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MAIN DISH RECIPE: Stuffed Pork Tenderloin

1-pork tenderloin (3/4-1lb.)
3oz-proscuitto, minced
1/3-cup minced onions
2-tsp minced garlic
1-tsp oregano
1-roasted red pepper, diced
1-hot Thai pepper, minced
1-tbsp Dijon mustard
2-slices Jarlsberg cheese
4-blanched asparagus spears

Sauté proscuitto, onion, garlic and oregano
In a bowl, combine sautéed ingredients with roasted red peppers
Open tenderloin by slicing lengthwise, 1/3 of the height
Open the 2/3 section by again slicing 
It now should be 3 times the original size
Pound with a mallet to even out
Spread with mustard
Lay on the asparagus spears and spread on the remaining ingredients
Roll up the tenderloin, tying in several places
Sear in a hot frying pan that has been lightly coated with vegetable oil
Roast in a 425°F oven for 20 minutes, or until internal temperature reaches 145°F
Remove from oven and tent with foil for 10 minutes
Slice and serve