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GreatCheese.com2011-06-06Pork Tenderloin with Garlic & Herb Cheese and Roman Artichokes: Pork Tenderloin, Garlic & Herbs Cheese Spread, Panko Breadcrumbs, Roasted Red Peppers, Butter, Baby Spinach, Egg, Olive Oil, Salt and Pepper, Dry Sherry, Heavy Creamcomments powered by Disqus
Pork Tenderloin with Garlic & Herb Cheese and Roman Artichokes
- 18 oz. Pork Tenderloin
- 4 oz. rondelé® by Président® Garlic & Herbs Cheese Spread
- 1 cup Panko Breadcrumbs
- 1/4 cup Roasted Red Peppers, diced small pieces
- 4 tbs Butter
- 2 cups Baby Spinach
- 1 Egg
- 2 tbs Olive Oil
- Salt and Pepper, to taste
- 1/4 cup Dry Sherry
- 2 tbs Heavy Cream
Preheat grill on low. Cut pork tenderloin skin in half. With a long knife, make a slit in the middle of each so stuffing can be piped in. Trim pork tenderloin of silver On medium heat, melt 2 tablespoons butter. Add spinach. As it begins to wilt, add rondelé garlic and herb spread, panko and roasted red peppers. Stir and remove from heat. Add 1 egg beaten to mixture and stir. Remove from pan and let cool for 15 minutes in refrigerator. Place filling in a pastry bag and fill both pieces of pork tenderloin. Coat pork in olive oil, dash salt and pepper. Place on grill for approximately 25 minutes turning gently every 5 minutes to cook all sides. Remove from grill. Heat a 12-inch sauté pan on medium heat. Add sherry wine, bring to a simmer. Add 4 tablespoons rondelé garlic and herb spreadable cheese, 2 tablespoons butter, 2 roman artichokes (marinated artichokes) cut in half lengthwise. Simmer and add 2 tablespoons heavy cream. Simmer for a minute until sauce comes together. Slice pork tenderloin in 2 inch slices. Arrange on a dish with artichokes and finish with sherry cream sauce.
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