Ad


Ad


O’rumba Dried Plum Stuffed Pork Tenderloin

This recipe was created by boutique caterer Chef Ann Kirsebom who took on the challenge of creating her globally successful line of gourmet grill sauces and marinades. Fresh ingredients and a generous shot of premium alcohol result in an appealing and appetizing product that will send your taste buds into gourmet heaven.

See below for purchase and order info for these four succulent sauces: O’Rumba, Tequi-Lime, O’Plum Sesame, Teriyaki Sake

Serves 2
Level of difficulty: moderate

Ingredients
For the Stuffing:

1 Tbsp vegetable oil
½ cup finely chopped onion
¼ cup finely chopped celery
½ cup chopped dried plums
¼ cup finely chopped pecans
¼ cup O’Rumba Sauce
1 Tbsp finely chopped parsley
¾ - 1 lb pork tenderloin

To prepare stuffing, heat a large skillet over medium heat; add vegetable oil. Add onion and celery and cook until tender, stirring frequently. Stir in dried plums, pecans, O’Rumba Sauce and parsley. Set aside.

Cut tenderloin almost in half – spread open and lay flat. Cover with wax paper or plastic wrap. Pound to ½“ thickness with a meat mallet or rolling pin. Spread stuffing over pork leaving a 1” border. Roll up tightly
lengthwise; secure at ½” intervals with twine. Place on a baking sheet.

Rub pork with oil and sprinkle with salt and pepper. Bake at 425º for 20 minutes or until a meat thermometer inserted in the pork (not the stuffing) registers 155º. Remove from oven and allow to rest for 10 minutes then
slice diagonally into ½-1” slices.

Bon appetit!
Chef Ann

Not just another bbq condiment, O’Rumba gourmet grill and marinade will deliciously dress your salads, add sizzle to your stir fry’s, marinade your pork loins and spot prawns and perfect your pizzas and pastas.

Visit Chef Ann Kirsebom's website www.tequi-lime.com.


Return to recipe homepage.


Ad