Stuffed Pork Tenderloin With Pineapple Salsa

Finished Tenderloin, with pineapple Salsa and mint garnish.
Finished Tenderloin, with pineapple Salsa and mint garnish.

This recipe is for a stuffed Pork tenderloin I recently made. This meal combines a few ideas I received from friends. The Pork stays juicy and tender inside the bacon, and the pineapple salsa adds a flavorful side and color to your pork.

Ingredients

2 lb Pork Tenderloins
1 lb of Bacon
Brown Sugar

For the stuffing -
5 Oz. Fresh Spinach (about half a 10 oz bag)
1 Cup of finely grated Parmesan Cheese
1 Cup of Italian Breadcrumbs
1 Cup of mixed fresh herbs ( I used Mint, Basil, and sage)
4 tbsp of Extra Virgin Olive Oil
¼ of a Vidalia onion, finely chopped ( or more to taste)
1 tbsp ground garlic (or 2-3 fresh Garlic bulbs)
Salt and Pepper to Taste

Prep Work

For the stuffing -
Bring the Olive Oil to heat on a frying pan, place the onions and garlic in the frying pan until they become soft and wilted, about 3-4 minutes. Add the spinach and herbs to the frying pan with the onions and garlic, until they become wilted, stirring constantly for even cooking. Mix the Italian breadcrumbs into the frying pan, stir, then add in the parmesan cheese until it is melted. Remove the stuffing from the frying pan.

For the Tenderloins -
I “tri-cut” my tenderloins. Spread out your tenderloins on a cutting board, and measure about 1/3 of the way through. Cut the tenderloin lengthwise, almost, but not all the way through. Then do the same about 2/3 of the way up. You should then be able to unfold the tenderloin like a book. Then using either a mallet or rolling pin, flatten the pork tenderloin more.( You can place the Tenderloin between two sheets of plastic wrap to prevent splatter) Once the Pork is flat spread the stuffing around on one side of the tenderloin. Jellyroll the tenderloins and stuffing. Take one end of the pork and roll it into a circle roll up the entire tenderloin. Then wrap the Pork tenderloin in bacon. I use Thick cut bacon, and about ½ a pound to each tenderloin. If needed use cooking twine or toothpicks to hold the ends together.


Cooking

Using a large frying pan ( I used my stove-top griddle) brown the tenderloin and bacon on all sides, about 4-5 minutes per side. Once the tenderloin is browned transfer to a baking pan, tent the pan with aluminum foil, and bake at 350* for about an hour. After about an hour, when the bacon looks crispy and the pork is white, remove the aluminum foil and sprinkle brown sugar over the top, then cook for about 15 minutes more, or until the brown sugar is melted all across the top. Remove from oven, let sit for 5 or so minutes, then slice through into rings.

Pineapple Salsa-
½ of a Spanish Onion
½ of a Fresh Pineapple
Extra Virgin Olive Oil
4 tbsp of Cilantro
Salt and pepper to taste.

    Give the Spanish Onion a course chop.
    Cut the Pineapple into chunks.
    You could add a coarsely chopped Jalapeño pepper  for spice.
    Mix the onion and pineapple, add the cilantro, salt and pepper, then stir in olive oil slowly  as needed. Most of the oil should be absorbed into the mix, once it starts to pool in the bottom you have enough.

Scoop the Pineapples salsa out over the Tenderloin rings and enjoy!

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Comments 5 comments

T.Campos profile image

T.Campos 5 years ago

This sounds delicious! The pineapple salsa will add a great kick!

Voted up!


ECurtis82 profile image

ECurtis82 5 years ago from North Carolina -United States

Gonna try this tonight!! it looks awesome though. You can also do something similar with apples diced into the stuffing for a fall dish


scarytaff profile image

scarytaff 5 years ago from South Wales

Absolutely scrumptious by the sound of it. Got to try it. Many Thanks


phdast7 profile image

phdast7 4 years ago from Atlanta, Georgia

Well, ata, I started with this one because it was the only non-history Hub and I think that men who can cook are cool. :)

This sounds wonderful. Not sure when I will try it, but it will be bookmarked. Glad Kathleen connected us. :)

SHARING with Followers.


ata1515 profile image

ata1515 4 years ago from Buffalo, New York. Author

Thanks for the comments!

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