Pork Tenderloin with Rice and Prune Stuffing

Pork Tenderloin with Rice and Prune Stuffing Recipe from USA

Region / culture: USA | Preparation time: 30 minutes | Cooking time: 40 minutes | Servings: 4

Introduction

Pork tenderloin with rice and prune stuffing is a delicious and savory dish that combines the tender and juicy pork with a sweet and tangy prune and rice filling. This recipe is perfect for a special occasion or a family dinner.

History

This recipe has roots in traditional European cuisine, where pork is a popular meat choice and prunes are often used in savory dishes to add a unique flavor. The combination of pork, rice, and prunes creates a harmonious blend of flavors that is sure to impress your guests.

Ingredients

0.75 cup of dried pitted prunes
2 lb (907 g) of pork tenderloin
salt
ground black pepper
2 tbsp of butter or margarine
1 tbsp of chopped onion
3 tbsp of chopped celery
2 tbsp of chicken glaze
2 cups of cooked rice
boston lettuce

How to prepare

Soak prunes in cold water overnight to plump them. Chop the prunes and set them aside.
Butterfly the pork and pound it to form an 8x10 inch rectangle.
Sprinkle the pork lightly with salt and pepper.
Melt the butter in a saucepan.
Add the onion and celery to the saucepan and cook until they are soft but not browned.
Stir in the glace and simmer for 3 minutes. Remove from heat.
Add the chopped prunes and rice to the saucepan. Season with salt and pepper to taste.
Soak the lettuce leaves in tepid water to wilt them.
Place a layer of lettuce over one-quarter of the long side of the pork.
Top the lettuce with the rice mixture and another layer of lettuce.
Roll up the pork from the long side, jelly roll fashion. Tie it if necessary.
Place the rolled pork on a rack in a shallow roasting pan.
Roast the pork at 350°F (177°C) for 30 to 40 minutes, or until the internal temperature reaches 155°F (68°C).

Variations

Substitute the prunes with dried apricots or cranberries for a different flavor profile.
Use quinoa or couscous instead of rice for a different texture.
Add some chopped nuts or herbs to the rice stuffing for extra flavor.

Cooking Tips & Tricks

Make sure to butterfly the pork tenderloin evenly to ensure even cooking.

- Soaking the prunes overnight will help them plump up and become more flavorful.

- Tying the rolled pork with kitchen twine will help it keep its shape while roasting.

- Letting the pork rest for a few minutes after cooking will help the juices redistribute and keep the meat moist.

Serving Suggestions

Serve the pork tenderloin with rice and prune stuffing with a side of roasted vegetables or a fresh green salad for a complete meal.

Cooking Techniques

Butterflying the pork tenderloin helps it cook more evenly and allows for the stuffing to be rolled inside.

- Roasting the pork at a moderate temperature ensures that it cooks through without drying out.

Ingredient Substitutions

Use butter instead of margarine for a richer flavor.

- Substitute chicken broth for the chicken glaze if you don't have any on hand.

- Any type of lettuce can be used in place of Boston lettuce for the wrapping.

Make Ahead Tips

The pork tenderloin can be stuffed and rolled ahead of time and refrigerated until ready to roast. This makes it a great option for entertaining.

Presentation Ideas

Slice the pork tenderloin into rounds and arrange them on a platter with the rice stuffing visible in the center for an elegant presentation.

Pairing Recommendations

Pair this dish with a glass of red wine, such as a Pinot Noir or Merlot, to complement the flavors of the pork and prunes.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (177°C) until warmed through.

Nutrition Information

Calories per serving

Each serving of pork tenderloin with rice and prune stuffing contains approximately 400 calories.

Carbohydrates

Each serving of pork tenderloin with rice and prune stuffing contains approximately 30 grams of carbohydrates.

Fats

Each serving of pork tenderloin with rice and prune stuffing contains approximately 15 grams of fat.

Proteins

Each serving of pork tenderloin with rice and prune stuffing contains approximately 35 grams of protein.

Vitamins and minerals

This dish is a good source of vitamin B6, vitamin C, iron, and magnesium.

Alergens

This recipe contains gluten from the rice and may contain traces of nuts from the prunes.

Summary

Pork tenderloin with rice and prune stuffing is a balanced meal that provides a good mix of carbohydrates, fats, proteins, and essential vitamins and minerals.

Summary

Pork tenderloin with rice and prune stuffing is a flavorful and satisfying dish that is perfect for a special occasion or a family dinner. With a balance of sweet and savory flavors, this recipe is sure to become a favorite in your household.

How did I get this recipe?

The moment I found this recipe is one that will always be cherished in my heart. It was a warm summer day, and I was rummaging through an old box of recipes that belonged to my mother. As I sifted through the yellowed pages and faded ink, my eyes landed on a handwritten note titled "Pork Tenderloin with Rice and Prune Stuffing."

I was instantly intrigued. The combination of pork, rice, and prunes seemed unusual yet delicious. I could almost taste the savory pork combined with the sweet and tangy prunes, all enveloped in a bed of fluffy rice. It was a recipe unlike any I had ever seen before, and I knew I had to try it.

As I read through the instructions, I couldn't help but wonder where this recipe came from. Did my mother create it herself, or did she learn it from someone else? The handwriting was familiar, yet I couldn't quite place it. I decided to ask my mother about it the next time I saw her.

When I mentioned the recipe to my mother, her eyes lit up with recognition. She explained that the recipe had been passed down from her own mother, my grandmother. Apparently, it was a dish that my grandmother used to make for special family gatherings, a dish that was always met with rave reviews.

I was delighted to learn that this recipe had such a rich history in our family. It made me even more eager to try it out for myself. I gathered the ingredients and set to work in the kitchen, following the instructions carefully.

The first step was to prepare the pork tenderloin. I seasoned it with a blend of herbs and spices, then seared it in a hot skillet until it was golden brown on all sides. The aroma that filled the kitchen was heavenly, promising a delicious meal to come.

Next, I prepared the rice and prune stuffing. I sautéed onions and garlic until they were soft and fragrant, then added the rice and prunes. The sweetness of the prunes mingled with the savory flavors of the rice, creating a mouthwatering combination that made my stomach growl in anticipation.

Once the stuffing was ready, I carefully sliced open the pork tenderloin and filled it with the rice and prune mixture. I secured the ends with kitchen twine, then popped the whole thing in the oven to roast to perfection.

As the pork cooked, the tantalizing aroma filled the house, drawing my family into the kitchen with hungry anticipation. When the timer finally beeped, I pulled the pork tenderloin out of the oven and let it rest for a few minutes before slicing it into thick, juicy portions.

The first bite was pure heaven. The pork was tender and flavorful, the stuffing a perfect balance of sweet and savory. Every mouthful was a delight, a symphony of flavors that danced on my taste buds.

My family couldn't get enough of the Pork Tenderloin with Rice and Prune Stuffing. They raved about how delicious it was, how it reminded them of special family gatherings from years past. I felt a sense of pride knowing that I had recreated a beloved family recipe, one that would now be passed down to future generations.

As I sat at the table, surrounded by my loved ones, enjoying a meal that brought us all together, I couldn't help but feel grateful for the legacy of recipes that had been passed down to me. Each dish held a story, a memory, a connection to the past that made it all the more special.

And so, the Pork Tenderloin with Rice and Prune Stuffing became a staple in our family meal rotation, a dish that we would enjoy for years to come. It was a reminder of the love and tradition that bound us together, a testament to the power of food to bring joy and connection to our lives. And for that, I would always be grateful.