Spicy stuffed pork tenderloin
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Unpeeled medium apple; coarsely chopped | |
| 3½ | tablespoon | Unsalted butter |
| 1½ | tablespoon | Light brown sugar |
| ½ | teaspoon | Vanilla extract |
| ¼ | teaspoon | Ground nutmeg |
| ½ | tablespoon | Salt |
| ½ | teaspoon | Onion powder |
| ½ | teaspoon | Cayenne pepper |
| ½ | teaspoon | Garlic Powder |
| ¼ | teaspoon | Dry Mustard |
| ¼ | teaspoon | Rubbed sage |
| ¼ | teaspoon | Ground Cumin |
| ¼ | teaspoon | Black pepper |
| ¼ | teaspoon | Dried thyme leaves |
| 3 | Trimmed pork tenderloins approximately 1 | |
| ; 1/2 lb. each | ||
| ½ | pounds | Ground pork |
| ½ | cup | Chopped onions |
| ½ | cup | Chopped green bell peppers |
| 2 | Cloves minced garlic | |
| ½ | A 4 ounce can diced green chilies in | |
| ; their juice | ||
| ½ | cup | Chicken stock made from bullion |
| ¼ | cup | Very fine dried bread crumbs |
| ¼ | cup | Finely chopped green onions |
Directions
SEASONING BLEND
Procedure:
1. In a food processor or blender process the apple, 2 tbsp. of the butter, the sugar, vanilla and nutmeg until smooth. About 3 or 4 minutes. Set aside.
2. In a small bowl thoroughly combine the seasoning mix ingredients; set aside.
3. In a large skillet brown the ground pork in the remaining butter over high heat, about three minutes. Add the onions, peppers, garlic and 1 tbsp.
of the seasoning mix - stirring occasionally. Stir in the green chilies and cook until the mixture is well browned. Add the stock and cook an additional five minutes. Add the apple mixture and the green onions; cook about two minutes more, stirring occasionally and scraping the pan bottom as needed. Remove from the heat.
4. Butterfly the pork tenders and sprinkle the remaining seasoning on the inside of each tender. Lay out ⅓ of the stuffing into the center of each tender, roll and tie each tender separately. Place the stuffed tenders on an ungreased cookie sheet and bake in a 350 degree oven for approximately 40 minutes or until the internal temperature reaches 160 degrees, basting the tops of the tenders with any juices that run out during cooking.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.