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

  1. With sharp knife, cut each tenderloin lengthwise from end to end, being careful not to cut through to other side. Set aside.
  2. 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.
  3. 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.
  4. 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

Recipe reprinted with permission from Canada’s 250 Essential Diabetes Recipes, Sharon Zeiler, Robert Rose Inc., 2011, http://www.robertrose.ca

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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