Pork Tenderloin with Savoury Mushroom-Jam Filling
Let’s play the Kitchen Castoffs word association game!
You say onion, I say jam.
You say fig, I say jam.
You say pork, I say tenderloin.
Wasn’t that fun?
I love jam, possibly more than I love pie. I eat jam by the tablespoonful, right out of the jar. Raspberry mostly, though I will grudgingly default to blackberry or field berry (because that’s a real thing) and strawberry if absolutely necessary.
Onion and fig jam, on the other hand, are not necessarily my jam. But we had a small jar of each in the refrigerator, courtesy of Erin. She bought them as a 2015 Christmas gift for me at Thyme & Again, the cleverly named and prominent Ottawa caterer/cafe/deli at which she works on those occasions when she isn’t at Carleton University studying psychology and tending to her own sugar addiction. The girl is never without purse candy.
Anyway, we had used bits and bites of each jam but there were still remnants in both jars more than a year later, and they seemed like the perfect Kitchen Castoff ingredients. So I went in search of inspiration and found they both matched up well with pork tenderloin. It’s a cut of meat that has virtually no fat, and therefore benefits from the moisture and sweetness of jam.
I happen to think we all do, but that’s just me.
Kitchen Castoffs used
Onion jam and fig jam
This is how we did it
- 2 pork tenderloins, butterflied
- 1 cup cremini mushrooms, sliced
- 2 sprigs fresh rosemary, chopped
- 1 large shallot, sliced
- 1 large clove garlic, minced
- 1 tbsp olive oil
- 2 tbsp Thyme & Again onion jam
- 1 tbsp Thyme & Again fig jam
- 1 tsp lemon juice
- 1/4 tsp cayenne pepper
- 1/4 cup bourbon
- 2 tbsp butter
- Salt and pepper, onion powder and garlic powder to taste
Preheat oven to 350 degrees.
I butterflied the tenderloins, and the best thing I can say about the result is I didn’t need stitches. You might be wise to ask a butcher to do it for you.
Sprinkle the butterflied tenderloins with salt and pepper, onion powder and garlic powder on both sides, then wrap in wax paper and pound to a uniform thickness of about 1/4 inch if possible. I got mine down to about 1/2 inch, which is not ideal for rolling. But again, I wasn’t bleeding.
Set the tenderloin aside and get to work on the filling.
Add 1 tbsp olive oil to a medium saucepan over medium heat. Saute shallots for five minutes, then add mushrooms and sprinkle with salt to release moisture. When they have cooked down considerably, add the rosemary and garlic and saute for five more minutes.
Add the lemon juice, cayenne, salt, pepper, onion jam and fig jam and saute for 10 more minutes on low heat. Remove from heat and let cool.
Spoon half the resulting sticky mixture onto each butterflied tenderloin, spread evenly, and set the saucepan aside. Roll up each tenderloin, secure with toothpicks.
Put the saucepan back on medium heat, and de-glaze with bourbon. Add butter and heat until foamy.
Sear the tenderloins on both sides, then transfer pork to oven-safe dish and cook for about 25 minutes, or until meat is no longer pink.
Curious about my “Kitchen Castoffs” concept? Here’s the explainer describing my 100-day project.
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