Thursday, September 9, 2010

Lenore's Stuffed Pork Tenderloin w/Chevre, Shallots & Walnuts

Pork Tenderloin Stuffed w/ Chevre, Shallots and Walnuts

I created this recipe for one of my favorite personal chef clients.

Lenore's Stuffed Pork Tenderloin with Chevre, Shallots & Walnuts 

1/2 c. walnut halves
2 one pound pork tenderloins
1 3 oz package of herb flavored chevre
2 medium shallots, peeled and rough chopped
Seasonello Herbal & Aromatic Salt
Freshly Ground Black Pepper
Penzey's Mural of Flavor Seasoning 
1 T. olive oil

Preheat oven to 425 degrees.  Spread walnut halves on a sheet pan and toast until fragrant, about 10 minutes.  Remove and cool slightly.

Trim and remove silverskin from pork tenderloins.  Lay flat and use a sharp knife to butterfly each tenderloin.  Use a meat mallet to even out the pork and make room for the filling.  Sprinkle with Seasonello and pepper. 

Put toasted walnuts and chop shallots in mini-food processor and pulse until finely chopped.

Divide chevre among pork and spread down the center, then pat to adhere.  Sprinkle walnut and shallots evenly over the chevre.  Roll pork tightly lengthwise and tuck the ends under.

Take about 20" of kitchen twine and tie each tenderloin at about 2" intervals. Sprinkle outside with Mural of Flavor and salt and pepper.

Heat oil in large skillet over medium high heat.  Brown tenderloins on each side.  Put skillet into the oven to finish cooking - approximately 25-35 minutes, until internal temp reaches 155 degrees.

Allow to rest before slicing on the diagonal.

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