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Vintage Stuffed Pork Tenderloins

Diet.Chef's picture
Ingredients
  Vegetable cooking spray 1
  Finely chopped onion 1⁄2 Cup (8 tbs)
  Cracked wheat bread slice 3 , cut into 1/2-inch cubes (3/8 Inch Thick)
  Quartered seedless grapes 3⁄4 Cup (12 tbs) (Red Variety)
  Cream sherry 3 Tablespoon
  Grated orange rind 2 Teaspoon
  Ground allspice 1⁄4 Teaspoon
  Ground mace 1⁄4 Teaspoon
  Ground white pepper 1⁄4 Teaspoon
  Pork tenderloins 2
  Frozen unsweetened orange juice concentrate 1⁄4 Cup (4 tbs), thawed and undiluted
  Water 2 1⁄4 Cup (36 tbs), divided
  Prepared mustard 1 Teaspoon
Directions

Coat a large nonstick skillet with cooking spray,- place over medium heat until hot.
Add onion, and saute until tender.
Remove from heat, and stir in bread cubes and next 6 ingredients,- set aside.
Trim fat from pork.
Cut a pocket lengthwise, almost to, bur not through the base of each tenderloin.
Spoon grape mixture evenly into pockets.
Bring sides of meat together, and secure at 1-inch intervals, using heavy string.
Place on rack of a broiler pan that has been coated with cooking spray.
Insert meat thermometer into thickest part of roast, if desired.
Combine orange juice, 1/4 cup water, and mustard; brush tenderloins with orange juice mixture.
Pour remaining 2 cups water into broiler pan.
Loosely cover tenderloins with aluminum foil.
Bake at 350° for 45 minutes, basting occasionally.
Uncover, and bake an additional 30 minutes or until meat thermometer registers 170°, basting occasionally.
Transfer tenderloins to a serving platter.
Let stand 5 minutes; remove string.
Garnish with grape clusters,

Recipe Summary

Method: 
Baked
Ingredient: 
Pork

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