Stuffed Pork Tenderloin with Potato Puree!

It’s time for some Gordon Ramsay level shit again…create a fancy-ass dish that’s way easier than most people would ever believe!

Ingredients:

• 1 pork tenderloin
• 2 tbsp butter
• 1 small yellow onion, finely diced
• 1 cup fresh or prepared breadcrumbs (fresh preferred)
• 1/8 cup fresh parsley and sage
• 1/4 tsp dried rosemary
• Salt and pepper, to taste
• 1 egg
• 4-6 strips thin, unflavored bacon
• 3-4 yukon gold potatoes
• 1/3 cup butter
• 1 1/2 cup heavy cream
• 2 bay leaves
• 10 cloves of garlic, crushed
• Olive oil, to taste
• Salt and pepper, to taste
• Green onions for garnish

Steps:

1. Peel and dice the potatoes and cut them into 1″ cubes and then allow to soak in a bowl of cold water for as long as possible (up to 24 hours)
2. Prepare the tenderloin by cutting a seam into the thickest part of the meat, about 3/4″ in through the entire loin so it lies flat
3. Cover with parchment paper and then pound to roughly 1/4″ thick
4. Pre-heat oven to 350F
5. In a skillet, melt 2 tbsp butter and saute the onion over medium heat until translucent, about 5 minutes
6. Add in the breadcrumbs and stir / mix until fully incorporated
7. Reduce the heat and add the fresh and dried seasoning (including S&P)
8. Whisk the egg into the onion / breadcrumb mixture until moistened (mmmm….moist!)
9. Cover a baking sheet with aluminum foil and grease it with cooking spray
10. Place some pre-cut pieces of cooking twine (should be long enough to be 1 1/2 times longer than the width of the tenderloin) 3″ spaced out on the long side of the baking sheet
11. Place the strips of bacon facing the same direction as the twine, on top of the twine, so they make a ‘mat’
12. Place the tenderloin cut-side up onto the bacon / cooking twine, so the twine lines up with where you plan to tie up the tenderloin
13. Spread the onion / bread mixture evenly through the inside of the tenderloin
14. Use the twine to tie up each piece of twine so the tenderloin is fully sealed, then place in the oven to cook for 50-55 minutes
15. When ready to prepare the potatoes, put them in a pot of (new) salted water over medium/high heat (from cold
16. Bring the potatoes to a boil and cook until tender all the way through, about 8-12 minutes
17. In another medium saucepan, over medium-low heat, add the heavy cream, bay leaves, garlic, and a splash of olive oil
18. Bring the cream mixture to a boil and then reduce the heat, allowing the mixture to reduce for about 5 minutes
19. Season with salt and pepper to taste, then strain to remove the bay leaves and garlic cloves and set aside
20. Strain the potatoes, then add to a ricer or blender to obtain the right texture
21. Combine half of the infused cream into the potato mixture, being sure to fully incorporate
22. Add the cold butter and continue mixing until combined
23. Continue whipping the potatoes, slowly adding the remaining cream mixture and butter until it is all fully incorporated
24. Fold in the diced green onions then serve