Prep 20 min mins
Cook 50 min mins
A sweet and savory stuffing of plums and sausage gets its deep, earthy aroma from steeped red tea and cinnamon, a perfect counterpoint to roasted pork tenderloin.
- 25g (1oz) red tea leaves
- 175ml (6fl oz) hot water
- 175g (6oz) plum jam
- 6 plums, pitted
- 225g (8oz) pork sausage meat
- 50g (2oz) fresh bread crumbs
- 75g (3oz) onion, chopped
- 1 tsp Schwartz Cinnamon Ground
- 1/2 tsp Schwartz Garlic Mill
- 2x450g (1lb) pork tenderlion
STEP 1Pre heat the oven to 180°C (350°F, Gas Mark 4)
STEP 2Place tea leaves in hot water for 10 minutes then strain. Add plum jam and mix well. Set aside. Dice 2 of the plums and halve remaining 4 plums. Mix diced plums, sausage, bread crumbs, onion, Cinnamon and Garlic Powder in large bowl until well blended.
STEP 3Cut each pork tenderloin lengthwise ¾ of the way through. Open meat and flatten with meat mallet to ½-inch thickness. Spread ½ of the plum stuffing evenly on each pork tenderloin, leaving a ¼-inch edge of meat. Roll pork tightly. Tie with kitchen string at 1-inch intervals. Place pork tenderloins in foil-lined baking tray and arrange halved plums around pork.
STEP 4Roast in oven 40 to 50 minutes, or until pork is cooked through. Brush with plum jam mixture during last 20 minutes of cooking. Let stand for 5 minutes before slicing then serve.