Stuffed pork tenderloin

Stuffed pork tenderloin. Pork tenderloin is rolled around prosciutto slices with seasoned mushrooms and spinach for a flavorful main dish to impress your guests. FULL RECIPE BELOW Follow along with our online culinary school chef as he shows you how to make this delicious stuffed pork tenderloin. I have a confession to make: I don't always enjoy cooking pork.

Butterfly pork tenderloin by slicing down one side and cutting through the middle without cutting all the way through on the other side. This Italian Stuffed Pork Tenderloin is quite possibly the best pork tenderloin I have ever had. The filling gives the pork so much flavor! You can have Stuffed pork tenderloin using 12 ingredients and 14 steps. Here is how you achieve that.

Ingredients of Stuffed pork tenderloin

1. You need 1 of pork tenderloin.
2. You need 2 of granny smith apples diced peeled and cored.
3. It's 5 slice of dried bread.
4. It's 1 of large minced onion.
5. You need 1/4 cup of dried cranberries.
6. Prepare 1/2 cup of chestnuts.
7. It's 3 cup of chicken stock.
8. You need 1 of egg.
9. It's 2 clove of minced garlic.
10. It's 1 of salt and pepper to tast.
11. Prepare 1/4 cup of butter.
12. Prepare 1 pinch of sage/two leafs.

This stuffed pork tenderloin is filled with spinach, cheese and sun dried tomatoes, then rolled up and roasted to perfection. An elegant meal that's actually quite simple to make! Simply the best stuffed tenderloin I've ever made. The blend of herbs is just mouth watering.

Stuffed pork tenderloin instructions

1. Add butter and onion to a frying pan and cook until clear then add garlic and and cook another two minutes.
2. Add diced apples and cook another few minutes.
3. Add chopped dried bread and 1 cup of chicken stock cranberries and chestnuts and sage.
4. Mix until moisture is absorbed into bread. taste and add salt and pepper to taste.
5. Let stuffing cool.
6. Cut pork loin like a jelly roll and use a tenderizer , add salt and pepper to both sides of meat and pre heat oven to 350°F.
7. Add egg to cooled stuffing and mix in.
8. Spread the stuffing accross the meat and roll like a jelly roll make sure the fat end of the meat is facing up.
9. Tie with butchers string or use long wood sticks.
10. Put in a baking dish with a lid and add last two cups of hot chicken stock.
11. Bake with lid on for about 45min.
12. Remove lid and let cook another 30 mins.
13. Depending on size will affect how long it needs to cook.
14. Do not allow center of roll to exceed 155°F take it out at 155°F Cover and let cool 10-15 min.

This mouthwatering pork tenderloin is stuffed with chorizo, cheese and spinach. Once you master stuffing a pork tenderloin--you just cut the tenderloin almost in half lengthwise, pound it, fill it and. This succulent stuffed pork tenderloin is so easy to make, you'll add it to your regular rotation. Autumn And Pork: The Perfect Combo Since childhood, I've associated pork with fall. Juicy, tender Stuffed Pork Tenderloin is filled with a Mediterranean spinach and feta cheese blend and then covered in a tangy balsamic and rosemary sauce.

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