Rating: 2.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2

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.

Recipe by Cooking Light July 2005

Gallery

Credit: Becky Luigart-Stayner

Recipe Summary

Yield:
8 servings (serving size: 3 ounces pork [3 slices] and about 2 tablespoons pan juices)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

    Advertisement
  • 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.

Nutrition Facts

204 calories; calories from fat 29%; fat 6.6g; saturated fat 1.7g; mono fat 3.6g; poly fat 0.7g; protein 24.7g; carbohydrates 11g; fiber 2g; cholesterol 74mg; iron 1.9mg; sodium 279mg; calcium 25mg.
Advertisement