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Mojo Pork Tenderloin Stuffed Baguette
by Greg Baker of The Refinery
- 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.