Stuffed Tuscan Pork Tenderloin

Any home cook can make this restaurant-worthy pork tenderloin stuffed with a succulent mix of kale, walnuts, mushrooms and orange.

Ingredients:

1 lb pork tenderloin

2 tbsps butter

1 tbsp olive oil

2 green onions, thinly sliced

3 tsps minced garlic

pinch to 1/4 tsp red pepper flakes

2 cups chopped kale

salt and pepper to taste

1 cup finely chopped mushrooms

1/4 cup chopped walnuts, toasted

zest of 1 orange

juice of 1 orange (1/4 cup)

1 tbsp dijon mustard

1/4 tsp fennel seeds

1/4 tsp dried rosemary 

olive oil

Butterfly the pork tenderloin (cut it almost in half lengthwise and open like a book). Put it between 2 sheets of waxed paper or slide it into an empty wax cereal bag and flatten with a mallet to about 1/4" thickness. Set aside.

Heat 2 tbsps butter and 1 tbsp olive oil in a skillet. Add green onion and cook 1-2 minutes. Then add the garlic and red pepper flakes for 1 minute longer.  Add the kale, salt and pepper and cook 4-5 minutes then remove to a plate.

To the same skillet add 1 tbsp olive oil, or bacon fat if you have it. Add the chopped mushrooms and cook 3-5 minutes.

Combine the mushrooms, kale mix, toasted walnuts, orange zest and juice. Remove to a plate and put in the fridge to cool.

Now open the wax cereal bag or remove top piece of waxed paper from tenderloin. Spread dijon, add salt and pepper along with the fennel and rosemary. Taking the cooled stuffing, spread evenly to 1/2" from edges of the meat. Firmly roll up (some of the stuffing will invariably ooze out) and tie with kitchen twine every inch or so the length of the tenderloin.

Again add 1 tbsp olive oil to an oven safe skillet and brown the pork, about 2 minutes on each side.

Roast in a 400°F oven for 20-25 minutes or until internal temperature reaches between 145-150°F.

Let rest 5 minutes before slicing.

Cut between the strings to keep slices intact. 

And if you remember (I didn't, oops!) remove the strings once on the plate.

Serves 3-4