Make the Sunday roast a bit more exciting with stuffed pork tenderloin! The stuffing is the beginning of endless possibilities for years to come.

There are times in everybody’s life when the limits of the known world are reached and starts wondering what would be lying behind the horizon. Curiosity is what made us crawl and the eagerness to discover even more made us stand up from the floor.

When we went through our fair share of unfortunate events, we may stop our venture of putting everything into our mouth that doesn’t smell good enough. We are at the very beginning of our life and we already close ourselves off form a world of possibilities.

Sure enough, this learning habit has its roots in our evolution where there was no need of tasting thorough things throughout our life once the surrounding environment was sampled. We didn’t make great distances a couple thousands of years back so the only germs we needed protection from were the ones around us.

Similar to vaccinations, our body gets the germs and viruses fighting antibodies by getting samples from its surroundings. We get the first batch of bacteria’s that will populate our body from the surroundings of our birth canal.

The next batches coming from when we are strong enough to lick our way through the floor. With a bit of luck our pets provide us with additional protection against allergies too.

Unfortunately, our body has a limited timeframe for getting ready for life. After the first decade of our life, it’s harder to teach new tricks for our body and it takes even longer recovering from illnesses thus we adopt a new strategy.

The strategy of not looking for trouble is the best way to ensure our species survival but it also bars us from the beauty of explorations. It also makes us pretty board on the long term.

As creativity was crucial in our survival, we can’t oppress it when all other basic needs are satisfied. Which is why we can’t live on cheeseburger and chips for an indefinite amount of time.

Well, there are some who aren’t inclined into exploring uncharted territories and can’t get enough of starch but those end up getting scurvy pretty quickly.

But even those who are on a balanced diet are getting bored of eating the same super healthy stuff over and over again. This is when a spark of recognition ignites new ideas that explodes the conventional way of life.

Unfortunately, it’s in human nature that the abundance of goods make them less appreciated. It’s like making something out of paper for Earth Day. Sure, it’s really pretty but no trees will thank us for that. It’s a pity that our consumerism centered society doesn’t do enough to teach us to value the resources our ancestors worked so hard for having access to.

Throughout the centuries probably there weren’t so many people who had so much meat that they had to come up with new ways to enjoy it. When they were so bored of steaks, stews and roasts that they needed something new.

Well, there were always chefs whose only job were to make the ingredients that arrived at the kitchen more appetizing when served on the table. So, we can’t really claim that stuffing meat is a space age phenomenon but if there isn’t enough pork to stuff then we can’t make stuffed pork tenderloin.

Ingredients

Stuffing

½ cup / 150ml Oil
1 Onion (sliced)
1 teaspoon Salt
1lb / 500g Mushroom (sliced)
1 clove Garlic
1 teaspoon Black pepper
1 Handful / 100g Spinach

Meat

1 Pork tenderloin
1 teaspoon Paprika
1 tablespoon Oil

Side dish

Rutabaga (low carb)
Purple onion (low carb)
Mushroom (low carb)
Savoy cabbage (shredded) (low carb)
Potato
Carrot
…

Kitchen utensils

Turkey lacers / toothpicks
Sharp knife (Check out the knifes in the Reviews)

How to make Stuffed pork tenderloin

Pour oil into a pan and heat it up while slicing the onions.
Add the onions with salt into the hot oil and saute until it get a glassy / translucent look for about 3 – 5 minutes.
Lower the heat to medium – low and fry the onions while stirring continously for about 10 minutes.
When the onions start to caramelize add the garlic, black pepper and mushrooms.
Increase the heat to medium and saute the mushrooms with the onion until the mushrooms get a dark brown color for about 5 – 10 minutes.
While the filling is being prepared get the meat ready by removing the silver skin from the pork tenderloin. It’s a thin layer of connective tissue that is said to be very chewy. Some can live with it. Especially those with blunt knifes.
Open up the meat. There are two methods. One is to cut it almost all the way through into halves and use a meat mallet to pound it wider. The other method is using only our sharp knife to cut various butterfly cuts into the meat until it opens up fully. Cut 1 about 1/4th of the bottom:
Cut 2. After opening up the tenderloin cut the thick part into two again essentially butterfly cutting it again.
Cut 3. Cut the last thick part at the middle of its height too.It’s opened up. Sprinkle some salt on it if desired.
Place the handful of spinach on the opened up meat.
Pour as much of filling as possible on top of the spinach.
Try to roll up the meat and take out some filling if necessary.
Use the turkey lacers or toothpicks to secure the meat together.
Pour the remaining filling with the oil into a baking tray.
Place the stuffed pork tenderloin in and brush it with a mixture of oil and paprika.
Add vegetables of choice. Rutabaga is an excellent low carb alternative to potatoes for everybody on keto diet.
Put it into a 390°F / 200°C oven until the inner temperature of the meat reaches 145°F / 63°C which should be done in about a half an hour. Some like to give it a bit more time so it comes out with a bit more tan. After about an hour it should have a golden brown color and that’s the time when it needs to be taken out to save from total blackness.
Slice it up with a sharp knife and serve.