Chef Big Bill’s Stuffed Pork Fillets 2-Ways

Portions: 6 people

Difficulty: Medium
Preparation: 1 hour
Cook: 20-30 minutes


Caramelized Onions

  • 2 big red Onions diced finely
  • 2 tbsp Salted Butter
  • 1/2 cup White Sugar
  • 2 tbsp Red Wine Vinegar
  • Salt and Pepper

First Pork Tenderloin:

Goat Cheese/Pecans/Cranberry Filling

  • 1 Pork loin butterflied
  • 3/4 cup of Goat Cheese
  • 1/2 cup Dried Cranberries
  • 1/2 cup Crushed Pecans
  • Salt and Pepper

Second Pork Tenderloin:

Caramelized Onions/Apple Filling

  • 1 Pork loin butterflied
  • 3/4 cupย Caramelized Onions
  • 1 cup of choice Apples cut into cubes


  1. Preheat your oven to 350 degrees Fahrenheit.
  2. In a pan on high heat, melt the butter and add your onions to its confit.
  3. Stir them for about 3-4 minutes until they are nice and browned.
  4. Cover the onions with water and bring it to a boil.
    onions water
  5. Once the water has reduced by about half, add the white sugar.
  6. Once the water is almost completely evaporated, continue to stir the onions in order to mix it well with the sugar to caramelize, they will become more and more brown.
  7. Stir occasionally for the next 5 to 10 minutes and your onion confit will be ready.
    onions boiled
  8. Add the rest of your ingredients to each mixture and stuff your pork tenderloins, then string them together with Butcher’s string.
  9. On a flat plate, cover the surface with salt and pepper and roll your pork fillets to cover the entirety of its surface.
  10. In a pan on high heat, crisp up every side of both pork fillets and get them nice and browned. Shouldn’t take more than 2 minutes.
  11. Insert your fillets into the oven for about 20 to 30 minutes or until the internal temperature reaches between 110 and 165 degrees Fahrenheit depending on how you like to eat your pork.
  12. Let it rest for 10 minutes and serve.


**Pork that is too rare or too well done will give a very Chewy Texture, so be careful on the cook!

The first time I did this recipe and took my first bite I even surprised myself on how a cheap cut of meat can be transformed into a beautiful meal fit for any restaurants.

Bon appetit.

My Kitchen My Rules


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