Roasted Pork Tenderloin with Stuffing


  1. Steep tea leaves in hot water 10 minutes. Strain. Add plum jam, mix well. Set aside.
  2. Dice 2 of the plums; halve remaining 4 plums. Mix diced plums, sausage, bread crumbs, onion, cinnamon and garlic powder in large bowl until well blended.  
  3. Cut each pork tenderloin lengthwise 3/4 of the way through. Open meat and flatten with meat mallet to 1/2-inch (1.5 cm) thickness. Spread 1/2 of the plum stuffing evenly on each pork tenderloin, leaving a 1/4-inch edge of meat. Roll pork tightly. Tie with kitchen string at 1-inch intervals. Place pork tenderloins on ½ sheet pan. Arrange halved plums around pork.   Roast in preheated 350°F (180°C, Gas Mark 4) oven 40 to 50 minutes or pork is until desired doneness.
  4. Brush with plum jam mixture during last 20 minutes of cooking. Let stand 5 minutes before slicing.
  5. Chefs Tip: Red tea or rooibos tea comes from the South African red bush. It is reddish in color and is naturally sweet and slightly nutty. It is high in antioxidants and is caffeine-free.


  • 1 cup bread crumbs, fresh
  • 1/2 cup jam, plum
  • 1 tsp. McCormick Culinary® Cinnamon, Ground
  • 1/2 tsp. McCormick Culinary® Garlic Powder 
  • 1/2 cup Peak Fresh Produce® Onion(s), coarsely chopped
  • 6 plum(s), pitted
  • 1/2 cup red tea (rooibos) leaves
  • 3/4 cup water, hot
  • 2 1 lb. each West Creek® Pork, Loin, Boneless
  • 8 oz. West Creek® Sausage