COOK THE ISSUE 2010

Cook the Issue - 2010 Cherry and Onion Stuffed Pork Tenderloin

Cara cara navel orange
Unstuffed chops
Onion and cherry stuffing

May 21st, 2010

While I didn't have a tenderloin this stuffing was suitable for stuffing a big fat loin chop and was pretty good, but I would have preferred the tenderloin as I think that the loin chops are just too tough even when brined. I had a side of fresh peas and prosciutto and an old favorite, potato salad Madagascar.

For the recipe I used red onions and a cara cara navel orange that deserved a picture because it is such a beautiful color, I grabbed the raspberry balsamic instead of just plain balsamic vinegar and that was a tasty addition to the stuffing.

This would be a great company dish!

posted in: Gallery

ICDOCEAN1 writes: I just found the chops too tough for me and I did brine them for several hours. I will use the following method next time though.

Meanwhile, butterfly the pork by slitting each tenderloin lengthwise just far enough that it opens like a book to make a flat piece. Place the pork between two pieces of plastic wrap or waxed paper and pound gently with a meat mallet to flatten it to a 3/8-inch thickness. In a small bowl, mix 1 Tbs. of the olive oil, the ground cloves, and 1/4 tsp. black pepper. Rub the mixture on both sides of the pork and season generously with salt.
Posted: 7:04 pm on May 21st

Pielove writes: Ooh, that looks great-- excellent idea on the pork chop stuffing. My husband's godmother is coming over tomorrow and I am making this, so thanks for the inspiration. I scored a pork loin roast at the store today-- the tenderloins all seemed to be too small to stuff. Posted: 11:09 am on May 21st