Pork Tenderloin Stuffed with Shallots; water birds

I had a great shallot and onion harvest from the potager last summer.

Even better, they all, almost 200 shallots and over 100 each red and white onions, kept very well.

I must have the curing and storing bit mastered, finally.

Or I was lucky…..

The red onions and shallots are now gone but I still have 2 braids of white onions left.

And it’s almost time to plant next years crop.

Pork Tenderloin Stuffed with Shallots

Total time: 60 minutes

Ingredients:

  • 14oz (420gr) pork tenderloin
  • 2 tbs olive oil – 1 for shallots; 1 for pork
  • 4 – 5 shallots, peeled, sliced
  • 1 tsp brown sugar
  • 1/2 tsp dry mustard
  • 2 tsp Balsamic vinegar
  • 1 tsp paprika
  • 1 tsp dried basil
  • 1/4 tsp celery salt

Instructions:

  • Heat 1 tbs olive oil in medium skillet over medium-low heat. Add shallots and sauté until well browned, about 15 minutes.
  • Add sugar, mustard, 1/2 tsp paprika, basil and vinegar. Stir well to combine.
  • Let cook another minute or two until almost dry. Remove from heat.
  • To butterfly pork tenderloin – cut it in half lengthwise, vertically,  as if you were going to cut it into thirds but do not cut through. Starting from where your vertical cut ended, turn the blade and cut, the other side partially – so that you can open the two sides like a book.
  • Open it and give it a couple of whacks with a meat mallet so that it lies flattish… or pound lightly with the edge of a plate.  You just want it to be flat and easy to work with.
  • Spread the shallots on the pork  and fold it back together.
  • Tie with kitchen string: cut five 6 inch lengths of string and wrap around pork and tie every 2 inches – making certain that you do one as close to each end as possible.
  • Rub top with remaining oil, sprinkle with remaining 1/2 tsp paprika and celery salt.
  • Roast in 400F (200C) oven for 30 – 40 minutes, depending on size, 
  • Remove and let rest 5 – 10 minutes before slicing. Pork is done when internal temperature reaches 150F. Slightly pink is best..

Print Recipe

We must have life in our pond – because we have life on our pond.

We’ve seen a pair of mallards swimming around recently. I’m familiar with ducks and I recognized them right off…..

Then I saw what I assumed to be a duck swimming by itself. As I watched it dove under the water.

I’m not a waterfowl expert but I’m pretty sure ducks don’t dive…. Or at least they don’t dive and swim underwater for several meters before surfacing.

As the pond is rather far away, and the bird insisted on sitting on the far bank I had to get the binoculars out.

They didn’t help.

Then it did this:

It stood like that forever….

Definitely not a duck.

A little research online tells me that it’s a cormorant

I’ve never seen one before.

Over the last week I’ve seen another one there occasionally. Maybe we’ll get a nesting pair.

Such exciting times chez nous….

Spring is in the air!

Last update on March 1, 2017

5 thoughts on “Pork Tenderloin Stuffed with Shallots; water birds”

  1. Lovely pork tenderloin Katie – one of our favorite meats. We have tons of Cormorants here in Canada – they are typically a sea bird – diving under water to eat small fish. There definitely has to be something in that pond for a Cormorant to arrive!

  2. This looks delicious! We’re trying to cut out the carbs so I’m definitely making this with some roasted brussel sprouts. Yum!

    We’re on three acres. I’m still trying to convince husband that we need a pond. He is not enthusiastic about the idea at all.

  3. Zoomie, maybe next year, when there’s more growth around it, we’ll be nesting.

    Ina, thanks. We love pork… The cormorant is a first for me. I wish there were 2!

    kate, a poem about cormorants? Thanks – I’ll look for it.

    nighstmusic, you definitely need a pond. Very entertaining – and pretty.

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