Roast Pork, Stuffed with Stilton

Submitted by TOOLBELT DIVA

"Creamy cheese (Stilton, Blue Cheese, or Goat Cheese) mashed and mixed well with fresh green onion makes a fast, full of flavour, stuffing for lean pork tenderloin. Fast dinner for two, or three. I increased the recipe, logically, for a dinner party for six. Recipe from April 2003 issue of Chatelaine Magazine."

 

• Ready In: 30mins
• Ingredients: 7
• Serves: 2-3

ingredients

• 1 (3/4 lb) pork tenderloin, about
• 1⁄3 1/3 cup blue cheese or 4 1/2 ounces creamy goat cheese
• 2 green onions, finely chopped
• 1⁄2 teaspoon fresh ground black pepper
• toothpick
• 2 teaspoons teriyaki sauce or 2 teaspoons soy sauce
• 1 teaspoon vegetable oil

directions

1. Preheat oven to 450 degrees F (230C).
2. Line a baking sheet with foil and set aside.
3. In a small bowl, using a fork, mash cheese and mix well with onions.
4. Using your hands, form cheese into a long, thin log, about 8 inches (20 cm) long and 3/4 inch (2 cm) wide.
5. Place meat on a large cutting board.
6. Using a sharp knife, slice pork lengthwise, down the center, cutting almost but not completely through the meat.
7. Spread out at flat as possible.
8. Cover with a piece of plastic-wrap.
9. Using a meat mallet, pound pork just until it is uniformly thick- 1/4 inch (0. 5 cm) thick.
10. Sprinkle pepper over pork.
11. Place cheese log on long edge of meat, then roll meat around it, jelly-roll style.
12. Fasten with a few toothpicks.
13. Place, toothpick-side down, on baking sheet.
14. In a small bowl stir teriyaki (or soy) sauce with oil.
15. Brush over pork.
16. Roast, uncovered in centre of 450F (230C) oven until pork is firm when pressed; (from 20-25 minutes).
17. Don't worry if a little melted cheese leaks out.
18. Remove from oven and let stand 5 minutes.
19. Serve with roasted new potatoes and Balsamic Green Beans and Pancetta.

Reviews

[Kasha]

Just ate this with Toolie's sauteed carrots and leeks. Brilliant dinner. It was fast and easy to make. As I can't get Stilton here, I used a firm but squooshable blue cheese called Fourme d'Ambert, and mixed it with the green onions. All of the stuffing stayed inside during the cooking, not a single leak, but cutting was tricky and messy. This would be really good with lumpy mashed potatoes as you get quite a lot of sauce-juice from the cheese. I was very happy to have put down the tin foil in the pan--no clean up. I rubbed with teriyaki and drizzled with olive oil. This will be what I make next time we have a dinner party. I would think it could be rolled and stuffed in advance, then just cooked at the last minute. Also served a nice salad with Silent Cricket's mother's fantastic dressing that tastes better than Catalina. A real keeper for the future, and possible change -the-cheese and see how it comes out. They say there are more than 356 different kinds of cheese in France....

 

[Dragonflyjoy]

Absolutely fantastic! I used the blue cheese and the soy sauce. I followed the directions exactly and it came out perfectly with a gorgeous flavor. Relatively little work for such a great dish.

 

[hunny bunny]

I used Gorgonzolla instead of stilton. We found this to be a very elegant and delightfull dish. Thanks for sharing.

 

[GaylaJ]

Mmm...a few of our favorite things, all rolled up together. :) I went with the Stilton, but had a hard time deciding since I had goat cheese on hand as well (and we love them both). I prepped this early in the day, placed on a parchment-lined baking sheet, covered tightly, and refrigerated until evening--this made dinnertime a snap. It was just wonderful, Toolie--simple, but also a bit elegant. Thanks so much for posting!

 

[Anne La Quebecoise]

Excellent. I marinaded the flattened meat for about 5 hours in marinade from recipe #91039 (Tender Balsamic Marinaded Pork Tenderloin), then we proceded with the recipe. We used a quite crumbly locally produced blue cheese (L'Ermite) and used kitchen cord to tie up the meat-cheese roll. We did use the soy sauce but skipped the oil, since the meat was already coated with the olive oil from the marinade. We made it in a 9 X 13 glass pan, which allowed us to pour the marinade over the meat before putting in the oven. Baked it for 20 minutes and it could have been a little less (something like 18 minutes, I guess). The rosemary and balsamic vinegar from the marinade tasted wonderful with the blue cheese and the meat was very tender. We served it with a mushroom sauce (adapted from Dancer^'s Classic Mushroom Sauce #80776) and steamed green beans with vinaigrette (olive oil, maple syrup and balsamic vinegar in equal proportions, try this vinaigrette, is it mind-blowingly good) and a malbec red wine from Argentina. An exceptionnal Valentine's day supper!