So here's to you Paula...Thanks for a great dinner!!!!
Provided by Lizzi
Categories One Dish Meal
Time 1h55m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, melt butter over medium hear. Add onion and garlic; cook 5 minutes, stirring frequently, or until tender. Stir in spinach; cook 3 minutes. Add bacon, Parmesan, salt, and pepper. Stirring until cheese is melted; set aside. Butterfly tenderloin by making a lengthwise cut down center of 1 flat side, cutting to within 1/2 inch of other side. From bottom of cut, slice horizontally to 1/2 inch from left side; repeat procedure on right side. Open tenderloin, and place between 2 sheets of heavy-duty plastic wrap; flatten t 1/2 inch thickness, using a meat mallet or rolling pin.
- Spread spinach mixture over tenderloin, leaving a 1/2 inch border. Roll-up tenderloin, jellyroll fashion, starting with long side. Tie tenderloin, at 2 inch intervals with heavy string. Preheat over to 475.
- Place tenderloin on a lightly greased rack in a shallow roasting pan. Bake 20 minutes. Reduce heat to 325; cover, and bake 30 - 40 minutes, or until a thermometer inserted in thickest portion registers 155. Let stand 10 minutes before slicing.
STUFFED PORK TENDERLOIN WITH CILANTRO LIME PESTO
Cilantro, also known as coriander, is a signature spice in Mexican cooking. In this recipe it combines with lime to add zing to pork tenderloin, a sensational main dish for an elegant dinner.
Provided by Chef Luis Aguilar
Categories Pork
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- PREHEAT oven to 400°F.
- CUT tenderloin lengthwise almost in half.
- Open; lay flat between two pieces of waxed paper.
- Pound with meat mallet or rolling pin to 1/2-inch thickness.
- PLACE garlic, onion, cilantro, lime juice and jalapenos in food processor or blender container; cover.
- Process until coarsely chopped.
- Process, while slowly adding corn oil, for 10-15 seconds or until mixture is slightly smooth.
- Spread half of cilantro mixture over tenderloin; top with cheese.
- Roll up; secure with string.
- Spread remaining cilantro mixture over top.
- Place on rack in roasting pan.
- BAKE for 55-60 minutes or until internal temperature of 170 F is reached.
- Cool for 5 minutes.
- Remove string; slice.
- Serve with picante sauce.
STUFFED PORK TENDERLOINS WITH MUSTARD CRANBERRY SAUCE
Make and share this Stuffed Pork Tenderloins with Mustard Cranberry Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 2h
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- In a medium sauce pan, melt butter over medium heat.
- Saute onion, celery, and garlic for 4 minutes or until tender; remove from heat.
- Add in rice, cranberries, apricots, orange peel, thyme, salt, and pepper to taste; mix well.
- Stir in apple juice to moisten; set stuffing aside.
- Make a centered cut down the length of each pork tenderloin, cutting to but not through the other side of the meat.
- Make one cut on each side of the centered cut, also going to but not through the other side of the meat.
- Place each tenderloin between 2 pieces of plastic wrap (Saran).
- Pound lightly with a meat mallet to make an appoximate 10x8 inch rectangle, pounding from the center to the corners.
- Sprinkle each tenderloin with salt and pepper.
- Spoon half of the stuffing mix over each tenderloin, coming to within 1 inch of the edges.
- Roll each tenderloin jelly-roll style beginning with the short side.
- Tie each meat roll with cotton string in about 4-5 equally spaced places (This is to secure the meat roll and keep it from unrolling).
- Place roll seam side down on a rack in a shallow roasting pan.
- Roast, uncovered at 375 degrees for 50-60 minutes or until done.
- Loosely cover with foil and let stand for 5 minutes before slicing.
- Prepare Mustard Cranberry Sauce: In a small saucepan, melt butter or medium heat.
- Saute garlic for 1 minute.
- Stir in flour and mustard; mix well.
- Cook and stir until thickened and bubbly; cook and stir 1 minute more.
- Stir in half and half and dried cranberries; cook until heated through.
- Cut tenderloins into 1/2 inch thick slices; drizzle with Mustard Cranberry Sauce.
Nutrition Facts : Calories 296.3, Fat 14.9, SaturatedFat 7.8, Cholesterol 81.8, Sodium 258.4, Carbohydrate 19.9, Fiber 2, Sugar 4.3, Protein 20.4
TENDER STUFFED PORK TENDERLOIN
"My grandmother often prepared this stuffed pork loin for Sunday dinner. She loved to cook and eat, especially when she had someone to share her food with." - Mary Ann Marino, West Pittsburg, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 2 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 476 calories, Fat 27g fat (12g saturated fat), Cholesterol 239mg cholesterol, Sodium 719mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 2g fiber), Protein 41g protein.
