Goat Cheese Stuffed Pork Tenderloin with Blackberry Compote & Vegetable Sauté
You know the trick to making a dish sound fancy? Include all the ingredients in the title. Yes, it sounds complicated (and impressive), but really it is pretty simple (I promise!). Let’s break it down – 1) pork with goat cheese spread on the inside and tossed in the oven to bake, 2) berries and beer thrown into a pot on the stove, 3) veggies sauteed briefly on the stove. That’s it. Doesn’t sound so scary anymore, right? And honestly, this will probably only take you 45 mins to make. Sounding pretty good right? Now, give it a try!
1 pork tenderloin
1 large shallot, finely chopped
3 tbs herbed goat cheese (or herbed goat cheese spread)
1 tsp canola oil
3 tbs of your favourite pork rub
For the compote:
1/2 cup Big Rock Midnight Rhapsody Dark Ale with Fruit (find it here)
5 juniper berries
300g frozen blackberries
2 tbs raspberry jam
1/4 tsp chinese 5 spice
For the saute:
1 large onion, thinly sliced
1 large red pepper, thinly sliced
2 cups fresh spinach
1/4 tsp chinese 5 spice
1 tbs canola oil
Salt and pepper to taste
Preheat the oven to 375F.
Lay the pork out on a cutting board to start the butterflying process. Using a long thin knife, cut down the pork lengthwise so that you almost, but not quite, cut all the way through (think like you’re cutting a bun lengthwise). Lay the pork open flat.
Next, cut the splayed pork from the side (like you’re cutting a burger bun through the middle). Start in the middle of the roast (you want the pork to butterfly outwards) and move from the middle, outwards splaying the pork out into one long flat piece. Still confused? You can see a tutorial for another technique here.
In a small bowl or ramekin, combine the goat cheese and shallots. Mix thoroughly. Spread the mixture evenly over the surface of the pork. Starting at one of the long edges of the pork, roll tightly towards the other end until a log forms and the pork is back in the same shape it was when you started. Using butcher twine, tie up the pork tightly to prevent the cheese from leaking out.
Once tied, rub the roast in the canola oil. Sprinkle the pork with your favourite pork rub, ensuring you cover all sides.
Place in the oven on a tinfoil lined baking sheet and roast for 15-20 mins or until the thermometer reads 120F. Remove from the oven and let rest for 5-10 mins to allow the pork to reabsorb the juices.
Meanwhile, start the compote and vegetable saute. For the compote, add the ingredients for the compote together in a medium saucepan. Simmer on low for 10-15 mins or until the blackberries start to breakdown and sauce thickens. Set aside.
For the saute, add the onions, peppers, canola oil, Chinese 5 spice, salt and pepper in a large skillet. Saute for 10 mins on medium low until the vegetables start to soften. Add the spinach and stir until wilted, an additional 2-3 minutes. Set aside.
Once pork has rested but is still warm, slice the pork into 1/4 inch slices. Plate with approximately 1/4 cup of vegetable saute, 3-4 slices of pork tenderloin and 2 tbs of blackberry compote. Serve immediately.
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