Sunday, November 16, 2014

Apple, Date and Chorizo Stuffed Pork Tenderloin Roast

Sunday's are our special day for relaxing and feasting on a special roast or stew while snuggled up on the couch. This is usually the day that I break out the slow cooker but not today. I wanted to do a pork tenderloin and I really love a nice crunchy outer layer which you can only get from the oven. I got the idea to stuff this one and seeing as we're smack in the middle of apple season....apple + pork = yum x 1,000!!! I also incorporated chorizo into my recipe so that the spiciness could balance out the sweetness of the apple and date. Give it a try and tell me what you think! Ps... Thanksgiving is just around the corner so if you want a non-Turkey main with a WOW, give this a shot.

(pps...you'll see that there are two roasts pictured, that's because I made enough to have leftovers for this week!) 

Ingredients:

5 slices of multigrain bread toasted and cubed
2 cups chicken stock
1 Granny Smith apple skinned and diced small
1/2 red onion diced small
5 dates pitted and chopped
2 cloves garlic chopped
1 Tbs fresh rosemary chopped
1 Tbs fresh thyme chopped
Salt and pepper to taste

1 2-3lb pork tenderloin
1 package sliced chorizo (usually available at the deli counter if you can't find it on the shelf)

A 2 foot piece of twine for tying the roast
Set oven to 375f/190c. To make stuffing combine first 9 ingredients in a bowl and set aside. 

The next step is where it get a little tricky to describe so pay close attention and use my photos as a guide. Take the pork tenderloin and make a butterfly cut down the middle lengthwise, leaving about 1/4 inch of meat, do not cut all the way through. Now, butterfly each side of the inside of the tenderloin, leaving 1/4 inch of meat. Hope this is making sense! With the 3 butterfly cuts the tenderloin should lay fairly flat. Place the tenderloin between 2 large pieces of cling film and pound it with a rolling pin or meat mallet till it's about 1/4 inch thick all around. Discard the top layer of cling film.
Layer the chorizo slices over the pounded out tenderloin, leaving an inch of space along one edge lengthwise that will make an easy closure when rolled. Now spoon some of the stuffing mixture along the middle. *There will be leftover stuffing which you can bake after roasting the tenderloin*. 
Use the cling film to help you roll the stuffed tenderloin, gently squeezing the roll so that it stays in place while you wrap the twine around it. To properly tie the twine, make a loop around the end of the tenderloin roll and tie a knot. Then spiral wrap the twine all the way down the roll and finish by making another loop and knot at the end of the tenderloin roll. If it doesn't look pretty, that's just fine, it'll be hidden underneath! Place the stuffed roast seam side down on a greased baking dish and sprinkle generously with salt and pepper. Bake for 50 minutes uncovered on the bottom rack then remove, cover with foil and let rest for 20 minutes. 
Meanwhile, you can use the drippings at the bottom of the pan to make a nice gravy by adding them to a cup of water, bring to a boil then stir in 1 Tbs of corn starch dissolved in 1 Tbs cold water. You can also put any remaining stuffing mixture into a dish and bake at 375f/190c for 15 minutes.

Cut off and remove the twine then slice the rested tenderloin into 1 inch pieces and serve. This dish goes well with the cinnamon apple roasted vegetable dish posted just before this recipe!
Hope you enjoy! Xx

Phylicia JJ

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