I love stuffing pork tenderloin.
The stuffing adds flavor and helps keep the pork moist.
It’s easy to do – all you need is a sharp knife and some kitchen string.
I’ll admit that my tenderloin doesn’t end up being tied as perfectly as if it had been done by a French butcher, but I long ago decided that taste is more important than appearance.
If the majority of the stuffing stays in place I’m happy.
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Stuffed Pork Tenderloin
This is an easy
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 2 servings 1x
- Category: Pork
- Method: Grilling
- 1 pork tenderloin, 14oz, 400gr
- 2 tsp olive oil
- 1 1/2 tsp paprika
- 1 clove garlic, minced or crushed
- 1/3 cup (1.5oz (45gr) mushrooms, trimmed, chopped
- 1 1/2 tbs bread crumbs
- 1 tbs ketchup
- 1 tsp Worcestershire sauce
- 1 tbs snipped fresh rosemary
- 1 tbs snipped fresh chives
- Barbecue Sauce:
- 1/4 cup (2oz, 60ml) ketchup
- 1/2 cup (4oz, 120ml) tomato sauce
- 2 tbs cider vinegar
- 2 tbs molasses
- 1 tbs Worcestershire sauce
- 2 tsp dry mustard
- 2 tsp dried oregano
- 1 tsp garlic powder
- Heat olive oil in small skillet over medium heat.
- Add paprika and sauté for 1 minute.
- Add mushrooms and garlic and sauté for 3 – 4 minutes, until starting to brown and soften.
- Meanwhile, butterfly pork tenderloin – cut it in half lengthwise leaving 1/4 inch intact – so that you can open it like a book.
- Open it and pound lightly with a meat mallet so that it lies flattish… or use the edge of a plate. You just want it to be flat and easy to work with.
- When mushrooms are done put into a small bowl and add bread crumbs, herbs, Worcestershire and ketchup.
- Mix well and spread on one side of pork about 1/8 inch from the edge.
- Fold other side over and tie with kitchen string.
- Cook pork on barbecue grill for 30 minutes or until done, basting during the last 10 minutes with Barbecue Sauce.
- When done, slice and serve with more Barbecue Sauce on the side.
- Barbecue Sauce:
- Mix all ingredients in small sauce pan and bring to a boil over medium heat stirring frequently.
- Simmer 10 – 15 minutes, remove from heat and use when needed.
- Sauce will keep for a week in the refrigerator.
Substitute 1 tsp dried for each of the fresh herbs.
Nutrition info assumes all of the barbecue sauce.
To tie the pork: Cut five 6 inch lengths of string. Wrap around pork and tie every 2 inches – making certain that you do one as close to each end as possible.
Substitute purchased Barbecue Sauce if you prefer.
- Serving Size: 1/2 recipe
- Calories: 439
- Sugar: 30 g
- Sodium: 660.9 mg
- Fat: 10.5 g
- Saturated Fat: 2.3 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 2.8 g
- Protein: 44.7 g
- Cholesterol: 130 mg
Keywords: stuffed pork, pork tenderloin, mushrooms
These are the last of the sunflowers in our area.
The plantings, therefore the blooming, of the sunflowers are staggered. I assume that’s so the harvesting is also staggered since the equipment is shared.
I was taking care of my neighbor’s garden last week – this was their view:
And this was the final field visible from our deck:
Both photos were taken just over a week ago and the sunflowers in both fields have now bowed their heads. The fields are no longer yellow – just green as if the flowers were never there.
Usually the flowers last a little longer but the heat and drought caused them to droop earlier than usual.
I hope, for all our sakes that they are ripening.