Summertime STUFFED PORK TENDERLOIN

1 pork tenderloin
100% cotton-only string (for tying the tenderloin after stuffing)
Salt
Freshly ground black pepper
1 fresh zucchini, unpeeled
1 cup self-rising corn meal
¾ cup milk
2 T. canola or vegetable oil
1 large Roma tomato, peeled & diced
1 T. minced green pepper
½ cup diced red pepper
½ cup diced mild onion
1 egg, well beaten

 

 

 

 

 

 

Preheat oven to 325 degrees.  Partially split the pork tenderloin, lengthwise, to lay flat.  Spray-oil a 9 x 13-inch baking dish & lay 4 lengths of string, crosswise, in the dish to use for tying the tenderloin.  Salt & pepper all sides of the tenderloin & lay open on the strings in the baking dish.  Cut the unpeeled zucchini into quarters, lengthwise; then thinly slice the quarters.  In a medium bowl, add the corn meal; then stir in the milk & oil.  Add the zucchini, tomatoes, green & red peppers, & onions stirring to blend.  Taste & add salt & pepper, if needed; then stir in the beaten egg.  Spoon the mixture into the center of the opened pork tenderloin.  Close the tenderloin by tying all four strings.  Some of the stuffing mixture will flow out around the tenderloin.  No problem!   Bake, uncovered, in the preheated oven about 1 hour depending on the size of the tenderloin.  Check the pork temperature with a meat thermometer to prevent under or over cooking the pork.  Allow tenderloin to “rest” for a few minutes before slicing.

The pork tenderloin in these photos came in 2 pieces & had to be tied together rather than just closed & tied.  Either way, 1 or 2 pieces of tenderloin, it is delicious, & there is extra stuffing to serve. A healthy combo of lean meat & vegetables that tastes better than “healthy”!  Do you agree?

More “Cooking In The Good Old Days”
From: the “ WhiteHouse CookBook” 1910. Page 144.

PORK
The best parts, and those usually used for roasting, are the loin, the leg, the shoulder, the sparerib and chine (
back bone). The hams, shoulders and middlings are usually salted, pickled and smoked.  Pork requires more thorough cooking than most meats; if the least underdone it is unwholesome.
To choose pork: If the rind is thick and tough, and cannot be easily impressed with the finger, it is old; when fresh, it will look cool and smooth, and only corn-fed pork is good; swill or still-fed pork is unfit to cure.  Fresh pork is in season from October to April.  When dressing or stuffing is used, there are more or less herbs used for seasoning – sage, summer savory, thyme and sweet marjoram; these can be found (in the dried, pulverized form, put up in small, light packages) at most of the best druggists; still those raised and gathered at home are considered more fresh.

If I had lived “In The Good Old Days”, I probably would have been considerably thinner, since the two above paragraphs don’t give me much appetite!

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