Recipe(tried): Stuffed Pork Tenderloin with Reduction Sauce

Hi Jeanne,

I look for a whole pork tenderloin that has not been cut yet, about 4-5" in diameter and 10-12" long. Then butterfly the loin.

Meanwhile in a deep sauce pan caramelize a large red onion in 2 Tablespoons of butter. I always add a couple of cloves of garlic and 1 shallot to the onions too. Slice a red pepper or whatever color you have on hand. Mix the caramelized onions with the peppers and add either cooked spinach or fresh. If it is cooked I don't like to add too much. Add some basil and oregano and salt and pepper to taste. Actually just add whatever herbs and spices sound good to you, that's what I do!

Stuff the tenderloin and tie it with cooking string. Roll it in sugar and place in roasting pan. Cook uncovered at 400 degrees for 15-20 minutes per pound. If you aren't sure if it is done just cut it in half, since you will be cutting it in 1" slices anyways.

While the tenderloin is in the oven make a reduction sauce in the pan you cooked your onions in. Heat the pan up and pour a bottle of dry red wine in to deglaze the pan. It will steam a little! Bring it to a boil and scrape the onion bits off the bottom of the pan and reduce the heat to low. Add 1/4 cup to a 1/2 cup of brown sugar and stir it in well. Add a dash of balsamic vinegar. Cook this until it reduces by half and is thick and syrupy.

Serve with roasted pork and enjoy. I know my directions are sketchy and this turns out different every time. It may not be your average way to make a reduction either, but the only way I know! Hope you like it.

Take care,
Meg