Stuffed Pork Tenderloin with Honey-Balsamic Glaze

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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.


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