By TOOLBELT DIVA on May 13, 2003
Photo by GaylaJ
Photo by GaylaJ
"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."
Serving Size: 1 (144 g)
Servings Per Recipe: 2
"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."
"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!"
"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!"
"My sister raved about this recipe so I tried it. I used goat cheese and my company loved it. It is too easy to be this good. Chef 292412 "
"We really love Stilton and this didn't let us down....with Tonkat's Apple Filled Acorn Squash ...what a great meal! Only needed to cook for 15 min. It was lovely and moist and very flavourful. Thanks "Toolbelt"!"
"so easy, so cheap, and so yummy!"