Make the Sunday roast a bit more exciting with stuffed pork tenderloin! The stuffing is the beginning of endless possibilities for years to come.

As I most recently have some time, I was surfing on the internet last week. Looking to find new, interesting tips, inspiring recipes that I’ve never tested before, to surprise my family with. Looking for a long time unfortunately could not come across too many interesting things. Just before I thought to give up on it, I found this tempting and simple treat by chance. It seemed so fabulous on its image, that required quick actions.

It had been not difficult to imagine just how it is made, how it tastes and how much my husband might enjoy it. Mind you, it is rather easy to delight the man when it comes to treats. Anyway, I went to the site: Suncakemom and simply followed the step-by-step instuctions which were combined with great pics of the process. It just makes life less difficult. I can suppose it is a bit of a effort to take snap shots in the middle of cooking in the kitchen as you may usually have gross hands therefore i really appreciate the hard work she put in for making this blogpost .

Having said that I am inspired presenting my own recipe in the same way. Many thanks for the thought.

I had been fine tuning the main formula create it for the taste of my family. I have to tell you it absolutely was an incredible success. They enjoyed the taste, the overall look and loved getting a treat such as this during a stressful workweek. They quite simply demanded even more, many more. So the next time I am not going to make the same mistake. I am likely to double the quantity .

Stuffed Pork Tenderloin recipe first appeared on Suncakemom.

How to make Stuffed Pork Tenderloin:

Pour oil into a pan and heat it up while slicing the onions.

Add the onions with salt into the hot oil and saute until it get a glassy / translucent look for about 3 – 5 minutes.

Lower the heat to medium – low and fry the onions while stirring continously for about 10 minutes.

When the onions start to caramelize add the garlic, black pepper and mushrooms.

Increase the heat to medium and saute the mushrooms with the onion until the mushrooms get a dark brown color for about 5 – 10 minutes.

While the filling is being prepared get the meat ready by removing the silver skin from the pork tenderloin. It’s a thin layer of connective tissue that is said to be very chewy. Some can live with it. Especially those with blunt knifes.

Open up the meat. There are two methods. One is to cut it almost all the way through into halves and use a meat mallet to pound it wider. The other method is using only our sharp knife to cut various butterfly cuts into the meat until it opens up fully. Cut 1 about 1/4th of the bottom:

Cut 2. After opening up the tenderloin cut the thick part into two again essentially butterfly cutting it again.

Cut 3. Cut the last thick part at the middle of its height too.It’s opened up. Sprinkle some salt on it if desired.

Place the handful of spinach on the opened up meat.

Pour as much of filling as possible on top of the spinach.

Try to roll up the meat and take out some filling if necessary.

Use the turkey lacers or toothpicks to secure the meat together.

Pour the remaining filling with the oil into a baking tray.

Place the stuffed pork tenderloin in and brush it with a mixture of oil and paprika.

Add vegetables if desired.

Put it into a 390°F / 200°C oven until the inner temperature of the meat reaches 145°F / 63°C which should be done in about a half an hour. Some like to give it a bit more time so it comes out with a bit more tan. After about an hour it should have a golden brown color and that’s the time when it needs to be taken out to save from total blackness.

Slice it up with a sharp knife and serve.

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