GRILLED PORK TENDERLOIN AND PLUMS WITH CREAMY GOAT CHEESE SAUCE
Our chopped challenge this week was goat cheese. We wanted to make a creamy sauce as a counterpoint to the sweet plums and succulent pork, so we combined Greek yogurt and goat cheese together for a quick, tangy sauce. Chopped Basket Ingredient: goat cheese
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Whisk the yogurt, goat cheese and 1/3 cup water in a mixing bowl until smooth. Whisk in 3 tablespoons of the oil, the parsley and scallions. Season with salt and pepper.
- Heat an outdoor grill or large cast-iron grill pan over medium-high heat. Brush the pork tenderloin with 1 more tablespoon of the oil and sprinkle liberally with salt and pepper. Grill until charred on all sides and the internal temperature on an instant-read thermometer registers 135 degrees F, 12 to 16 minutes.
- Meanwhile, brush the cut side of the plums with 1 more tablespoon of oil and sprinkle liberally with salt and pepper. Place the plums, cut-side down, on the grill and cook until charred and the top of the flesh is just softened, 3 to 4 minutes. Transfer to a plate. Some of the flesh might stick to the grill but that is okay, the plums will still have a nice, slightly charred flavor.
- Remove the pork from the grill and rest for 10 minutes. Slice thinly on a diagonal against the grain. Sprinkle the slices lightly with salt.
- Toss the baby arugula with the remaining oil and the lemon juice in a bowl. Season with salt and pepper.
- To plate, divide the arugula salad among 4 plates, keeping the salad on 1 side of the plate. Smear some goat cheese sauce on the other side of the plates. Place several slices of pork tenderloin on top of the sauce and place 1 plum half on each plate. Serve any remaining goat cheese sauce on the side. Serve immediately.
ATHENS PORK TENDERLOIN WITH GOAT CHEESE
"A filling of mushrooms, dried tomatoes, kalamata olives, oregano & crumbled feta is rolled inside pounded pork tenderloin before roasting." From betterrecipes.com
Provided by Paris D
Categories Pork
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees.
- Add olive oil and butter to a 10- or 11-inch skillet and set heat to medium-high. When butter melts, add mushrooms, onion, tomatoes, and olives; saute for 5 to 6 minutes until mushrooms are softened.
- Remove from heat; stir in the cheese and dried oregano until well combined.
- Butterfly each tenderloin by slitting lengthwise, cutting to but not through the other side. Place each between 2 sheets of heavy-duty plastic wrap; pound with a meat mallet or a small heavy skillet. Thickness should be approximately 1/4- to 1/2-inch.
- Sprinkle with salt and pepper.
- Spread mushroom mixture on one side of each tenderloin, leaving about a 1/2-inch border. Roll up tenderloin, enclosing the filling inside.
- Place with the seams facing down in a roasting pan. Bake, uncovered, for 15 minutes.
- Reduce heat to 400 degrees and bake an additional 15 to 20 minutes or until meat reaches at least 160 degrees on an instant-read thermometer.
- Remove tenderloins from oven and allow to cool for 5 minutes before slicing.
Nutrition Facts : Calories 179.6, Fat 10.3, SaturatedFat 3.4, Cholesterol 62.9, Sodium 401.7, Carbohydrate 3.2, Fiber 0.9, Sugar 0.9, Protein 18.4
ASIAN INFUSED PORK TENDERLOIN WITH MELTED ONIONS AND HERB GOAT CHEESE
Provided by Nathan Lyon
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F.
- In a large bowl mix the vinegar, soy sauce, and sesame oil together and pour over the tenderloin, turning every 10 minutes, for 30 minutes. Pat dry. Season with salt and pepper.
- Heat 2 tablespoons of olive oil in a medium saute pan over high heat. Sear the tenderloin until evenly colored and transfer to the oven. Cook until the pork reaches the internal temperature of 145 degrees F. Remove from the pan and allow to rest 15 minutes. Thinly slice.
- While tenderloin is in the marinade, in a small pot over high heat add the remaining 2 tablespoons olive oil and saute the onions, fennel, garlic and thyme until just colored. Reduce the heat to low and deglaze with the sake. Cover with a lid and cook for 30 minutes, stirring periodically until the onions are translucent and soft. Remove from heat.
