Stuffed Pork Tenderloins Recipe
Is it you or the aroma of Stuffed Pork Tenderloins that you are making that has dragged me to the kitchen?, were my partner's words. Even though Stuffed Pork Tenderloins is a Main Dish I relish it any time of the day. The flavor of Pork makes this dish all the more appetizing. Please try this recipe and leave a comment for me here or on Twitter.
Ingredients
2 pork tenderloins
3/4 lb (350 g) each
1 lemon, halved
2 tbsp (30 ml) butter
1 onion, finely chopped
1 Cup (250 ml) breadcrumbs, well packed
1 tsp (5 ml) sage leaves, crumbled
1/2 lemon peel, grated
1/2 tsp (2ml)salt
1/4 tsp (1 ml) pepper
Flour
1 egg
2 bacon slices, chopped
1 tbsp (15 ml) kneaded butter (beurre manie)
1 1/2 Cups (375 ml) beef stock
Directions
– Preheat oven to 350 °F (175 °C).
– Split each tenderloin lengthwise, without separating completely, then spread open and rub lemon over meat. Set aside.
– In a skillet, melt butter and saute, but do not brown, onions over medium heat.
– Remove from heat. Add breadcrumbs, sage, lemon peel, salt, and pepper. Stir, then add egg.
– Spoon stuffing onto a pork tenderloin, cover with the other, tie with string and coat lightly with flour.
– In a stove-top casserole, melt chopped bacon. Cook pork tenderloins on both sides until golden, cover, then bake for 40 minutes.
– Remove tenderloins from casserole, place in a serving dish and keep warm.
– Add 1 tbsp (15 ml) kneaded butter to cooking juice and stir, then pour beef stock over mixture and reduce liquid to half or until the sauce reaches desired smoothness. Pour sauce into a gravy boat and serve with stuffed pork tenderloins.
– Split each tenderloin lengthwise, without separating completely, then spread open and rub lemon over meat. Set aside.
– In a skillet, melt butter and saute, but do not brown, onions over medium heat.
– Remove from heat. Add breadcrumbs, sage, lemon peel, salt, and pepper. Stir, then add egg.
– Spoon stuffing onto a pork tenderloin, cover with the other, tie with string and coat lightly with flour.
– In a stove-top casserole, melt chopped bacon. Cook pork tenderloins on both sides until golden, cover, then bake for 40 minutes.
– Remove tenderloins from casserole, place in a serving dish and keep warm.
– Add 1 tbsp (15 ml) kneaded butter to cooking juice and stir, then pour beef stock over mixture and reduce liquid to half or until the sauce reaches desired smoothness. Pour sauce into a gravy boat and serve with stuffed pork tenderloins.
