Nothing better than a good stuffing and I’m not just talking about me. For some reason, we love to stuff all kinds of foodstuff from vegetables, loaves of bread to critters of all kind. Many enjoy a stuffed bird but I kinda shy away from that, I mean, I enjoy pan-style dressing with roasted poultry. It’s just the way I was brought up I guess.
Now, stuffed vegetables I can eat my self crazy and beef or pork roulades, why, dey ain’t nuttin’ better if you ask me. This is another way we enjoy eating pork – stuffed tenderloin southern style. Enjoy!
Creole Stuffed Pork Tenderloin
1 1/2 to 2 pound pork tenderloin
Poultry seasoning, salt and white pepper
1/4 pound mildly spiced ground bulk pork sausage, cooked and crumbled
1/4 cup diced celery
1/3 cup diced onion
1/4 cup diced green bell pepper
8 ounce baby spinach leaves
1/4 cup toasted blanched almonds
1 tablespoons minced white raisins (dried cranberries would be good too)
1/2 cup soft breadcrumbs
Prep the tenderloin by slicing down the length about 1/2-inch depth with a sharp fillet knife. Turn the knife to one side and begin slicing horizontally while rolling loin along as you proceed until the tenderloin becomes a flatten, rectangular rolled out piece of meat, sort of steak-like. There are many ways to prepare the loin, some prefer cutting downward in the center and then cutting to each side; the cut would resemble an upside-down ‘T’. And there is the cut that resembles an angular ‘J’. I like the rolled version as the piece of meat becomes more of a roulade.
Lightly sprinkle the inside (cut side) with a little poultry seasoning, a light sprinkle of salt and white pepper. Cover and refrigerate to allow rest while proceeding to prep the veggies and cook the sausage.
In a medium skillet, brown sausage over medium heat and remove any grease. Add the celery, onion and bell pepper to the sausage and cook about 3 minutes over medium low, just enough to soften the veggies. Add the spinach and stir until wilted. Add the almonds and raisins; remove from heat. Stir in the bread crumbs. Allow to cool and give all a rough chop on a cutting board.
Preheat oven to 450 degrees F.
Remove roulade from refrigerator and set aside. Place the mixture in the center of the roulade. Spread the mixture to one end (the thinnest) and begin rolling just like a jelly-roll. Use kitchen twine to truss the tenderloin in several places securing it together.
Place the tenderloin cut side down on a baking pan and place in the oven. Turn the temperature down to 375 degrees. Roast about 25 minutes or until internal (meat part) temperature reaches 150 degrees F. Remove from oven, cover with foil and let rest about 10 minutes before cutting.
Notes: This time, I mixed a little soy sauce with red wine vinegar and brushed on the tenderloin before placing it in the oven. Not Creole but it gave it an outdoor flavor.
Many folks prefer to brown the tenderloin on the stove but I think a good hot oven does just as well and leaves only one pan to clean.