Skip to main content

Stuffed Pork Tenderloin II

Welcome back! 
Today, we have another recipe for a stuffed pork tenderloin! This one has a different filling as well as a special sauce on top. After last time, we decided to experiment a little, and so we got this. It's nice and cheesy, and because of the simplicity of ingredients, you really get all the flavors.

Stuffed Pork Tenderloin II

Ingredients:

  • 2 pork tenderloins (about 1 pound each)
Stuffing:
  • 8 ounces baby spinach
  • 6 ounces prosciutto
  • 6 ounces shredded cheese (we used Gruyere)
Sauce:
  • 4 tablespoons balsamic vinegar
  • 4 tablespoons honey
  • 1 teaspoon garlic puree
  • Salt and pepper

Directions:

  1. Prepare the meat:
    1. Butterfly cut the tenderloin, and fold it out so that it's one big flat piece of meat.
    2. Pound it evenly.

  2. Saute the spinach in a pan. Drain this once you're done.
  3. Prepare the sauce by mixing together all the ingredients listed under "Sauce".
  4. Assemble:
    1. Put a layer of prosciutto on top of the tenderloin. Try to make this layer as even as possible.
    2. Put the spinach on as a row across the tenderloin, lengthwise. It's like making sushi.
    3. Put the cheese in a similar row next to the spinach.
    4. Roll the tenderloin over around the stuffing.
    5. Wrap with twine to keep everything tight.
    6. Brush the sauce on top.

  5. Bake in the oven at 400°F for 35-40 minutes.

As you can see, the way you make this one is pretty similar to the other stuffed tenderloin. However, we opted to not sear this one since it's just more convenient - one less step and one less pan to wash. This is something you could also do with the other tenderloin, forgo searing and instead cook it in the oven longer. Also, this is just another one of many possible things you could put in the tenderloin. Feel free to experiment a little and perhaps you'll find something that's even more delicious!



-Chefpo

Comments

Popular posts from this blog

Chocolate Chip Cookies

Welcome back!  Today, we have a recipe for the most iconic cookie ever: Chocolate Chip Cookies! Loaded with smooth chocolate, these cookies are an absolute treat that everyone is sure to love. Plus, this recipe's pretty easy to whip up quickly, so it's super convenient when you need to prepare something for a party or if you just want some indulgent snacks.  Chocolate Chip Cookies Makes 18 cookies Ingredients: 1 stick (1/2 cup) butter, softened 100 grams white sugar 75 grams brown sugar 1 teaspoon vanilla extract 1 large egg 1 1/2 cups (190 grams) all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon baking powder (optional) 1/2 teaspoon sea salt 6 ounces chocolate chips or chunks Directions: In a mixing bowl, cream the butter with the white and brown sugar. Add in the vanilla extract and egg and mix. Sift the flour, baking soda, baking powder, and sea salt into the wet mixture. Mix this together, but don't overmix! Add the chocolate chips or chunks and mix. Let the cooki...

Tiramisu

Welcome back to Chez Chefpo!  Today, we've got a classic Italian dessert: Tiramisu! No twists on this one, this is your classic tiramisu that's about as traditional as it gets. In fact, it's truly comparable to the authentic tiramisu that you could find in Italy (more about this below)! While this is not the cheapest recipe, it is actually pretty easy and is definitely worth making because it is veramente delicioso! Tiramisu Makes one 7" by 9" pan Ingredients: Cream: 4 egg yolks 50 grams sugar 16 ounces Mascarpone cheese (preferably room temperature) 200 grams heavy whipping cream 2-3 tablespoons Kahlua* Coffee Mixture: 120 mL cooled espresso (if you don't have this, 2 tablespoons of espresso powder plus 120 mL of hot water will do) 2-3 tablespoons Kahlua* You will also need: 1 package, or about 24, lady fingers Cocoa powder to be dusted onto the top *If you don't have Kahlua, you can just use rum.  Here's a reference for some of the more special ingre...

Banana Chiffon Cake

Welcome back!  Today, we have another recipe for when you want to use some of your extra bananas! Unlike the Banana Bread from last time, this one is basically a chiffon cake that is modified to accommodate for the bananas. It keeps the really light and fluffy texture of the cake while also having the banana flavor, and it also goes nicely with other fresh fruit like shown below.  Banana Chiffon Cake Makes one 9-10" pan Ingredients: For the egg yolk mixture: 7 egg yolks 2 tablespoons sugar 2 medium bananas 80 grams oil 90 grams orange juice 110 grams cake flour 10 grams corn starch 1 teaspoon baking powder 1/4 teaspoon baking soda For the egg white mixture: 7 egg whites 110 more grams of sugar 1 teaspoon lime/lemon juice Directions: Mix the egg yolks and 2 tablespoons of sugar. Then, add oil and mix thoroughly. Then, add orange juice and mix. Then, add vanilla extract. Sift the flour along with the baking soda and baking powder and add it in the egg yolk mixture. Gently fold ...