Stuffed Pork Tenderloin With Rhubarb Coulis Recipe

No Photo

Have you made this?

 Share your own photo!

Stuffed Pork Tenderloin with Rhubarb Coulis

Doreen Fish


This is another recipe from my 1975 Purity Cookbook...
I changed this recipe and made it my own but the basic idea was from the above mentioned book.It is a keeper for sure and I have made this for many a guest.
Love the sweet and tartness of the rhubarb.

pinch tips: Flour, Eggs & Breading Techniques





pork tenderloin about 2 lbs
1/4 c
fine dry bread crumbs
1/4 c
finely chopped onion
3 Tbsp
butter, melted
1/2 tsp
1/4 tsp
1/4 tsp
1/2 c
finely chopped apple


1 c
1 cup finely chopped fresh rhubarb
1/2 c
chicken broth
1/4 c
orange juice, fresh
1/2 c
light cream
2 Tbsp
shallots finely chopped
1 small
apple peeled and finely chopped

Directions Step-By-Step

Make the Coulis and set aside but keep warm.
Ina frypan, add the oil and fry the shallots 2 mins. Add the orange juice and sure to get any brown bits. Add the rhubarb and apple cover and cook 5 mins.Add the chicken broth bring to a boil and reduce by 3/4. Puree in blender and return to the pan. Add the cream and simmer...don't BOIL.
Mix all stuffing ingredients together.
Slit tenderloin in half horizontally leaving 1/2 inch uncut. Spraed open tenderloin and fill with stuffing.
Wrap with kitchen cord to keep stuffing in and wrap in foil. Bake for 1 hour..loosen the foil and fold back. Bake an additional 30 mins till juices run clear and tenderloin is brown and tender.
To serve cut into slices and drizzle with the Rhubarb coulis...Delicious!!

About this Recipe

Course/Dish: Pork