Name: Roasted Pork Tenderloin with Stuffing | Recipes | Schwartz UK
Prep time: 20 min
Cook time: 50 min
Yield: 8
Ingredients: 50 g (2 oz) fresh bread crumbs; 75 g (3 oz) onion, chopped; 1 tsp Cinnamon Ground; 1/2 tsp Garlic; 2x450 g (1 lb) pork tenderlion; 25 g (1 oz) red tea leaves; 175 ml (6 fl oz) hot water; 175 g (6 oz) plum jam; 6 plums, pitted; 225 g (8 oz) pork sausage meat

Roasted Pork Tenderloin with Cinnamon-Plum Stuffing

Prep Time

20 Minutes

Cook Time

50 Minutes

Ingredients

10

Servings

8

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.

Ingredients

50 gram (2 ounce) fresh bread crumbs
75 gram (3 ounce) onion, chopped
1 teaspoon Cinnamon Ground
1/2 teaspoon Garlic
2x450 gram (1 pound) pork tenderlion
25 gram (1 ounce) red tea leaves
175 millilitre (6 fluid ounce) hot water
175 gram (6 ounce) plum jam
6 plums, pitted
225 gram (8 ounce) pork sausage meat

Instructions

1 Pre heat the oven to 180°C (350°F, Gas Mark 4)
2 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.
3 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.
4 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.