Stuffed Pork Tenderloin is such a simple recipe but amazingly tasty and adaptable. Serve as a main dish with seasonal vegetables for a filling meal. I normally use a selection of beans, asparagus, potatoes and carrots but use whichever you enjoy.
Stuffed Pork Tenderloin
- Preheat oven 180C/320F/Gas 4.
- Add a little oil to a frying pan over a high heat and add the onions and finely sliced red chillies (seeds removed) with the sliced apples. Fry for a until lovely a soft and darkened.
- Remove the onions and chillies from the pan and put to one side to cool to room temperature. The mixture should become lovely and thick.
- Season the tenderloins with salt and pepper.
- Using the same pan, add the tenderloins and brown over a high heat turning frequently.
- When brown remove from the heat.
- Carefully, using a sharp knife, make an incision along the length of the tenderloins about half way through. DO NOT go all the way through.
- Fill the cavity of the pork with the onion, chilli and apple mixture. Make sure the entire length is full and hold together with cocktail sticks or tie using butchers string. This will make sure the filling stays inside.
- Place the tenderloin on a greased baking tray, or cover a baking tray with oiled greaseproof paper.
- Place in the middle of the oven and cook until lovely and brown. Normally about 40 minutes but ovens do vary.
- As a final touch, when you remove the tenderloins from the oven, sprinkle a few sesame seeds and a little honey.
- Leave to rest until foil for about 10 minutes prior to serving. I find this helps to re-absorb the juices.