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Stuffed Pork Tenderloin with Blueberry-Onion Sauce

A home-style Stuffed Pork Tenderloin with Blueberry-Onion Sauce made with Pork Tenderloin Garlic Pepper, Butter, Olive Oil, Raw Celery Diced, and Garlic Peeled And Crushed. Serves 6. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1 1/2 lb
• 1 tbsp
• 1 tbsp
• 1/2 cup
• 3
• 1/2 cup
• 1/2 cup
• 1/4 cup
• 1 jar
• 1 pkg
• 1/4 cup
• 2 tbsp
• 2
• 1/2 tsp
• 1/4 tsp
• 2 tbsp
• 1/4 cup
• 2 tbsp
• 1 cup
• 1 cup

Method (preview)

1. 1

   Preheat oven to 400�f (204C)

2. 2

   Cut tenderloin lengthwise almost in half, within 1/2 inch of the edge.

3. 3

   Open and lay flat between two pieces of waxed paper.

4. 4

   Pound with meat mallet to 1/2-inch thickness.

5. 5

   Sprinkle with garlic pepper.

6. 6

   For stuffing, in skillet bring butter and olive oil to temperature.

7. 7

   Cook celery, garlic, mushrooms, onion and red pepper in hot oil until onion and pepper are tender.

8. 8

   Stir in sun-dried tomatoes.

9. 9

   Spread cooked mixture over the flattened tenderloin to within one inch of edges.

10. 10

    Add a layer of spinach.

11. 11

    Sprinkle cheese over the spinach.

12. 12

    Roll up the butterflied tenderloin and tie at 1" spaces with kitchen string.

13. 13

    Place roast in shallow roasting pan on a rack.

14. 14

    Roast for about 1 hour, until meat thermometer registers 155�F. Remove from oven to a platter; cover to keep warm.

15. 15

    Let stand 10 minutes before slicing to serve.

16. 16

    In a large skillet over medium-high heat, melt butter.

17. 17

    Add onions, salt and pepper; cook until onions are golden, about 10 minutes.

18. 18

    Add sugar; cook until onions are caramelized, about 3 minutes longer.

19. 19

    Add port, balsamic, blueberries and tomatoes; bring to a boil.

20. 20

    Remove from heat.

21. 21

    Slice pork roll about 3/4 inches thick and serve with sauce.