Empty My Fridge
The Best Stuffed Pork Tenderloin | Chef Jean-Pierre
Ingredients
- Salt3 tbsp
- Brown sugar½ cups
- Juniper berry · cracked
- Bay leaf2
- Walnut½ cups
- Fennel⅓ lb
- Cilantro · chopped2 tbsp
- Apricot · chopped½ cups
- Black pepper
- Extra virgin olive oil2 tbsp
- Pork loin
Instructions
- In a small glass lasagna pan, dissolve the brine ingredients, add the cleaned pork tenderloin, cover and refrigerate for about 3 hours.
- Remove the tenderloin from the brine and pat it dry with paper towels.
- Preheat the oven to 400°.
- Chop the walnuts finely and mix them into the sausage with the cilantro, apricot, salt and pepper.
- Butterfly the tenderloin without cutting it all the way through. Place plastic wrap over it and pound until about ¼ inch thick. Season with salt and pepper, then spread a very thin layer of the sausage mixture over the centre.
- Roll the tenderloin up tightly, as you would a sushi roll, and tie the whole thing with butcher's twine.
- Heat olive oil in a sauté pan. Add the tenderloin and brown on all sides until golden.
- Transfer to the oven and cook for about 8 minutes, or until it reaches 140–145°.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
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Brown sugarWalnutFennelPork loinApricot
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