Easy & Economical
I’m going to class pork tenderloin as an economical cut of meat. Just about every time we go shopping it’s on sale. There is something to be said for spending six bucks on a cut of meat that can feed a family of four. Stuffing it with cheese adds flavour and just the right amount of fat to a very lean cut.
Soften the onions
This recipe is for two medium tenderloins so we’re going to use ¼ cup of finely chopped red onions. The first step is to sauté the onions with a bit of salt & pepper until they’re soft. Transfer them to a bowl and allow to cool.
Prepare the tenderloins
While the onions are cooling, this gives you time to prepare the tenderloins. By that I mean removing any excess fat or silver skin. In the pan you used to fry the onions, sear the tenderloins, rotating frequently until they are lightly browned all over. Remove from heat and allow to cool.
Let’s get the stuffing ready
The tenderloins need a few minutes to cool, so let’s use that time to prep the stuffing. That’s simply taking the bowl of cooked onions and combining the cheddar cheese, thyme and bread crumbs.
Stuffing the tenderloins
Slice the seared tenderloins lengthways approximately 3/4 of the way through and open them like a book. Lay the stuffing out the length of each tenderloin and tie with kitchen twine in two inch intervals.
The cook
Bake the stuffed pork tenderloins uncovered at 350℉ for approx. 45 minutes. The interior temperature should be 145℉. Let them stand for 10 minutes, cut into medallions and serve.
Pork Tenderloin Stuffed with Cheese
Ingredients
- 2 pork tenderloins medium
- 2 tsp canola oil
- ½ cup extra old cheddar grated
- ¼ cup red onion finely chopped
- ¼ tsp salt
- ¼ tsp pepper
- ¼ cup bread crumbs
- 4 tsp fresh thyme
- 2 tbsp butter
Instructions
- In a frying pan, add canola oil and cook chopped onions, salt and pepper. Cook until onions are soft and remove from heat and allow to cool.
- Trim any fat or silver skin off the tenderloins. In a frying pan over medium heat, sear both tenderloins until lightly browned all over. Let rest on a cutting board.
- Using a small bowl, mix the onions with cheese, chopped thyme and bread crumbs.
- Cut the tenderloins ¾ way through lengthways down the centre and open them up like a book. Stuff the tenderloins with cheese, breadcrumb and onion mixture. Tie with kitchen twine in 2″ intervals.
- Place the tenderloins in a roasting pan and cook uncovered for 40-45 minutes at 350℉. Internal temperature should be 145℉.
- Let stand for 10 minutes, remove twine and slice into medallions.
Notes
Enjoy!
As lean as tenderloin is, stuffing it has an advantage. That is keeping it juicy throughout the cook. With its lack of fat content, they can dry out quickly if just baked on there own. So if we’re going to stuff them what not a better medium than breadcrumbs and cheese.
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