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Stuffed Pork Tenderloin
2 cups of chicken stock
1/4 cup of minced onions
2 tablespoons of raisins
1 1/2 cups of dry cornbread stuffing
1 teaspoon of poultry seasoning
2 pork tenderloins (12 ounces each), trimmed of fat
1 teaspoon of chopped fresh rosemary
1/2 teaspoon of ground allspice
1/2 teaspoon of ground black pepper
2 tablespoons of balsamic vinegar
1 teaspoon of cornstarch
1 tablespoon of water
Bring 1 cup of the stock to a boil in a 10-inch no-stick skillet over
medium-high heat. Add the onions and raisins. Cook, stirring frequently,
for 5 minutes, or until the onions are soft. Remove from the heat. Add
the cornbread stuffing and poultry seasoning. Mix well. Preheat oven to
425ºF. With a sharp knife make a lengthwise cut in each pork tenderloin
almost, but not completely, through. Open one tenderloin like a book and
place between 2 sheets of wax paper. Using a mallet, pound to 1/2-inch
thickness. Repeat with the second tenderloin. Spoon the stuffing onto
each pork tenderloin and roll carefully to enclose the filling. Tie in
several places with kitchen twine or secure with small skewers. In a
small bowl, combine the rosemary, allspice, and pepper. Rub over the
outside of the tenderloins. Coat a 10-inch no-stick skillet with
no-stick spray and place over medium-high heat until hot. Add the pork.
Cook for 2 to 3 minutes, or until browned. Carefully turn and cook for 2
to 3 minutes, or until browned. Add the remaining 1 cup stock. Reduce
the heat to low. Cover and cook for 25 minutes, or until the pork is
tender and cooked through. Place the pork on a serving platter. Remove
the twine or skewers. Slice the pork into 1/2-inch slices. Cover to keep
warm. Add the vinegar to the skillet. Bring to a boil, scraping to
loosen any browned bits from the bottom. Place the cornstarch in a cup.
Add the water and stir until smooth. Add to the skillet. Cook, stirring,
until the gravy has thickened. Pour over the pork. Serves 6.
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