Pan Roasted Pork Tenderloin with a Blue Cheese and Olive Stuffing

Name: Pan Roasted Pork Tenderloin with a Blue Cheese and Olive Stuffing
Prep time: 1 h 6 min
Cook time: 1 h 6 min
Total time: 1 h 6 min
Yield: 8
Cuisine: Global
Ingredients: 118 milliliters crumbled bleu cheese; 4 Tbsps canola oil, divided; 4 teaspoons Dijon mustard; 237 milliliters dry white wine; 118 milliliters all-purpose flour; 3 Tbsps minced fresh thyme; 2 Tbsps honey; 8 servings Kosher salt and fresh cracked pepper to taste; 2 Tbsps lemon juice; 237 milliliters prepared olive tapenade; 2 Tbsps minced parsley; 1 kilograms whole pork tenderloins; 3 shallots, minced; 6 Tbsps cold unsalted butter, cut into pieces

Pan Roasted Pork Tenderloin with a Blue Cheese and Olive Stuffing might be a good recipe to expand your main course recipe box. One serving contains 452 calories, 38g of protein, and 24g of fat. This recipe serves 8. This recipe covers 27% of your daily requirements of vitamins and minerals. It will be a hit at your Thanksgiving event. From preparation to the plate, this recipe takes about 1 hour and 6 minutes. A mixture of butter, wine, thyme, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Preheat oven to 400 degrees F (200 degrees C).

Equipment you will use

Oven

Make a lengthwise cut in each pork tenderloin about 3/4 of the way through. Open each tenderloin, creating a rectangular shape, and place each between two sheets of plastic wrap. Pound each tenderloin into a thin rectangle, about 1/2 to 1/2-inch thick.

Ingredients you will need

Pork Tenderloin

Wrap

Equipment you will use

Plastic Wrap

Remove the plastic wrap, and season each tenderloin to taste with salt and pepper on both sides.

Ingredients you will need

Salt And Pepper

Wrap

Equipment you will use

Plastic Wrap

Spread tapenade on 2/3 of each tenderloin sheet, leaving about 1/2 inch of space on the edges.

Ingredients you will need

Spread

Sprinkle blue cheese and thyme over the tapenade. Starting from the side with the stuffing, roll the meat firmly towards the side without stuffing, being careful not to roll so tightly that you squeeze the stuffing out. Use toothpicks or butcher's twine to secure each roll.

Ingredients you will need

Blue Cheese

Stuffing

Tapenade

Thyme

Meat

Roll

Equipment you will use

Kitchen Twine

Toothpicks

Heat 3 tablespoons canola oil in a large, ovenproof skillet over medium-high heat until it begins to smoke. Lightly dredge each tenderloin roll in flour, and shake off excess. Sear the tenderloins in hot oil until golden brown on all sides, about 6 minutes.

Ingredients you will need

Cooking Oil

All Purpose Flour

Shake

Roll

Equipment you will use

Frying Pan

Roast in preheated oven to an internal temperature of 145 degrees F (63 degrees C), 20 to 22 minutes.

Equipment you will use

Oven

Remove the pork from the skillet, and set aside to rest in a warm place.

Ingredients you will need

Pork

Equipment you will use

Frying Pan

Return skillet to stove over medium-high heat.

Equipment you will use

Frying Pan

Stove

Heat remaining 1 tablespoon canola oil, then stir in shallots and cook until translucent, 1 to 2 minutes.

Ingredients you will need

Canola Oil

Shallot

Pour in white wine, and boil until reduced by half, scraping the caramelized bits off of the bottom of the pan.

Ingredients you will need

White Wine

Equipment you will use

Frying Pan

Whisk in the Dijon mustard, honey, and lemon juice until smooth.

Ingredients you will need

Dijon Mustard

Lemon Juice

Honey

Equipment you will use

Whisk

Remove pan from the heat, and rapidly whisk in butter cubes until dissolved. Stir in minced parsley, and season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper

Parsley

Butter

Equipment you will use

Whisk

Frying Pan

To serve, remove toothpicks or twine from the pork, and slice into 1/2-inch medallions.

Ingredients you will need

Pork

Equipment you will use

Toothpicks

Kitchen Twine

Serve the pork slices ladled with sauce.

Ingredients you will need

Cooked Pork

Sauce

Equipment

Ingredients

Servings:

118milliliters

crumbled bleu cheese 4Tbsps

canola oil, divided 4teaspoons

Dijon mustard 237milliliters

dry white wine 118milliliters

all-purpose flour 3Tbsps

minced fresh thyme 2Tbsps

honey 8servings

Kosher salt and fresh cracked pepper to taste 2Tbsps

lemon juice 237milliliters

prepared olive tapenade 2Tbsps

minced parsley 1kilograms

whole pork tenderloins 3

shallots, minced 6Tbsps

cold unsalted butter, cut into pieces

Recommended wine: Malbec, Pinot Noir, Sangiovese

Pork Tenderloin can be paired with Malbec, Pinot Noir, and Sangiovese. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. One wine you could try is Reginato Malbec rosé. It has 4.8 out of 5 stars and a bottle costs about 17 dollars.