Pork stuffed pork

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May 23, 2013 by Emily Pergament

I interrupt the Paris posts to draw your attention to the dinner that I made last night:


Pork tenderloin, stuffed with proscuitto, sage and figs.

You put those three ingredients, along with butter, salt and pepper, in the food processor to make a paste:pork2

And then stuff it into the pork and drizzle with honey and dijon mustard.pork3

You also have to tie it with string, which I’d obviously forgotten to do, above. But then I remember and jiggled the string underneath and tied it up.

SO GOOD! Very easy to make, very impressive looking, and very delicious.


PS – Next time I make this, I may marinate the pork in the honey and mustard mix overnight first. Rob thought the pork was dry and I think that would help.

PPS – The parts that were stuffed were not dry. The parts that were dry were the very ends, which weren’t stuffed.



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