Mushroom Stuffed Pork Tenderloin And Mache Salad With Pear Gorgonzola And Honey Walnuts
From luisascatering 14 years agoIngredients
- For the Pork Tenderloin: shopping list
- 1 pork tenderloin, weighing about 1 pound shopping list
- 2 Tbsp butter, softened shopping list
- sea salt and fresh black pepper shopping list
- ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ shopping list
- For the stuffing: shopping list
- 2 tbsp butter, divided shopping list
- 1 medium onion, finely chopped shopping list
- 3 sprigs of thyme, leaves only shopping list
- 4 fresh sage leaves, minced shopping list
- 1/2 cup mushrooms, finely chopped shopping list
- 1/2 cup fresh breadcrumbs (use a good loaf of bread, cut off crusts, pulse a few times in a food processor) shopping list
- 4 tbsp chopped fresh parsley shopping list
- grated zest of 1 lemon shopping list
- 2 tsp. lemon juice shopping list
- 1 egg beaten with 2 tbsp cream (if you do not like eggs/have eggs, you could omit the egg and just use a 3 tbsp heavy cream. Your stuffing will just be a bit crumblier) shopping list
- ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ shopping list
- For the salad: shopping list
- 1 bag Mâche (lambs lettuce) shopping list
- 2 ripe small pears, diced shopping list
- 1 cup walnuts, toasted then glazed with honey while warm shopping list
- 1 cup gorgonzola cheese, crumbled (room temp to serve) shopping list
- ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ shopping list
- Balsamic honey Vinaigrette: shopping list
- 1/4 cup aged balsamic vinegar shopping list
- 1 tablespoon honey shopping list
- 1/2 cup olive oil shopping list
- pinch of sea salt shopping list
How to make it
- Balsamic Honey Vinaigrette: Place all ingredients in a small jar and shake well. Set aside.
- Preheat oven to 350 F
- Slit the tenderloin(s) in half lengthwise and then using a rolling pin or a flat (not toothed) meat mallet to pound the two halves flatter and to make them a bit wider. Season the pork with salt and pepper.
- Make the Stuffing:
- Melt the butter in a frying pan and sauté the onions gently until soft. Add the herbs and stir once or twice. Add the mushrooms and raise the heat just a bit. Add a pinch of salt and stir. The mushroom should exude some juice. When the juices have almost evaporated, empty the contents of the pan into a bowl. Allow it to cool slightly and add the rest of the ingredients. Stir the mixture together and season with salt and pepper.
- Spoon the stuffing on to one half of the tenderloin. Pat it down lightly to keep it a bit firm. Place the other half on top. Smear with 1 tbsp of the softened butter. Using kitchen twine tie everything together at about inch and a half to two inch intervals to make a nice bundle.
- Using the other tbsp softened butter, grease the bottom of a roasting pan.
- Carefully transfer the tenderloin to the pan and bake in the oven for about 45 minutes (check after 30 with a meat thermometer). When the roast is cooked, remove it from the pan to a cutting board. Tent with foil.
- In a salad bowl, gently toss the Mâche and pears with a light drizzle of the vinaigrette. Keep chilled while carving the roast.
- Remove the strings from the roast and carve across into tenderloin.
- Distribute salad to serving plates and sprinkle with walnuts and gorgonzola. Fan the pork along side. Drizzle any remaining vinaigrette around plate, if desired.
The Rating
Reviewed by 7 people-
This sounds amazing. Great post and a very high 5 my friend.
chefmeow in Garland loved it -
oh my this is on my have to make list... I agree with Cat..this is a very high 5..
peetabear in mid-hudson valley loved it -
Oh boy this tenderloin sounds so fantastic my mouth is watering.
That salad is one of my favorites too it makes a great wrap.Five forks and a huge ear to ear smile :)
Bravo Luisa!trigger in loved it
Reviews & Comments 6
-
All Comments
-
Your Comments