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Roasted Pork Tenderloin with Cinnamon-Plum Stuffing
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.
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