Friday, October 16, 2009

Cherry Horseradish Stuffed Pork Tenderlon

I invented this due to my love of horseradish and pork tenderloin. Pork tenderloin is very lean, on par with chicken, so it is a healthier alternative than some meats. I serve it with applesause or fried apples.

pork tenderloin
1/2 cup horseradish mustard
1 tsp. dried orange peel
salt/pepper to taste
1/2 cup dried cherries

Butterfly the pork tenderloin (cut down center lengthwise almost through, open it up, cut both sides parallel with the cutting board, almost through, open it up, cover with plastic wrap and pound until evenly 1/2 inch in thickness.) Sprinkle with orange peel and salt/pepper, spread horseradish mustard to within 1/2 inch of edges. Sprinkle with cherries evenly. Roll up the tenderloin lengthwise and secure with toothpicks. Bake in 350 degree oven for 1/2-1 hour until internal temperature reaches at least 160 degrees.

16 comments:

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