Pork Tenderloin with apple stuffing and Pecash Butter sauce


Since going pale, I am cooking meat much more often than before and before I wasn’t doing that much with it. Like, for instance, I have never done anything with pork tenderloin, I did not even know how to butterfly it. I had some idea in my head, but I still checked on internet to make sure. So, changing way of eating makes me learn new things and I am really happy about that. So, there was a week of pork ribs, now came time to have some pork tenderloin (my menu of the week depends on what I can find at reasonable price or sales that would be organic and humane raised 🙂 )

The hardest part in this recipe was actually not the tenderloin but the sauce which includes making pecash butter. I do not have kitchen food processor, just blender so it took me a while and some modifications were required to be made to get the right consistence.

Pecash Butter

  • 2/3 cup pecan halves
  • 1 cup raw cashews
  • 1/4 cup coconut oil (if you are stuck with blender as I am)

Basically, the recipe was calling for cups of nuts, but I did not have that much, so I simply chose to keep the proportions in minds, that goes 2:3 and thats it.  If you do have a food processor, then place nuts into its bowl and let it run for 8-10mins. until creamy and smooth texture. If you do not have, then its more work. I had to scape sides of my blender quite often and after around 10mins, I decided that it is going not exactly as I would like it to be, so I decided to simplify work by adding coconut oil to get the moisture out of the nuts and finally get this creamy and smooth texture. It work really feel and in couple minutes I had my beautiful pecash butter which is really tasty as well (Glad that I am over the phase of nut butters, so it will stay in fridge for much longer and I won’t have to make new butter soon 🙂 )

Pork Tenderloin with Apple Filling

  • 2 lb pork tenderloin
  • 2 apples (peeled, cored and cut into chunks)
  • 1/2 tsp cinnamon
  • 1tbsp honey
  • 1 tsp lemon zest
  • 1/2 cup pecash butter
  • 2 garlic cloves (minced)
  • 1 tsp black pepper
  • 1 pinch salt
  • 1/2 cup hot water

Preheat the oven to 350F. Butterfly the tenderloin lengthwise to have a uniform peace. Place apples, cinnamon, lemon zest, honey into food processor or blender and process until smooth but still chunky texture. Pour apple mixture onto flattened tenderloin and spread evenly. Roll up the pork and place into baking dish. Bake for 45-60mins (~25mins. per pound of pork). Remove from pan and let rest for 10 mins.

Mix pecash butter, crushed garlic, salt and pepper in bowl. Slowly add water to get desired consistence, something like thick soup. Serve Pork tenderloin with 1/2 sauce on top and rest on the side.

I took this recipe from Paleo Comfort Foods book and it was really nice. However, I was doubtful when I was making it that there is no seasoning on the top of the roll and just apples inside, so I was a bit worried that the taste might be quite bland. Actually it would have been, but that is where the almighty sauce comes in. It really makes all the difference, so if you plan to make this recipe, do not omit sauce. You can use any other combination of nuts, but sauce is a must, because it brings richness of taste.

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One thought on “Pork Tenderloin with apple stuffing and Pecash Butter sauce

  1. Pingback: Pork Tenderloinand Citrus Salad

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