Best 9 Stuffed Tenderloin Roast With Currant Sauce Recipes

APPLE AND WALNUT STUFFED PORK TENDERLOIN WITH RED CURRANT SAUCE

Steps:

• In a large heavy skillet, melt butter. Add walnuts; cook and stir over medium heat until toasted, about 2 minutes. Remove 1/2 cup for serving. Add apple to the remaining walnuts; cook and stir 1 minute longer. Cool slightly., Place the cranberries, parsley, oil, garlic and apple mixture in a food processor; cover and process until finely chopped., Cut a lengthwise slit down the center of the roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 1/2-in. thickness. Remove wrap; spread apple butter on 1 long side of tenderloin to within 1/4 in. of edges. Top with apple mixture. Close meat; tie with kitchen string. Place on a rack in a shallow roasting pan; rub with salt and coriander., Bake at 350° until a thermometer inserted into center of stuffing reads 165° and thermometer inserted in pork reads at least 145°, 55-65 minutes. Let stand for 10 minutes before slicing., Meanwhile, in a small saucepan, combine sauce ingredients; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 12-14 minutes. Serve with pork; top with reserved walnuts.

STUFFED TENDERLOIN ROAST WITH CURRANT SAUCE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Melt 2 tablespoons butter in a skillet. Cook and stir mushrooms and garlic in melted butter until tender, about 3 minutes. Remove skillet from heat. Mix bread crumbs, blue cheese, pistachio nuts, cranberries, parsley, onion powder, and seasoned salt into the mushroom mixture.
• Cut a long slice lengthwise down the center of the tenderloin to within 1/2 inch of the other side. Spoon stuffing into the slice and fold meat around the stuffing. Secure tenderloin closed with kitchen string. Brush olive oil over the tenderloin; sprinkle with salt. Put tenderloin in a roasting pan.
• Roast in preheated oven until an instant-read thermometer reads 140 degrees F (60 degrees C), 35 to 40 minutes. Cover beef loosely with aluminum foil and rest meat 15 minutes before slicing.
• As the beef roasts, stir currant jelly, Merlot wine, beef broth, and 2 tablespoons butter together in a saucepan; bring to a boil. Reduce heat to medium-low and cook at a simmer until thick and syrupy, 35 to 40 minutes.
• Arrange beef slices onto a platter and drizzle with currant sauce to serve.

STUFFED TENDERLOIN

Steps:

• Preheat the oven to 450 degrees F.
• Slice roast open lengthwise in middle to create a pocket, being careful to not slice all the way through.
• Salt and pepper the meat on all sides.
• Heat a grill pan over high heat and brush roast with olive oil. Sear the roast on all sides. Remove from the heat, tent with foil and allow to rest for 15 minutes.
• After the meat has rested, stuff pocket with the blue cheese. Tie the whole thing together with kitchen string. Return the tied meat to the grill pan, place into the oven and cook until it reaches an internal temperature of 125 degrees F, approximately 20 to 25 minutes. Remove from the oven, wrap in aluminum foil and allow to rest 15 minutes before serving.

STUFFED PORK TENDERLOIN

Steps:

• First, make the stuffing. Melt the butter with the oil in a large non-stick frying pan on medium heat.
• Add the onions and cook for about 10 minutes, stirring occasionally - until the onions are translucent and soft. Add the sage, thyme, lemon juice and lemon zest and stir.
• Turn the heat down a little and gradually add the breadcrumbs, stirring continuously so they absorb the butter and bulk up the mixture. If the breadcrumbs are too dry and there is no more butter to absorb, add a little more butter and melt it in. Transfer the mixture to a bowl and allow to cool.
• Cut a slit about 3/4 of the way into the pork loins, along their full length. Flatten out in order to fill this pocket with the stuffing
• Position the rashers of bacon side-by-side on a lightly greased large baking tray. The idea is that the bacon should be the length of the loin, so 6-8 depending on the sizes. Place the slit tenderloin on top of them. Fill the pocket with the stuffing mixture.
• Close up the loin bit by bit by stretching the bacon and using it to seal up the pork. Try and get the join underneath the loin to keep it closed. Do this all the way along until the pork is wrapped up like a big parcel
• Roast in a preheated oven at 200 degrees for 20-25 minutes, turning over halfway through. The bacon should be just crispy. Leave to rest for 5 minutes before slicing.
• For the sauce:
• Heat the oil and butter in a pan and sautee the mushrooms for about 5 minutes
• Add the white wine, bay leaf & peppercorns and boil rapidly to reduce by half .Add the vegetable stock and cook for a further 5 minutes on a medium heat.
• Stir in the mustard and then the cream. Season well. Simmer gently for 5 minutes. Serve the sauce around the pork

