Roasted Pork Tenderloin with Cinnamon Plum Stuffing

A sweet and savory stuffing of plums and sausage gets its deep, earthy aroma from steeped red tea and cinnamon, a perfect counterpoint to roasted pork tenderloin. Photo credit: Sandy Coughlin from Reluctant Entertainer.

Serves: Makes 8 servings.
20 mins Prep time 50 mins Cook time
20 mins Prep time
50 mins Cook time
  • Preheat oven to 350°F. Steep tea leaves in hot water 10 minutes. Strain. Add plum jam; mix well. Set aside. Dice 2 of the plums; halve remaining 4 plums. Mix diced plums, sausage, bread crumbs, onion, cinnamon and garlic powder in large bowl until well blended.

  • Cut each pork tenderloin lengthwise 3/4 of the way through. Open meat and flatten with meat mallet to 1/2-inch thickness. Spread 1/2 of the plum stuffing evenly on each pork tenderloin, leaving a 1/4-inch edge of meat. Roll pork tightly. Tie with kitchen string at 1-inch intervals. Place pork tenderloins in foil-lined shallow baking pan. Arrange halved plums around pork.

  • Roast 40 to 50 minutes or pork is until desired doneness. Brush with plum jam mixture during last 20 minutes of cooking. Let stand 5 minutes before slicing.

Cooking tip

• Red tea or rooibos tea comes from the South African red bush. It is reddish in color and is naturally sweet, slightly nutty, and caffeine-free.

Nutrition information

(Amount per serving)

  • 298Calories: 298Cholesterol: 81mg
  • Sodium: 261mgProtein: 27g
  • Total Fat: 10gFiber: 1g
  • Carbohydrate: 25g