Holiday Season Stuffed Pork Tenderloin
Sometimes you just have to show off. This is one of my many recipes that looks very impressive to your dinner guests, but in fact is quite simple and easy to prepare. The cut we’re using here is pork “tenderloin” NOT a pork “loin.” This is the “filet mignon” of the pork. Yes, it is more expensive, but it’s all edible, and as you’ll see, it’s a very user friendly cut of meat. They are usually sold two to a package and weigh just over a pound each. If you’re not sure ask the butcher. Think of this demo as an idea generator, not a specific recipe. Pay attention to how the tenderloin is split and stuffed, rolled and tied, but as you watch you should be thinking of ways to customize this dish to your tastes. I’m using a very standard bread crumb stuffing with garlic, fresh herbs, and dried currants. By the way, I forgot to mention in the clip, when you sear the rolled and tied pork in the pan, place the "seam" side down first to seal this part first. My next post will cover the Dijon pan sauce I served with this pork, and soon I’ll also demo the cauliflower mash that I used as the side dish. Enjoy!
IngredientsFor recipe ingredients, please refer to the video.
For recipe directions, please refer to the video.
Preparation Time:15 Minutes
Cook Time:35 Minutes
Ready In:50 Minutes
If you are not a big turkey fan and are looking for a unique dinner entrée idea for Christmas or New Years feast this recipe is the one to show off your cooking skills. This is one of those recipes that looks very impressive to your dinner guests, but in fact is quite simple and easy to prepare. One of the better and pricey cuts of meat, the beef tenderloin is guaranteed to satisfy even the most dedicated carnivore and is perfect for the joyous holiday season table. This demo is as an idea generator, not a