Whenever I used things I cooked for a party in one of my posts, I take the worst pictures. I am so busy preparing and serving, that I don’t have time to plate something and setup a shot. Not that I have all that much time when we don’t have company, as we are usually eating everything I make right away (except for maybe some baked goods). Nevertheless, this was a delicious way to prepare pork tenderloin and I wanted to share it!
Don’t be intimidated by the stuffing, it’s quite easy actually. Just make sure your baguette or loaf of crusty bread is a similar size to your tenderloin. I quadrupled this recipe and ended up putting two tenderloins in extra long loaves of bread, which worked out great. This was easy to prep for a crowd, as you could cook the onions and marinate the pork ahead of time. This recipe could also easily be altered using different marinades/spices, cheeses, herbs, etc. I think I will do a little playing around with the recipe next time!
Mojo Pork Tenderloin Stuffed Baguette with Manchego & Caramelized Onions adapted from KentuckyDerby.com
- 1 pork tenderloin, trimmed of fat and sinewy tissue
- ½ bottle Mojo Criollo marinade
- 1/4 cup extra virgin olive oil
- ½ red onion, sliced thin
- ½ Vidalia onion, sliced thin
- ½ cup Manchego cheese, shredded
- Kosher salt and freshly ground black pepper
- 1 loaf crusty baguette, large enough to fit tenderloin inside
Preheat oven to 375-degrees (F)
In a shallow dish, marinate cleaned pork tenderloin with ¼ bottle of Mojo Criollo, reserving the remainder for later use. Marinate for 1-2 hours.
Heat 2 tablespoons of the olive oil in a sauté pan over medium high heat. Add the onions and season well. Sautee until the onions are just browned – about 10 minutes. Remove the caramelized onions from the pan and set aside.
Remove pork loin from marinade and pat dry with a paper towel. Bring to room temperature, about 10 minutes.
Return the pan to medium-high heat, add 1 tablespoon of olive oil. Place the pork in the pan and sear until each side is browned, about 2-3 minutes per side. Remove from heat and set aside.
Make a lengthwise slit along the top of the baguette. Scoop out most of the soft insides. Lightly brush the inside of the baguette with olive oil. Fill the baguette with caramelized onions and Manchego cheese. Nestle the whole pork tenderloin inside the baguette. Trim the ends if necessary and tie at 2″ intervals with kitchen twine. Place the pork filled bread on a baking sheet and roast at 350 degrees until the internal temperature of the thickest part of the pork reaches 150°F – about 20 to 25 minutes. Remove from the oven, allow to rest 10 minutes.
Remove the strings and cut into slices and serve with the remaining Mojo Criollo.
