Stuffed Pork Tenderloin with Honey-Balsamic Glaze
Recipe by Toast
Pork Tenderloin was on sale at the local farmers market and I couldn't resist picking up a small one. Unfortunately she interpretted my request for a small one as "give me the tiniest one there" so it was more difficult to stuff than expected, but I'd already bought the ingredients so I went ahead anyway.
The kitchen of the house I'm renting out here also sucks terribly and I'm constantly fighting with things. I'm only here another two months though so I can't be bothered to upgrade any of their equipment for them. I also only have my shitty camera and the lighting sucketh :(
The saltyness of the feta based stuffing contrasts really nicely with the spicy sweet glaze. I just wish I'd gotten a thicker piece.
Note: the quantities listed here would probably work for two larger tenderloins quite easily.
- Pork Tenderloin (Whatever you need to feed your guests)
- 1.5 TBSP Cumin
- 1.5 TBSP Coriander
- 2 TBSP Green Peppercorn (or your choice)
Toast lightly then mix in mortal and pestel.
- 1/2 Cup of Feta Cheese (light)
- 2/3 of spice mixture
- 1 Roma Tomato diced (I've also made this with sundried)
- Garlic and Onion to taste, sauteed
- 1/3 Cup of Honey
- 1/4 Cup of Balsamic
- 2 TBSP light Soy Sauce
- grated orange peel to taste
- remaining spice mixture
- ginger (optional)
- Make spice mixture by toasting the spices in a pan until they are fragrant then grinding in a mortar and pestle (pictured here is my surprisingly effective Jamie Oliver shaker thing since my M&P is at home)
- Mix together the filling and set aside
- Combine glaze ingredients and gently heat in a saucepan on low until they start to thicken then lower the heat.
- Using a long handled wooden spoon or other tool create a space to fill inside the tenderloin. You should be able to do this fairly effortlessly.
- Heat a pan with some oil and throw the tenderloin in for a few minutes on each side
- remove from the heat
- Using a combination of your fingers and the spoon or whatever from earlier, fill the hole with your filling. Using the spoon like you're loading a cannon works well.
- Using string or toothpicks close the hole as best you can.
- Brush the meat with the glaze
- Cook at 400F for as long as necessary. Juices should run clear and there should be a hint of pink in the center, mine took about 20 minutes.
- roughly halfway through, rebrush with the glaze
- return the glaze to the stove on low and thicken a bit more if necessary
- Remove, place on a cutting board and cover with tin foil. Let it sit for a while so that the juices don't escape, then carve into narrow slices with a very sharp knife in order to not squish out the filling.
- Serve plain or with a dribble of the remaining glaze.