Pork Tenderloin Stuffed with Herbs and Wild Blueberries
Recipe by Lauryn Smith for Wyman’s
This is the most ambitious pork roast I’ve ever cooked and marked my first attempt at roll cutting a pork loin. As intimidating as it seemed, it was actually quite easy. I sharpened my knife prior to and I appreciated having a fresh blade. The end result was a really delicious pork roast, but also incredibly beautiful. The drippings from the roast, combined with the wild blueberry juice and ricotta made a rich pan gravy.
Ingredients for filling:
- 2 cups Wyman’s Wild Blueberries
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons rosemary, diced
- 1 cup spinach, cut into small strips
- 8 oz ricotta cheese
- Olive oil
- 3-5 lb pork loin or tenderloin
- Herbs de Provence or similar
- Large sharp knife
For pan gravy:
- Dry white wine
Preheat the oven to 325. In a large bowl combine the diced onion, garlic, spinach, rosemary and wild blueberries.
Butterfly or roll cut pork. Spoon the wild blueberry mixture onto the pork so that it is a thin layer, about ½ – ¾ inches thick. Top this with the ricotta cheese. From here, roll up your pork. Apply as much pressure as you can. Once it is rolled up, tie it off about every 3 inches (please note, there are fancier ways of tying it off, but I found that 4 separate pieces of twine did the job) Sprinkle the outside of the pork with salt and Herbs de Provence and bake in the oven for about an hour and a half (the internal temperature of the pork should be 155) I do not have a roasting rack, so I cooked in my medium sized dutch oven (but recommend a roasting rack if you have!)
Rest the pork for about 15 minutes, and while doing so, make a gravy with the pan drippings. Move the pan drippings to one part of the pan with a large spoon and add a little flour, mix in and repeat a few times, until the flour is mixed in and the pan drippings are thick. Add white wine. Enjoy!