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Corpus Christi

Pineapple and Raisen Stuffed Pork Tenderloin: by Chef Doan Shockley

02/05/2011 10h35, Published by Brian O, Categories: Food+Dining, In Print, Life+Leisure


Stuffed Pork Tenderloin



Enjoy!
Chef Doan Shockley

Spring has finally sprung in the Coastal Bend! While most memories of Easter dinner revolve around the beautiful ham bejeweled with pineapple and cloves, I can’t help but think this old time tradition is in need of an update. A pineapple and raisin stuffed pork tenderloin with orange sauce might just fit the bill this year.

Yes, there is a secret to easily stuffing tenderloin. The best tool for the job is a knife steel which most kitchens have in their knife block. You know that long rod of steel on which you sharpen your knives on occasion? If you insert it lengthwise into the pork tenderloin it makes a perfect little tunnel to insert stuffing, in this case pineapple and raisins, but you could try any fruit or traditional bread stuffing and it works just as well. Be sure to thoroughly wash and sanitize the steel when you are done. A quick run through the dishwasher will accomplish this. There will be leftover fruit after you have stuffed the tenderloins. Use that fruit to make a sauce and you will have a beautiful dish that is good anytime, but just might replace the traditional Easter ham.

2 pork tenderloins
1 cup of fresh pineapple cut into ½ inch cubes
1 cup of raisins
1 cup of orange liqueur or orange juice
A pinch of salt and pepper
2 tablespoons vegetable oil
3 tablespoons of butter

Soak the pineapple and raisins with a pinch of salt and pepper in the orange liqueur or orange juice for about 30 minutes.

Using your steel, make a tunnel lengthwise through the pork tenderloins. Carefully fill the “tunnel” with ½ of the fruit mixture, trying not to overstuff.

Season the outside of the pork tenderloin with salt and pepper.

Preheat oven to 350°. Heat the oil in a skillet and cook the tenderloins, turning frequently until just browned on the outside, about 5 minutes.

Place in a baking pan in the oven at 350°.

While the pork is in the oven, place the remaining fruit and liqueur or juice in a small sauce pan and heat it until it boils and has reduced by half. Remove from heat and whisk in the butter to form a delicious sauce.

The pork should cook for about 20 minutes, or until a meat thermometer reads 155°. Let the tenderloins “rest” for about 5 minutes or the juices will all run out and the pork will be dry. The temperature should rise another 5° after resting, so that the recommended temperature of 160° has been reached.

Cut tenderloin into 1 inch slices and arrange on a platter. Pour the sauce over and Enjoy!



Pork Doan Shockley


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