Stuffed Pork Tenderloin Roast Recipe

From Dorothy McNett's Recipe Book.

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See Also: Main Dishes · Meat Dishes

Stuffed Pork Tenderloin Roast

From Dorothy McNett's recipes at If there are some good roasting juices left behind in the pan, make a great finishing sauce with a bit more wine or juice, drizzle over the slices of meat and then serve!

1 package pork tenderloins (2 per package, usually)
1-2 teaspoons good quality mustard, hot or sweet

1 medium onion
1 medium potato, any variety
1/4 cup dried fruit (apricots, raisins, prunes, apples...)
2-3 tablespoons sweet wine (port, sherry, etc. or fruit juice)
1/2 teaspoon, or more, good quality curry powder
1/2 teaspoon fine sea salt
few grindings of fresh pepper
olive oil for brushing
paprika for sprinkling

Preheat oven to 450 degrees. With your good sharp filet knife, butterfly each tenderloin to make a fairly even and flat piece of meat. Spread cut sides with the mustard. Dice the onion and the potato, place in a glass or ceramic bowl. Add the dried fruits and wine or juice. Cover with a glass or ceramic plate. Microwave on high 4 minutes. Stir in the curry powder, salt, and pepper. Allow to cool down a bit so that you can handle it, then spread this mixture over the roast. Roll the roast up tightly and tie in several places with kitchen twine. Place in roasting pan (no need to use a rack, just a good quality heavy bottomed pan). Brush with a little oil, sprinkle with paprika. Calculate cooking time, using 18 minutes per pound of meat as your guide. Turn oven down to 375 degrees. Roast for calculated time, or until internal temperature is 160-165 degrees and it is nicely browned on the top. Remove from oven, allow to stand about 10 minutes before carving.

Recipe created 2010-09-14.

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