Hail, Creative Cook! Try Stuffed Pork Tenderloin Recipes from Pastured Pork

Stuffed pork tenderloin recipes can be prepared from either pastured pork or conventional supermarket pork. The big difference (I almost typed "pig difference"!) is grassfed pork will be leaner, healthier and tastier because it was raised in an open air environment rather than in a hog confinement house. Confinement raised hogs have little or no chance for exercise and no access to the health-granting qualities of pasture grass. Nevertheless, all pork raised in the US and Canada today has been genetically improved over time and is leaner and probably more tender than decades past.

Fruit Stuffed Pork Tenderloin Recipe

Ingredients:

3 pork tenderloins, about 3/4 pound each
salt
garlic clove, crushed

Procedure:

Slice tenderloin lengthwise leaving only a "hinge" on the far side. After spreading tenderloin out flat, sprinkle with salt and crushed garlic. Spread the stuffing on half of each tenderloin and fold the halves together. Tie the halves together with string. Place in pan; do not cover. Bake in pre-heated oven set to 325° F for about 1 1/4 hours or until tender. Remove string and serve 6 or more people.

Stuffing ingredients:

1 1/2 cups (lightly packed) bread crumbs
1/2 teaspoon sage
1/4 cup melted butter or olive oil
1/2 cup dried and diced prunes or apricots
salt and pepper

Note: Stuffing invites the chef to create. Add onion or apples or whatever. It's almost impossible to go wrong with stuffing!

Procedure for stuffing:

Combine crumbs, sage and seasonings. Melt butter in skillet. Add fruit, heat well, stir often. Place on tenderloin.

Ingredients:

2 pork tenderloins
1 small can mushrooms, sliced
1 small onion, diced
seasoning
bread crumbs

Procedure:

Trim away any fat leaving only about 1/8 of an inch of fat. You don't have to score the fat in diamond shapes down to the meat, but if you do, it leaves a nice appearance. Cut a pocket into the center of the tenderloin. Add seasonings.

Saute sliced mushrooms and onions in butter in covered skillet. Combine with bread crumbs and stuff into tenderloin. Tie the tenderloins with string and place in pre-heated 325° F oven. Bake for about 1 1/4 hours. Turn the oven to 400° F for 1/4 hour. This will turn the fatty crust to a delicious golden brown color. Serves 4.

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