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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Sicilian Stuffed Porkloin Recipe

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This recipe for Sicilian Stuffed Porkloin is from Rita's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pork tenderloins
2 tbsp each Dijon mustard and liquid honey
1 tbsp extra-virgin olive oil
¼ tsp each salt an pepper

Stuffing:

2 tbsp butter
3 onions, thinly sliced
¼ cup currents
1 tbsp balsamic vinegar
¼ tsp salt and pepper
⅓ cup fresh breadcrumbs
¼ cup toasted pine nuts
3 tbsp chopped fresh parsley
3 tsp grated orange rind
1 tbsp orange juice
sliced mozzarella (can use other cheese like brie)
Directions:
Directions:
Stuffing: In a skillet, melt butter over medium-high heat; fry onions, stirring occasionally, until deep golden, about 20 minutes. Stir in currants, vinegar, salt and pepper; cook for 5 minutes. Remove from heat. Stir in breadcrumbs, pine nuts, parsley, orange rind and orange juice; set aside.

Slice tenderloin down the middle opening it up, pound it to thin it out. Fill with stuffing, and cheese. Roll and tie with cord. (Make ahead: wrap and refrigerate for p to 24 hours.) Place on greased rimmed baking sheet or in small roasting pan.

In a small bowl mix mustard, honey, oil, salt and pepper; brush over pork. Roast at 400 ° F (200 ° C) oven until juices run clear when pork is pierced and just a hint of pink inside, about 40 minutes. Transfer to cutting board; tent with foil and let stand for 10 minutes before carving into ½ inch thick slices.
Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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