Gluten-free Stuffed Pork Tenderloin

Looking for a great recipe to make for the weekend?  Look no further.  Here’s a recipe for a gluten-free stuffed pork tenderloin that is sure not to disappoint.

Ingredients:
2lbs pork tenderloin (this recipe will serve 4 people)
6 sun-dried tomatoes, chopped (check the ingredients and make sure no vegetable oils)
2 large artichoke hearts, chopped
1 egg
½ medium onion, chopped
½ teaspoon of fresh finely chopped sage
1/8 teaspoon fresh finely chopped thyme
1/8 teaspoon nutmeg
2 cloves minced garlic
Coconut oil or olive oil for cooking
Sea salt and black pepper, to taste

Instructions:

1. Preheat your oven to 450F.
2. In a saute pan, aute the onion, sun-dried tomatoes, artichoke hearts, sage, thyme, nutmeg and garlic in a few tablespoons of EVOO or coconut oil over medium-high heat for 3-4 minutes, just until the onions become slightly translucent and the tomatoes and artichokes begin to become tender. Remove and set aside.
3. Place the pork tenderloin in a 9×13 baking dish, rub some cooking coconut oil/EVOO all over and sprinkle with salt and pepper. In order to stuff the loin, create a seam in the meat by cutting it down the center lengthwise.  Set the meat aside until the stuffing has been prepared.
4. Once the ingredients from Step 2 have completely cooled, whisk in an egg. The egg is essential to the stuffing, as this is what replaces the usual “breadcrumbs” and works to hold everything together. However, to make this work best, the sun-dried tomato/artichoke mixture must be cool, otherwise it will cook the egg before it is even stuffed in the meat and the egg will no longer act as a glue.
5. Take the stuffing and begin spreading it across the seam of the meat. Avoid over-filling the meat to make sure you can fold the pork closed.  Use some toothpicks to make sure the tenderloin does not pop open while cooking.
6. Cook uncovered for 30 minutes. Once the first 30 minutes have passed, reduce the heat to 300 degrees F and cook for another 20 minutes. When the time is up, turn off the oven, but allow the meat to remain in it for at least 15 minutes. This cooking method is perfect for keeping the meat from overcooking and becoming dry. Enjoy!