24 February, 2015
Stuffed Pork Tenderloin with Demi Glaze and Roasted Asparagus
Stuffed Pork Tenderloin
1/4 cup packed brown sugar
1/4 cup kosher salt ( or whatever salt you have)
1 tablespoon Italian seasoning
2 cups boiling water
12 ice cubes
Pork Tenderloin & Stuffing
1 pork tenderloin
1/4 C chopped dried cranberries
1/4 Italian breadcrumbs
1/4 block of room temperature cream cheese
- To prepare brine: Place 1/4 cup brown sugar, salt and Italian seasoning in a 9-by-13-inch baking dish. Pour in boiling water and stir to dissolve. Stir in ice cubes.
- To butterfly pork: see you tube post…to hard to write a description https://www.youtube.com/watch?v=Fz391Urnk30
- Cover the pork tenderloin with a sheet of plastic wrap and pound to an even thickness of about 1/2 inch. Place the butterflied pork in the brine, adding more water to cover, if necessary. Cover and refrigerate for at least 1 hour.
- To prepare the stuffing mix room temperature cream cheese bread crumbs and chopped dried cranberries with your hands for best results.
- Remove pork from brine (discard brine); rinse well and thoroughly dry with paper towels. Season the pork with salt and pepper to taste. Spread the cranberry stuffing along the center of the pork. Roll tightly and secure in 4 places with toothpick (don’t forget to take them out after cooked). Sprinkle with salt and pepper.
- Roast the pork at 375 for 45 minutes, turning twice, until internal temp with a thermometer inserted into the thickest part of the meat (not the stuffing) registers 140°F.
- Transfer to a clean cutting board and let rest for 10 minutes. Slice and serve.
I used a combination of recipes to form what I thought would be the best, with a lot of influence from Time for Dinner (a make ahead meal store). Because of this you can make this dish ahead of time uncooked, 1-2 days and store in the refrigerator or freeze for later use.
I used a recipe from Pintrest for this and was amazed I will use this sauce for many many things in the future stay tuned….
Only pay attention to the glaze I did not make the pork the same
1 bunch or asparagus
2 cloves of garlic
1 T of olive oil
Pre-heat oven to 450. Take the asparagus and break them between two hands where it is easiest to break. This eliminates the bottom stalky part (discard) which is bitter to taste. Toss in the olive oil and freshly pressed garlic. Roast for 20 Minutes or until golden brown.
The meal as plated 300 cl