Presidents' Choice chef Tom Fillipou says pounding the pork to an even thickness before stuffing it helps you roll it up jelly-roll style. Tie it off as we do here, or use one length of twine and practice your "butcher-style knot." Pork should be cooked to an internal temperature of 160°F (71°C). Use an instant-read meat thermometer to ensure meat is fully cooked. The temperature will rise another five degrees while the meat rests. Serve with Chef Tom's side of roasted fennel and carrots.
Prep time: 45 minutes
Cook time: 45 minutes
4 carrots, peeled and cut in 4 x ½ -inch (10 x 1 cm) sticks
1 large fennel bulb, trimmed and cut in 4 x ½ -inch (10 x 1 cm) sticks
1 tsp (5 mL) fine sea salt
½ tsp (2 mL) cracked black pepper
3 tbsp (45 mL) olive oil
¾ cup (175 mL) finely diced white onion
1 cup (250 mL) pitted prunes, halved
1 cup (250 mL) peeled, cored and diced Granny Smith apple (about 1 large)
2 tsp (10 mL) chopped fresh thyme
2 pork tenderloins (about 1-1/2 lb/750 g total), trimmed, butterflied and each lightly pounded to 8 x 5-inch (20 x 13 cm) rectangle
1. Preheat oven to 425˚F (220˚C). Line rimmed baking sheet with parchment paper.
2. In large bowl, toss together carrots, fennel, ½ tsp (2 mL) of the salt, ¼ tsp (1 mL) of the black pepper and 1 tbsp (15 mL) of the oil until combined. Arrange mixture on prepared baking sheet in an even layer; set aside.
3. In nonstick frying pan, heat 1 tbsp (15 mL) of remaining oil over medium heat; cook onion, prunes, apple and thyme, stirring occasionally, for 15 to 20 minutes or until mixture is softened and lightly golden. Set aside to cool for 5 minutes.
4. Place carrot mixture on bottom oven rack; roast for 15 minutes.
5. Meanwhile, arrange pork tenderloins on work surface; slide four 12-inch (30 cm) pieces of kitchen twine underneath each tenderloin, spacing pieces of twine 2-inches (5 cm) apart. Arrange half of prune mixture down centre of each tenderloin. Carefully roll up to enclose filling; tie ends of twine together to secure. Season tenderloins all over with remaining ½ tsp (2 mL) salt and ¼ tsp (1 mL) pepper.
6. Wipe nonstick frying pan clean using paper towel. Heat pan over medium-high heat; add remaining 1 tbsp (15 mL) oil. When pan is hot, lightly sear tenderloins all over for 3 to 4 minutes, turning every 30 seconds.
7. Reduce oven temperature to 375˚F (190˚C). Arrange tenderloins directly on top of roasted carrot mixture. Return to oven; roast for 20 to 25 minutes or until pork is cooked through and vegetables are nicely coloured. Let pork rest for 5 minutes. Arrange roasted vegetables on serving platter. Cut twine from tenderloins; slice into ½-inch (1 cm) thick rounds. Arrange on top of roasted vegetables.
Per serving: 330 calories, fat 12 g, sodium 520 mg, carbohydrate 28 g, fibre 5 g, protein 27 g; excellent source of vitamin A