Most of our vacations over the years have been reasonably structured with a focus on a specific country, it’s people and the geographical treasures within. With the world in such disarray lately, we have been keeping a fairly low profile in our travels. Needing a little ‘sea, sun & sand’ it seemed logical that the Dominican Republic would fit the bill. Of course, you first have to go through all the flying trials and tribulations. To simplify things, Brion had us booked on a direct flight so that helped. Nevertheless, after 6 or 7 hours of flying your always happy to land. A couple of years ago we had spent 12 days in the DR so we new what to expect for most part.
For the next 10 days we settled into holiday mode — eat, sleep and walk on those beautiful pristine white sandy beaches. Being in a resort you have endless choices when it comes to food and drink. Brion and I have a shared love of seafood so we took full advantage of that.
For today’s blog it seems fitting to prepare a meal that would combine seafood and pork– both used extensively in the DR. Oysters accented with bacon, maple and apples give this recipe a very unique character.
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- 3 slices bacon, finely chopped
- 1 small onion, finely chopped
- 1 small Granny Smith apple, finely chopped
- 1 clove garlic, minced
- 1 tsp dried thyme leaves
- 2 tbsp chicken broth
- 2 cans 85 gram EACH smoked oysters, drained
- 2 cups cubed, fresh whole grain bread
- 2-454 grams EACH pork tenderloins
- 1/2 tsp EACH salt & pepper
- 3 tbsp EACH maple syrup & Dijon mustard
Ingredients
Oyster Stuffing
Tenderloin
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- In a large non-stick skillet saute bacon, onion, apple, garlic & thyme leaves. Cook, stirring often for 7 minutes or until bacon is crisp. Add chicken broth & oysters; cook for 1 minute or until moisture is evaporated. Add bread & toss to coat with cooked mixture; cool to room temperature.
- Preheat oven to 400 F. Slice along the length of each tenderloin almost through to the center, so it opens like a book. Sprinkle evenly with salt & pepper. Spread the stuffing mixture down the length of one tenderloin & top with the remaining tenderloin. Secure the layers with kitchen twine tied at equal intervals. Place the roast on a rack set over a foil-lined, rimmed baking sheet. Stir the maple syrup with the mustard until well combined.
- Roast for 30-35 minutes or until it registers 165 F. on meat thermometer when inserted into thickest part of meat & stuffing. Baste the meat with the maple mixture twice during roasting. Broil on the center rack for 5 minutes or until glossy. Let roast rest 5 minutes before slicing.
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