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)
KEY PRODUCTS
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.
TIPS AND TRICKS
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.
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