Sicilian Stuffed Pork Tenderloin

By shauna

Ingredients

• 2 Pork Tenderloins
• 2 Tbsp. each Dijon Mustard & Liquid Honey
• 1 Tbsp. Extra-Virgin Olive Oil
• 1/4 tsp. each Salt & Pepper
• 2 Tbsp. Butter
• 3 Onions, thinly sliced.
• 1/4 C. Currants
• 1 Tbsp. Balsamic Vinegar
• 1/4 tsp. each Salt & Pepper
• 1/3 C. Fresh Bread Crumbs
• 1/4 C. Toasted Pine Nuts
• 3 Tbsp. Chopped Fresh Parsley
• 1 tsp. Grated Orange Rind
• 1 Tbsp. Orange Juice

Details

Servings 4

Preparation

Step 1

In skillet, melt butter over med-low heat; fry onions, stirring occasionally, till golden ( approx. 20 min. ) Stir in currants, vinegar, salt & pepper; cook for 5 min. Remove from heat. Stir in bread crumbs, pine nuts, parsley, orange rind & juice; set aside. Starting at thick end of each tenderloin, insert handle of wooden spoon lengthwise through centre almost but not all the way through to make pockets. Fill with stuffing, using handle to gently push stuffing evenly into pockets. ( Make ahead: wrap & refrigerate up to 24hrs. ahead. ) Place on greased rimmed baking sheet or in sm. roasting pan. In sm. bowl, combine mustard, honey, oil, salt & pepper; brush over pork. Roast in 400 oven till juices run clear when pierced & just a hint of pink remains inside ( approx. 40 min. ) Transfer to cutting board; tent with foil & let stand for 10 min. before carving into 1/2 in-thick slices.