Pork Tenderloin Blackened & Stuffed

By Gibby

This recipe is based on 7 on Fulton recipe but I have modified things considerably based on traditional cooking methods for the blackening process. The seasoning is more traditional and I have added oil (canola oil) for the preparation. Butter is traditional but not good for you. canola has high flash point and is better for cholesterol reduction.

Ingredients

• Stuffing:
• 2 Pork Tenderloins
• 1/4 cup celery
• 1/4 cup red bell pepper
• 1/4 cup shallots
• 1/4 cup onion
• 2 chipotles
• 1 tsp chili powder
• 1 tsp cumin
• 1 1/2 quart chicken stock
• 1 1/2 quart bread crumbs
• Blackened Seasoning Mix:
• 1 tbsp. sweet paprika
• 2 1/2 tsp. salt
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 1 tsp. cayenne pepper
• 3/4 tsp. white pepper
• 3/4 tsp. black pepper
• 1/2 tsp. dried thyme
• 1/2 tsp. dried oregano

Details

Adapted from neworleansrestaurants.com

Preparation

Step 1

Sautee celery, red bell pepper, shallots, onion, chipotles until soft and add seasonings and deglaze with chicken stock and let the mixture come to a boil and add bread crumbs. Stir remove from heat and cover.

Clean a pork tenderloin and filet open and pound flat. Take stuffing after it has cooled and place in middle and roll up tenderloin and tie.

Blackened Seasoning Mix:
Combine all ingredients in a bowl until evenly mixed.

Liberally rub all sides of tenderloin roast with canola oil and then rub with the blackened seasoning rub over all sides of roast. Place roast on cast iron grill on the barbeque over medium heat. Grill turning frequently on all sides until internal temperature reaches 160 F.