Pineappleherb Stuffed Eye Of Round Or Pork Tenderloin Recipes

ASPARAGUS-STUFFED PORK TENDERLOIN

Steps:

• In a small bowl, combine the seasonings; set aside. Cut a lengthwise slit down the center of pork tenderloin to within 1/2 in. of bottom. Open so meat lies flat; cover with plastic wrap. Flatten to 1/4-in. thickness. Remove plastic; sprinkle 1/2 teaspoon seasoning mix over meat. , In a large skillet, bring water to a boil. Add asparagus; cover and cook for 2 minutes. Drain asparagus and immediately place in ice water; drain and pat dry. Place asparagus lengthwise over tenderloin. , Fold meat over asparagus, starting with a long side, and secure with kitchen string. Sprinkle with remaining seasoning. Grill, covered, over indirect medium heat for 20-25 minutes or until a thermometer reads 160°, turning occasionally. Let stand for 5 minutes before slicing.

CRANBERRY APPLE STUFFED PORK LOIN

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Combine the stuffing mix and water in a mixing bowl; set aside. Grease a roasting pan with cooking spray.
• Trim the fat and connective tissue from the pork loin. Cut from one side through the middle horizontally to within 1/2-inch of the other side. Open the two sides and spread them out like an open book. Place the pork loin between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the pork with the smooth side of a meat mallet to a thickness of 1/2-inch.
• Stir the apple, cranberries, pecans, and onion into the stuffing mix. Season the pork loin with salt and pepper to taste, then spread the stuffing mix onto the cut side of the loin. Roll the pork into a firm cylinder, and secure with cooking twine. Place into the prepared roasting pan.
• Bake in the preheated oven until the pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Cover the meat with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes. Remove kitchen twine before slicing and serving.

STUFFED PORK TENDERLOIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat 1 teaspoon olive oil in a skillet over medium heat; cook and stir mushrooms, shallot, thyme, garlic powder, sage, black pepper, and salt in the hot oil until liquid has evaporated and mushrooms and shallots are softened, 5 to 10 minutes. Add parsley; cook and stir for 1 minute. Mix in spinach; cook and stir until spinach is wilted, about 5 minutes. Stir in mustard. Remove from heat.
• Place pork tenderloin on a work surface; lay prosciutto atop tenderloin. Spread mushroom-spinach mixture over prosciutto, leaving 1/2-inch border on all sides. Tightly roll tenderloin around the filling and tie together with kitchen string to keep closed.
• Heat 2 tablespoons olive oil in a large skillet over medium heat; place rolled tenderloin in the hot oil. Sear until all sides are golden brown, about 10 minutes. Transfer seared tenderloin to a 9x13-inch casserole dish.
• Bake in the preheated oven until pork is no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).

TENDER STUFFED PORK TENDERLOIN

Steps:

• Make a lengthwise slit about three-fourths of the way through tenderloin; open tenderloin so it lies flat. Flatten to 1/4-in. thickness; set aside. , In a small skillet, saute onion in butter until tender. Add bread crumbs; saute until crumbs are golden brown. Remove from the heat. Stir in the parsley, sage, rosemary, salt, pepper and enough egg to moisten the ingredients. , Spread stuffing on one long side of tenderloin to within 1/4 in. of edges. Close meat and place bacon on top; tie with kitchen string. Place on a rack in a shallow roasting pan. , Bake, uncovered, at 350° for 50-60 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.

PINEAPPLE/HERB STUFFED EYE OF ROUND OR PORK TENDERLOIN

Steps:

• Cut a slit in side of roast, without going through to the other side.
• Sprinkle salt and pepper inside slit and all over roast.
• Chop finely, 2 slices of pineapple.
• Whisk together pineapple juice, yogurt and paprika.
• Stir in oregano and chopped pineapple.
• Pack slit with pineapple, oregano, yogurt mixture, squeeze out most of the juice and reserve.
• Close slit with toothpicks.
• Place roast in a zip lock bag.
• Pour remaining juice, yogurt mixture over roast.
• Squeeze air out of bag and refrigerate 30 minutes to 1 hour.
• Place marinated meat in roaster and squeeze marinade out of bag onto the roast, add more chopped oregano if desired.
• Roast at 400°F for 45 minutes to one hour depending on degree of doneness desired.
• 15 minutes before removing from oven, place pineapple rings along top and around sides of roast, return to oven to finish. Cover and let stand 10 minutes before carving.

OUT OF THIS WORLD BEEF TENDERLOIN

Steps:

• Pour brandy in sauté pan.
• Add butter and then the flour - stir.
• Reduce heat until it's a golden color.
• Stir in tomato paste and rest of garlic - it will look thick and grainy.
• Remove from heat.
• Whisk in wine, chicken broth, beef broth and water.
• Bring to a boil and reduce heat and simmer for 10 minutes.
• Add worcestershire and jelly.
• When jelly melts, add mushrooms.
• Let it cool a little - a few minutes - pour over steaks.
• You can refrigerate it until you are ready to cook it - let it come to room temp before placing in the oven.
• Bake uncovered at 400 for 15-20 (rare) or 20-25 (med/medium well) minutes.
• Serve with wild rice (Uncle Ben's is a great match) and asparagus or spinach, etc -- .