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
Adapted from Food Wishes, Diablo Sauce
- 1 pork tenderloin (about 1 ¼ pound)**
- 2 teaspoon salt
- 1 ½ teaspoon black pepper
- ½ onion, diced
- ½ pepper, diced
- 3 cloves garlic, diced
- 2 sprigs fresh rosemary, finely chopped
- ½ bunch fresh Italian parsley, finely chopped
- 1 egg
- ⅓ cup bread crumbs
- 4 tbs olive oil
- pinch of cayenne
- 4 tbs dried dried cranberries
- ½ cup chicken broth
- 1 tbs extra hot horseradish
- 1 tbs Dijon mustard
- ¼ 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!
Blog is the New Black says
Kita, looks fab! My bf is the same way- specifically with onions, too! And peppers... and lots of other things he "claims" not to like! 😉
Belinda @zomppa says
Oops...well, at least one of you enjoyed it, and I'm sure he loved the effort! Looks pretty darn good to me!
Looks so yummy to me! Boys can be so picky sometimes haha
Kate @ Diethood.com says
MMMM! That is delicious!
After a few years together, he'll eat everything and anything that you make...no other choice. 🙂
Dionne Baldwin says
Wow that looks and sounds fantastic!! I would totally eat that! I'm sorry you have your hands full. It would make it so much easier if they would at least *try* it wouldn't it? That looks good enough to make me hungry and I'm not a fan of pork. Thank you for sharing this!
I'm with your BF. I can smell an onion chunk miles away. Onions are not something you can sneak on someone who hates them.
Everyone in this house would eat it - I do love my onions. (And pork and cream and everything about this. Last yearmy family was astonished to find out i didn't love French toast. Because husband loves it, we've had it every morning of every holiday for 20 years. I finally rebelled and insisted on Eggs Benedict! Every once in a while you need to cook for yourself. And mac n cheese once a week gives you a pass.
Love the name of the dish. Looks wonderful. Hiding the icky foods so the picky eater doesn't notice them adds a nice challenge to cooking dinner...I have a hard time not snickering though. 😉
Kristi Rimkus says
Too bad your picky eater wouldn't eat this dish, it looks fabulous! I'll come for dinner!