Chef Sudds Stuffed Pork Tenderloin Recipe

How to make it

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• Chef Sudds Stuffed Pork Tenderloin
• Try to buy a Pork Tenderloin the size you will eat.
• Put the Tenderloin in the freezer. Freeze it to the point it LIGHT hard. Now you will be able to slice it. (This is also how you can make pork medallions for other recipes)
• You are going to make a length-wise cut leaving about a ½ inch on both ends attached. Cut at a 45 degree angle but not all the way through but reaches both sides making the dug out.
• You are making a canoe.
• On one end cut and detach. Now the center piece should lift up and move it out of the way still attached at one end.
• Salt and Pepper the whole Tenderloin and the dug out.
• Lightly hit it with some Basil, Parsley, and Rosemary, Petey’s onion and garlic and thyme.
• THE STUFFING
• Garlic cut into thin strips length way and line the bottom of the canoe. (Just in case it leaks HA HA)
• Whatever fruit you add should be a soft fruit because of the short time it takes to cook Pork Tenderloin.
• Add Raisins, dried cranberries or canned cranberries. Cherries and canned plums drained
• Cut the fruit into strips. Thickness doesn’t matter.
• Raisins are a must.
• Garlic cut into thin strips length wise and line the top of the fruit. (Just in case the canoe flips Ha ha)
• Put the center piece of Tenderloin back on where it belongs.
• Use tooth picks to hold it in place. Put them in at different angles.
• On the tooth picks cut an onion ¼ inch thick and lay rings over the tooth picks.
• With about 10 minutes of cooking time left put some fu
• ll spoonfuls of canned cranberries on top of the onion.
• Pork Tenderloin Cooking Instructions.
• 350 degrees per pound will be done it about 20 minutes depending on your oven. Center of meat should be 160 degrees just like a pork roast.
• Use a baking dish and line it with tin foil for easy clean up.
• Cook uncovered.
• I prefer a Pork Tenderloin peppercorn already seasoned.