Chef Terry's Stuffed Pork Tenderloin
Ingredients:
Meat:
2 pork tenderloins of even size and weight approx. ¾
lbs. each
| For the stuffing:
1 medium onion, finely chopped 2 tbsp Texas #202 Beef Seasoning 4 tablespoons unsalted butter 1 package Pepperidge Farm Mixed 2/3-cup water Bread Crumbs 1 jar of Chile Ancho Salsa |
For the gravy:
2 tbsp chopped parsley 1 tbsp all-purpose flour 1 1/4 cups stock (from the roaster) to taste Sea Salt & freshly ground black pepper to taste |
Directions:
Set oven temperature 350" F, oven-time: 1 to 1 1/4 hours.
Prepare the tenderloins by splitting then down the center along their length,
but without cutting right through them. This will enable you to open out
the tenderloin so that it will eventually lie flat. Follow this first cut
with two more on either side, and continue making cuts like this until,
the tenderloins are opened out into a flat-rectangular shape. At no time
should the cuts go completely through the meat.
Prepare the stuffing by first softening the finely chopped onion in the butter. Then stir in the breadcrumbs, salsa and parsley until they begin to bind together. Arrange the stuffing on top of one of the prepared tenderloins, turning in the tails at either end. Cover with the second tenderloin, wrapping the long sides round the first tenderloin to encase the stuffing. Tie firmly at regular intervals along the length of the stuffed tenderloin with fine string. Gently fry in the remaining butter in a roasting pan or cast-iron casserole until the tenderloin is lightly brown on all sides.
Add 2/3-cup water; cover with aluminum foil and roast in the preheated oven, or cover with a lid and cook on top of the stove for 1-1/4 hours. While pork must be well cooked, over-cooked pork tenderloin is apt to be dry and stringy. The water in the roasting pan will help to prevent this and also provide some tasty stock for the gravy. When the tenderloin has finished, transfer to a warm serving disk. Cover and keep warm while making the gravy. Leave the string on the meat, as it will make carving easier.
Remove all but 1 tablespoon of the pork fat from the roasting pan, and sprinkle the flour on the remaining sediment and juices. Stir to blend, then add the well-flavored stock and bring to a boil, stirring continually. Season with salt and pepper and cook a few minutes to thicken. Serve the tenderloin carved in slices with the roast gravy, applesauce and a selection of fresh sautéed vegetables.
NOTE: When economy is a consideration, often only one tenderloin is used. This is split in the same way, but the stuffing is spread across half its width and the other half of the tenderloin folded over on top of it. It is then tied and roasted in the same way. It does not look quite as elegant when carved, but tastes just as good.