Sicilian Stuffed Pork Tenderloin
Categories: pork | international | italy
Ingredients:
- 2 pork tenderloins
- 2 tbsp each Dijon mustard and liquid honey
- 1 tbsp extra-virgin olive oil
- 1/4 tsp each salt and pepper
Stuffing: - 2 tbsp butter
- 3 onions, thinly sliced
- 1/4 cup currants
- 1 tbsp balsamic vinegar
- 1/4 tsp each salt and pepper
- 1/3 cup fresh bread crumbs
- 1/4 cup toasted pine nuts
- 3 tbsp chopped fresh parsley
- 1 tsp grated orange rind
- 1 tbsp orange juice
Preparation:
- Stuffing: In skillet, melt butter over medium-low heat; fry onions, stirring occasionally, until deep golden, about 20 minutes.
- Stir in currants, vinegar, salt and pepper; cook for 5 minutes.
- Remove from heat.
- Stir in bread crumbs, pine nuts, parsley and orange rind and juice; set aside.
- Starting at thick end of each tenderloin, insert handle of wooden spoon lengthwise through centre almost but not all the way through to make pockets.
- Fill with stuffing, using handle to gently push stuffing evenly into pockets. (Make ahead: Wrap and refrigerate for up to 24 hours.)
- Place on greased rimmed baking sheet or in small roasting pan.
- In small bowl, combine mustard, honey, oil, salt, and pepper; brush over pork.
- Roast in 400 F (200 C) oven until juices run clear when pork is pierced and just a hint of pink remains inside, about 40 minutes.
- Transfer to cutting board; tent with foil and let stand for 10 minutes before carving into 1/2-inch thick slices.
First Made:
2006-07-02
2006-07-02
Yield:
6 servings
6 servings
Calories:
298 calories per serving
298 calories per serving
Country:
Italy
Italy