Recently I have seen many recipes for stuffed tenderloin. I decided to give it a try and made up a stuffing for mine. Here is my attempt, I think it turned out pretty well. I'll make more tweaks in the future until it's just right.
Gourmet Dad's Rating:Scale of 1-5, 1 = Bad, 5 = Excellent
Simplicity - 3 (Not very simple, but gets you huge brownie points.)
Taste - 4 (I used Pork, I think Beef would taste much better.)
Prep Time - 3 (Takes a while to prepare.)
Kid Friendly - 3 (The two older kids didn't eat it, our one year old did.)
Ingredients:
1 Tenderloin 3-5lbs (You could also do this with a roast.)
2 Apples
2 Pears
1 Cup Dried Cranberries
2 Cloves of Garlic
1 Onion
3 Tbsp Brown Sugar
1 Tbsp Vinegar
1 Tub of Cream Cheese (8 oz)
1 Tsp Salt
1 Tsp Pepper
Yield: 8 Servings
Preparation Time: 1 hour
Cook Time: 6-8 Hours (Depending on thickness of your cut of meat)
*Tip/Trick* Prepare this the night before, put in plastic wrap and refrigerate until morning. This will give you plenty of time to cook it without rushing!
Items you will need:
Cutting Board
Slicing Knife
Food Processor / Good Blender
Crock Pot
Butcher Twine (Thick Cotton String)
Large Skillet and 1 Tbsp Olive Oil (For Searing)
Directions:
Before you begin, put your cut of meat in the freezer for 30 mins for easier handling. (This makes a huge difference by the way.) Before you begin, you can also start heating up your crock pot.
1. Core and slice the Apples and Pears. Peel the Apples before adding them to the food processor (Apple skin turns grainy when cooked this way).
2. Add 1 cup of cranberries, 2 cloves of garlic, 3 Tbsp of Brown Sugar, 1 Tbsp of Vinegar, and 1/2 of the onion to the food processor with the apples and pears. Process until finely chopped (or pureed if preferred, I pureed and think it would be better if finely chopped instead)
Below is a link for the blender/food processor we have. It seems to work pretty well and has for over a year.
Puree
3. Butterfly your tenderloin, 1/2" thick or thinner if you are skilled enough with a knife. Do this by slicing down the length of the meat and "Unrolling it" as you continue cutting.
First Cut
Finished one half. (My tenderloin came in 2 halves, get one preferably in one piece.)
Side view after butterflied.
5. Roll your meat back up and tie it together using the Butcher Twine. If you have never tied meat before, here is a good illustration/instruction sheet for you.
Starting The Roll
Finishing the roll.
Begin Tying
Finished Tying
6. Put your skillet on Med-High heat and add 1 Tbsp Olive Oil. Heat oil until it just barely starts to smoke, then it is ready to sear your meat. Place the meat on its side and sear for 30-45 seconds per side until all sides are seared well.
Place the meat in the Skillet and let cook for 30-45 sec per side.
After first Turn.
Second Turn. Continue until all sides are cooked.
7. Place the tenderloin in the crock pot and pour the remaining puree over the top of it. Slice the second half of the onion and place it over the tenderloin during cooking.
Pour the left over puree over the top of the tenderloin.
Place onion on top of the tenderloin.
8. Place the lid on the crock pot and cook for 6-8 hours on low. Do not lift the lid during cooking or you will let all of the heat out.
9. Once cooking is finished, carefully place the tenderloin on a clean cutting board. Cut and remove the Butchers Twine. Slice into 3/4" slices and serve with the sauce from the crock pot on top.
Finished Cooking!
Placed on the cutting board... Before I cut the Twine (cutting the twine makes the toping fall off if you aren't super careful. Still tastes good just not super pretty anymore.)
After taking a couple of slices off.
Serve with left over topping/drippings from the crock pot.
Served with a side of salad and a slice of My Wifes home made bread!
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