Family Foods
Stuffed Pork Tenderloin & Roasted Cauliflower
Makes 4
https://www.sobeys.com/en/recipes/stuffed-pork-tenderloin-roasted-cauliflower/
Directions
- Preheat oven to 450ºF (230ºC). Cut three 10-in. (25-cm) pieces kitchen twine. Set aside. Cut pork along its length, being careful not to cut through the meat so tenderloin opens up like a book. Season both sides of pork with half the salt and pepper. Lay twine on work surface, evenly spaced under the pork (cut-side up).
- In large bowl, combine brown sugar, cumin and remaining salt and pepper. Add cauliflower and carrots. Mix to coat vegetables. Set aside.
- In a medium bowl, combine rice or quinoa, raisins, shallot, thyme and mustard. Mound rice mixture in a “strip” along centre of pork, using your hands to pack mixture together. Bring up ends of twine on both sides of the pork and knot securely, enclosing the filling.
- Add half the oil to an ovenproof skillet or roasting pan and set over high heat on stove. Place pork in centre of skillet or pan, tied-side up. Surround pork with cauliflower mixture and drizzle with remaining oil. Add broth to skillet. Turn stove heat off. Cover skillet tightly with foil.
- Roast pork in preheated oven 20 min. Remove foil and continue to roast until juices run clear or a meat thermometer inserted into thickest part of tenderloin reads 145ºF (63ºC), about 5 min. Rest tenderloin 5 min. before slicing to serve.
Tip
Pork tenderloins are tapered. The thickest part is best for roasting whole or slicing into single-serving chops. The thinner end is ideal for slicing into strips for stir-fries or fajitas. From a typical loin, expect to get one roast (approx. 7 in./18 cm) or four chops and enough pork strips to serve four.
Ingredients:
- 10 oz (300 g) pork tenderloin, cut from thick end (see tip)
- 1/4 tsp (1 mL) salt, divided
- 1/4 tsp (1 mL) pepper, divided
- 2 tbsp (30 mL) lightly packed brown sugar
- 1 tsp (5 mL) ground cumin
- 1 small head cauliflower, trimmed and cut in florets
- 1 pkg (375 g) baby carrots
- 1/2 cup (125 mL) cooked rice or quinoa
- 1/4 cup (60 mL) raisins
- 1 shallot, finely diced
- 2 tsp (10 mL) finely chopped fresh thyme
- 1 tsp (5 mL) Dijon mustard
- 2 tbsp (30 mL) olive oil, divided
- 1/2 cup (125 mL) chicken broth
Stuffed Pork Tenderloin & Roasted Cauliflower
Makes 4 https://www.sobeys.com/en/recipes/stuffed-pork-tenderloin-roasted-cauliflower/Ingredients:
- 10 oz (300 g) pork tenderloin, cut from thick end (see tip)
- 1/4 tsp (1 mL) salt, divided
- 1/4 tsp (1 mL) pepper, divided
- 2 tbsp (30 mL) lightly packed brown sugar
- 1 tsp (5 mL) ground cumin
- 1 small head cauliflower, trimmed and cut in florets
- 1 pkg (375 g) baby carrots
- 1/2 cup (125 mL) cooked rice or quinoa
- 1/4 cup (60 mL) raisins
- 1 shallot, finely diced
- 2 tsp (10 mL) finely chopped fresh thyme
- 1 tsp (5 mL) Dijon mustard
- 2 tbsp (30 mL) olive oil, divided
- 1/2 cup (125 mL) chicken broth
Directions:
- Preheat oven to 450ºF (230ºC). Cut three 10-in. (25-cm) pieces kitchen twine. Set aside. Cut pork along its length, being careful not to cut through the meat so tenderloin opens up like a book. Season both sides of pork with half the salt and pepper. Lay twine on work surface, evenly spaced under the pork (cut-side up).
- In large bowl, combine brown sugar, cumin and remaining salt and pepper. Add cauliflower and carrots. Mix to coat vegetables. Set aside.
- In a medium bowl, combine rice or quinoa, raisins, shallot, thyme and mustard. Mound rice mixture in a “strip” along centre of pork, using your hands to pack mixture together. Bring up ends of twine on both sides of the pork and knot securely, enclosing the filling.
- Add half the oil to an ovenproof skillet or roasting pan and set over high heat on stove. Place pork in centre of skillet or pan, tied-side up. Surround pork with cauliflower mixture and drizzle with remaining oil. Add broth to skillet. Turn stove heat off. Cover skillet tightly with foil.
- Roast pork in preheated oven 20 min. Remove foil and continue to roast until juices run clear or a meat thermometer inserted into thickest part of tenderloin reads 145ºF (63ºC), about 5 min. Rest tenderloin 5 min. before slicing to serve.
Tip
Pork tenderloins are tapered. The thickest part is best for roasting whole or slicing into single-serving chops. The thinner end is ideal for slicing into strips for stir-fries or fajitas. From a typical loin, expect to get one roast (approx. 7 in./18 cm) or four chops and enough pork strips to serve four.
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