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.
20m
PREP TIME
50m
COOK TIME
298
CALORIES
10
INGREDIENTS
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.
20m
PREP TIME
50m
COOK TIME
298
CALORIES
10
INGREDIENTS
Ingredients 8 Servings
- 1/2 cup red tea (rooibos) leaves
- 3/4 cup hot water
- 1/2 cup plum jam
- 6 medium plums, pitted
- 8 ounces bulk pork sausage
- 1 cup fresh bread crumbs
- 1/2 cup coarsely chopped onion
- 1 teaspoon McCormick® Ground Cinnamon
- 1/2 teaspoon McCormick® Garlic Powder
- 2 pork tenderloins (1 pound each)
INSTRUCTIONS
- 1 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.
- 2 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.
- 3 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.
NUTRITION INFORMATION
(per Serving)
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