What’s Cooking Wednesday - Stuffed Pork Tenderloin

Sicilian Stuffed Pork Tenderloin

Sounds complicated, but it’s not. Okay, stuffing the pork was a tiny bit hard but the results are worth it!

I really don’t know how “Sicilian” my pork tenderloin really was because I had to replace a few of the ingredients with what I had in my pantry. *Gasp* It’s true, I break a lot of rules when I’m cooking and baking. Sometimes it works out and other times not so much.

Pork Tenderloin is a pretty forgiving to prepare. I’m not a huge fan of pork but I’ll cook tenderloin because it’s easy and my kids think it’s chicken. I highly recommend this recipe if you have the sudden urge to jazz up one of your weeknight dinners.

Here’s a tip: If possible, prepare the pork tenderloins for roasting ahead of time. Stuffing the pork is messy and is harder than the recipe makes it seem.

Sicilian Stuffed Pork Tenderloin

by Canadian Living

• 1-1/2 lbs pork tenderloins
• 2 tbsp Dijon mustard
• 2 tbsp liquid honey
• 1 tbsp extra-virgin olive oil
• 1/4 tsp salt
• 1/4 tsp pepper

Stuffing:

• 2 tbsp butter
• 3 onions , thinly sliced
• 1/4 cup dried currants
• 1 tbsp balsamic vinegar
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/3 cup fresh bread crumbs
• 1/4 cup toasted pine nuts
• 3 tbsp chopped fresh parsley
• 1 tsp grated orange rind
• 1 tbsp orange juice

In skillet, melt butter over medium-low heat; fry onions, stirring occasionally, until deep golden, about 20 minutes.

Stir in currants, vinegar, salt and pepper; cook for 5 minutes. Remove from heat. Stir in bread crumbs, pine nuts, parsley, and orange rind and juice; set aside.

Starting at thick end of each tenderloin, insert handle of wooden spoon lengthwise through centre, almost but not all the way through, to make pockets. Fill with stuffing, using handle to gently push stuffing evenly into pockets. Refrigerate for 30 minutes or for up to 24 hours. Place on greased baking sheet.

In small bowl, combine mustard, honey, oil, salt and pepper; brush over pork. Roast in 400°F (200°C) oven until juices run clear when pork is pierced and just a hint of pink remains inside, about 40 minutes. Transfer to cutting board; tent with foil and let stand for 10 minutes before carving.

What’s cooking in your kitchen this Wednesday? Do you find it challenging to think of new ways to make dinner interesting?

Tagged as: everyday dining, In The Kitchen, Recipes, What's Cooking? Wednesdays