While the bit of fussing it takes to accomplish this dish is maybe too much for a busy week night,
this recipe is really easy enough to perform for a weekend dinner. Thanks to the tortilla chip crumbs the prep goes quickly. It is special enough to serve for an occasion or to company. It feeds 6 hungry eaters and has always received high marks at our dinner table.
On occasion, we have been known to serve bite-sized slices of this recipe with a quickly made rum-cranberry dipping sauce for an impromptu Hors d’ oeuvre.
- 2lb pork tenderloin
- 1/2 tsp. each of the following herbs, crushed and diced rosemary, sage and thyme
- 1 tsp. each kosher salt and fresh ground black pepper
- Kitchen twine and tooth picks
- Butterfly tenderloin, taking care not to cut through center
- Cover with double layers of plastic wrap and pound tenderloin to a flattened 3/4″ piece of meat
- Season with herbs, salt and pepper.
- Cover and set aside in the refrigerator while filling is prepared.
- 2 oz. ground pork sausage (sage or spicy flavor)
- 1 Tbsp. evoo (extra virgin olive oil) (2 Tbsp. more for searing stuffed Tenderloin)
- 1 large clove garlic, smashed and finely diced
- 1/2 c. each diced celery, yellow or red onion, chopped parsley, and sweet red peppers
- 2 c. gluten free tortilla chip crumbs
- 1/2 c. chicken stock (1/2 c. more for braising Tenderloin)
- 1/4 c. good dry white wine (1/2 c. more for braising Tenderloin)
- Heat evoo in a heavy skillet over medium high heat, add sausage and cook until it begins to render fat
- Reduce heat to medium and add garlic, celery, onion, parsley, peppers and continue to stir and cook until sausage is cooked through
- Add tortilla chip crumbs and chicken stock and wine
- Continue to cook, until liquid is reduced and absorbed
- Remove from heat and cool until handleable.
Stuffing and Braising
- Place tenderloin in front of you, cut and seasoned side up
- Place stuffing in the center, spreading evenly from end to end, leaving the side edges free of stuffing.
- Turn the stuffing-covered meat until one of the side edges is closest to you then carefully roll the meat over the stuffing, jellyroll style, keeping the roll as tight as possible until you have accomplished a long, log-like stuffed roll
- Secure each end and middle with toothpicks, then tie the roll neatly with kitchen twine. Once tied, remove the toothpicks
- Over medium high heat, in the stuffing skillet, heat the additional evoo
- When “smoking” hot, add the Tenderloin and sear on all sides
- Reduce heat to medium and remove meat to a plate while you deglaze the skillet with chicken stock and wine. Once the good bits have been stirred loose from the pan and the liquid has come to a boil, add meat back to the skillet, and remove to a 350° F oven to finish cooking to 150°. Remove and keep Tenderloin warm while cooking liquid reduces by half on stovetop.
© 2014 Barbara A. Ziegler/BAPantryGourmet.com All rights reserved