Our method of butterflying the pork tenderloins allows the flavors of the sweet dried plum and piquant piquillo peppers to permeate the meat as it cooks. Serve leftover pork over polenta with a tossed green salad for an easy dinner another night.
2 (1-pound) pork tenderloins, trimmed
2 tablespoons minced fresh parsley, divided
3/4 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
12 bite-sized pitted dried plums
1/4 cup sliced roasted piquillo peppers
1 tablespoon all-purpose flour
1 tablespoon olive oil
1 1/2 cups vertically sliced Vidalia or other sweet onion
4 black peppercorns
2 garlic cloves, unpeeled
1 bay leaf
1/3 cup fat-free, less-sodium chicken broth
1/3 cup cream sherry
1/2 teaspoon ground cumin
How to Make It
Preheat oven to 400°.
Cut 1 pork tenderloin in half lengthwise, cutting to, but not through, other side; open halves, laying the pork flat. Cut each half lengthwise, cutting to, but not through, other side; open halves, laying pork flat. Repeat the procedure with remaining tenderloin. Sprinkle inside of tenderloins with 1 tablespoon parsley, 1/2 teaspoon salt, black pepper, and minced garlic. Top each tenderloin with 6 dried plums and 2 tablespoons piquillo peppers. Roll up each pork tenderloin, jelly-roll fashion, starting at long side. Secure pork at 2-inch intervals with twine; dust with flour.
Heat oil in a large ovenproof nonstick skillet over medium-high heat. Add pork; cook 6 minutes on each side or until browned. Add the remaining 1 tablespoon of parsley, onion, peppercorns, unpeeled garlic, and bay leaf; sauté 2 minutes. Stir in broth, sherry, and cumin. Wrap the handle of pan with foil, and transfer pan to oven. Cover and bake at 400° for 25 minutes or until a thermometer registers 160° (slightly pink). Transfer pork to a platter; let stand 5 minutes. Cut pork into 3/4-inch-thick slices, and sprinkle with remaining 1/4 teaspoon salt. Remove whole garlic cloves; squeeze to extract pulp. Stir into pan juices (discard garlic skins and bay leaf). Serve pan juices with pork.
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Definitely not worth the work. It was bland. Then, the recipe doesn't match the photo (that really bugs me). The recipe calls for making a roulade. The photo is stuffed only in the center, so they didn't follow the recipe when they cooked for the photo. Will not make again, as there are too many good recipes out there to mess with this one.
(I was unable to find the piquillo peppers, so substituted freshly roasted red bells.)
This is definitely a keeper -- wonderful flavor and great presentation. I made no changes to the recipe which is unusal for me! I served this with the Asparagus Salad with Piquillo Peppers and Capers, the Baked Rice and the Orange Yogurt Cake -- all recipes from CL Spanish Nights Menu. It was a great meal.
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