I was really hoping to get my Christmas dinner recipes blogged before the New Year, but it just didn't happen. I had planned on making a roast turkey, but decided at the last minute to try something new and different. I asked JJ what kind of meat he would like, and he said his family likes pork. I have made pork tenderloin a few times, and seen so many variations, so I decided to make something up as I went along.
I was floating ideas by my co-worker, and he told me he loves garlic and rosemary with pork. I knew I wanted to crust it in nuts and stuff it, so all of the ideas seemed to flow together. I thought about stuffing the meat with dates, but didn't want it to get too busy. Next time though, I'd probably add something to make it pop a little. This pork came out great, the family loved it, and it was faily easy to make, and has great stage presence.
Rosemary, Walnut and Garlic Crused Stuffed Pork Tenderloin
1.5 lb. pork tenderloin, trimmed
2 cups prepared stuffing (recipe below)
Salt and pepper
5 garlic cloves
1/4 cup EVOO
Handful of rosemary
1 cup crushed walnuts
Preheat oven to 325 degrees.
Add garlic, EVOO, salt, pepper, and rosemary to a blender or food processor, pulse until garlic and rosemary are in tiny bits, but not pureed.
Trim pork, cut meat into a flat piece by rolling it out as you cut it, or butterfly it and pound it a little thinner.
Add stuffing to the center, roll the pork and place seam side down on a plastic cutting board.
Rub EVOO mixture onto pork.
Sprinkle with walnuts, press to coat all around pork.
Tie pork in 2 or 3 sections, place seam side down into a baking dish.
Cover with foil and roast for 45 minutes to an hour.
Remove foil and roast for another 30 minutes, until nuts are toasted and pork is cooked through.
*JJ did tell me the pork was slightly over-cooked, but I'm paranoid about stuffed meat. Next time I'd whip out my meat thermometer for accuracy*
2 tbsp. butter or olive oil (or 1 of each)
1 yellow onion, chopped
1 garlic clove, minced
Salt and pepper
1 tsp. poultry seasoning
4 cups herbed stuffing cubes
2 cup chicken stock, warmed (maybe more or less)
Add EVOO & butter to a saute' pan over medium heat.
Add onion and garlic, season with salt and pepper.
Cook for 5 minutes, until onions have slightly caramelized.
Add stuffing cubes, poultry seasoning, onion mixture and egg to a bowl. Whisk together.
Add stock a ladelful at a time, folding in, until moistened.
Cover and refrigerate until use.
(Makes about 5 cups)