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Sunday, April 06, 2014

Gorgonzola and Bacon Stuffed Pork Tenderloin

You know dinner's ready when the smoke alarms go off!  Right?

The complete meal with whistles and bells?  All the bells or alarms, all over the house, all screaming for attention...just roast the pork at 450 degrees and try baking the corn muffins at what should be baked at 350 degrees.  Yep, not a good idea. After adjustments; bake the pork at 400 degrees and use a double oven for the corn muffins, should you have them with your dinner, at the appropriate temperature!

But all in all, it turned out to be delicious and something I think you might enjoy!  


Gorgonzola and Bacon Stuffed Pork Tenderloin

Serves 3-4
1 (1 1/2-2 pound) tenderloin, butterflied
Salt and freshly ground black pepper
1/4 cup all-purpose flour
2 Tablespoons Gorgonzola, crumbled
3 Tablespoons fresh bread crumbs
1 Tablespoon chopped fresh chives
1 teaspoon white wine or chicken stock
1 teaspoon chicken stock
1/2 strip cooked bacon, crumbled or chopped
salt and freshly ground pepper
Olive oil
1/3 cup peach preserves
1 Tablespoon white balsamic vinegar
1:  Preheat oven to 400 degrees.
2: Butterfly the pork tenderloin by making  a lengthwise cut down center of one side, cutting within 1/2-inch of the bottom (do not cut through).  Open roast, forming a rectangle.  Starting at the center of the open loin, make another lengthwise cut on the left portion, cutting to within 1/2-inch of the edge.  Repeat with right portion of the open loin, laying roast out flat.  Or you can watch this video:
3:  Prepare stuffing by mixing together crumbled Gorgonzola, bread crumbs, chives, wine, chicken stock, bacon and seasoning. 
4:  Season cut surface of pork tenderloin and drizzle with olive oil.  Spread stuffing evenly over open roast, starting at one edge and stopping approximately 3-inches from opposite edge. 
5:  Roll up the roast starting with the short end where stuffing is spread to the edge, jelly-roll style.  As you roll, it'll push some of the stuffing to the opposite edge which is why you don't spread the stuffing all the way to the end.  Secure with picks. 
6:  Heat approximately 1 1/2 teaspoons of olive oil in an oven proof pan.  Dredge pork in all-purpose flour on all sides.  When oil is hot, sear the roast on all sides to brown. 
7:  Transfer skillet to oven and bake the roast for approximately 30 minutes. 
8:  In the meantime, mix glaze ingredients together; preserves and balsamic vinegar. 
9:  Pour most of the glaze over the roast after 30 minutes and check for doneness.  Insert meat thermometer into thickest portion.  Pork is done when meat thermometer registers around 145 degrees.
10:  When cooked, pull roast from oven and pour remaining glaze over the top.  Let rest for 10 minutes as the roast will continue cooking from the residual heat.  Slice and serve. 

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