Orange Glazed Stuffed Pork Tenderloin
Before the holidays I got a new cookbook, More Fast Food My Way, by one of my favorite European chefs, Jacques Pepin. Now the reason why I mention European is because I love the way most European chefs cook with REALfoods that are fresh and in season as opposed to a lot of American chefs...many of which are on the Food Network...whom use prepared foods that are canned and/or frozen and full of additives and preservatives. The following recipe for the stuffed pork tenderloin is inspired by Jacques recipe in his cookbook...only I've jazzed it up a bit by adding my own sauce...yummy in my tummy ;)
GATHER YOUR INGREDIENTS:
- 2 ½ - 3 pounds Pork Tenderloin
- ½ cup chopped Onion
- 4 tablespoons Olive Oil
- 1 package (7 ounces) prewashed Baby Spinach
- ¾ teaspoon freshly ground Black Pepper
- ¾ teaspoon Salt
- ¾ - 1 cup Cheddar Cheese
Finely chop ½ of large onion or ½ cup minimum.
Heat 1 tablespoon of olive oil in a large skillet.
Sauté the chopped onions until they are soft and translucent, about five minutes.
Add the entire package of spinach to the pan with the onions.
Cover the pan...don't you love my lid...lol Sometimes we just have to improvise...
Let the spinach cook, covered, until it’s reduced down; about 3-5 minutes depending on the size of your pan.
Remove the spinach and onions from the pan and set aside to cool.
Remove the pork tenderloin from the store packaging and rinse and pat dry with paper towels.
Trim the tenderloin of any fat and silverskin. See all clean ;)
Butterfly your tenderloin for stuffing if it is not already cut into two pieces like mine was. Open up the butterflied tenderloins and pound them out until they are at least 12 inches long by 7 inches wide for stuffing and cooking. Season well with salt and pepper and add your sliced/shredded cheddar cheese to both sides of the tenderloins. Then pile on the cooled spinach to the bottom tenderloin only.
Carefully lay the other tenderloin on top of the spinach side and make three ropes/ribbons of foil to hold the stuffed tenderloin together.
Transfer the stuffed tenderloin to a sheet pan (a.k.a. my lid ;)
Next, add three tablespoons of olive oil to a large dutch oven or skillet that has oven-proof handles. Pre-heat your oven to 350 degrees.
Once the oil is hot, carefully slide your stuffed tenderloin into the pan.
Sear the top and bottom of your stuffed tenderloin by turning carefully (I used a large spatula and a pair of tongs and it made it easier to handle ;) Place a cover on the pan and time it for 5 minutes as you sear each side.
At this point you can remove the foil ropes/ribbons at this point if you like...to ensure that all of the tenderloin gets browned up in the oven. I left mine together because I didn't feel like burning my fingertips and I don't really care if my tenderloin has tan lines ;)
Whichever way your roll...now you can place the pan inside your pre-heated oven for one hour.
So while your tenderloin is in the oven you can clean up your kitchen (if you are a messy cook like me ;) and GATHER the ingredients for the sauce:
- 1 ½ teaspoons Cornstarch
- 3/4 cup Orange Juice
- ¼ cup Chicken Stock
- 1/8 teaspoon Salt
- 1/8 teaspoon Pepper
- 2 Tablespoons Red Wine
- 1 Tablespoon Honey
- 1 cup Currants
At the 45-minute mark start checking on your tenderloin! Once the internal temperature reaches 170 degrees it is ready to come out of the oven...I don't know how anyone cooks any type of roasts without a meat thermometer! Really...if you do not have one...you need to get one...it will give you so much more confidence when cooking...trust me ;)
Transfer your stuffed tenderloin to another pan or cutting board to rest.
In the meantime you can prepare your orange glaze by combining the orange juice, red wine, honey, chicken stock, salt, pepper and cornstarch in a shaker container (or glass jar). SHAKE WELL! Place the pan that you roasted your tenderloins onto your stove-top and turn your burner onto medium high. Add your juice mixture to the pan and bring it to a boil.
Add your currants and turn down the heat and continue to scrap up all the brown bits from the pan and simmer until the sauce is reduced by half. Pour your sauce into a gravy boat or pitcher.
Slice your stuffed pork tenderloin and pour on the sauce. Serve with rice and broccoli.
This recipe may sound and look complicated (especially with all my photos ;), but believe me it REALLY was super simple and fast! Then there is the taste...unbelievable if I don't say so myself. This has just become our favorite way to make pork tenderloin! It was so moist that you could cut it with your fork and it is really low fat and a really healthy choice for your family. Enjoy it...we sure did.
Also linking up today with Tidy Mom's I'M LOVIN' IT FRIDAYS! Because we are so Lovin' Orange Glazed Stuffed Pork Tenderloin here at the Love Shack this Foodie Friday ;)
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