Some flavors just naturally go together. Rich, sugary maple syrup and
smoky bacon, for instance. Add the slightly sweet, buttery taste of caramelized
onions and you’ve got a luscious combination for stuffing lean pork
tenderloin—all with a few ingredients and simple preparation.
Caramelizing onions is easy to do—a little oil and butter and a low temperature
do the work. Slowly cooking down thin strips of the onion brings out its
natural sweetness and juices, turning it golden and caramelized in only 15-20
minutes.
For this recipe, I added chopped bacon and maple syrup to the
caramelized onion to make a sweet, smoky stuffing for the tenderloin.
While the pork rests, make a simple sauce with wine, mustard, and more
maple syrup to spoon over the sliced tenderloin.
Note:
Butterflying a pork tenderloin is easy, especially when you’re working with a
small one-and-a-quarter-pound piece, as here. Larger pieces may take a series
of cuts to “roll” the meat open, but for this recipe, one vertical cut does the
trick. Just remember: You’re not
cutting the meat in half—you’re making only a side-cut to allow the loin to open and lie flat (like a well-read book).
Serves 4
Ingredients
- 1-1/4-lb pork tenderloin, silver skin trimmed
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 medium yellow or white onion, cut crosswise in half, each half cut
into thin vertical strips
- sea salt
- freshly ground black pepper
- 5 tbsp maple syrup, divided
- 2 thick-cut bacon slices, chopped
- 1 tbsp chopped fresh rosemary
- 1/4 cup dry white wine
- 1 tsp Dijon mustard
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Pork Tenderloin before Trim |
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Trimmed Tenderloin |
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Stuffing Ingredients |
Preparation
- Preheat the oven to 400° F. Line a shallow baking pan with parchment
paper.
- Lay the pork on a piece of wax paper. Using a very sharp knife, start at
one end and make a lengthwise cut in the meat that goes almost to but not
through the other side. Open the tenderloin and lay flat.
- Place another piece of wax paper on top and use a meat mallet to gently
pound the tenderloin to an even 1/3-inch thickness. (Gently is the key word here—we’re not hammering nails.)
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Slice the Tenderloin |
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Open the Tenderloin |
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Place Wax Paper on Top |
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Tenderloin Ready to Stuff |
- Heat a nonstick skillet over medium-low heat and add the oil and butter, swirling to coat. When the butter has melted, add the onion and season
with salt and pepper.
- Reduce the heat to low and cover. Cook slowly until the onion is tender
and caramelized, 15-20 minutes, depending on the size of the strips.
- Stir in 3 tablespoons maple syrup, bacon, and rosemary. Increase the
heat to medium and cook uncovered until slightly thickened, 10-12 minutes. Remove
from the heat and cool 5 minutes. (The maple syrup will begin to stick to the
bacon and onions as it cools.)
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Onion Beginning to Caramelize |
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Caramelized Onion |
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Maple Mixture Added |
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Cooked Maple Mixture |
- Season the pork with salt and pepper. Leaving excess bacon fat in the
skillet (use a slotted spoon), spread the cooled caramelized onion mixture on
top of the tenderloin.
- Beginning with 1 long edge, roll the pork as tightly as possible, jellyroll
style. Season with salt and pepper.
- Place the stuffed tenderloin on the baking pan and roast until tender
and just cooked through, 20-25 minutes depending on thickness of the tenderloin.
Transfer the pork to a cutting board and let rest 5 minutes.
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Tenderloin with Stuffing |
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Stuffed Tenderloin Ready to Roast |
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Roasted Tenderloin |
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Sliced Tenderloin |
- Meanwhile, remove excess bacon fat from the skillet. Reheat over low
heat and add the wine, scraping up brown bits.
- Stir in the mustard and
remaining 2 tablespoons of maple syrup and season with salt and pepper. Cook, stirring
frequently to dissolve the mustard, 4-5 minutes.
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White Wine Sauce |
To serve, cut the
pork tenderloin into 12 equal slices and divide among 4 plates. Spoon the pan
sauce on top and serve right away.
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Stuffed Pork Tenderloin with Maple-Caramelized Onion and Bacon |
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