Stuffed pork tenderloin is a delicious meal by itself, but when a spicy diablo sauce is drizzle over it, the meal becomes irresistible and unforgettable!
Call me butter because I have been on a roll lately making food the BF can’t / won’t eat. Example: Pecans – when you make only pecan tarts for New Year’s Eve and a certain someone doesn’t eat nuts. Go me!
Sometimes it’s hard to remember everything a picky eater wont eat. And sometimes, it’s just about seeing if they really won’t eat something if they don’t know it’s there (*cough* onions *cough*).
Well, sure enough, pecan tarts have nuts, peanut butter bars have too much peanut butter, and stuffed pork tenderloin has stuffing, which has onions… and peppers…. and a diablo sauce…. that has horseradish and Dijon mustard. Yeah, I rock out loud. We have mac and cheese at least once a week though, so that has to count for something.
This stuffed pork tenderloin dinner failed from the BF’s perspective, but I was in heaven.
It looks like a lot of work but really, it comes together quickly and dirties only one pan! Did I mention it was delicious?
Stuffed Pork Tenderloin Diablo
- 1 pork tenderloin (about 1 1/4 pound)**
- 2 tsp salt
- 1 1/2 tsp black pepper
- 1/2 onion, diced
- 1/2 pepper, diced
- 3 cloves garlic, diced
- 2 sprigs fresh rosemary, finely chopped
- 1/2 bunch fresh Italian parsley, finely chopped
- 1 egg
- 1/3 cup bread crumbs
- 4 tbs olive oil
- pinch of cayenne
- 4 tbs dried dried cranberries
- 1/2 cup chicken broth
- 1 tbs extra hot horseradish
- 1 tbs Dijon mustard
- 1/4 teas cayenne pepper
- 2 tbs cream
- 1 teas fresh chives
- 1 tbs cold butter
Preheat your oven to 375.
In a large skillet (that can go into the oven) over medium heat heat olive oil and saute onions, garlic, and peppers 5 minutes. Set aside to cool.
Combine egg, bread crumbs, onion mixture, cranberries, rosemary and parsley in a bowl.
Butterfly pork tenderloin and apply a layer of stuffing. Roll up and tie together with kitchen twine. Season outside of pork with salt and pepper.
In the same skillet as before, heat 2 more tbs of olive oil. Brown one side (about 5 minutes) and place in oven, browned side up for 30 minutes, or until pork is done to your liking.
Remove the tenderloin from pan and tent with aluminum foil to rest.
Using the same pan, over medium heat, deglaze with chicken stock. Add horseradish, Dijon, cream, and cayanne, whisking to combine. Let the sauce thicken (it will be bubbling) for about 3 minutes. Turn off heat and whisk in butter. Add fresh chives and serve over pork (or in my case on the side with an apologetic smile).
**I used pork chops because it’s what I had thawed instead of a pork tenderloin, so my cook time/temp was 350 for 20 minutes.
I served this stuffed pork tenderloin with a spinach salad and mashed potatoes. Enjoy!