Roasted Pork Tenderloin Roll - A Fall Recipe - Lots of Photos

I haven’t tried this in a long time. Hopefully it will work. This is a lengthy recipe and will probably take two posts.



Roasted Pork Tenderloin Roll
(With Caramelized Onion, Pecans, Sunflower Seed, Dried Cranberries and Tarragon Dijon Sauce)

Ingredients:

- Pork Tenderloin
- 1/4 cup Pecans, toasted and lightly salted
- 1/4 cup Sunflower Seeds, toasted and salted
- 1/2 cup Cranberry Craisins
- 2 medium onions, Caramelized
- 1/4 cup Toasted bread crumbs, made from (frozen) buttered garlic bread baguette
- 1/4 cup Herbed Rice and Wild Rice
- 1/4 cup Chicken Broth
- 1 Tablespoon Olive Oil
- Salt, Black Pepper, Tarragon, and Garlic Salt
- Sliced green onion tops for serving






For Tarragon Dijon Sauce

- Renderings from Roasted Tenderloin
- 2 Tablespoons AP Flour
- 1/4 teaspoon Tarragon
- 1/2 teaspoon Garlic Salt
- 1/2 teaspoon Black Pepper
- 1 cup Dry White Wine
- 1/2 cup Chicken Broth
- 1 Tablespoon Dijon Mustard

Vegetable Sides:

- Steamed Asparagus, Cooked Carrots and Herbed Rice, with Wild Rice

Dinner Rolls:

- I used frozen dough from Kroger. This is an excellent product that is easy to prep and makes nice tender dinner rolls.




Directions:

- Place frozen roll dough in a Pam coated cooking pan (I used an oven proof bowl), cover, and allow to rise in a warm pace (120 +- degrees F). Mine rose to 3 or 4 times the frozen size, in about an hour and a half. Actually, there are directions on the Kroger bag I would recommend you follow.







- Slice onions and caramelize at medium low heat with a tablespoon of olive oil and a couple of Tablespoons of water to make steam for the first part of the cook, stirring occasionally until they are a deep brown (Maybe 45 minutes). I used a lid on the sauté pan for most of the cooking.













- Roast the pecans in one layer on a sheet pan. 350 degrees F for 10 minutes, then lightly salt when they come out of the oven. Try not to eat too many of them as they cool. Chop into smallish bits when cooled.



- I used already roasted and salted sunflower seeds.

- Cook herbed white and wild rice per package directions. I did mine in the microwave. The recipe would be great with wild rice only, but I could not find any at my grocer and did not want to drive all over central Mississippi looking for $10.00 a pound wild rice.

- Butterfly and pound the tenderloin to a consistent (1/4 inch) thickness. Pat dry, before and after pounding. Flatten between layers of plastic wrap. Season the inner surface with a little garlic salt, black pepper and Tarragon.











- To make the stuffing - Mix bread crumbs, pecan pieces, sunflower seed, cranberry craisins, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/8 teaspoon tarragon, and caramelized onions with 1/4 cup of chicken broth and set aside (10 minutes) until liquid is absorbed.





- Layer the stuffing and maybe 1/2 cup of the cooked rice on the flattened tenderloin.






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