Sliced Pork Tenderloins With Sage And Currant Stuffing Recipe
Ingredients
| Tenderloins | 2 Large | |
| Soft butter | 2 Tablespoon | |
| Dry mustard | 1 Teaspoon | |
| Ground pepper | 1/2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Butter | 2 Tablespoon (For the Sage and Currant Stuffing:) | |
| Onions | 1/4 Cup (16 tbs), finley chopped (For the Sage and Currant Stuffing:) | |
| Salt | 1/4 Teaspoon (For the Sage and Currant Stuffing:) | |
| Ground pepper | 1/8 Teaspoon (For the Sage and Currant Stuffing:) | |
| Dried sage | 1/4 Teaspoon, crumbled (For the Sage and Currant Stuffing:) | |
| 1 1/4 cups coarse, stale, but not dry bread crumbs | ||
| Currants | 1/3 Cup (16 tbs) (For the Sage and Currant Stuffing:) | |
| 1 tbsp plum and raisin conserve | ||
Directions
To make the stuffing, melt the butter.
Add the onions and seasonings. Saute over medium heat 4-5 minutes or until the onions are transparent.
Pour over the bread crumbs.
Add the currants and conserve.
Toss well to blend flavours. Keep aside.
Wipe tenderloins, place skin side down on cutting board.
Make a slit lengthwise almost through the middle of each tenderloin.
Spread each loin apart and slit each side once in a similar manner.
Pound the loins with a wooden mallet to about 3/4" even thickness.
Spread the stuffing over one loin, skin side down, and place the other loin skin side up on top of the first, forming a kind of sandwich.
Put the narrow end of the top loin over the wide end of the bottom loin.
This gives a more even roll of meat and dressing.
Skewer or sew the edges together.
Combine the butter, mustard, and pepper into a paste and rub onto the loins.
Loosely cover with foil.
Roast at 350 degrees 1 1/4 hours turning the pork over halfway through roasting.
Baste periodically.
Uncover and roast another 1/2 hour, salting 15 minutes before the end of cooking time.
Serve hot or cold in slices.
Add the onions and seasonings. Saute over medium heat 4-5 minutes or until the onions are transparent.
Pour over the bread crumbs.
Add the currants and conserve.
Toss well to blend flavours. Keep aside.
Wipe tenderloins, place skin side down on cutting board.
Make a slit lengthwise almost through the middle of each tenderloin.
Spread each loin apart and slit each side once in a similar manner.
Pound the loins with a wooden mallet to about 3/4" even thickness.
Spread the stuffing over one loin, skin side down, and place the other loin skin side up on top of the first, forming a kind of sandwich.
Put the narrow end of the top loin over the wide end of the bottom loin.
This gives a more even roll of meat and dressing.
Skewer or sew the edges together.
Combine the butter, mustard, and pepper into a paste and rub onto the loins.
Loosely cover with foil.
Roast at 350 degrees 1 1/4 hours turning the pork over halfway through roasting.
Baste periodically.
Uncover and roast another 1/2 hour, salting 15 minutes before the end of cooking time.
Serve hot or cold in slices.
Chef
