Blueberry Stuffed Pork Tenderloin
Chef Scott Samuel, Chef-Instructor Culinary Institute of America-Greystone
Stuffing Ingredients
- Stuffing
- Olive oil: 3 Tbsp.
- Shallots, minced: 3 Tbsp.
- Onions, brunoise: 1 cup
- Celery, small dice: ½ cup
- Garlic, minced: 1 Tbsp.
- Bay leaf: 1 ea.
- Thyme leaves: 1 tsp.
- White wine: ½ cup
- Wild rice, cooked: 1 cup
- Dried blueberries: 1 cup
- Granny Smith apple, grated: ½ cup
- Tarragon, minced: 1 Tbsp.
Pork Ingredients
- Pork tenderloin: 2 ea.
- Fresh oregano: 1 Tbsp.
- Dijon mustard: 1 Tbsp.
- Kosher salt: 1 tsp.
- Black pepper: ½ tsp.
- Salad
- Watercress, stemmed: 4 cups
- Frisee, torn: 2 cups
- Fuji apple, julienne: 1 cup
- Salt and freshly ground black pepper: to taste
Apple Cider Vinaigrette Ingredients
- Extra virgin olive oil: ½ cup
- Apple cider vinegar: ¼ cup
- Apple cider: 3 Tbsp.
- Shallot, minced: 1 Tbsp.
- Salt and freshly ground black pepper: to taste
- Balsamic glaze: for garnish
Instructions
- To make the stuffing: Heat the olive oil in a large sauté pan. Add the shallots, onions, celery, garlic, bay leaf, and thyme, and cook until soft over medium-low heat, about 15 minutes; you want a deep caramelization of the vegetables.
- Add the white wine, turning up the heat to medium and cook until the pan is near dry and the wine has almost completely cooked off.
- Remove from heat and pour into a large bowl containing the cooked wild rice, dried, blueberries, grated Granny Smith apple, and minced tarragon. Stir well. Chill and reserve.
- To stuff the pork tenderloin: Clean off any silver skin from the pork tenderloins and slit the pork lengthwise. Slit each side again so you are opening the tenderloins like a book.
- Season the pork with oregano, mustard, salt, and pepper. Stuff each pork tenderloin gently with about 1 cup of the stuffing and tie like you would a roast. Season again and set aside in the refrigerator to marinate for 2 hours.
- To cook the pork: Heat a large sauté pan over medium-high heat and add 2 tablespoons of olive oil. Sear pork on all sides to create nice color. Remove from pan with tongs and place on a rack on a sheet pan. Bake at 400°F for 10 minutes, or until the internal temperature reaches 160°F. Remove from the oven and let rest in a warm area for at least 8 minutes before slicing.
- For the salad: While the pork is cooking, combine the ingredients for the apple cider vinaigrette. Toss the salad ingredients and dress with vinaigrette
- Slice pork and serve slices next to a small salad. Garnish with balsamic glaze.
Number of servings (yield): 8
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