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Pork Tenderloin, Stuffed |
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| From Chefs of the Mountains, a gift from Patsy |
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| Ingredients: |
Pork Tenderloin
1 cup dried cherries
1 cup pecans
EVOO
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1 teaspoon salt
1 teaspoon pepper
1/2 cup creamy blue cheese
1 cup demi-glace [probably not happenin']
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| Procedures: |
Remove silver skin from tenderloin. Cut into 5- or 6-ounce portions.
Using a fillet knife, make a cut into center of each piece; be careful not to go all the way through.
Put cherries and pecans into a food processor.
Give it 3 or 4 good pulses.
Stuff pork with cherry and pecan mixture.
Coat each piece of pork with olive oil, salt, and pepper.
Sear all sides in a skillet on medium high heat.
Finish in a 350o oven for 15 minutes.
Remove from oven and let rest 2-3 minute.
Slice into medallions, top with blue cheese, and pour demi-glace over top.
This dish goes well with garlic mashed potatoes and roasted Brussels's Sprouts.
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| Notes: |
2023-05-12: This didn’t work. The timer alarm wasn’t activated, so it was a little overdone, but that’s not enough of an excuse. This won’t be repeated.
2019-10-13: Added to our cookbook.
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06/12/2023
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