Stuffing Mix is the perfect blend of herbs, citrus and earthy sweet onion. You can use this for a traditional bread or pork stuffing and, because this mixture has all those lovely cold weather flavours, you can also use it on roast vegetables or in soup.
Need a hand finding out how to use the stuffing mix in a recipe other than stuffing? Here is The Spice Trader's go-to:
Orange and herb-rubbed pork tenderloin and roasted asparagus
This recipe is so simple and delicious.
1 pork tenderloin ( 600g)
2 TBSP the Spice Trader Stuffing mix
2 TBSP of olive oil
1 bunch of asparagus (454g/1 lb)
2 lemons, thickly sliced
2 TBSP good aged red wine/white wine vinegar
Heat the oven to 450º
Grind together in a mortar & pestle ( or coffee grinder) the stuffing mix and a pinch
of salt & pepper.
Rub the mixture all over the tenderloin.
In an ovenproof skillet, add 1 TBSP of olive oil over med/high heat. Add the
tenderloin and brown/cook for around 8 to 10 minutes. Make sure you turn the
tenderloin to brown on all sides.
Add the asparagus, squeeze the lemon slices, and add them to the skillet. Drizzle the
rest of the olive oil and transfer the pan to the pre-heated oven. Cook until the
tenderloin is cooked through, 10 – 12 minutes.
Remove the pork and vegetables to a platter and let rest.
Meanwhile, deglaze the delicious citrus, browning with the wine vinegar, and use as
a jus on the tenderloin. Serve with rice, potatoes, or salad.