Pork tenderloin stuffed with herbs, spices and chocolate!Litsa!

Written by Litsa Bolontzakis on. Posted in Main Dishes, Recipes, Uncategorized

Pork tenderloin stuffed with herbs, spices, and chocolate, you have to try!

What is there to say about Pork tenderloin, a cut of meat so tender and so easy to cook!

I like to use Pork tenderloin because it has no fat, no bone and yet it’s so tender, just keep in mind to not overcook, it will dry out and it will be hard.

My favorite way is to marinate the Pork tenderloin for a few hours and BBQ, a few minutes each side and it is done. Never slice the Pork tenderloin and BBQ, it will dry out and lose all the taste.

This is another way to cook this very tender cut of meat.

This recipe is so good, it might look hard, but it’s not, have a look!

It’s a nice change from the ordinary. You can stuff the loin and have it ready in the refrigerator; it takes only minutes to cook.

 

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Pork tenderloin stuffed with herbs, spices, and chocolate-Litsa!

1 pork tenderloin

¼ cup olive oil.2 tbsp butter

6-8 small onions

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Pork tenderloin stuffed with herbs, spices, and chocolate-Litsa!

½ cup good white wine

2 tbsp maple syrup

Salt and pepper to taste

For the stuffing

3 green onions cut up

4 sprigs of dill cut up

2 cloves garlic

½ cup good Feta cheese grated

¼ cup chocolate chips

2 tbsp olive oil

Salt and pepper to taste

Mix all the ingredients together

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Pork tenderloin stuffed with herbs, spices, and chocolate-LITSA!

 

 

Here is how

With a sharp long knife pierce the Pork tenderloin and make an opening on one side without going all the way through. Repeat until you have a nice cavity.

Season the meat well, with salt, pepper and garlic salt.

Place the stuffing in the cavity of the Pork tenderloin, you have to push it all the way in.

In a heavy pan add the butter and olive oil, add the onions and tenderloin and sauté until nice and golden, turning loin on all sides in medium heat.

When nice and golden deglaze with wine and add maple syrup, cook 1-2 minutes more and remove from heat.

Let the tenderloin stay covered for five minutes before cutting and serving.

Simply the best!

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Litsa Bolontzakis

Litsa Bolontzakis

Children's book and cookbook author Litsa Bolontzakis is an expert on Greek cooking and that culture's easy, simple way of life. Her desire is to help other families learn from her culture how to appreciate the simple things in life and grow to enjoy the seasons and the gifts they bring.

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