holiday stuffed pork tenderloin

How To Make holiday stuffed pork tenderloin

• Step 1
  TENDERLOIN... After the silver skin is removed, slice the tenderloin in the middle, lengthwise, making sure not to go all the way through. Make a few slits on each side so the meat sits flatter on the cutting board.
• Step 2
  Place plastic wrap on top and evenly pound the meat down to about 1/4-inch thick.
• Step 3
  Brush on pomegranate molasses before placing prosciutto, enough to cover the meat, leaving an inch around the edges.
• Step 4
  Preheat oven to 375 degrees F.
• Step 5
  Spoon the stuffing on top, leaving 2 inches around the edges. Add shredded cheese and sprinkle on hot paprika.
• Step 6
  Roll up the meat tightly and, using kitchen twine, tie a knot at one end, leaving a 2-inch-long string for later.
• Step 7
  Go round and round to the other end, crisscrossing the twine and going back to the starting point. Tie a knot with the 2-inch string and cut off the extra twine. Secure the ends with toothpicks.
• Step 8
  Generously season the stuffed tenderloin with salt and pepper.
• Step 9
  In an oven-proof skillet over medium-high heat, add oil and when it starts shimmering, add the prepared tenderloin, seam side down, and sear until brown, about 2 minutes.
• Step 10
  Flip it over and transfer to the preheated oven. Cook for 18 to 22 minutes or until the internal temperature reaches between 140 degrees F to 145 degrees F.
• Step 11
  Remove from the heat and transfer the meat to a cutting board. Cover loosely with foil and allow to rest for 10 to 15 minutes while making the pan sauce.
• Step 12
  STUFFING... In a skillet over medium heat, add butter and oil. When hot, add shallots, celery, and red pepper; season with salt. Sauté for 3 to 4 minutes or until they start to soften.
• Step 13
  Add pressed garlic and rosemary; sauté for 1 minute.
• Step 14
  Add dried cranberries and season with freshly ground mixed peppercorns.
• Step 15
  Working in batches, add a handful of baby spinach leaves, stir until they start to wilt, before adding another handful; repeat until all 5 cups of spinach are in the pan.
• Step 16
  Remove from the heat and allow to cool for 5 minutes before spooning onto the prosciutto.
• Step 17
  PAN SAUCE... After the tenderloin is removed, in the same oven-proof skillet over medium heat, remove excess fat, leaving about 1 Tbsp.
• Step 18
  Pour in chicken broth and deglaze the pan by scraping the bottom to dislodge any brown bits.
• Step 19
  Add port wine, pomegranate juice, and hot paprika; stir well. Bring the mixture to a simmer and cook for 5 minutes.
• Step 20
  Add cold butter and mix it in. Bring the pan sauce back to a simmer before serving.
• Step 21
  To view this delicious festive recipe on YouTube, click on this link ➡ https://youtu.be/aJSepd-Fi98
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