How To Make Stuffed Pork Tenderloin
Pork tenderloin is one of our favorite cuts of meat to play around with. We love its simplicity, its versatility and the fact that more times than not you can find it on sale. It’s the perfect cut of pork to play around with and get creative. You can stuff them, like we do here, wrap them in bacon, smother them in fresh herbs and garlic or just cook as is. In this tutorial, we’re showing you how to do a stuffed pork tenderloin filled with a delicious mixture of apricots, leeks, chipotle peppers, thyme and orange. If you’re looking for a dish with flavor, this is it. A little sweet, a little spicy and a little salty, this one has it all.
Follow along with our online culinary school chef as he shows you how to make this delicious stuffed pork tenderloin. You won’t believe how delicious this dish is!
Stuffed Pork Tenderloin
2 -1/4 lb pork tenderloins, trimmed
1 cup dry apricots cut in quarters
2 cups leeks, braised
2 tbsp chipotle peppers
½ tsp fresh thyme
½ shallots, fine chopped
3 tbsp whole butter
¼ cup Grand Marnier
1 cup orange juice
1 orange cut into segments
2 tbsp corn starch
3 tbsp water
2 tbsp olive oil
Salt & pepper to taste
1. Preheat oven to 450° F
2. In a large sauté pan add 2 tbsp of butter, add the leeks and sautée until tender, about 3 minutes. Add the apricots; deglaze the pan with the apricot brandy, chipotle peppers and thyme. Transfer the mixture to a bowl to cool.
3. Butterfly the pork tenderloins and, with a meat mallet, pound the pork to an even 1/4 –inch thickness. Divide the mixture between the tenderloins. Roll up the pork to enclose the filling. To keep the stuffing form falling out when roasting, tie butcher twine firmly around the tenderloin.
4. Heat the olive oil in a skillet over medium heat. Brown the tenderloins on all side, about 5 minutes. Transfer to a baking sheet, place in the oven and roast until the internal temperature reaches 145°F, about 15 minutes. Allow the meat to rest before cutting.
5. To make the sauce, add 1 tbsp of butter, add the shallots and sweat them. Deglaze the pan with the grand Marnier, add orange juice and simmer for about 3 minutes. Make slurry with the corn starch and water and thicken the sauce. Add the orange segments at the end.
6 Slice the pork and serve with the orange sauce.
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