Submitted by Seghesio Family Vineyards

This wholly satisfying stuffed pork tenderloin with its show stopping presentation is a perfect match with the just released Cortina and Todd Brothers Zinfandels.  The sweet cherries and salty bacon when combined with rich pork and vibrant acidity of the zinfandels creates a long pleasing finish spiked with ripe fruit, oak and spice.  Suggested to pair with Seghesio Family Vineyard’s Cortina Zinfandel.

Ingredients

  • 2 each pork tenderloins, trimmed of silver skin and weighing approximately ¾ lb each
  • 16-20 strips of bacon
  • 1 cup of dried cherries
  • ½ cup of brandy
  • ¾ cup of fine diced celery, sautéed and cooled
  • ¾ cup of fine diced shallots, sautéed and cooled
  • 1.25 cup of bread crumbs
  • 5 Tablespoons of softened butter
  • 1 teaspoon of fresh chopped thyme
  • 2 Tablespoons of olive oil

Technique

Stuffing

  • Place cherries in a small pot add brandy and bring to simmer turn off heat and cover; allow to sit for ten minutes to rehydrate and then let cool to room temp
  • Combine with celery, shallots, breadcrumbs and thyme
  • Add softened butter and work with hands until everything is mixed evenly
  • Season to taste with salt and pepper and reserve until ready to stuff

Pork

  • Butterfly pork tenderloins being careful not to cut all the way through and place butterflied tenderloin between two sheets of plastic wrap and pound with rolling pin to increase surface area, tenderize and create uniformity of thickness
  • At this point, season pork to taste with salt and pepper
  • Spread half of the filling on one of the tenderloins and spread it out evenly leaving about an inch from one edge uncovered and roll pork around stuffing
  • Place bacon strips on work surface overlapping slightly
  • Place rolled pork on edge of strips
  • Slowly roll pork forward holding bacon in place until entire piece is wrapped in bacon
  • Refrigerate for at least 30 minutes
  • Preheat oven to 350
  • Add olive oil to large saute pan that will fit the tenderloin and heat over medium-high heat until hot
  • Place pork in pan with bacon seam on bottom of pan and cook over medium heat until crispy and golden brown
  • Carefully roll tenderloin over and continue until all sides are brown and crispy
  • Transfer to a sheet pan and roast in the oven until pork is cooked and stuffing is hot approx. 15 minutes
  • Let rest for 5 minutes and slice and serve over polenta with sautéed greens
By Seghesio Family Vineyards Executive Chef Peter Janiak
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