Stuffed Pork Tenderloin with Honey-Balsamic Glaze - Revision history

Toast at 01:07, 16 June 2010

2010-06-16T01:07:08Z

Toast at 00:08, 14 June 2010

2010-06-14T00:08:53Z

Toast at 23:58, 13 June 2010

2010-06-13T23:58:22Z

Toast at 23:46, 13 June 2010

2010-06-13T23:46:39Z

Toast: New page: category:Porkcategory:Toast's Recipescategory:Cheesecategory:Honeycategory:Dinnercategory:Balsamiccategory:Greek Recipe by Toast ...

2010-06-13T23:29:48Z

New page: category:Pork category:Toast's Recipes category:Cheese category:Honey category:Dinner category:Balsamic category:Greek Recipe by Toast ...

New page

[[category:Pork]][[category:Toast's Recipes]][[category:Cheese]][[category:Honey]][[category:Dinner]][[category:Balsamic]][[category:Greek]]

Recipe by [[:category:Toast's Recipes|Toast]]

Pork Tenderloin was on sale at the local farms market and I couldn't resist picking up a small one. Unfortunately she interpretted my request for a small one as "give me the tiniest one there" so it was more difficult to stuff than expected, but I'd already bought the ingredients so I went ahead anyway. Unfortunately the kitchen of the house I'm renting out here also sucks terribly and I'm constantly fighting with things. I'm only here another two months though so I can't be bothered to upgrade any of their equipment for them.

The saltyness of the feta based stuffing contrasts really nicely with the spicy sweet glaze.

==Ingredients==
Note: the quantities listed here would probably work for two larger tenderloins quite easily.

*Pork Tenderloin (Whatever you need to feed your guests)

===Spice Mixture===

*1.5 TBSP Cumin
*1.5 TBSP Coriander
*2 TBSP Green Peppercorn (or your choice)

Toast lightly then mix in mortal and pestel.

===Filling===
*1/2 Feta Cheese (light)
*2/3 of spice mixture
*1 Roma Tomato diced (I've also made this with sundried)
*Garlic and Onion to taste, sauteed

===Glaze===
*1/3 Cup of Honey
*1/4 Cup of Balsamic
*2 TBSP light Soy Sauce
*grated orange peel to taste
*remaining spice mixture
*ginger (optional)

==Method==
*Make spice mixture by toasting the spices in a pan until they are fragrant then grinding in a mortar and pestle (pictured here is my surprisingly effective Jamie Oliver shaker thing since my M&P is at home)

*Mix together the filling and set aside

*Combine glaze ingredients and gently heat in a saucepan on low until they start to thicken then lower the heat.

*Using a long handled wooden spoon or other tool create a space to fill inside the tenderloin. You should be able to do this fairly effortlessly.

*Heat a pan with some oil and throw the tenderloin in for a few minutes on each side

*remove from the heat

*Using a combination of your fingers and the spoon or whatever from earlier, fill the hole with your filling. Using the spoon like you're loading a cannon works well.

*Using string or toothpicks close the hole as best you can.

*Brush the meat with the glaze

*Cook at 400F for as long as necessary. Juices should run clear and there should be a hint of pink in the center, mine took about 20 minutes.

*roughly halfway through, rebrush with the glaze

*return the glaze to the stove on low and thicken a bit more if necessary

*Remove, place on a cutting board and cover with tin foil. Let it sit for a while so that the juices don't escape, then carve into narrow slices with a very sharp knife in order to not squish out the filling.

*Serve plain or with a dribble of the remaining glaze.

@@ Line 3: / Line 3: @@
 Recipe by [[:category:Toast's Recipes|Toast]]
-Pork Tenderloin was on sale at the local farms market and I couldn't resist picking up a small one. Unfortunately she interpretted my request for a small one as "give me the tiniest one there" so it was more difficult to stuff than expected, but I'd already bought the ingredients so I went ahead anyway.
+Pork Tenderloin was on sale at the local farmers market and I couldn't resist picking up a small one. Unfortunately she interpretted my request for a small one as "give me the tiniest one there" so it was more difficult to stuff than expected, but I'd already bought the ingredients so I went ahead anyway.
 The kitchen of the house I'm renting out here also sucks terribly and I'm constantly fighting with things. I'm only here another two months though so I can't be bothered to upgrade any of their equipment for them. I also only have my shitty camera and the lighting sucketh :(

@@ Line 24: / Line 24: @@
 ===Filling===
-*1/2 Feta Cheese (light)
+*1/2 Cup of Feta Cheese (light)
 *2/3 of spice mixture
 *1 Roma Tomato diced (I've also made this with sundried)

@@ Line 37: / Line 37: @@
 ==Method==
 *Make spice mixture by toasting the spices in a pan until they are fragrant then grinding in a mortar and pestle (pictured here is my surprisingly effective Jamie Oliver shaker thing since my M&P is at home)
 *Mix together the filling and set aside
 *Combine glaze ingredients and gently heat in a saucepan on low until they start to thicken then lower the heat.
 *Using a long handled wooden spoon or other tool create a space to fill inside the tenderloin. You should be able to do this fairly effortlessly.
 *Heat a pan with some oil and throw the tenderloin in for a few minutes on each side
 *remove from the heat
 *Using a combination of your fingers and the spoon or whatever from earlier, fill the hole with your filling. Using the spoon like you're loading a cannon works well.
 *Using string or toothpicks close the hole as best you can.
 *Brush the meat with the glaze
 *Cook at 400F for as long as necessary. Juices should run clear and there should be a hint of pink in the center, mine took about 20 minutes.
@@ Line 62: / Line 76: @@
 *Remove, place on a cutting board and cover with tin foil. Let it sit for a while so that the juices don't escape, then carve into narrow slices with a very sharp knife in order to not squish out the filling.
 *Serve plain or with a dribble of the remaining glaze.