STUFFED AND ROLLED PORK TENDERLOIN
Sometimes you just have to show off. This is one of my many recipes that looks very impressive to your dinner guests but is, in fact, quite simple and easy to prepare.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Remove the flap of meat at the wider end of the tenderloin and trim the last two inches off of the narrow end of the tenderloin; chop trimmings and reserve.
- Cut from one side of the tenderloin through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book. Cut a few shallow slashes in the meat. Cover the meat with plastic wrap and pound to about 1/2-inch thick. Roll up pounded tenderloin, cover with plastic wrap, and refrigerate to keep cold.
- Mix chopped pork trimmings, parsley, bread crumbs, currants, garlic, rosemary, egg, olive oil, 2 teaspoons salt, 1 1/2 teaspoons black pepper, and cayenne pepper together in a bowl with a fork until stuffing is well-combined.
- Unroll tenderloin on work surface. Spread stuffing over tenderloin, leaving a 2-inch border on one of the long-sides. Roll up tenderloin, ending at the 2-inch border; tie meat with twine to secure shape. Season tenderloin all over with salt and black pepper.
- Heat an oven-safe skillet over high heat until hot. Cook tenderloin in hot skillet until browned, 3 to 4 minutes per side.
- Cook in the preheated oven until pork is slightly pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer to a plate and let rest for 15 minutes before removing twine and slicing.
Nutrition Facts : Calories 283.5 calories, Carbohydrate 15.1 g, Cholesterol 109.7 mg, Fat 14.1 g, Fiber 1.6 g, Protein 23.7 g, SaturatedFat 3.4 g, Sodium 1294.9 mg, Sugar 6.8 g
PECAN-CRUSTED PORK TENDERLOIN PINWHEELS WITH CAROLINA MUSTARD SAUCE
Provided by Chris Lilly
Categories Nut Pork Fourth of July Picnic Super Bowl Father's Day Backyard BBQ Dinner Lunch Meat Bacon Pork Tenderloin Tree Nut Pecan Tailgating Family Reunion Grill Grill/Barbecue Party Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Serves: 6
Number Of Ingredients 6
Steps:
- Cut the tenderloin lengthwise into 6 long strips approximately 1/4 inch thick. Lay the slices on a cutting board; they should be the same size and shape as the bacon strips. Place a strip of bacon on top of each piece of tenderloin. Starting at one end, roll the tenderloin into a pinwheel medallion. Secure with two toothpicks.
- Set aside 1 cup of the Carolina Mustard Sauce and apply remaining sauce to the outside of the pinwheels. Stir together the pecans, salt, and pepper, and coat the tenderloin pinwheels with the pecan mixture. Cut each of the pinwheels through the equator to make two thin pinwheel medallions.
- Build a charcoal and/or wood fire for direct grilling. Place the medallions on the grill over medium-high heat (375 to 400°F) and cook for 7 to 8 minutes on each side or until the edges of the bacon start to crisp. Serve with the reserved sauce drizzled over each pinwheel.
PORK PINWHEELS
A flavorful filling peeks out from the swirled slices of pork. This make-ahead appetizer is enhanced with garlic mayonnaise. More Make Ahead Appetizers »
Provided by Taste of Home
Categories Appetizers
Time 1h25m
Yield about 2-1/2 dozen appetizers.
Number Of Ingredients 15
Steps:
- Remove the papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulb. Brush with oil. Wrap bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. , Squeeze softened garlic into a small bowl; mash until smooth. Stir in mayonnaise and milk if needed to achieve a creamy consistency. Cover and chill for at least 3 hours., In a large skillet, saute leeks in 1 tablespoon oil until tender; remove from the heat. In a blender, combine the parsley, Parmesan cheese, thyme, salt and pepper. Gradually add the remaining oil; process until creamy. Add walnuts and leek mixture; cover and coarsely chop. Set aside., Make a lengthwise slit in each tenderloin to within 1/2 in. of the opposite side. Open tenderloins so they lie flat; cover with plastic wrap. Flatten to 3/4-in. thickness; remove plastic wrap. Spread leek mixture to within 1 in. of edges. Roll up from a long side; tie with kitchen string to secure., Place tenderloins seam down on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 45-55 minutes or until a thermometer reads 160°. Let stand for 15 minutes. Cover and chill. Discard string; cut pork into 1/2-in. slices. Serve with garlic mayonnaise.
Nutrition Facts : Calories 175 calories, Fat 13g fat (2g saturated fat), Cholesterol 29mg cholesterol, Sodium 128mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 10g protein.
PORK LOIN PINWHEELS
I took two diffent recipes and combined them and it turned out pretty darn good.
Provided by angie bryant
Categories Pork
Time 2h
Number Of Ingredients 11
Steps:
- 1. combine in a bowl soft cream cheese, cheddar cheese, garlic, dried basil, cayenne pepper, tabasco, onion flakes. mix well and refrigerate for 1 hour
- 2. Trim fat from port loin and slice it long ways into three slices.
- 3. spread the cream cheese mixture to the flat side of each slice of tenderloin.
- 4. roll the tenderloin into a pinwheel keeping the cream cheese mixture in the center. I use tooth picks to keep them together while they cook.
- 5. Place an oven bag in a pan for easy cleanup. Place pinwheels into bag. Put the wine and chicken broth in the bottom of the bag.
- 6. Sprinkle chives over the pinwheels and fold the bag over.
- 7. Bake at 325 degrees for 1 hour or until meat temp is 170-180.
MEDITERRANEAN STUFFED PORK TENDERLOIN
Juicy Mediterranean Stuffed Pork Tenderloin is stuffed with spinach, feta, and sundried tomatoes with a rich and tangy balsamic rosemary glaze.
Provided by Courtney Rowland
Categories Pork
Time 1h10m
Number Of Ingredients 16
Steps:
- Preheat the oven to 425 degrees.
- Heat the oil in a small skillet over medium heat. Add the pepper flakes and grate the 3 cloves of garlic into the oil. Saute until fragrant, about 30 seconds. Add the spinach and allow it to wilt, about 2-3 minutes. Sprinkle lightly with salt then remove the mixture from heat. Place the spinach mixture in a paper towel and squeeze gently (be careful, it's hot!) to release any excess moisture. Place the spinach in a small bowl and stir in chopped tomatoes and feta cheese. Set aside.
- Combine balsamic, oil, mustard, rosemary, lemon zest, garlic, salt, and pepper in a small bowl and whisk until smooth. Set aside.
- Slice the tenderloin down the middle lengthwise, leaving just about a 1/2 inch intact on one side. Open the top half and lay it flat. Spread the spinach mixture evenly down the center of the loin. Fold the top half back in place and use butcher's string to tie it together in 3-4 places. Place the pork loin in a roasting pan then smear all sides with the topping.
- Roast the tenderloin for 15 minutes, then reduce heat to 375 degrees and roast an additional 20-30 minutes or until a thermometer inserted in the thickest part of the loin reads at least 145 degrees. Allow the pork to rest for 10 minutes before slicing and serving.
Nutrition Facts : Calories 463 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 143 milligrams cholesterol, Fat 23 grams fat, Fiber 3 grams fiber, Protein 50 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
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- Carefully, with a sharp knife, make a lengthwise cut in the pork about 1/4 of the way up from the bottom of the roast. Do not cut all the way through, instead stop about 1/2 from the edge. Fold top portion over, from inner fold cut again through the thicker portion of the roast, aiming to have a similarly thick bottom piece as the first cut. Repeat until you have a relatively flat piece of meat. (Please see collage picture above for a visual representation of the cutting.)
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