STUFFED PORK TENDERLOIN
The stuffing has a very delightful combination that compliments the pork tenderloin with roasted garlic and mayonnaise.
Provided by William Uncle Bill
Categories Pork
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a large frying pan on medium-high heat, add olive oil, sliced leeks and mushrooms and saute' until the leeks are tender, about 3 minutes.
- Stir in thyme, salt and pepper and cook for 1 - 2 minutes.
- Let cool slightly, then transfer to a food processor and process until the leeks and mushrooms are finely chopped.
- Add bread crumbs, parmesan cheese and parsley and process just to blend.
- Preheat oven to 350°F.
- Cut each tenderloin lengthwise about 3/4 of the way through the thickness of the meat.
- Open meat like a book and using a food mallet, flatten each tenderloin to about 1/2 inch thickness.
- Divide the stuffing mixture in half and cover each tenderloin with the stuffing mixture, pressing it firmly into an even layer over the entire surface of the meat.
- Beginning at one of the shorter ends, roll the tenderloin up to enclose the stuffing.
- Tie each rolled tenderloin with kitchen string in at least 3 places to secure the roll.
- Brush each tenderloin with mustard and sprinkle with salt and pepper.
- Place tenderloins side by side in a small roasting pan.
- Roast in preheated 350 F oven for 35 to 45 minutes or until a meat thermometer inserted into the center reads 155°F.
- Remove from oven and let stand for 10 minutes before slicing into spirals about 3/4 inch thick.
- Serve warm or at room temperature with Roasted Garlic Mayonnaise.
Nutrition Facts : Calories 702, Fat 43, SaturatedFat 9.4, Cholesterol 134.7, Sodium 1266, Carbohydrate 36.1, Fiber 2.7, Sugar 8.2, Protein 44
STUFFED AND ROLLED PORK TENDERLOIN
Sometimes you just have to show off. This is one of my many recipes that looks very impressive to your dinner guests but is, in fact, quite simple and easy to prepare.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Remove the flap of meat at the wider end of the tenderloin and trim the last two inches off of the narrow end of the tenderloin; chop trimmings and reserve.
- Cut from one side of the tenderloin through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book. Cut a few shallow slashes in the meat. Cover the meat with plastic wrap and pound to about 1/2-inch thick. Roll up pounded tenderloin, cover with plastic wrap, and refrigerate to keep cold.
- Mix chopped pork trimmings, parsley, bread crumbs, currants, garlic, rosemary, egg, olive oil, 2 teaspoons salt, 1 1/2 teaspoons black pepper, and cayenne pepper together in a bowl with a fork until stuffing is well-combined.
- Unroll tenderloin on work surface. Spread stuffing over tenderloin, leaving a 2-inch border on one of the long-sides. Roll up tenderloin, ending at the 2-inch border; tie meat with twine to secure shape. Season tenderloin all over with salt and black pepper.
- Heat an oven-safe skillet over high heat until hot. Cook tenderloin in hot skillet until browned, 3 to 4 minutes per side.
- Cook in the preheated oven until pork is slightly pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer to a plate and let rest for 15 minutes before removing twine and slicing.
Nutrition Facts : Calories 283.5 calories, Carbohydrate 15.1 g, Cholesterol 109.7 mg, Fat 14.1 g, Fiber 1.6 g, Protein 23.7 g, SaturatedFat 3.4 g, Sodium 1294.9 mg, Sugar 6.8 g
STUFFED PORK TENDERLOIN
I came up with this spinach and mushroom stuffed pork tenderloin one day when looking for something new to do with pork tenderloin. This dish is very easy to make and assemble and is so pretty to serve to family and guests. I like to serve this with a nice salad and roasted potatoes.
Provided by ciaofraz
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h
Yield 5
Number Of Ingredients 14
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).
Nutrition Facts : Calories 295.6 calories, Carbohydrate 4.2 g, Cholesterol 88.7 mg, Fat 16.2 g, Fiber 1 g, Protein 32.1 g, SaturatedFat 4.1 g, Sodium 439.6 mg, Sugar 1.1 g
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- Cook the bacon. Preheat a 9 inch cast iron skillet over medium-high heat. Add the bacon pieces and cook until the fat is rendered and the bacon pieces are crisp. Remove the bacon pieces to a paper towel to drain and leave the bacon fat in the pan.
- Make the balsamic caramlized onions. Add the butter and the sliced red onions to the empty skillet. Cook for about 20 minutes over medium heat, stirring occasionally, until the onions have darkened considerably in color. Reduce the heat to low and stir in the balsamic vinegar. Remove the onions from the pan and set aside.
- Remove the fat from the tenderloin. Place the pork tenderloin on a large cutting board. Remove any excess fat or silverskin from the exterior of the tenderloin.
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