Cherry Stuffed, Pork Tenderloin
Cherry Stuffed, Pork Tenderloin
By Cap'n Ron
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Filling
- 1 Cup, Bing Cherries, pitted, mashed, drained
- 1 Medium, Onion, sliced lengthwise
- 1 Teaspoon, Butt Kickin' Blacken, Jamaican Jerk
Pork
- 2 Medium, Pork Tenderloins, about 4 1/2 pounds
- Butt Kickin' Steak House Blend
- Coarse Kosher Salt
- Vegetable Oil
Things You'll Need
- Butcher's Twine
- Meat Mallet
- 1 recipe, Cherry Sauce with Port Wine, Use the reseved Cherry Juice
1. Begin by making the filling:
Drain the cherries, then mash them with a potato masher. Drain again, and reserve the juice for the sauce.
2. Slice the onion, and begin cooking in a little oil over medium heat. Cover, so they'll cook quicker.
3. Add the drained, and mashed cherries, plus the Jamaican Jerk, and cook about 5 minutes until the flavors are well blended, and the mixture is fairly dry. Take it off the heat and let cool.
4. While the cherries are cooling, you can begin to prep the meat: Remove any Silver Skin, then butterfly the meat by using a sharp knife to cut almost through. Place a plastic baggie over the meat, and pound it to about 1/4" thickness. Place 1/2 of the Cherry Filling along one long edge, and roll it tightly.
5. Tie at 1" intervals with butcher's twine.
6. Place a little oil in a large pan, and brown both stuffed pork tenderloins on all sides.
7. Place the browned tenderloins on a rack in a shallow pan, and cook at 325 degrees for about 25 minutes. Or, until an instant read meat thermometer reads 145 degrees, about 25 minutes.
Take the tenderloins out of the oven, and let them rest while you re-heat the rest of the meal. Cut them on an angle to serve.
8. I served one of these on a large platter, with Garlic, New Potatoes, and Sauteed Brocoli. I served the sauce on the side.
9. Although, I cooked these in an oven, they would just as good, if not better if they were cooked on a grill. Just get the grill going at a medium heat, and cook for 15 - 25 minutes, or until they're done.
Cooking times will vary based on the thickness of the meat, and the temperature of the grill, so just cook it until the meat firms up, about 140 degrees in the center.
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Drain the cherries, then mash them with a potato masher. Drain again, and reserve the juice for the sauce.
2. Slice the onion, and begin cooking in a little oil over medium heat. Cover, so they'll cook quicker.
3. Add the drained, and mashed cherries, plus the Jamaican Jerk, and cook about 5 minutes until the flavors are well blended, and the mixture is fairly dry. Take it off the heat and let cool.
4. While the cherries are cooling, you can begin to prep the meat: Remove any Silver Skin, then butterfly the meat by using a sharp knife to cut almost through. Place a plastic baggie over the meat, and pound it to about 1/4" thickness. Place 1/2 of the Cherry Filling along one long edge, and roll it tightly.
5. Tie at 1" intervals with butcher's twine.
6. Place a little oil in a large pan, and brown both stuffed pork tenderloins on all sides.
7. Place the browned tenderloins on a rack in a shallow pan, and cook at 325 degrees for about 25 minutes. Or, until an instant read meat thermometer reads 145 degrees, about 25 minutes.
Take the tenderloins out of the oven, and let them rest while you re-heat the rest of the meal. Cut them on an angle to serve.
8. I served one of these on a large platter, with Garlic, New Potatoes, and Sauteed Brocoli. I served the sauce on the side.
9. Although, I cooked these in an oven, they would just as good, if not better if they were cooked on a grill. Just get the grill going at a medium heat, and cook for 15 - 25 minutes, or until they're done.
Cooking times will vary based on the thickness of the meat, and the temperature of the grill, so just cook it until the meat firms up, about 140 degrees in the center.