Скачать или смотреть Stuffed Pork Tenderloin Contest: The Spicy Nonna vs Her Daughter

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Recipe:
Nonna’s:
Roast at 425 degrees for 25-30 minutes
Or 375 degrees for 30-45 minutes
Internal temperature of roast should be 145F
Cut meat length wise and flatten with meat tenderizer on both sides
Season meat on one side with salt and pepper, paprika and thyme
Add some minced garlic, bayleaves and hot peppers (optional)
Roll meat and tie with string
After tying string, drizzle with olive oil and sprinkle salt, pepper and thyme
Roast meat until it’s at 145F internally
Remove and sit for 5 minutes
Slice and serve with vegetables

Mom’s:
Roast at 375 for 30 to 40 minutes
Internal temperature should read at least 145 to 150F

Remove access fat and silver skin
Cut in the middle to butterfly and pound with tenderizer on both sides
Lightly season meat with salt and pepper, place bread stuffing on one side of the meat
Fold to cover and tie with string
Drizzle olive oil, season with salt and pepper, thyme and oregano
Roast for approximately 45 minutes
Slice and serve with gravy and mash potatoes or mash cauliflower

Stuffing:
For 3 tenderloin
6 slices of sourdough bread, cubed, toasted and dried out
Sauté in butter 1/2 onion diced, with two diced carrots and one diced celery stalk
Cook for a few minutes and add 2 minced garlic cloves
Cook until soft, set aside and cool off
Add vegetable mixture to dried bread
Gently add broth to moisten bread (1 to 1 1/2 cups broth)
Lightly salt and pepper if needed
Enjoy!

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