Sunday, March 3, 2013

Pistachio Cranberry Goat Cheese Stuffed Pork Tenderloin

Last Sunday, Brady made a stuffed pork tenderloin for our pre-Oscars dinner. It was absolutely delicious. Brady loves pork tenderloin and I think everything tastes good with creamy goat cheese added to it so it was a win win. This is also a faux fancy recipe because the ingredient list is short, it doesn't take long to prepare, but the end result is something that you could easily serve to company and they would be impressed.

 Pistachio Cranberry Goat Cheese Stuffed Pork Tenderloin

Prep Time: 20 minutes
Cook Time: 20 minutes

3/4 c. raw unsalted shelled pistachios
1/4 c. dried cranberries
1 clove garlic, minced
4 ounces goat cheese
salt and pepper
1 1/2 to 2 pound pork tenderloin
2 T. olive oil

Preheat oven to 350.

Toast 1/4 cup pistachios in a small skillet over medium high heat until slightly toasted, about 3 minutes. Side aside. Meanwhile, grind the remaining 1/2 c. pistachios in a food processor. Pour onto a plate and set aside.

Put the toasted pistachios into the food processor along with the cranberries and garlic. Pulse until the mixture is evenly grown. Add the goat cheese and pulse to combine.

Butterfly the pork tenderloin. Sprinkle the inside of the meat with salt and pepper. Spread the pistachio/cranberry/goat cheese mixture evening on the inside of the meat. Roll the tenderloin lengthwise and tie with butcher's string at about 2 inch intervals. Roll the tied tenderloin in the ground pistachios, pressing the pistachios onto the meat, until fully coated.

Heat the oil in an oven proof skillet. Place the tenderloin in the skillet and sear on all side 1-2 minutes or until browned. Place the skilled in the oven and cook for 15-20 minutes or until the inside of the pork is cooked through.

Remove from the oven, place the tenderloin on a cutting board and let rest for 10 minutes before slicing and serving.

No comments: