Stuffed Pork Tenderloins

Have been using a couple of recipes from Pierre Franey for pork tenderloins. One uses cream and capers, the other shallots, rosemary with a white wine sauce. Recently discovered stuffed pork tenderloin while watching Jacques Pépin. It is a wonderful addition to my repertoire. Pépin uses a 1½# tenderloin which at times can be difficult to find. If you use a smaller one, use less filling.

Butterflying the tenderloin can be daunting in the beginning but it is not that challenging. Place the tenderloin lengthwise to you. The tube is pointing away and perpendicular to the cutting board edge. 1/3 of the way from the top slice through the tenderloin until about ½" from the side. Flip the tenderloin end for end and rotate 180° so that the previous slice is now on the other side. If you are right handed the cut will be on the left. If left handed it will be on the right. Now make another slice about 1/3 of the way down. When finished you should have a flat piece of tenderloin about 8" wide by its length.

Now you're ready to make the stuffing which is made up of sautéed onions and spinach with seasoning and cheese. In order to secure the stuffed tenderloin, Pépin uses foil to hold it together which is an easy method. I use the traditional butchers twine and simply tie a around around the top and then loop the twine around the loin for about 5-6 times. Turn the loin over and then loop the twine through the ties that hold the loin together, skipping every other one. At the end turn the loin over again and tie off at the first loop.

An alternative stuffing uses Gorgonzola, fresh cherries and chopped scallions. Both are in the recipe. Be creative and try your own combos.

You are now only minutes away from experiencing your excellent work. Get the recipe or click the title to view a video on Jacques Pépin preparing his version of a stuffed pork tenderloin.