Hello friends. I have a fantastic recipe for you today that anybody can make. It is a fabulous stuffed pork tenderloin that has been brined then stuffed with a spicy Italian sausage with a port wine reduction sauce. Amazing!
You are not going to believe how easy it is to make. I’m going to show you how.
Walnut Stuffed Pork Tenderloin
Recipe Video
Ingredients
Brine
- 1/2 cup Salt
- 1/2 cup Brown Sugar or Molasses
- 1 1/2 quarts Water
- ONLY if you have them add 10 cracked Juniper Berries
- 2 Bay Leaves
Cook the Tenderloin
- ½ cup blanched Walnuts
- 1/3 pound Pork and Fennel Sausage
- 2 tablespoons chopped Cilantro
- ½ cup Apricot chopped into small pieces
- Salt and Pepper to taste
- 2 tablespoons Extra Virgin Olive Oil
Instructions
- for the Brine
- In a small glass lasagna pan, dissolve all the ingredients and place the cleaned pork tenderloin, cover and refrigerate for about 3 hours. Remove from the brine and pat dry with paper towels.
- for the Tenderloin, Preheat Oven 400°
- Chop the walnuts into small pieces and add them to the sausage with cilantro, apricot, salt and pepper and mix well.
- Using a boning knife butterfly the tenderloin be sure not to cut it all the way through. Using a plastic wrap, pound it until it is about ¼ of an inch thick. Salt and pepper and carefully cover the center of the tenderloin with an event thin layer of the sausage. Using the same technique as you would when you roll sushi carefully roll the tenderloin and using a butcher twine tie the entire tenderloin.
- In a sauté pan, heat some olive oil. When hot, add the tenderloin and cook on all sides until golden brown. Place in oven and cook for about 8 minutes or until 140/145°.
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. He completed his formal apprenticeship at renowned restaurants such as L'Oustau de Baumaniere and the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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Made this for my family. It was a big hit!
Exselant recipies
What was the brown sauce you used???
I can see an English yorkshire pudding with this.. I have to make this. But can you make your recipe for the Y.P.. you make things so simple. I make them, they rise ,look great, but fall on their face when I take them out…
I love to watch you. You are now my favorite chef…….makes me want to move to Florida to take your classes….
Patti Ballone