Z Tejas Stuffed Pork Tenderloin

"from Fox 13 Utah website"
 
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Ready In:
45mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Stuffing:.
  • Add all ingredients to mixer and mix well.
  • Pork Tenderloin:.
  • Butterfly tenderloin and pound out until flat.
  • Place stuffing down middle of the tenderloin.
  • Place roasted pablono over stuffing.
  • Roll tenderloin and secure with butcher twine.
  • Brown all four sides of tenderloin.
  • Place in oven at 350 degrees for 8-10 minutes or until internal temperature is 160 degrees.
  • Allow to cool slightly, remove strings, cut into medallions.
  • Roasted Garlic Cream Sauce:.
  • Using a sauce pan reduce cream by almost half on medium heat.
  • Add chorizo and roasted garlic to thicken slightly for approximately 7-8 minutes, stirring occasionally.
  • Mix until smooth.

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Reviews

  1. I rarely rate recipes unless they are just so good People need to know. This was one of those times. This was deeelish! I changed a couple things and that was just using pepper jack cheese instead of monterey and I used 1 whole roasted poblano in it. I also used a lot larger tenderloin and still had too much filling. About a 1/2c. extra. Thats ok though I'll use it for quesadillas. I had to bake it a lot longer than stated but im sure it was because my meat was 4 lbs. it took about 35 minutes on convection 350. For the Garlic Cream Sauce I added 1 bulb of roasted garlic to a pan then added 1c. chicken stock and reduced slightly while smashing the garlic into it. I think it would be easier to blend this in blender first then add to pan and reduce. when it had reduced by half I added 3/4c. cream, salt and pepper, pinch of parsly and 1/4c of Parmesan Cheese. i cooked about 5 minutes more at a simmer and then served with the meat. I didn't make a lot of sauce because you only needed a little with the meat already being so flavorful with the stuffing. It was very good and smelt heavenly. Thanks for the great recipe I'll for sure make again.
     
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<p>I'm a Canadian in New England. Humidity is not my friend.</p>
 
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