GORGONZOLA- AND MUSHROOM-STUFFED BEEF TENDERLOIN WITH MERLOT SAUCE

Steps:

• Heat oven to 425°F. To cut beef so that it can be filled and rolled, cut horizontally down length of beef, about 1/2 inch from top of beef, to within 1/2 inch of opposite side; open flat. Turn beef. Repeat with other side of beef, cutting from the inside edge to within 1/2 inch of opposite edge; open flat.
• In 10-inch skillet, melt 1 tablespoon butter over medium-high heat. Add mushrooms; cook, stirring occasionally, until tender and liquid has evaporated. Cool 5 minutes. Add bread crumbs, cheese and parsley; toss to combine.
• Sprinkle bread crumb mixture over beef to within 1 inch of edges. Tightly roll up beef, beginning with long side. Turn small end of beef under about 6 inches so it cooks evenly. Tie beef with kitchen string at about 1 1/2-inch intervals. In shallow roasting pan, place beef, seam side down, on rack. Brush with oil; sprinkle with salt. Insert ovenproof meat thermometer so tip is in center of thickest part of beef.
• Bake uncovered 30 to 40 minutes or until thermometer reads at least 140°F. Cover beef loosely with foil and let stand about 15 minutes or until thermometer reads 145°F. (Temperature will continue to rise about 5°F, and beef will be easier to carve.)
• Meanwhile, in 1-quart saucepan, heat all sauce ingredients to boiling, stirring occasionally. Reduce heat to low; simmer uncovered 35 to 40 minutes, stirring occasionally, until sauce is slightly reduced and syrupy. Remove string from beef before carving. Serve beef with sauce.

PORK LOIN WITH CURRANT SAUCE

Steps:

• In a bowl, combine the first six ingredients; mix well. Pour 1-1/4 cups marinade into a 2-gal. resealable plastic bag; add the pork roast. seal bag and turn to coat; refrigerate overnight. Cover and refrigerate remaining marinade., Drain and discard marinade from roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 2-1/2 to 3 hours or until a thermometer reads 160°, basting every 30 minutes with reserved marinade. Let stand for 10 minutes before slicing. In a small saucepan, combine sauce ingredients; bring to a boil over medium heat. Serve with the pork.

SAVOURY TENDERLOIN WITH RED CURRANT SAUCE

Steps:

• Tuck under the thin end of the tenderloin to make it an even thickness. throughout.
• In a small bowl, combine mustard, thyme, savoury, marjoram, salt and pepper to make a smooth paste. Spread or rub paste all over tenderloin. Roll in chopped parsely to entirely coat tenderloin.
• Place on rack in shallow roasting pan. Roast uncovered in 375° F oven for 30-35 minutes, or until meant is slightly pink inside and meat thermometer reads 160°F Slice into medallions.
• To make the sauce: In a small pot over medium-low heat, melt jam. Stir in mustard until smooth. Stir in vinegar and season to taste with salt and pepper. Pour over sliced tenderloin before serving.

STUFFED AND ROLLED PORK TENDERLOIN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Remove the flap of meat at the wider end of the tenderloin and trim the last two inches off of the narrow end of the tenderloin; chop trimmings and reserve.
• Cut from one side of the tenderloin through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book. Cut a few shallow slashes in the meat. Cover the meat with plastic wrap and pound to about 1/2-inch thick. Roll up pounded tenderloin, cover with plastic wrap, and refrigerate to keep cold.
• Mix chopped pork trimmings, parsley, bread crumbs, currants, garlic, rosemary, egg, olive oil, 2 teaspoons salt, 1 1/2 teaspoons black pepper, and cayenne pepper together in a bowl with a fork until stuffing is well-combined.
• Unroll tenderloin on work surface. Spread stuffing over tenderloin, leaving a 2-inch border on one of the long-sides. Roll up tenderloin, ending at the 2-inch border; tie meat with twine to secure shape. Season tenderloin all over with salt and black pepper.
• Heat an oven-safe skillet over high heat until hot. Cook tenderloin in hot skillet until browned, 3 to 4 minutes per side.
• Cook in the preheated oven until pork is slightly pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer to a plate and let rest for 15 minutes before removing twine and slicing.

BAKED PORK TENDERLOIN WITH CURRANT JELLY AND DIJON

Steps:

• Preheat the oven to 400 degrees F.
• In a small saucepan on the stove, heat the jelly and the mustard together and make sure it is well blended. Set aside.
• Season the pork with salt and pepper.
• In a heavy pan, brown the tenderloins in butter for about 5 minutes or until browned on all sides.
• Place meat in a shallow baking dish and pour the sauce over the meat.
• Sprinkle with rosemary.
• Bake for about 25 minutes until the pork is slightly pink or longer for well done.
• Slice and serve on a platter garnished with rosemary sprigs.