Stuffed Pork Tenderloin

This week’s challenge is to use two of the following: red bell peppers, mushrooms, onions, and cream cheese.

The ingredients:

Before I start, I like to have everything ready to go, so I began with dicing the onion and slicing the garlic, red bell peppers, and onions. I had too much red bell pepper, so I decided to have some fun!

The next step is to butterfly the tenderloin. Make sure you have skin side down because this will allow the skin to be on top to become a nice crispy layer. Add some olive oil to a hot pan and sauté the onions, red bell peppers, and garlic. After they start browning, add in the pine nuts (for some nutty texture), mushrooms, and the basil. Salt and pepper to taste.

Next, put all of the ingredients into your butterfly’d tenderloin, roll it up and add some salt and pepper on top. Tie the tenderloin together with butcher string. Don’t tie too tightly or it will cause everything to fall out. Add some olive oil in a roast pan, place the tenderloin in it, and add some more olive oil on top.

This is before cooking:

Unfortuately, the flower doesn’t make it through the cooking process. After:

Let the tenderloin cool for 5-10 mins to allow the juices to stay in the meat instead of falling out when cutting. While that is cooling, take some wine and deglaze the pan to make a gravy. In this instance I used a Pinot Noir from Dundee Hills, Oregon. Slice the tenderloin, drip some gravy over it, and serve.

Final:

 

-Chef BloO