Cheryl Woodward from Baltimore was searching for a recipe she had misplaced for making stuffed pork loin. She does not remember the exact ingredients but she does recall that it had Swiss cheese and rosemary in the stuffing. Josie Englund from Wilmington, DE, sent in a recipe she thinks might be close to Woodward's original. She says that this stuffed pork tenderloin is one of those dishes that is relatively easy to prepare, tastes delicious and looks impressive. She says she makes it frequently for company. The only slightly tricky technique is butterflying the pork. If you are worried about this, most butchers will do it for you. I thought the cheesy herb and garlic stuffing with the slight sweetness of the currants balanced nicely with the pork and the simple mustard sauce finished the dish perfectly.
REQUESTS: Doris Malin from Baltimore would like to have a recipe for using leftover baked potatoes. She says the baking potatoes are so large these days that she frequently finds herself with leftover halves that she would rather not waste.
Greg Padgett from Selma, AL is looking for a recipe for blueberry dumplings like his late grandmother made. He says her recipe was a bit different then most because she would layer the dumplings and the filling to make a cobbler like dish.
If you are looking for a recipe or can answer a request, write to Julie Rothman, Recipe finder, The Baltimore Sun, 501 N. Calvert Street, Baltimore, MD, 21278. If you send more than one recipe, please put each on a separate piece of paper with your name, address, and daytime phone number. Please list the ingredients in order of use, and note the number of servings each recipe makes.
Stuffed Pork Tenderloin
Makes: 4 servings
1 whole pork tenderloin (about 1 1/4 pound)
1 teaspoon salt
1 teaspoon black pepper
2 cloves garlic, minced
1 tablespoon minced fresh rosemary
1/4 cup chopped fresh Italian parsley
1 egg, beaten
1/3 cup bread crumbs
1/3 cup grated Swiss cheese
pinch of cayenne
2 tablespoon dried currants, or chopped raisins
2 tablespoon olive oil
1 tablespoon Dijon mustard
1/2 cup chicken stock
salt and freshly ground pepper, to taste
With a sharp knife, butterfly the pork by cutting about 2/3 of the way down into the tenderloin (lengthwise, from the larger end to the tail end). Be careful not to cut all the way through. Open up the tenderloin, and place between 2 pieces of plastic wrap. Flatten with a meat pounder to about 1/2 -inch thick. Remove the top piece of plastic, and season with salt and freshly ground black pepper to taste.
Combine the garlic, rosemary, parsley, egg, bread crumbs, swiss cheese, cayenne and currants or raisins in a bowl. Add a pinch of salt and pepper, and mix together with a fork to combine. Spread the stuffing evenly on the pork, leaving at least 2 inches bare on the top edge. Starting at the edge closest to you, roll the pork up firmly, but without pressing out the stuffing.
Once rolled up, make a tie every inch or so with kitchen twine. Season the outside with salt and black pepper to taste, and brown in a hot pan, in olive oil, for 2-3 minutes per side. Transfer to a 9 x13 baking dish and roast in a preheated 375-degree oven for 30 minutes. Remove and let rest for 15 minutes.
While the pork is resting, add 1 tablespoon of Dijon mustard, and 1/2 cup of chicken stock to the hot baking dish, and scrape any of the drippings from the bottom with a spatula. Whisk until the mustard is incorporated, season with salt and pepper to taste, and pour into a small serving bowl. Untie the pork, and cut in 1/2 -inch slices, and serve with some of the mustard pan sauce.