Stuffed Pork Tenderloin With Mustard-Caper Sauce
Serves: 4
Carolyne Schoen
1 January 1970
Based on User reviews:
47
Spice
50
Sweetness
43
Sourness
42
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 tbsp
Grain Mustard (coarse-)1 tbsp
Vegetable Oil3 tbsps
Olive Oil2 tbsps
Mayonnaise2 tbsps
Lemon Juice (fresh)1 tbsp
Capers (drained ,)Directions:
1
Make spinach stuffing: Cook bacon in a 12-inch heavy ovenproof skillet over medium heat, stirring occasionally, until fat is rendered and bacon is golden but not crisp
2
Add garlic and cook, stirring occasionally, until pale golden, about 2 minutes
3
Add spinach and cook, turning with tongs, until wilted and tender, about 3 minutes
4
Toss spinach with mustard and 3/4 teaspoon each of salt and pepper in a bowl
5
Cook bacon in a 12-inch heavy ovenproof skillet over medium heat, stirring occasionally, until fat is rendered and bacon is golden but not crisp
6
Add garlic and cook, stirring occasionally, until pale golden, about 2 minutes
7
Add spinach and cook, turning with tongs, until wilted and tender, about 3 minutes
8
Toss spinach with mustard and 3/4 teaspoon each of salt and pepper in a bowl
9
Butterfly tenderloin: Arrange tenderloin on a work surface with pointed (thinner) end nearest you
10
Starting at top (thicker part), make a lengthwise incision down center of tenderloin, cutting two thirds of the way through thickness of meat, adjusting depth of incision as tenderloin tapers (be careful not to cut all the way through)
11
Open tenderloin
12
Turning knife horizontally, cut tenderloin open on either side like the flaps of a book jacket, being careful not to cut all the way through
13
Season inside of tenderloin with 3/4 teaspoon each of salt and pepper
14
Turn tenderloin so that a long side is nearest you, then spread spinach filling evenly over opened tenderloin, leaving a 1-inch border along long edge farthest from you
15
Arrange egg quarters, end to end, along edge nearest you
16
Preheat oven to 425°F with rack in middle
17
Roll up tenderloin tightly, then tie with string at 1 1/2-inch intervals
18
Pat tenderloin dry and season with 1/4 teaspoon salt and 3/4 teaspoon pepper
19
Heat oil in cleaned skillet over high heat until it shimmers
20
Sear tenderloin, turning occasionally, until golden brown, 8 to 10 minutes
21
Transfer skillet to oven and roast until an instant-read thermometer inserted diagonally 2 inches into thickest part registers 150°F, 18 to 25 minutes
22
Transfer tenderloin to a platter and cool completely, uncovered, about 30 minutes
23
Chill, covered, until cold, about 2 hours
24
Arrange tenderloin on a work surface with pointed (thinner) end nearest you
25
Starting at top (thicker part), make a lengthwise incision down center of tenderloin, cutting two thirds of the way through thickness of meat, adjusting depth of incision as tenderloin tapers (be careful not to cut all the way through)
26
Open tenderloin
27
Turning knife horizontally, cut tenderloin open on either side like the flaps of a book jacket, being careful not to cut all the way through
28
Season inside of tenderloin with 3/4 teaspoon each of salt and pepper
29
Turn tenderloin so that a long side is nearest you, then spread spinach filling evenly over opened tenderloin, leaving a 1-inch border along long edge farthest from you
30
Arrange egg quarters, end to end, along edge nearest you
31
Preheat oven to 425°F with rack in middle
32
Roll up tenderloin tightly, then tie with string at 1 1/2-inch intervals
33
Pat tenderloin dry and season with 1/4 teaspoon salt and 3/4 teaspoon pepper
34
Heat oil in cleaned skillet over high heat until it shimmers
35
Sear tenderloin, turning occasionally, until golden brown, 8 to 10 minutes
36
Transfer skillet to oven and roast until an instant-read thermometer inserted diagonally 2 inches into thickest part registers 150°F, 18 to 25 minutes
37
Transfer tenderloin to a platter and cool completely, uncovered, about 30 minutes
38
Chill, covered, until cold, about 2 hours
39
Make sauce: Force eggs through a fine-mesh sieve into a bowl, then stir in remaining sauce ingredients
40
Force eggs through a fine-mesh sieve into a bowl, then stir in remaining sauce ingredients
41
To serve: Cut off string, then thinly slice tenderloin
42
Serve pork, cold or at room temperature, with sauce
43
Cut off string, then thinly slice tenderloin
44
Serve pork, cold or at room temperature, with sauce