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Stuffed Roast Pork Tenderloin |
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INGREDIENTS:· cooking bag · 1 tablespoon all-purpose flour · 1 1/2 pounds pork tenderloins, trimmed · 1 tablespoon butter · 1 1/2 cups chopped sweet onion · 1/2 cup raw celery · 1/4 cup shredded carrot · 2 small cloves garlic · dash leaf thyme · dash black pepper · 1 1/2 cups cooked wild rice · 1/2 cup defatted chicken broth · 3 tablespoons cornstarch |
PREPARATION:Place flour in cooking bag and shake to coat the interior. Cut tenderloin lengthwise, stopping about 1/2-inch from cutting through. Open the split and flatten the meat out. |
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Sauté onions, garlic, celery, carrot, and seasonings in butter until tender.
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Add 1 1/2 cups cooked wild rice; stir to combine. Spread stuffing mixture over split meat. Fold meat back over itself. Tie with kitchen string. Add the tied tenderloin and chicken broth to the prepared cooking bag; close bag with the provided tie. Place the bag in a shallow baking pan. Bake at 350° until meat reaches an internal temperature of 160°, about 1 hour. Pour broth into a sauce pan and skim off excess fat. Combine cornstarch with a few teaspoons of water and stir to dissolve. Stir into the broth; cook until thickened. |