Ingredients

2 pork tenderloins, well-trimmed, about 12 oz / 0.375 kg EACH
3 slices bacon
2 cloves garlic, minced
2 shallots, chopped
1 ½ cups / 375 mL sliced white mushrooms
2 cups / 500 mL chopped fresh spinach
2 Tbsp / 30 mL red wine
2 ½ oz / 75 g Brie, chopped
½ tart apple, chopped
2 Tbsp / 30 mL chopped toasted walnuts
1 tsp / 5 mL dried thyme leaves
Salt and ground black pepper
1 Tsp / 15 mL canola oil

Directions

1. With sharp knife, butterfly pork tenderloins by slicing horizontally to, but not through, opposite side. Open tenderloins as you would a book. Flatten slightly with palm of hand. Cover tenderloins with plastic wrap and set aside.
2. In large skillet, fry bacon over medium heat until crispy.
3. Remove bacon slices from skillet onto a plate lined with paper towels. Set aside.
4. Discard all but 2 Tbsp bacon fat. Sauté garlic, shallots and mushrooms until softened, about 5 minutes.
5. Add spinach and sauté briefly just until it starts to wilt.
6. Deglaze skillet with wine, scraping up any brown bits from bottom of skillet. Remove skillet from heat and allow mixture to cool, about 30 minutes.
7. Add brie, apple, walnuts and thyme to spinach-mushroom mixture; stir to combine.
8. Roughly chop reserved bacon. Add to mixture; stir to combine. Season stuffing with salt and pepper according to taste.
9. Spoon half of the stuffing onto one half of each tenderloin. Fold over other half of tenderloin to enclose stuffing. Tie with butcher string in 3-4 places.
10. In large nonstick skillet, heat oil over medium-high heat. Sear stuffed tenderloin on all sides until nicely browned.
11. Preheat oven to 375°F. Roast tenderloins on parchment-lined rimmed baking sheet for 15-20 minutes or until instant-read thermometer registers 155°F.
12. Remove tenderloins from oven onto clean cutting board. Tent loosely with foil and let tenderloins rest 5 minutes.
13. Remove butcher string. Slice to serve.

Ingredients

2 pork tenderloins, well-trimmed, about 12 oz / 0.375 kg EACH
1 ½ cups / 325 mL walnut halves, toasted
1 tsp / 5 mL curry powder
2 tsp / 10 mL canola oil
1 clove garlic
2 slices day-old bread, torn into coarse crumbs
½ small apple, peeled and chopped
1 tsp / 5 mL EACH ground coriander, ground cumin and salt
¼ tsp / 1 mL ground black pepper
Canola oil for brushing

Directions

For the tenderloin:

1. With sharp knife, butterfly pork tenderloin by slicing horizontally to, but not through, opposite side. Open tenderloin as you would a book. Set aside.
2. Place 1 cup walnuts, curry powder, canola oil and garlic in a food processor (reserve remaining walnuts for garnish). Pulse until finely ground.
3. Scrape mixture into small bowl, Add bread crumbs and apple.
4. Evenly spread stuffing mixture down the centre of tenderloin in 3 or 4 places.
5. Combine coriander, cumin, salt and pepper; rub over pork.
6. Preheat oven to 350°F. Place tenderloin seam side down on foil-lined rimmed baking sheet. Brush tenderloins with canola oil.
7. Bake at 350°F for 45-60 minutes or until instant-read thermometer registers 155°F.
8. Remove tenderloins from oven onto clean platter. Tent loosely with foil and let tenderloins rest 5 minutes before slicing. Drizzle with Red Currant Glaze. Garnish with remaining walnuts.

For the Red Currant Glaze:

1. Combine 1 cup / 250 mL red currant jelly, 2 Tbsp / 30 mL sherry, 1 Tbsp / 15 mL cider vinegar, ½ tsp / 2 mL ground ginger and pinch red pepper flakes.
2. Simmer 5 minutes. Keep warm. Cover.

Ingredients

1 pork tenderloin, well-trimmed, about 12 oz / 0.375 kg
1 cup / 250 mL dry red wine
½ cup / 125 mL orange juice
⅓ cup / 80 mL honey
2 lemon slices
⅓ cup / 80 mL EACH quartered dried apricots and partially dried figs
1 Tbsp / 15 mL dried rosemary leaves (or ¼ cup / 50 mL fresh)
6 thin slices prosciutto

Directions

1. In large saucepan, combine wine, orange juice, honey, lemon slices, apricots and figs. Bring to a boil, reduce heat and simmer 10 minutes.
2. Remove saucepan from heat and allow mixture to cool, about 30 minutes.
3. With slotted spoon, remove lemon slices, apricots and figs from saucepan. Discard lemon slices. Reserve apricots and figs. Set sauce aside.
4. Meanwhile, with sharp knife, butterfly pork tenderloin by slicing horizontally to, but not through, opposite side. Open tenderloin as you would a book. Place between two sheets of plastic wrap. With meat mallet, rolling pin or heavy pan, pound tenderloin to ¼-inch thickness. Set aside.
5. Sprinkle rosemary, and reserved apricots and figs evenly over surface of tenderloin. Roll up tightly starting on long side.
6. Wrap prosciutto slices around tenderloin, overlapping slightly. Tie in 3 or 4 places with butcher string.
7. Preheat oven to 375°F. Roast tenderloin on parchment-lined baking sheet for about 45 minutes or until instant-read thermometer registers 155°F.
8. Meanwhile, bring sauce to a boil. Reduce heat to low and simmer until reduced by half, about 10 minutes, stirring occasionally.
9. Remove tenderloin from oven onto clean platter. Tent loosely with foil and let tenderloin rest 5 minutes before slicing. Serve with Honey Wine sauce.

Ingredients

2 pork tenderloins, well-trimmed, about 12 oz / 0.375 kg EACH
2 Tbsp / 30 mL EACH soy sauce and hoisin sauce
1 Tbsp / 15 mL EACH honey and sherry
1 Tbsp / 15 mL grated ginger root
2 Tbsp / 30 mL vinegar
2 cloves garlic, minced
1 tsp / 5 mL sesame oil
1 EACH red and green bell pepper, cut into bite-size pieces

Directions

1. With sharp knife, slice tenderloins into 1-inch cubes and place in resalable plastic bag;
2. In small saucepan, combine soy sauce, hoisin sauce, honey, sherry, ginger, vinegar, garlic and sesame oil. Bring to a brief boil; stir occasionally. Remove saucepan from heat and allow sauce to cool.
3. Pour sauce over cubes. Seal bag and refrigerate 4 hours. Remove from refrigerator and let stand at room temperature 30 minutes before cooking.
4. Thread cubes onto metal skewers or soaked bamboo skewers, alternating meat with red and green bell pepper pieces.
5. Preheat barbecue on high; reduce heat to medium. Grill skewers on lightly oiled grill grate 5-7 minutes per side; do not overcook.