Difference between revisions of "Stuffed Pork Tenderloin with Honey-Balsamic Glaze"
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(New page: category:Porkcategory:Toast's Recipescategory:Cheesecategory:Honeycategory:Dinnercategory:Balsamiccategory:Greek Recipe by Toast ...) |
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==Method== | ==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) | *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) | ||
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| + | [[image:toasttenderloin1.jpg]] | ||
*Mix together the filling and set aside | *Mix together the filling and set aside | ||
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| + | [[image:toasttenderloin2.jpg]] | ||
*Combine glaze ingredients and gently heat in a saucepan on low until they start to thicken then lower the heat. | *Combine glaze ingredients and gently heat in a saucepan on low until they start to thicken then lower the heat. | ||
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| + | [[image:toasttenderloin3.jpg]] | ||
*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. | *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 | *Heat a pan with some oil and throw the tenderloin in for a few minutes on each side | ||
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| + | [[image:toasttenderloin4.jpg]] | ||
*remove from the heat | *remove from the heat | ||
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| + | [[image:toasttenderloin5.jpg]] | ||
*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 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. | *Using string or toothpicks close the hole as best you can. | ||
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| + | [[image:toasttenderloin6.jpg]] | ||
*Brush the meat with the glaze | *Brush the meat with the glaze | ||
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| + | [[image:toasttenderloin7.jpg]] | ||
*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. | *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. | ||
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*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. | *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. | ||
| + | ==Serving== | ||
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| + | [[image:toasttenderloin8.jpg]] | ||
*Serve plain or with a dribble of the remaining glaze. | *Serve plain or with a dribble of the remaining glaze. | ||
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| + | [[image:toasttenderloin9.jpg]] | ||
Revision as of 23:46, 13 June 2010
Recipe by 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.
Serving
- Serve plain or with a dribble of the remaining glaze.
