Stuffed Pork Tenderloin with Salsa Verde

Ingredients

  • 2 lb (907 g) pork tenderloin
  • 4 slices of bacon
  • 1 jalapeño, julienned
  • 4 oz (113.4 g) Monterey Jack cheese, shredded
  • 1/2 teaspoon (2 ml) ground cloves
  • 1/2 teaspoon (2 ml) smoked paprika
  • 2 teaspoons (10 ml) garlic, minced
  • 4 tablespoons (60 ml) lime juice
  • 1/4 cup (59 ml) chicken broth
  • 6 servings Salsa Verde (3.5 oz/ 100.5 g)

Directions

Cook the bacon in a cast iron skillet. Set it aside to crumble when it has cooled. Brown the pork tenderloin lightly on all sides in the cast iron skillet with the pork fat from the bacon. Remove the loin and set aside on a cutting board. Take the browned pork loin and make a butterfly or book cut in the middle, from one end to the other, but being sure to not go all the way through, leaving one side to act as a hinge (spine of a book) to keep the halves connected.

Julienne the jalapeño, and shred the cheese. In a separate bowl, mix the cloves and paprika. Open the pork loin, dust the bottom half with the clove and paprika mixture. Then sprinkle the crumbled bacon and cheese on top. Salt and pepper to taste. Fold the top section of pork on top of the fillings. Secure the pork loin together, either by tying it with string in several sections, or by using tooth picks to also secure the two halves.

Mix the Salsa Verde and chicken broth together.

Oven: Preheat the oven to 350F/ 176C/ Gas Mark 4. Gently place the secured pork tenderloin gently in an oven safe dish that fits the loin. Squeeze the lime juice along the top of the pork tenderloin. Then rub with the minced garlic, and salt and pepper to taste. Pour the salsa verde and chicken broth mixture into the pan with the pork loin. Place in the oven and cook for 1 hour. Verify the internal temperature of 140-145F/ 60C. Rest for 10 minutes before serving to make slicing the tenderloin safer. Reduce the sauce in the pan over the stove on medium-high to preference for serving. Slice and enjoy!

Slow Cooker: Gently place the secured pork tenderloin gently into the slow cooker. Squeeze the lime juice along the top of the pork tenderloin. Then rub with the minced garlic, and salt and pepper to taste. Pour the salsa verde and chicken broth mixture into the slow cooker with the pork tenderloin. Secure the lid, and cook LOW for 6-8 hours or HIGH for 3-4 hours. When done cooking, remove the pork tenderloin and let it rest before cutting to serve. While the tenderloin is resting, take the remaining cooking liquids from the slow cooker, and reduce them in a saucepan over medium-high heat to preference for serving.

Pressure Cooker: Gently place the secured pork tenderloin gently into the pressure cooker. Squeeze the lime juice along the top of the pork tenderloin. Then rub with the minced garlic, and salt and pepper to taste. Pour the salsa verde and chicken broth mixture into the pressure cooker with the pork tenderloin. Secure the lid, and cook on high for 30 minutes. Release the pressure, and safely open the lid. Remove the pork tenderloin and let it sit for 10 minutes. While it rests, take the liquids from the pressure cooker, and set it to sautee and reduce the liquids down to preference for serving.

Base recipe makes 6 servings of 8 oz/ 226.6g a piece.

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About This Recipe

Pork tenderloin is a great cut of meat, and this recipe adds to it with some delicious fats and fantastic flavors. It's one of our favorite recipes, and a great one for company! Enjoy!

Recipe Macros per Serving

Protein: 37.62 gram(s)

Carbs: 2.78 gram(s)

Fiber: 0.52 gram(s)

Fat: 17.46 gram(s)

Calories: 323.77

Net Carbs: 2.26 gram(s)