It's been a long day. Tonight, my cooking was very minimal. And since I slacked off in the kitchen, I'm determined to get a few posts up. I made this stuffed pork tenderloin last week, after seeing a similar recipe on Giada's show.
I was visiting the parents. And this means cable. And cable means cooking shows. Everyday Italian happened to be on. And I can't help but watch Giada. I don't get how she stays so thin. I don't understand how she managed to be pregnant for a whole season, without me noticing. These mysteries keep me intrigued, along with her cute, bird-like features. That particular episode, she prepared a stuffed lamb tenderloin. But instead of butterflying it, which is what I'm used to when it comes to tenderloins, she made slits and stuffed it that way. I was impressed. It looked so easy and hassle-free. I left the parents house, with tenderloin on my mind.
A few days went by, and thoughts of the tenderloin returned. I went to the market. I bought a pork tenderloin, my stuffing ingredients - manchego cheese and prosciutto, I picked basil from our garden, and I was ready to roll. Except there was no rolling involved. Just a few cuts. And after trying this "slit" method, I have to say, Giada, this is not the way to go. Butterflying takes more time, yes. The rolling can be a bit tricky, yes. But, in the end, you get a prettier product, with stuffing equally distributed down the center. This slit down the line, it's the quick and dirty way. It works, and if you're short on time, or have zero knife skills, this might be the best you can do. But, I would suggest taking the time, watching an instructional YouTube video, and butterflying and stuffing your tenderloin the loving, proper way.
With the criticism of technique aside, this was a delicious recipe. The stuffing had a nice combination of flavors, the sauce was subtle, but tasty, and the meat tender and juicy.
Stuffed Pork Tenderloin
Serves 2-4, depending on what else you're serving
1 medium pork tenderloin, silver parts trimmed, and cut into two pieces
4 slices of prosciutto
handful of basil
4-6 slices of machego cheese (but another hard cheese will do as well)
salt and pepper
some white wine
some chicken broth
teaspoon or so of spicy mustard
salt and pepper
1) Preheat your oven to 350 degrees. Cut slits in your two pieces of tenderloin, one large slit in each piece, making sure not to cut through to the other side.
2) Wrap a few slices of your cheese and several basil leaves in two slices of prosciutto. Repeat. Then add your stuffing into each pork piece. Tie with kitchen twine at several spots (like 2-3). Season your meat with salt and pepper.
3) Heat your pan with a bit of olive oil, and brown your pork pieces on all sides. Transfer to a cookie sheet and bake in the oven for about 20 minutes.
4) Meanwhile, to your saute pan add your wine, scrapping the brown bits, then chicken broth, mustard, salt and pepper and reduce for about 5 or so minutes.
5) Let your tenderloin rest for 5 or so minutes, slice and serve with the sauce drizzled on top.