Make the Sunday roast a bit more exciting with stuffed pork tenderloin! The stuffing is the beginning of endless possibilities for years to come.

As I lately have some time, I was browsing on the web yesterday. Looking for new, exciting thoughts, inspiring dishes that I have never tried before, to delight my family with. Hunting for a while unfortunately could not come across lots of interesting things. Just before I thought to give up on it, I discovered this tempting and simple treat simply by chance. It seemed so yummy on its image, that required immediate action.

It was not so difficult to imagine the way it’s created, its taste and just how much my husband will enjoy it. Mind you, it is very simple to please the man when it comes to treats. Yes, I’m a blessed one. Or maybe he is.Anyway, I got into the blog: Suncakemom and simply followed the simple instuctions that have been accompanied by great images of the method. It just makes life quite easy. I could suppose it is a bit of a inconvenience to shoot snap shots in the middle of baking in the kitchen because you normally have gross hands thus i pretty appreciate the hard work she placed in to build this post and recipe easily followed.

Having said that I am inspired to present my own recipe in the same way. Many thanks for the concept.

I was fine tuning the main recipe to make it for the taste of my loved ones. I can say that it was an awesome outcome. They prized the flavor, the structure and enjoyed getting a sweet such as this during a busy workweek. They ultimately requested lots more, a lot more. So the next occasion I am not going to make the same mistake. I’m likely to twin the volume .

Stuffed Pork Tenderloin recipe first posted on SunCakeMom.

How to make Stuffed Pork Tenderloin:

Pour oil into a pan and heat it up while slicing the onions.

Add the onions with salt into the hot oil and saute until it get a glassy / translucent look for about 3 – 5 minutes.

Lower the heat to medium – low and fry the onions while stirring continously for about 10 minutes.

When the onions start to caramelize add the garlic, black pepper and mushrooms.

Increase the heat to medium and saute the mushrooms with the onion until the mushrooms get a dark brown color for about 5 – 10 minutes.

While the filling is being prepared get the meat ready by removing the silver skin from the pork tenderloin. It’s a thin layer of connective tissue that is said to be very chewy. Some can live with it. Especially those with blunt knifes.

Open up the meat. There are two methods. One is to cut it almost all the way through into halves and use a meat mallet to pound it wider. The other method is using only our sharp knife to cut various butterfly cuts into the meat until it opens up fully. Cut 1 about 1/4th of the bottom:

Cut 2. After opening up the tenderloin cut the thick part into two again essentially butterfly cutting it again.

Cut 3. Cut the last thick part at the middle of its height too.It’s opened up. Sprinkle some salt on it if desired.

Place the handful of spinach on the opened up meat.

Pour as much of filling as possible on top of the spinach.

Try to roll up the meat and take out some filling if necessary.

Use the turkey lacers or toothpicks to secure the meat together.

Pour the remaining filling with the oil into a baking tray.

Place the stuffed pork tenderloin in and brush it with a mixture of oil and paprika.

Add vegetables if desired.

Put it into a 390°F / 200°C oven until the inner temperature of the meat reaches 145°F / 63°C which should be done in about a half an hour. Some like to give it a bit more time so it comes out with a bit more tan. After about an hour it should have a golden brown color and that’s the time when it needs to be taken out to save from total blackness.

Slice it up with a sharp knife and serve.