Receta Pork Tenderloin Stuffed with Shallots; water birds

Pork Tenderloin Stuffed with Total time: 60 minutes 14oz (420gr) pork 2 tbs olive oil – 1 for shallots; 1 for 4 – 5 shallots, peeled, 1 tsp brown 1/2 tsp dry 2 tsp Balsamic 1 tsp 1 tsp dried 1/4 tsp celery Heat 1 tbs olive oil in medium skillet over medium-low heat. Add shallots and sauté until well browned, about 15 Add sugar, mustard, 1/2 tsp paprika, basil and vinegar. Stir well to Let cook another minute or two until almost dry. Remove from To butterfly pork tenderloin – cut it in half lengthwise, vertically,  as if you were going to cut it into thirds but do not cut through. Starting from where your vertical cut…