Roasted Pork Tenderloin with Cinnamon-Plum Stuffing

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.

  • Pre heat the oven to 180°C (350°F, Gas Mark 4)

  • Place 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.

  • Cut 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.

  • Roast 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.