Gorgonzola-Craisin-Walnut-Stuffed Pork Tenderloin

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Are you in the holiday spirit?  I suppose I’m getting there.  If you’ve read any of my previous posts, you know I love celebrating, and Christmas is no exception.  I love Christmas movies, I don’t mind the music, and I am obsessed with white lights on bare trees.

But I HATE shopping.  I’m not going to rant (for now… it’s coming, I’m sure of it) of the preposterous season of greed, glutton, and spending season we all take part in (including me).  I just hate crowded, hot stores with stressed out, miserable customers who take out their frustrations on the underpaid store clerks.  God bless online shopping.

Speaking of holiday giving, can someone explain the “12 Days of Christmas” song to me?12days1 First of all, HALF of the gifts are birds.  Why the $*#*&$% would ANYONE want a home filled with feathers and squawking?  If my “true love” gave me that, I would repay him with 5 swift kicks in the soft parts.  As if that wasn’t bad enough, 5 of the 12 gifts are a bunch of strangers doing insanely odd crap:  leaping, milking, drumming, piping, dancing?  For the love of everything that is holy and decent, WHY?  Can you imagine opening your front door to any of this madness?  I think that the “true love” in this song is truly off his rocker.

What would your 12 days of Christmas gifts be?  Sure, keep the gold rings, they’ll be worth something.  What about the other 11, assuming we are keeping the theme of the song:  2 things on the 2nd day, 3 things on the 3rd, etc.  I haven’t thought about it before, so here is mine off the cuff:

On the twelfth day of Christmas
my true love sent to me:
12 days off work
11 pounds of dark chocolate
10 types of cheese
9 months with a trainer (to work off the previous two gifts)
8 dinner dates of choice
7 pairs of shoes
6 mani-pedis
Five Golden Rings (why not?)
4 giraffes of any kind
3 cruise vacations
2 bouquets of flowers
and an iBook with Windows package

Oh, to dream.  Speaking of dreamy, try this recipe:  it’s a pork tenderloin stuffed with gorgonzola, craisins, and a little walnut.  It tastes decadent and rich, but is surprisingly low in cals.  Why?  These foods pack a whopper of a flavor punch, so a little dab will do ya!  Enjoy 🙂


Materials:

  • large skillet
  • tongs (or something sturdy to turn meat)
  • knife and cutting board
  • spoon
  • small mixing bowl
  • measuring cups and spoons
  • kitchen twine and shears, or toothpicks
  • food processor or clean coffee grinder (optional)

Ingredients:

  • olive oil for cooking (about 1-2 T)
  • 1- to 2-lb pork tenderloin, trimmed
  • 2 T gorgonzola
  • 1-1.5 T craisins ( I used reduced sugar)
  • 1 tsp walnuts
  • 1/4 c brown sugar
  • chili powder, salt, and pepper to taste

Directions:

  1. Using a food processor or clean coffee grinder (MUCH EASIER) or a knife, finely chop craisins and walnuts.IMG_2914
  2.  In your small mixing bowl, combine gorgonzola, craisins, and walnuts.  Set aside.  IMG_2916
  3. Place tenderloin on your cutting board.
  4. Carefully, with a sharp knife, make a clean slice down the length of meat, about 3/4 of the way through.  Be careful not to cut the meat in half!  Splay the meat open. IMG_2918
  5. If you are using twine, cut several (5-6 should do it) pieces of twine, long enough to tie around the meat (too long is much better than too short!); I usually cut the width of my cutting board.  Slide the pieces of twine under the splayed meat.IMG_2919
  6. Spoon your gorgonzola-craisin-walnut mixture into the center cut.  Be careful not to overstuff.  FullSizeRender
  7. Carefully close and tie your meat.  FullSizeRender
  8. Rub with brown sugar (feel free to use more than 1/4 c if needed), chili powder, salt, and pepper.
  9. Heat oil over medium-high heat.  Preheat oven to 400 degrees.
  10. When oil is hot (shiny, not smoking), sear meat on all sides, about 2-3 minutes each.
  11. Transfer skillet (if oven-proof… if not, transfer to an oven-proof dish like I did) to the oven to continue to cook.
  12. The pork will be done in about 20 minutes.  The pork should be just a little pink on the inside (barely), and an instant read thermometer (stick into the meat, not the filling) should read 145 degrees. FullSizeRender
  13. Allow the meat to rest for a few before cutting off the twine with shears.
  14. Slice and enjoy!  FullSizeRender

Gorgonzola-Craisin-Walnut-Stuffed Pork Tenderloin

  • Servings: 2-4
  • Difficulty: medium
  • Print

FullSizeRender

Materials:

  • large skillet
  • tongs (or something sturdy to turn meat)
  • knife and cutting board
  • spoon
  • small mixing bowl
  • measuring cups and spoons
  • kitchen twine and shears, or toothpicks
  • food processor or clean coffee grinder (optional)

Ingredients:

  • olive oil for cooking (about 1-2 T)
  • 1- to 2-lb pork tenderloin, trimmed
  • 2 T gorgonzola
  • 1-1.5 T craisins ( I used reduced sugar)
  • 1 tsp walnuts
  • 1/4 c brown sugar
  • chili powder, salt, and pepper to taste

Directions:

  1. Using a food processor or clean coffee grinder (MUCH EASIER) or a knife, finely chop craisins and walnuts.  In your small mixing bowl, combine gorgonzola, craisins, and walnuts.  Set aside.
  2. Place tenderloin on your cutting board.  Rub with brown sugar (feel free to use more than 1/4 c if needed), chili powder, salt, and pepper.
  3. Carefully, with a sharp knife, make a clean slice down the length of meat, about 3/4 of the way through.  Be careful not to cut the meat in half!  Splay the meat open.
  4. If you are using twine, cut several (5 should do it) pieces of twine, long enough to tie around the meat (too long is much better than too short!); I usually cut the width of my cutting board.  Slide the pieces of twine under the splayed meat.
  5. Spoon your gorgonzola-craisin-walnut mixture into the center cut.  Be careful not to overstuff.
  6. Carefully close and tie your meat.
  7. Heat oil over medium-high heat.  Preheat oven to 400 degrees.
  8. When oil is hot (shiny, not smoking), sear meat on all sides, about 2-3 minutes each.
  9. Transfer skillet (if oven-proof… if not, transfer to an oven-proof dish like I did) to the oven to continue to cook.
  10. The pork will be done in about 20 minutes.  The pork should be just a little pink on the inside (barely), and an instant read thermometer (stick into the meat, not the filling) should read 145 degrees.
  11. Allow the meat to rest for a few before cutting off the twine, and then slicing.
  12. Enjoy!

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