A sweet and savoury stuffing of plums and sausage gets its deep, earthy aroma from steeped red tea and cinnamon, a perfect counterpoint to roasted pork tenderloin.
Ingredients
Serves 24
- 125 ml (750 milliliters) Red tea (rooibos) leaves
- 2 each Pork tenderloin 1lb (500g)
- 175 ml (1 1/10 liters) Hot water
- 125 ml (750 milliliters) Plum jam
- 4 each Plums
- 250 g (1 1/2 kilogram) Pork sausage
- 250 ml (1 1/2 liters) Bread crumbs
- 125 ml (750 milliliters) Coarsely chopped onion
- 5 ml (30 milliliters) Cinnamon Ground550 GR
- 2 ml (15 milliliters) Garlic Powder525 GR
Procedure
- Steep tea leaves in hot water 10 minutes. Strain. Add plum jam mix well. Set aside. Dice half the plums and halve the remaining plums. Mix diced plums sausage bread crumbs onion cinnamon and garlic powder in large bowl until well blended. Cut each pork tenderloin lengthwise 1/2 of the way through. Open meat and flatten with meat mallet to 1 cm thickness. Spread 1/2 of the plum stuffing evenly on each pork tenderloin leaving a 0.5 cm edge of meat. Roll pork tightly. Tie with kitchen string at 2.5 cm intervals. Place pork tenderloins on sheet pans. Arrange halved plums around pork. Roast in preheated 350°F (180°C Gas Mark 4) oven 40-50 minutes or until internal temperature reaches 160°F (71°C). Brush with plum jam mixture during last 20 minutes of cooking. Let stand 5 minutes before slicing.
CHEF's TIP!
Red tea or rooibos tea comes from the South African red bush. It is reddish in colour and is naturally sweet and slightly nutty. It is high in antioxidants and is caffeine-free.
