Stuffed Pork Tenderloin with Honey-Balsamic Glaze

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.