Prep 10 mins
Cook 20 mins
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.
- 340.19 g pork tenderloin, about
- 78.07 ml Stilton cheese or 78.07 ml blue cheese or 127.57 g creamy goat cheese
- 2 green onions, finely chopped
- 2.46 ml fresh ground black pepper
- 9.85 ml teriyaki sauce or 9.85 ml soy sauce
- 4.92 ml vegetable oil
- Preheat oven to 450 degrees F (230C).
- Line a baking sheet with foil and set aside.
- In a small bowl, using a fork, mash cheese and mix well with onions.
- Using your hands, form cheese into a long, thin log, about 8 inches (20 cm) long and 3/4 inch (2 cm) wide.
- Place meat on a large cutting board.
- Using a sharp knife, slice pork lengthwise, down the center, cutting almost but not completely through the meat.
- Spread out at flat as possible.
- Cover with a piece of plastic-wrap.
- Using a meat mallet, pound pork just until it is uniformly thick- 1/4 inch (0. 5 cm) thick.
- Sprinkle pepper over pork.
- Place cheese log on long edge of meat, then roll meat around it, jelly-roll style.
- Fasten with a few toothpicks.
- Place, toothpick-side down, on baking sheet.
- In a small bowl stir teriyaki (or soy) sauce with oil.
- Brush over pork.
- Roast, uncovered in centre of 450F (230C) oven until pork is firm when pressed; (from 20-25 minutes).
- Don't worry if a little melted cheese leaks out.
- Remove from oven and let stand 5 minutes.
- Serve with roasted new potatoes and Balsamic Green Beans and Pancetta.
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....
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.
I used Gorgonzolla instead of stilton. We found this to be a very elegant and delightfull dish. Thanks for sharing.