Stuffed Pork Rolls with Cornbread & Caramelized Onions
Servings
4
Servings
4
Ingredients
Caramelized Onions
Cornbread Stuffing
Pork
Red Wine Gravy
Instructions
Caramelized Onions
  1. In a large skillet, heat oil. Add onion & sprinkle with salt. Cook & stir about 15 minutes or until moisture is evaporated & onion is soft. Reduce heat; sprinkle with cider vinegar. Cook & stir until golden. Sprinkle with brown sugar; cook & stir until caramel brown color.
Cornbread Stuffing
  1. Prepare as directed on package.
Pork
  1. Slice tenderloin into 4 pieces. Using a meat mallet, pound into thin slices. Divide caramelized onions between them and spread over meat. Top with a layer of prepared cornmeal stuffing. Roll tightly encasing the filling inside & tie with kitchen twine. Roll pork rolls in the 1/4 cup flour that has been seasoned with salt & pepper to coat lightly.
  2. In a large skillet, heat butter & oil; brown pork rolls well on each side. Remove rolls to a platter,
Red Wine Gravy
  1. Stir ‘brown bits’ remaining from frying rolls, with garlic, thyme & red wine. Simmer about 5 minutes. In a small dish, combine cornstarch with chicken broth; add to wine mixture, season to taste. Return pork rolls to the pan. Cover, simmer gently for another 8-10 minutes.
  2. Place pork rolls on serving platter & stir fresh parsley into gravy. Spoon gravy over pork rolls & serve immediately.