Ingredients
2 tbsp rice bran oil
3 small orange peppers, finely chopped
1 large onion, finely chopped
2 small celery sticks, finely chopped
1½ tsp dried thyme
¾ tsp garlic salt
¾ tsp paprika
½ tsp cayenne pepper
3 pork tenderloins (400 g each)
3 tsp SIDS CRAZY LEMON
4 tsp fennel seed, crushed
Directions
Preheat oven to 160°C.
In a large frypan, heat oil over medium-high heat. Add orange peppers, onion and celery then sauté until tender, 3-4 minutes. Add thyme, garlic salt, paprika and cayenne then sauté 1 minute longer. Remove from heat and set aside.
Make a lengthwise slit down the centre of each tenderloin to within 10 mm of bottom. Open tenderloins so they lie flat. With a meat mallet, flatten pork to 10 mm thickness. Fill with vegetable stuffing mixture. Close tenderloins and tie at 50 mm intervals with kitchen string, securing ends with toothpicks.
Place on a rack in a shallow baking pan coated with cooking spray. Combine SIDS CRAZY LEMON and fennel then rub over tenderloins.
Bake until a thermometer inserted into pork reads 63°C, 45-55 minutes. Remove tenderloins from oven and let stand 5 minutes. Discard toothpicks and string. Cut each tenderloin into 8 slices.
