Cornbread Stuffed Pork Tenderloin
With a touch of sweetness from the cornbread stuffing, and a natural saltiness from the pork, this is a wonderfully flavorful dish that is sure to impress your dinner guests.
Cornbread Stuffed Pork Tenderloin
This is one to impress your dinner guests with.
Ingredients
- 1 boneless pork tenderloin or pork loin about 3 pounds
- Sea salt and freshly ground pepper
CORNBREAD
- 2 cups GF flour
- 1/2 cup + 2 Tbsp sugar
- 1 1/2 Tbsp baking powder
- 1 tsp baking soda
- 2 cup GF cornmeal
- 1 1/2 cup buttermilk or milk alternative
- 3 eggs
- 1/2 cup vegetable oil
- 1/2 tsp salt
CORN BREAD STUFFING:
- 9 Tbsp butter or margarine softened, divided
- 1 lb onions coarsely chopped
- 1 cup celery diced
- 1/2 cup fresh parsley chopped
- 1/4 cup GF turkey or chicken broth
- 3 cups corn bread cubed (from recipe above)
Instructions
- For the cornbread: Sift together dry ingredients, add cornmeal. Mix together wet ingredients (best if all are at room temperature). Add to dry ingredients to 9x13 pan and mix well. Pour into greased pan, smooth. Bake for 25 minutes at 425°F.
- For the stuffing: For the corn bread stuffing, sauté the onions, celery and parsley for 12-15 minutes in melted butter. Combine this mixture with the cornbread and broth in a large bowl. Cover and store in refrigerator or use to stuff a pork tenderloin or a roast chicken.Rinse the pork and pat it dry. Then butterfly the roast by first cutting lengthwise about halfway through the roast. Then angle the knife and cut horizontally almost all of the way through, on both sides.
- For the pork: Unfold the pork and cut tiny slits in the surface of the meat. Cover with 2 layers of of plastic wrap. Pound with a meat mallet to flatten as much as possible.
- Remove plastic wrap. Sprinkle pork with salt and pepper then spread a cornbread stuffing mixture over surface of the pork.
- Starting with the longest side of the meat (which should be in the shape of a rectangle), roll up tightly and secure with kitchen string.
- Coat the bottom of a roasting pan with olive oil.
- Bake at 325°F, uncovered for about 1 hour ten minutes, or until the pork reaches an internal temperature of 145°F.
- Remove the kitchen string and slice into 1/2-inch thick slices.
Notes
To Make Buttermilk: put 1 Tbsp vinegar into measuring cup and add whole milk (or milk alternative) to bring to 1 cup - let stand 5 minutes.
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