Thin slices of pork tenderloin are lightly seasoned, stuffed with chopped pineapple, bell pepper, onion, cilantro and basil, then dredged in flour, dipped in egg, rolled in breadcrumbs before going into a pan of hot oil. Pork tenderloin stuffed with pineapple and bell pepper makes a delightful appetizer.
When Alex cooked this several nights ago, it made me recall how many pork loins I have sliced and stuffed when she and her sister when so much younger. Pork loin, though, not tenderloin. Two recipes from those days of experimenting with pork loin, the one with garlic, basil and tomatoes and the one with bacon, bacon, basil and rosemary remain in the archive.
So, my daughter likes to stuff pork tenderloin. While the two stuffed pork loin recipes in the archive have Mediterranean flavors, Alex’s tenderloin recipe is tropical with hints of the Mediterranean. A lovely combination.
- ½ pork tenderloin cut into discs about 1/8-inch thick (see notes after the recipe)
- 1 teaspoon fish sauce
- ½ teaspoon pepper
- ½ cup chopped pineapple drained well
- ½ bell pepper chopped
- 1 small onion peeled and chopped
- few springs cilantro chopped
- few leaves basil chopped
- ¼ cup all-purpose flour
- 1 large egg
- ½ to ¾ cup bread crumbs
- cooking oil for frying
- Place the pork tenderloin slices in a bowl, drizzle in the fish sauce, sprinkle in the pepper and mix well. Leave to marinate for 10 minutes.
- Take a slice of pork tenderloin and lay it flat. Place pineapple, bell pepper, onion, cilantro and basil at the center and roll up to seal. How much filling you can put into a slice of pork tenderloin depends on how large the slice is. As a rule of thumb, use less than more to prevent the roll up pork tenderloin from bursting during frying.
- Fill up the rest of the pork tenderloin slices.
- Place the flour in a shallow bowl, beat the egg in another and dump the bread crumbs into a third shallow bowl.
- Take a rolled pork tenderloin, dredge in flour and shake off the excess. Dip the floured rolled pork tenderloin in egg making sure that every inch of the surface is wet. Roll the tenderloin in bread crumbs. Do the same for the rest of the rolled meat.
- Heat enough cooking oil in a pan to reach a depth of at least three inches. The ideal temperature of the oil is 350F.
- Fry the breaded pork tenderloin until the crust is golden and crisp. Do this in batches if your frying pan is not that large. It will take only two to three minutes to cook the pork through.
- Drain the fried pork tenderloin on a stack of paper towels before transferring to a serving plate.
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