Chef Tom Fraker

Stuffed Roasted Pork Tenderloin with Bourbon Au Jus

Name: Stuffed Roasted Pork Tenderloin with Bourbon Au Jus
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 6
Cuisine: American
Ingredients: 2 teaspoons garlic salt; 1 teaspoons freshly ground pepper; 1 ½ tablespoons smoked paprika; 1 teaspoons dry mustard; 1 teaspoons dried Rosemary; ½ teaspoon ground Chipotle Chile; 1 tablespoon brown sugar; 2 tablespoons extra virgin olive oil; Kosher salt and freshly ground pepper; 1 package pork tenderloin, roll cut and pounded; Butchers Twine; (To roll cut, make an incision near the bottom of the loin, about ½ inch up. Pull and keep slicing horizontally, until the meat lies flat.); 2 packages Melissa’s Sweetened Dried Tart Cherries; 1 Melissa’s Butterscotch™ Pear, cored, diced small; 6 slices thick cut bacon, diced, cooked half way; 3 tablespoons maple Syrup; 2 tablespoons extra virgin olive oil; 2 tablespoons unsalted butter; 1 Melissa’s Perfect Sweet Onion, sliced; Kosher or course salt and freshly ground pepper, to taste; 2 cups bourbon; 4 cups chicken stock or broth; 1/4 cup brown sugar; 1 package Melissa’s Baby Heirloom Tomatoes, rinsed; 1/2 pound Melissa’s Sunflower Chokes, cut into bite-size pieces

Rated 5.0 stars by 1 users

Cuisine

American

Servings

6 - 8 servings

Prep Time

10 minutes

Cook Time

1 hour

A garlic rubbed tenderloin stuffed with bacon, cherries, and pears.

Image of Stuffed Roasted Pork Tenderloin with Bourbon Au Jus

Ingredients

For the rub

2 teaspoons garlic salt
1 teaspoons freshly ground pepper
1 ½ tablespoons smoked paprika
1 teaspoons dry mustard
1 teaspoons dried Rosemary
½ teaspoon ground Chipotle Chile
1 tablespoon brown sugar

For the pork

2 tablespoons extra virgin olive oil
Kosher salt and freshly ground pepper
1 package pork tenderloin, roll cut and pounded
Butchers Twine
(To roll cut, make an incision near the bottom of the loin, about ½ inch up. Pull and keep slicing horizontally, until the meat lies flat.)

For the stuffing

2 packages Melissa’s Sweetened Dried Tart Cherries
1 Melissa’s Butterscotch™ Pear, cored, diced small
6 slices thick cut bacon, diced, cooked half way
3 tablespoons maple Syrup

For the sauce

2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
1 Melissa’s Perfect Sweet Onion, sliced
Kosher or course salt and freshly ground pepper, to taste
2 cups bourbon
4 cups chicken stock or broth
1/4 cup brown sugar
1 package Melissa’s Baby Heirloom Tomatoes, rinsed
1/2 pound Melissa’s Sunflower Chokes, cut into bite-size pieces

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Directions

Preheat the oven to 425°F.
In a bowl, mix the rub ingredients together. Sprinkle all over both sides of the meat and work it in with your hands. Lay flat on a cutting board.
In a bowl, combine the filling ingredients. Spread the filling evenly over the pork. Tightly roll the pork up and secure with the butchers twine.
In a sauté pan, heat the 2 tablespoons of olive oil. Season the pork with salt and pepper and add to the pan. Sear the meat on all sides, remove from the pan and set aside.
In the same sauté pan, heat the olive oil and the butter from the sauce ingredients. Add the onions, season with salt and pepper and sauté until translucent. Add the rest of the sauce ingredients, bring to a boil, reduce the heat and simmer until slightly reduced, about 15 minutes.
Return the pork to the pan and sprinkle the tomatoes and sunflower chokes around the meat. Place the pan in the oven and cook for 25-30 minutes per pound or until the internal temperature reaches 145°F (medium-rare) or 160°F (Medium).
Remove the pork from the pan and let it rest for about 10 minutes. Slice and set with the pan sauce.

Stuffed Roasted Pork Tenderloin with Bourbon Au Jus