Stuffed and Juicy

Well, it is that day again (even though it is nighttime). The one, the only, TASTY THURSDAYS! Today I have a special one for you. It isn't based on any particular heritage, but it can make any novice seem like a pro! The final presentation is so sexy, and yet it is a very easy meal to make. Well, here goes, and enjoy:

Stuffed Pork Tenderloin a.k.a. Stuffed and Juicy

Ingredients

5 lb. Pork Tenderloin
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp sage
1 tbsp paprika
1 tbsp rosemary
1 tbsp oregano
1 tbsp olive oil
1 tbsp salted butter
1 medium onion chopped
1 medium pepper chopped finely (any color)
4 cloves of garlic (the more the better)
1 tomato chopped
2 cups Italian seasoned breadcrumbs
1 cup grated Parmesan cheese (fresh is better)
4 tbsp water
Salt and pepper
2 feet of string

Step one
We will begin with the preparation of the pork itself (the hardest part depending on your knife skills). Three hours before serving, take your pork tenderloin, and cut off the extra fat on the outside of the meat with a sharp boning knife, or just a sharp butcher’s knife (this is optional, when using pork tenderloin you can get away with trimming fat because it is such a tender meat). Don’t cut yourself while doing this. When you have cut off the desired amount of fat, place the tenderloin lengthwise, and start butter-flying the pork by cutting an incision the length of the meat (about 3/4 of an inch from the cutting board). Then cut the meat about ¾’’ thick and unroll it as you cut, until you have a flat piece of meat. Once the meat is completely cut, you can tenderize it using plastic wrap or a Hefty bag on top, with a tenderizer or a rolling pin. Either way, bang on it until it is the desired thickness. Now, seasoning needs to be done.

Step two
1 tbsp olive oil
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp sage
1 tbsp paprika
1 tbsp rosemary
1 tbsp oregano

Begin by taking the olive oil and spreading it over both sides of the meat. Then take the first four spices mix them together, and then place them on what will eventually be the outside of the pork roast. The last of the spices go on the inside of the pork roast. Allow this meat to sit a few hours to allow the spices to penetrate the meat and get all juicy and nice. Meanwhile we will prepare the stuffing:

Step three
1 tbsp salted butter
1 tsp olive oil
1 medium onion chopped
1 medium pepper chopped finely (any color)
4 cloves of garlic (the more the better)
1 tomato chopped
2 cups Italian seasoned breadcrumbs
1 cup grated Parmesan cheese (fresh is better)
4 tbsp water
Salt and pepper
2 feet of string

To create the stuffing, begin by getting a medium sized pan on medium high heat, and add the oil and butter. Once the butter melts add the onions and peppers. Cook these about 5 minutes or until they are tender and translucent. Next add the garlic and continue to cook for 2 more minutes, before adding the tomato. After 5 more minutes, take the pan off the heat, and add the breadcrumbs, Parmesan cheese, salt, pepper and water. Stir this continuously until everything is well mixed. If the stuffing is too dry, make sure to add extra water. Be careful not to overdo the amount of water that is added, any more than half a cup might be unnecessary.

Put it All Together

Preheat the oven to 400 degrees. Now lay out the pork, and place stuffing in the middle of it in a layer about one inch thick. Start rolling the pork so the side looks like a spiral. Once this is complete, tie the pork with string three times to make sure it does not open in the oven (honestly, the string is unnecessary, but it will definitely make the pork stay together better, but again, not necessary). Place in an oven pan, and then in the oven for 20 minutes at 400 degrees. Once this time has elapsed, spread more olive oil over the top, and cook at 325 degrees for another 30 minutes, or until the inside temperature of the roast is 165 degrees. Once this is complete, let the meat sit for 5 minutes, then slice one inch thick pieces and serve. Enjoy! Depending on the size of the pork, it should serve four to six people. Prep time: 15-20 mins; Cook time: Approx 1 hour.

This dish is a bit different than what I am used to cooking, but the spiral pieces look really awesome on a plate. Your guests will be telling you to make this every week. You can make a gravy to go with this dish, but I don't really make gravies that often, so I will not suggest any recipes. The meat is tender enough that extra sauce on top will be excessive (in my opinion).

Thanks again for reading, and in this case, indulging. This dish is a fantastic one, and I hope all enjoy it.