Using our Boltons Premium Pork Tenderloin, there are a few ways that you can cut your tenderloin for stuffing. The first and most simplest method will be the one we will be using for this recipe. To begin, carefully slice lengthwise and to center the tenderloin, being mindful to not cut all the way through. We want the tenderloin to open like a book for our filing to be in the middle. LIghtly press against the sides of the tenderloin and press flat. Stuffing your tenderloin not only adds significant flavor, it ups the wow factor or this already delicious product from Bolton Foods.
Cilantro Lime Shrimp Skillet
- 3, 14oz Pork Tenderloins, Sliced Lengthwise and flattened
- 3 Large Granny Smith Apples
- 1 Large Red Onion
- 2 Cloves of Garlic
- 2 Tablespoons of Extra Virgin Olive Oil
- 2 Tablespoons of Butter
- ½ Teaspoon of Dried Tarragon
- ⅓ Cup White Wine
- ½ Cup of Chicken Broth
- ¼ Cup of 35% Cream
- 1-2 Tablespoon of Flour
- Salt and Pepper
Starting by Pre-heating the oven to 180 °C (350 °F). Meanwhile heat cast non-stick skillet to medium heat olive oil, 2 sliced granny smith apples, diced red onions, and garlic then allow to cool.
Open the pork tenderloin, stuffing with apple mixture and roll up. Tie 3 times with cooking twine, once at each end, and once in the center.
Heat a large oven safe cast iron skillet with oil to medium high heat. After dusting each Stuffed Pork Tenderloin with flour lightly, add to the skillet – turning to brown each side evenly.
Deglaze the skillet with butter, wine wine and chicken broth, add remaining sliced granny smith apples , dried tarragon. Place in the oven for an additional 20 minutes and add in ¼ cup of cream. Finish and spoon sauce over meat with fresh mashed potatoes and grilled asparagus.