Stuffed Pork Tenderloin Recipe
Ingredients
| 2 pork tenderloins (about 1-1/2 lb/750 g total) 2 | ||
| Olive oil | 4 Teaspoon | |
| Onions | 2/3 Cup (16 tbs), chopped | |
| Raisins | 3 Tablespoon | |
| Bread | 3/4 Cup (16 tbs), diced | |
| 4 slices bacon 4 | ||
| Pinch each salt, pepper, dried basil, sage and thyme Pinch | ||
| Pinch each salt, pepper, dried basil, sage and thyme Pinch | ||
Directions
Trim tenderloins; slice in half lengthwise.
In skillet, heat oil over medium heat; cook onions until softened, 4 to 5 minutes.
Add raisins, salt, pepper, basil, sage and thyme; transfer to bowl and toss with bread.
Lay out 2 bottom halves of tenderloin on work surface.
Slide four 12-inch (30 cm) lengths of string crosswise under each tenderloin, spacing them at 2-inch (5 cm) intervals.
Mound stuffing on top of tenderloin; cover with remaining tenderloin, placing narrow ends over wide ends.
Cover each with 2 strips bacon; tie strings firmly.
Roast on rack in roasting pan in 350°F (180°C) oven for 55 to 60 minutes or until bacon is crisp and meat thermometer in pork registers 160-170°F (70-75°C).
Cover loosely with foil and let stand for 5 minutes before removing string.
In skillet, heat oil over medium heat; cook onions until softened, 4 to 5 minutes.
Add raisins, salt, pepper, basil, sage and thyme; transfer to bowl and toss with bread.
Lay out 2 bottom halves of tenderloin on work surface.
Slide four 12-inch (30 cm) lengths of string crosswise under each tenderloin, spacing them at 2-inch (5 cm) intervals.
Mound stuffing on top of tenderloin; cover with remaining tenderloin, placing narrow ends over wide ends.
Cover each with 2 strips bacon; tie strings firmly.
Roast on rack in roasting pan in 350°F (180°C) oven for 55 to 60 minutes or until bacon is crisp and meat thermometer in pork registers 160-170°F (70-75°C).
Cover loosely with foil and let stand for 5 minutes before removing string.
Chef
