Stuffed Pork Tenderloin Dinner (3 Recipes!)

Since this Friday was a holiday, I thought we could up the ante and do a fancier dinner. Sort of our own Easter dinner to ourselves. We've had a pork tenderloin in our freezer for a month or so and I decided this would be a great time to use that. Stuffed pork tenderloin is usually my go to, and today was no different. I wasn't feeling quite ambitious enough to make stuffing from scratch so we bought a "Stovetop" box. Totally ok! We had an abundance of carrots in our fridge from my random decision to start Juicing this week and roasted Cauliflower is always a good side and goes with pretty much everything. I like to use one or two spices that are the same in each dish to tie it all together. The bonus with this dish is that you can cook everything together in the oven at one temperature for the same length of time.

Stuffed Pork Tenderloin

1 pound Pork Tenderloin, (1 or 2 pieces)
2 Cups (one box) prepared stuffing
1 Tbsp butter - Melted
1 Tbsp olive oil
Fresh or dried Thyme Leaves
Dried Onion Flakes
Salt
Pepper
Garlic clove - Grated
1 Tbsp Roasted Red Pepper (I used Epicures dried)

Roasted Carrots

10 - 14 carrots peeled and cut into 2 inch pieces
1 Tbsp butter - Melted
1 Tbsp oil
Fresh or dried Thyme Leaves
Dried Onion Flakes
Salt
Pepper
Garlic clove - Grated

Roasted Cauliflower

See Recipe here

I left out the cheese and chickpeas this time.

Directions:

Pork - Preheat oven to 425 º

First, you have to open your pork up to pound it out a bit thinner. Do do this you slice it length wise down the middle until almost through, about 1/4 inch left. Then, slice each half length wise down the middle leaving the same amount of space till the bottom. Cover with saran and pound out with a meat mallet until about 1/4 inch thick. If you have two pieces, do this to both. Having 2 makes it a little easier to wrap up because its more of a sandwich than a jelly roll.

Mix last 8 ingredients under pork together. Brush onto inside of the pork. Leave a bit for the top.

Season inside of pork with salt and pepper if desired on top of butter mixture.

Spoon stuffing onto one side of pork spreading to about 1/2 inch away from edge of meat, you can pile it up.

Layer other piece of pork, inside down, on top of the stuffing. Tie together with kitchen twine or use toothpicks. If you have one piece of pork you will roll up like a jelly roll and secure together.

Place in roasting dish, (wait to put in oven with vegetables) cook in preheated on bottom rack for 15-20 minutes and place on top rack for last 5-10 minutes of cooking. Temperature should register 160º.

Let sit for about 10 minutes before slicing. Serves 2-6 depending on loin size.

Carrots

Mix all ingredients together in a dish, coating carrots. Spread on baking sheet with cauliflower and roast on top rack of oven for 20 minutes, switching with pork for last 10 minutes.