Рецепт Pork Tenderloin Stuffed with Shallots; water birds
Pork Tenderloin Stuffed with Shallots
Total time: 60 minutes Ingredients:
14oz (420gr) pork tenderloin
2 tbs olive oil – 1 for shallots; 1 for pork
4 – 5 shallots, peeled, sliced
1 tsp brown sugar
1/2 tsp dry mustard
2 tsp Balsamic vinegar
1 tsp paprika
1 tsp dried basil
1/4 tsp celery salt
Instructions:
Heat 1 tbs olive oil in medium skillet over medium-low heat. Add shallots and sauté until well browned, about 15 minutes.
Add sugar, mustard, 1/2 tsp paprika, basil and vinegar. Stir well to combine.
Let cook another minute or two until almost dry. Remove from heat.
To butterfly pork tenderloin – cut it in half lengthwise, vertically, as if you were going to cut it into thirds but do not cut through. Starting from where your vertical cut ended, turn the blade and cut, the other side partially – so that you can open the two sides like a book.
Open it and give it a couple of whacks with a meat mallet so that it lies flattish… or pound lightly with the edge of a plate. You just want it to be flat and easy to work with.
Spread the shallots on the pork and fold it back together.
Tie with kitchen string: cut five 6 inch lengths of string and wrap around pork and tie every 2 inches – making certain that you do one as close to each end as possible.
Rub top with remaining oil, sprinkle with remaining 1/2 tsp paprika and celery salt.
Roast in 400F (200C) oven for 30 – 40 minutes, depending on size,
Remove and let rest 5 – 10 minutes before slicing. Pork is done when internal temperature reaches 150F. Slightly pink is best..