Stuffed Espresso & Cacao Rubbed Pork Tenderloin
- 1 tsp salt
- 1 tsp ground pepper
- 1/4 tsp cayenne
- 1 tsp unsweetened cocoa powder
- 1 tsp instant espresso
- 1 1/2 lbs pork tenderloin
- 2 tsps Dijon mustard
- 2 ozs prosciutto, thinly sliced
- 1 1/2 cups savory stuffing (I add onions, celery, carrots, and walnuts for flavor and texture)
- 2 tbsps butter
- 1 tbsp shallots, minced
- 1 cup Mediterranean Vineyards Syrah or good dry red wine
- 1 cup beef stock
- 1/4 cup raspberry jam
- 1 tbsp balsamic glaze
- 1/4 cup olive oil
To make the rub mix the salt, pepper, cayenne, cocoa, and espresso in a small bowl and set aside.
Heat oven to 350 ˚F. Place pork tenderloin fat side down on a sturdy cutting board. With a sharp knife cut down the center lengthwise, but not all the way through. You will want to stop about an inch from the bottom. Flatten the sides out and lay a piece of plastic wrap over the top. Use a meat mallet and pound the tenderloin out until it is all about one inch thick. On a clean surface, lay out another piece of plastic wrap a few inches larger than the meat. Place the meat in the center of the plastic wrap, fat side down. Spread the Dijon over the entire top of the meat, then layer the prosciutto on top of the Dijon. Spread the stuffing down the center, leaving ½ inch border on all sides. Tightly roll the tenderloin around the filling using the plastic wrap to hold it in place and keep it closed. Set aside.
In a small saucepan, sauté the shallots in butter over medium heat. When the shallots are translucent add the wine and simmer for 15 minutes. Add the jam, 1 teaspoon of the rub, and the balsamic glaze, and simmer on low until ready to serve. This is the base of your au jus.
Heat the olive oil in a large skillet. Remove the plastic wrap from the meat and rub the tenderloin generously with the spice rub. Place the tenderloin in the skillet. Rotate every several minutes until brown on all sides, then transfer to a baking dish. Pour drippings over the top and place in pre-heated oven. Bake in the preheated oven until pork is no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 160 ˚F (71 ˚C).
Transfer the meat from the pan to a cutting board and let rest, covered, for 5-10 minutes. Slice into 1 to 1 ½ inch slices. Take drippings from the pan and mix into the au jus.
To serve ladle a bit of the au jus on a plate, place one to two pieces of tenderloin on top and drizzle a with a bit more au jus. I like to serve with a salad, fresh sauteed green beans and a glass of Mediterranean Vineyards Syrah.
Note: If you want to thicken the au jus just add a bit of corn starch slurry or arrowroot.
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