Recipes
Stuffed Pork Tenderloin
Ingredients:
6 Servings
Prep: 30 minutes
Cook: about 40 minutes
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:
Nutritional Analysis per Serving (2 slices with stuffing (90 g)): Calories 215, carbohydrate 13g, fiber 1g, protein 26g, total fat 7g, saturated fat 2g, sodium 219mg.
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