Spicy-Sweet Roasted Pepper Sauce & Stuffed Pork Tenderloin

By • October 19, 2010 • 4 Comments



Author Notes: A pork tenderloin roulade; rolled up with shredded garden vegetables, ginger and garlic; then browned and simmered in a roasted pepper sauce. During the Summer we grill to brown the tenderloin and then simmer it in sauce over the coals using a cast iron Dutch oven. Serve with slaw and your favorite grain.lapadia

Makes a 1 lb roulade

SAUCE

  • 2 tablespoons unsalted butter
  • 3 large roasted red bell peppers
  • 1 small sweet onion – finely chopped
  • 2 cloves garlic, pressed
  • 2 chopped tomatoes
  • 1 tablespoons cider vinegar
  • 1 tablespoons agave nectar
  • 1 teaspoon himalayan sea salt
  • Crushed pink peppercorn – to taste
  • Dried chipotle pepper flakes - to taste
  1. Roast the peppers; grill or broil the peppers until the skins are charred and blistered. Let cool in a paper bag, when cool enough peel off the skin and chop the flesh in strips. After the peppers are cool, puree the onion and roasted peppers in a blender or food processor. Melt the butter in a medium saucepan (or if cooking outdoors - in a cast iron dutch oven), add all ingredients, stir to incorporate and cook on medium heat for 20 minutes, then let the sauce gently simmer while preparing the roulade.

PORK TENDERLOIN

  • 1 lb. pork tenderloin – butterflied
  • Crushed pink peppercorn & himalayan sea salt
  • 2-3 cloves pressed garlic
  • Minced ginger to your taste
  • 1/3 cup grated zucchini – with the moisture pressed out (I use a potato ricer)
  • 1/3 cup grated carrot
  • 1/3 cup fresh Italian parsley
  • 1/2 of a chopped roasted red pepper to scatter throughout
  • 2 tablespoons olive oil
  • Butcher string
  1. Butterfly the tenderloin (or ask the butcher to do it). Sprinkle the interior with sea salt, crushed pink peppercorn, pressed garlic and ginger. Add the zucchini, carrot, parsley and roasted red pepper over the top of that.
  2. Roll the meat jellyroll fashion, with the grain - to make sure it will be cut against the grain. Tie it up with butcher string, it takes about 6-7 pieces of string for 1 lb.
  3. Heat the oil in a large skillet, brown the meat on all sides. Deglaze pan with red wine if needed. OR...if grilling brown all sides over the hot coals.
  4. Add the browned roulade to a simmering sauce, stir and baste. Cover. Simmer the meat for 1 to 1.5 hours, baste a few times.
  5. Let the meat sit 10-15 minutes after is has finished cooking. Cut the string, slice into 1 inch medallions, arrange on a platter, spoon some sauce over the top - serve with additional sauce on the side.
  6. *This recipe is an updated, tweaked version of my beef braciole.

Comments (4) Questions (0)

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almost 3 years ago Sagegreen

Love pepper sauce. Yours looks so good!

Massimo's_deck_reflection_10_27_13

almost 3 years ago lapadia

Thank you, Sagegreen! Hope you will try it sometime!

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almost 3 years ago aargersi

Abbie is a trusted source on General Cooking.

Love this ... the pepper sauce sounds fantastic. You know when I stuff pork tenderloin I just stick a knife in it the long way and cram the stuffing in, that way I don't have to butterfly, roll and tie. Lazy Woman's roulade :-)

Massimo's_deck_reflection_10_27_13

almost 3 years ago lapadia

Thanks, aargersi, I like that the "Lazy Woman's" roulade :). Would love your feedback if you try and /or tweek this!!