Oyster Stuffed Glazed Pork Tenderloin
Pork tenderloin makes a wonderful option for smaller dinner parties. Oysters accented with bacon, maple and apples give this recipe a uniquely Canadian character.
- Heat a large nonstick skillet over medium-high heat. Add the bacon, onion, apple, garlic and thyme leaves. Cook, stirring often, for 7 minutes or until bacon is crisp. Add sherry and oysters; cook for 1 minute or until moisture is evaporated. Add bread and toss to coat with cooked mixture; cool to room temperature.
- Meanwhile, preheat the oven to 400°F (200°C) . Slice along the length of each tenderloin almost through to the centre, so it opens like a book. Sprinkle evenly with salt and pepper.
- Spread the stuffing mixture down the length of one tenderloin and top with the remaining tenderloin. Secure the layers with kitchen twine tied at equal intervals. Place the roast on a rack set over a foil-lined, rimmed baking sheet. Stir the maple syrup with the mustard until well combined.
- Roast for 30 to 35 minutes or until an instant read thermometer registers 160°F (71°C) when inserted into the thickest part of the pork (and 165°F/74°C in the stuffing) . Baste the meat with the maple mixture twice during roasting. Broil on the centre rack for 5 minutes or until glossy. Rest for 5 minutes before slicing. Makes 6 servings.
- The stuffing mixture can be made ahead and held in the refrigerator for up to 1 day. Bring the stuffing mixture to room temperature before stuffing and roasting the pork.
|Amount per serving||% Daily Value|
Saturated + Trans
Claims Per Serving
- Excellent Source of Protein
- Source of Vitamin C
- Excellent Source of Iron