Stuffed pork tenderloin - Paleo Diet Lifestyle
Serves 4
Ingredients
- 1 2lbs pork tenderloin;
- 1 egg;
- ½ medium onion, chopped;
- 6 sun-dried tomatoes, chopped;
- 2 large artichoke hearts, chopped;
- ½ tsp fresh sage, finely chopped;
- 1/8 tsp fresh thyme, finely chopped;
- 1/8 tsp nutmeg;
- 2 cloves garlic, minced;
- A few tbsp paleo cooking fat like lard, coconut oil or clarified butter;
- Sea salt and freshly ground black pepper to taste;
Instructions
- In a medium skillet over a medium-high heat, saute the onion,
sun-dried tomatoes, artichoke hearts, sage, thyme, nutmeg and garlic in a
few tablespoons of paleo cooking fat. You can also add the olive oil
that the sun-dried tomatoes come in if your are using jarred sun-dried
tomatoes. This oil, provided it’s only olive oil and not another vegetable seed oil,
is healthy and full of delicious spices and flavor. Saute everything
for about 3 to 4 minutes, just until the onions become slightly
translucent and the tomatoes and artichokes begin to become tender.
Remove the skillet from the heat and set aside for later use.
- Place the pork tenderloin in a 9×13 baking dish, rub some cooking
fat all over and sprinkle with salt and pepper to taste. In order to
stuff the loin, create a seam in the meat by cutting it down the center
lengthwise, essentially, you want to be able to unfold the meat. Set the
meat aside until the stuffing has been prepared.
- Preheat your oven to 450F.
- Turn your attention back to the stuffing. Once the ingredients from
the skillet have completely cooled, whisk in an egg. The egg is
essential to the stuffing, as this is what replaces the usual
“breadcrumbs” and works to hold everything together. However, to make
this work best, the sun-dried tomato/artichoke mixture must be cool,
otherwise it will cook the egg before it is even stuffed in the meat and
the egg will no longer act as a glue, since it cannot be cooked twice.
- Take the stuffing and begin spreading it across the seam of the
meat. Avoid filling the meat too much, as you will not be able to fold
the pork closed. Use some toothpicks to ensure the tenderloin does not
pop open while cooking.
- Cook, uncovered, at 450 F for 30 minutes. Once the first 30 minutes
have passed, reduce the heat to 300 F and cook for another 20 minutes.
When the time is up, turn off the oven, but allow the meat to remain in
it for at least 15 minutes. This cooking method is perfect for keeping
the meat from overcooking and becoming dry. Bon apetit!
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