For my son’s birthday, I cooked for a group of us. I didn’t know what I was going to fix on Sunday until I saw pork tenderloin on sale at Costco. I looked at the plain and the marinated and liked the cost of the plain and did not have a lot of added unknowns. I knew I could do my own marinate. Since this was for a birthday dinner, I wanted it to be a little different. So, I decided to stuff it with artichoke/spinach dip and everyone enjoyed. It looked more difficult than it was.
Two weeks later, my niece asked if I could send the recipe. What recipe? I just threw things together. It made me realize what some of the chefs I meet with think, when I ask them the same question. But, I was able to put the recipe together and decided to share it, as it was a hit.
If you make this, let me know how you like it.
Maralyn’s Stuffed Pork Tenderloin with Blood Orange Flavor
Ingredients
1 package of pork tenderloin (mine was from Costco and it looked like 2 to a package put really four pieces)
*
1/4 cup blood orange olive oil (If you don’t have blood orange olive oil, use 1/4 cup EVO and 1/2 cup of blood orange juice as Costco has it in the bottles). I used Fiore Blood Orange Olive Oil.
1/4 cup vanilla balsamic vinegar (Again, this was Fiore. But, you could use plain balsamic and add 1/4 teaspoon of vanilla).
1/2 cup wine (I used some Riesling that was open, but any nice one would work)
1 tablespoon of worcestershire sauce
1 teaspoon herb d’ provence (rosemary or basil could be substituted)
*
1/3 to 1/2 container of spinach/artichoke dip (mine was from Costco, but you could also make you own)
Method
Rinse pork tenderloin and pat dry.
Mix next 5 ingredients together for the marinade.
Pour 1/2 into an 8×8 or 9×9 dish or some dish that will hold all four pieces of meat (an alternative would be a huge zip lock)
Place tenderloins in and cover with remaining marinade.
Marinade 24 hours or more, turning periodically.
Before cooking preheat oven to 350 degrees.
Take one slab of tenderloin and put on a board of plastic cutting sheet.
Spread liberally with the spinach/artichoke dip.
Place another slab on top.
If you have string, tie it at the ends and the middle. I did not have string and used turkey trussing pins.
Repeat with the other two tenderloins.
Line cookie sheet or pan with at least 1″ sides with foil.
Place rack in the middle.
Place the two stuffed tenderloins on rack with about 1″ or so in between.
Cover completely with foil to seal.
Bake for 55 to 65 minutes depending on size of tenderloins and to 160% with meat thermometer.
Uncover the last 10 minutes to brown.
Remove from oven and let rest for 5 to 10 minutes before cutting so you don’t lose all the juice.
Slice, serve and enjoy!
Author: Maralyn
Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.
