Pork Tenderloin with Stuffing
Directions
- 1Make the brine by adding water, sugar, salt, garlic, peppercorns, and bay leaves to a pot. Bring it to a boil, then add ice to cool it down.
- 2Pour brine over the pork tenderloins, cover, and refrigerate until dinner time.
- 3Make the stuffing by adding butter, onions, and celery to a pan. Season with salt, black pepper, and poultry seasoning.
- 4Add chicken stock and bring to a simmer.
- 5In a large bowl, combine the cubed bread, simmering vegetables and stock mixture, and eggs.
- 6Add fresh parsley, pine nuts, and parmesan cheese. Mix well.
- 7Place stuffing mixture in a baking pan and bake at 375°F for about 30 minutes, until golden brown and crispy.
- 8Place the marinated pork tenderloins on a baking sheet, pat dry with paper towels, then season with salt, black pepper, and barbecue spice rub.
- 9Sear the tenderloins on a grill, then finish cooking in the oven until done.
- 10To serve, add a scoop of stuffing to a plate, top with sliced tenderloin, rosemary infused brown sauce, sauteed zucchini, and a dollop of applesauce.
Ingredients
- 8 pork tenderloins
- 6 cups water
- 1 cup sugar
- 0.5 cup salt
- 4 cloves garlic
- 1 tablespoon peppercorns
- 2 bay leaves
- 1 cup ice
- 1 cup butter
- 2 cups onions
- 1 cup celery
- 1 pinch salt
- 1 pinch black pepper
- 1 tablespoon poultry seasoning
- 4 cups chicken stock
- 6 cups cubed bread
- 2 eggs
- 0.5 cup fresh parsley
- 0.5 cup pine nuts
- 0.5 cup parmesan cheese
- 1 cup rosemary infused brown sauce
- 1 cup sauteed zucchini
- 1 small bowl applesauce
Equipment
large potstovelarge bowllarge pangrillovenpaper towelscutting boardknifetongsladle