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Chef for Hire Recipes - September 8, 2002

Courtesy of Chef Lisa Jaeger
Chef for Hire, LLC
http://www.ctchefforhire.com

Spicy Stuffed Pork Tenderloin
Yields 4-6 servings

2 pork tenderloins

Stuffing mixture:
2½ cups bread crumbs
½ cup red pepper diced
½ cup yellow pepper diced
½ cup chopped scallions
2 tablespoons fresh chilies diced (more or less on preference)
½ teaspoon red pepper flakes
salt and pepper
2 eggs
½ cup water

Sweet Chili sauce ( optional, but can be found in most Asian markets)

Make the stuffing first.  In a bowl combine all the ingredients for the stuffing. Make sure that the stuffing is wet enough to hold together when squeezed in the hand.

To prepare the pork for stuffing, make a slice in the top third of the tenderloin, down the whole length, making sure you don't go through the bottom .  You are creating a flap of sorts.  Starting at the top, of the second third cut another flap from the middle out to the other side .  You should now have one long and wide area of meat.  Salt and pepper the inside. Stuff the tenderloin with as much stuffing as it will hold, yet allowing you room to fold one side of the flap to meet the other. There should be a bit
of overlap in the flaps so that when it cooks it will hold its shape.  Tie with butcher's twine all the way down the length of the meat. Glaze with Sweet Chili Sauce.  Bake at 350 degrees for 20 minutes or to an internal temperature of 145 degrees.  Slice, serve and enjoy!

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