Pork Tenderloin Stuffed with Pimiento
Total time: 45 minutes
Pork tenderloin lend itself very well to stuffing. Here we stuff it with pimento or roasted red pepper and a bit of Prosciutto.
- 14oz (420gr) pork tenderloin
- 2oz (60gr) pimento or roasted red pepper I used 1 whole pimiento, cut into strips to fit
- 1 - 2 slices Prosciutto
- 1 medium shallot
- 1/2 tsp cumin
- 1/2 tsp thyme
- 1 tbs dry bread crumbs
- 1 tbs shredded cheese I used Gruyère
- 1 tbs olive oil
- salt and pepper, optional
- The stuffing:
- Slice shallot.
- Heat olive oil in small skillet over medium heat.
- Add cumin and sauté for 10 seconds.
- Add shallots and sauté until tender and starting to brown.
- Reduce heat and continue cooking until well browned, 10 - 12 minutes total.
- Cut or tear Prosciutto into strips.
- Slice pimento or pepper into strips (if needed).
- The pork:
- Butterfly pork tenderloin - cut it in half lengthwise leaving 1/4 inch intact - so that you can open it like a book. Open it and give it a couple of whacks with a meat mallet so that it lies flattish... or pound lightly with the edge of a plate. You just want it to be flat and easy to work with.
- Lay Prosciutto on one side of pork about 1/8 inch from the edge. Top with the pimento, sautéed shallots, crumbs, thyme and cheese.
- Fold other side over and tie with kitchen string: cut five 6 inch lengths of string and wrap around pork and tie every 2 inches - making certain that you do one as close to each end as possible.
- Sprinkle with salt and pepper if using, place in a small roasting pan and roast in 400F (200C) oven for 25 - 30 minutes, depending on size, until done.
- When done, slice and serve.
Note: Slightly pink is perfectly acceptable for pork, actually, preferred, as it is much juicer. Pork is done when internal temperature reaches 155F. Slice and peak.