Roasted Pork Tenderloin with Cinnamon-Plum Stuffing

Roasted Pork Tenderloin with Cinnamon-Plum Stuffing

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

COOKING 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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