Ingredients
Stuffing:
2 cups Stale, crusty bread, cubed
2 Cloves garlic, minced
1/2 Medium onion, diced
2 teaspoons celery seed
1 teaspoon Salt
1/2 teaspoon Pepper
1 1/2 - 2 cups Chicken stock
3 tablespoons Butter
Pork:
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Melt 2 tablespoons of butter in the bottom of a saucepot, and saute the garlic and onion until soft. Add bread and seasoning, tossing to incorporate, and then add remaining butter and 1 1/2 cups of stock. The stuffing should be moist, so additional stock should be added if necessary. Remove from heat. Cut a slit in the pork tenderloin across the top, leaving a 1/2 inch border uncut on both sides on top, cutting down a little less than halfway into the loin. Combine all of the marinade ingredients, adding the breadcrumbs if necessary to create a thicker consistency. It should not be a paste, but it also shouldn't be thin enough to just run off of the meat. You want the goodness to stick! Slather the tenderloin with the marinade inside and out. When the stuffing is cool enough to handle, pile as much as possible into the slit in the tenderloin. Don't be afraid to pack the stuffing down into the slit made to pile more in! Using twine, tie the loin in approximately 8-10 sections, closing the slit as best as possible. If you're feeling fancy and know how, feel free to use the butcher's technique of making a loop of twine, tying it off at one end of the loin, and making loops around your hand to slide over the loin and secure it from one end to the other. Drizzle the tenderloin with olive oil, and pour approximately 1/4 cup chicken stock into the bottom of the pan before covering with aluminum foil to roast. Roast tenderloin for a little over 1 hour before uncovering. Bake until the stuffing is crusted on top, approximately another 20 minutes, and let rest 15 minutes before serving.
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Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Granulated garlic — rubs, seasoning blends, sauces, marinades
Shelf-stable garlic — quick garlic without peeling or mincing
Sausage stuffer for charcuterie, forcemeat preparations