- In a small bowl, using a fork, mix in the remaining herbs and the goat cheese and season with and salt and pepper, to taste.
- While the onions are cooking, thinly slice the bread. Rub each piece with a garlic clove and season lightly with salt and pepper. Drizzle each piece with olive oil and bake until golden but still soft in the center, 10 minutes.
- On a piece of garlic crostini spread a thin later of goat cheese mixture. Top with a thin slice of tenderloin, then the onion mixture and lastly dollop of creme fraiche.
GRECIAN PORK TENDERLOIN
Lean and tender, pork tenderloins are perfect for the grill. This zesty marinade makes tenderloins even more tender than they already are.
Provided by Dave Nash
Categories World Cuisine Recipes European Greek
Time 2h45m
Yield 6
Number Of Ingredients 6
Steps:
- Place lime juice, olive oil, garlic, salt, and oregano in a large resealable plastic bag. Shake sealed bag until ingredients are well mixed. Taste the marinade for tartness. If too tart, add a little more oil. Not enough zing, add more lime. The garlic and salt flavors should also be up front, yet not overpowering. Place tenderloins in the bag, seal, and turn to coat. Marinate in the refrigerator for 2 to 5 hours.
- Preheat grill for medium heat.
- Lightly oil the grill grate, and discard marinade. Grill tenderloins for 20 to 30 minutes, turning once, or to desired doneness.
Nutrition Facts : Calories 404.1 calories, Carbohydrate 9.1 g, Cholesterol 65.5 mg, Fat 31.1 g, Fiber 2.2 g, Protein 24.3 g, SaturatedFat 5.1 g, Sodium 829.2 mg, Sugar 1.3 g
GOATS CHEESE STUFFED PORK TENDERLOIN WITH RED WINE BALSAMIC CHER
This is a great pork recipe full of flavour and really delicious, it is a little fiddly to put together but well worth the end result. The only problem that occurs sometimes, not all the time, is some of the goats cheese melts out, this is no problem once I slice the pork I just put the escaped cheese into whatever slice it is missing from. The tighter you can get the kitchen string and the closer together the less this will happen.
Provided by The Flying Chef
Categories Pork
Time 1h25m
Yield 3 serving(s)
Number Of Ingredients 13
Steps:
- Using a sharp knife, butterfly pork down the centre lengthwise being careful not to cut all the way through. Open pork out, using a meat mallet, pound to flatten to an even surface, do not over pound pork, season both sides of pork with salt and pepper.
- In a bowl combine cheese, basil and zest, until well mixed.
- Spoon mixture evenly over one half, remembering to leave enough of an edge, so when you fold over the other half so it covers cheese completely.
- Fold other half of pork over and secure with kitchen string at close intervals, place pork in a lightly oiled roasting pan and roast in pre-heated oven 180-190c for 45-55 Min's or until pork is cooked through.
- For The Sauce.
- Heat wine, water, balsamic and chicken stock, stir until almost boiling add cherry preserves, mix a little water with cornflour and add to sauce and stir until sauce thickens, add cherries and pepper to taste, stir until heated through and serve with pork.
- To Serve: Slice pork into thick slices and arrange on plate top with sauce. I served mine with twice baked parsnip mash and asparagus spears wrapped in bacon.
- Bon Appetit.
- 2-3 Servings depending on appetites.
- I serve this for 3.
Nutrition Facts : Calories 665.8, Fat 36.5, SaturatedFat 22.8, Cholesterol 198.4, Sodium 1001.2, Carbohydrate 14.8, Fiber 0.8, Sugar 10.5, Protein 60.1
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- Pat the pork loin dry. With the fat-side up, Insert the knife about 1/3 of the way down the pork loin and make a lengthwise cut. Continue cutting until you get about half an inch from cutting through the edge pork loin. Open the flap. From here, cut down until you get to the bottom 1/3 of the pork loin, and cut lengthwise again, stopping when there is a 1/2 inch left. Open that flap as well.
- At this point, your pork loin should be a rectangle shape. If the pork is uneven in some places, place a piece of plastic wrap over the pork and use a meat mallet to pound the thicker parts and even it out. Then, season the pork with salt and pepper on both sides.
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