A Show-Stopping Entree

December 4th, 2015

Maple-Glazed Stuffed Pork

With the holidays approaching nothing could be better than a show-stopping entree for your dinner parties.  I entered my recipe for Maple-Glazed Stuffed Pork Tenderloins in a contest at Food52.  It was picked as one of two in the final contest.  If you are a member of Food52 (Easy to join by the way), I would appreciate your vote.

Maple Glazed Stuffed Pork 2The Pork Tenderloins are butterflied and pounded to thinness before being stuffed with a mixture of apples, celery, scallions, dried fruit, pecans and bread crumbs.  The stuffing is moistened with maple syrup and pear nectar.  I covered the pounded tenderloins with the stuffing mixture and rolled it up.  The pork is then wrapped in a blanket of bacon and baked.

The tenderloins can be assembled ahead of time and baked when your company arrives.  Let the holiday season begin.  I hope you give this recipe a try.  I would really appreciate your vote.

Photos courtesy of Food52.


Serves 6 to 8

For the stuffing:

  • apples, chopped
  • cup chopped dried figs
  • cup chopped dried apples
  • cup dried bread crumbs
  • 1/2 cup chopped celery
  • 1/2 cup coarsely chopped pecans
  • scallions, chopped
  • 1/4 cup maple syrup
  • 1/4 cup pear nectar
For the pork:

  • pork tenderloins
  • Salt and freshly ground black pepper to taste
  • slices of bacon
  • 1/4 cup maple syrup
  • 1/2 to 1 cups pear nectar
  1. Preheat oven to 350° F. Combine the apples, dried fruit, celery, pecans, scallions, and bread crumbs in a medium size bowl. Add the maple syrup and pear nectar and mix to combine. Set aside while you prepare the pork tenderloin.
  2. Butterfly the pork tenderloins by cutting them lengthwise about two-thirds of the way through. Place each butterflied tenderloin between sheets of wax paper and pound them out to a 1/4-inch rectangle. Season with salt and pepper to taste. Place as much stuffing as will fit easily on each one. (You will have extra to put in a small casserole to cook separately.) Roll up each pork tenderloin starting at the long ends and place them seam-side down in a roasting pan appropriate to their size. (Not too large). Wrap each tenderloin with 4 slices of bacon.
  3. Drizzle the top of each one with maple syrup and pour 1/2 cup of pear nectar into pan. Place in oven and cook for 1 hour, basting occasionally and adding more liquid if the pan juice starts to caramelize too quickly. When the tenderloins are nicely caramelized after about 1 hour, remove from the oven. Let rest, covered, for 5 minutes. Slice and serve.

Printable Recipe

16 responses to “A Show-Stopping Entree”

  1. Susan says:

    What a delightful entree this would make, Penny! The stuffing sounds wonderful and the glaze too. Great recipe! I’m pinning both this and the pecan diamonds 🙂 Off to vote for you too!

  2. This looks delicious! But far too fancy for something that I would make. But I would love to eat it 🙂

  3. Madonna says:

    What a wonderful recipe! Just voted for you. It looks like you have many more votes. I hope you win. 🙂

  4. Darla says:

    Hi Penny,
    Just voted for your amazing entree. What is the winning prize? Best of luck! Hope all is well in sunny FL. It has been fairly mild there. I have been covering my beautiful tropical ginger when it gets below freezing and it still looks gorgeous on my deck. The birds are singing outside today, like it is spring!

    • Penny says:

      Hi Darla, Thanks for your support. The only prize is recognition by Food52. They also publish cookbooks so it may be in print some day. Glad you are having good weather.

  5. Monique says:

    Will go see the link..poor poor internet or non existant here:(

  6. Larry says:

    I love stuffed pork and these look fantastic – no wonder you’re in the finals. I’d like to try these in the smoker.

  7. cheri says:

    Hi Penny, I have a pork loin in my freezer that I will be pulling out shortly and will be making your stuffing. This looks fabulous!

  8. Your stuffed pork is a real winner, no doubt about it. 🙂

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