Herb and Cheese Stuffed Pork Tenderloin


I love when pork tenderloin is on sale at the store. I only buy this cut a few times a year because it’s expensive but I found it for $1.99 a pound and bought some last week. I knew I was going to do some kind of stuffing but wasn’t sure of the flavors to use. I decided to start my typical internet search of pork recipes and found this one at Taste of Beruit. I made a few changes and used what I had on hand to create my own flavor combination. I’m not very fond of measuring my herbs/seasonings for a recipe like this because I just get a bit creative and go with it, usually with great results.

Herb and Cheese Stuffed Pork Tenderloin

1 1/2- 2 pounds of pork tenderloin roasts, separated

Olive oil

Spices of your liking- I used paprika, salt, pepper, garlic powder, ground mustard and a Mediterranean blend

Italian sharp cheese but Gruyère’ or any cheese you like will work

1/2 cup or so of white wine or broth

Directions:

Pre-heat oven to 375 degrees. Separate the tenderloins and rub with the herbs. Heat a large saute’ pan on med-high heat and drizzle with some olive oil.When the oil is hot but not smoking, add the tenderloins.  Brown the tenderloins on all sides. Remove to a baking dish to cool. De-glaze the pan with white wine or broth, scraping up the browned bits. Slice the cheese into small pieces. With a sharp knife make several slits into each tenderloin, be sure not to cut all the way through. Fill each slit with a slice of cheese and a bit more of the herbs. Pour the de-glazing liquid over the roast. Drizzle some olive oil over the top. Cover with foil and bake 15-20 minutes or until the internal temp is 140 to 145 degrees. Remove from oven and let sit a few minutes before slicing. Enjoy!

Herbed Potatoes

4-5 medium-sized baking potatoes or about 1 pound of new potatoes if you like those

butter

herbs of your choice- try different combinations like garlic and thyme or rosemary

Directions:

Peel and cut potatoes into thirds or fourths but make them all of equal size. Add them to a sauce pan with about 1/2 inch of water and a few tablespoons of butter. I used the same seasonings on the potatoes as the pork tenderloins so I sprinkled them over the potatoes at this point. On the stove top, heat the potatoes and water until the water is boiling. Turn down to a simmer and cover. Cook for about 15 minutes or so, stirring the potatoes around now and then. At this point I put them into the same pan I browned the roast, with the cooking liquid from the potatoes and allowed the liquid to steam out so the potatoes could begin to brown and get a nice little crust on them. Serve immediately.

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