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Pork tenderlion stuffed with walnuts, date and blue cheese
Preparation
15 min
Cooking time
55 min
Servings
6
Ingredients
- 250 ml (1 cup) dates, pitted, coarsely chopped
- 250 ml (1 cup) orange juice
- 15 ml (1 tbsp) vegetable oil
- 15 ml (1 tbsp) butter
- 2 pork tenderloins, about 500 g (1 lb) each
- Salt and freshly ground black pepper
- 160 ml (2/3 cup) walnuts, coarsely chopped
- 160 ml (2/3 cup) green onion, finely chopped
- 160 ml (2/3 cup) blue cheese, crumbled
- Butcher string or toothpicks
Preparation
- In a saucepan, heat the dates and orange juice over medium-low heat for about 10 minutes, stirring occasionally (do not boil).
- Remove from the heat and let swell for about 15 minutes, stirring a couple of times.
- Preheat the oven to 190°C (375°F).
- In a skillet, heat the oil and butter over medium-high heat.
- Season the pork tenderloins with salt and pepper.
- Brown on all sides.
- Remove from the heat and set aside.
- Drain the dates.
- Place the dates, walnuts, green onion and blue cheese in a bowl.
- Stir and set aside.
- Cut the pork tenderloins open lengthwise without cutting all the way through (butterfly). Place each tenderloin between two sheets of plastic wrap.
- Flatten the tenderloins with a meat tenderizer or a rolling pin.
- Stuff the tenderloins with the date mixture. Close the tenderloins with the butcher string or toothpicks, and place them on a baking sheet. Cook in the oven for about 25 minutes for medium doneness.
- Remove from the oven and cover the meat with aluminum foil.
- Let rest for about 10 minutes.
- Cut the meat into medallions and place on serving plates.
- Serve immediately with a green vegetable and hash browns.
