Stuffed Pork Tenderloin
Caramelized onions in the stuffing and a mustard-honey glaze on the pork both contribute to this dazzling entrée.
Makes 6 servings
Cooking time: 30 minutes, about 40 minutes
Ingredients
Caramelized onions in the stuffing and a mustard-honey glaze on the pork both contribute to this dazzling entrée.
2 pork tenderloins (3/4 lb/375g each) 2
Stuffing:
- 1 tbsp olive oil 15 mL
- 2 medium onions, thinly sliced 2
- 1 tbsp balsamic vinegar 15 mL
- ¼ tsp each salt and freshly ground pepper 1 mL
- 1/3 cup fresh bread crumbs 75 mL
- 3 tbsp chopped fresh parsley 45 mL
- grated rind of 1 orange
Glaze:
- 2 tbsp Dijon mustard 25 mL
- 2 tbsp liquid honey 25 mL
- ¼ tsp freshly ground pepper 1 mL
Instructions
- With sharp knife, cut each tenderloin lengthwise from end to end, being careful not to cut through to other side. Set aside.
- Stuffing: In non-stick skillet, heat oil over medium heat; sauté onions, stirring frequently, for about 20 minutes or until deep golden brown. Stir in vinegar, salt and pepper; cook for 5 minutes. Remove from heat. Stir in bread crumbs, parsley and orange rind. Set aside.
- Place filling along length of one tenderloin. Top with second tenderloin and tie with string. Place meat on rack set over a foil-lined roasting pan.
- Glaze: In small bowl, combine mustard, honey and pepper; brush over pork. Roast in 375º F (190º C) oven for 40 minutes or until cooked through and juices run clear (internal temperature will be about 160º F/ 70º C). Cover and let stand for 10 minutes before carving into ½ -inch (1 cm) thick slices.
Notes
Canada’s Choice per Serving: 1 Carbohydrate, 3 Meat & Alternatives
Nutritional Information
Per Serving
2 slices with stuffing (90 g) | |
Calories | 215 |
Total Fat | 7 g |
Saturated Fat | 2 g |
Sodium | 219 mg |
Carbohydrates | 13 g |
Fiber | 1 g |
Protein | 26 g |
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