Pan Roasted Pork Tenderloin with a Blue Cheese and Olive Stuffing

May 13, 2023May 13, 20230 2
Pan Roasted Pork Tenderloin with a Blue Cheese and Olive Stuffing
in Meat

Prep

30 min

Cook

35 min

Ready In

65 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

3 pounds whole pork tenderloins
Kosher salt and fresh cracked pepper to taste
1 cup prepared olive tapenade
1/2 cup crumbled bleu cheese
3 tablespoons minced fresh thyme
4 tablespoons canola oil , divided
1/2 cup all-purpose flour
3 shallots , minced
1 cup dry white wine
4 teaspoons Dijon mustard
2 tablespoons honey
2 tablespoons lemon juice
6 tablespoons cold unsalted butter , cut into pieces
2 tablespoons minced parsley

Nutrision Information

Servings Per Recipe
6-8
Calories
440
Sugar
5g
Fat
29g
This pan-roasted pork tenderloin is stuffed with a delicious mixture of olive tapenade and crumbled blue cheese, making it a flavorful and satisfying meal option. The dish is finished with a rich white wine and butter sauce, adding an indulgent touch to an already delicious meal. Perfect for dinner parties or special occasions, this dish is sure to impress.

Instructions

1.Preheat oven to 425°F (218°C).
2.Butterfly the pork loin and place a piece of plastic wrap over it.
3.Use a meat mallet to lightly pound the pork loin to an even thickness.
4.Season the pork loin with salt and pepper.
5.In a bowl, mix the olive tapenade, bleu cheese, and thyme until combined.
6.Spread the mixture over the surface of the pork loin and roll it up tightly, securing it with kitchen twine.
7.Heat 2 tablespoons of canola oil in an oven-safe skillet over medium-high heat.
8.Sear the stuffed pork loin on all sides, about 5 minutes per side.
9.Transfer the skillet to the oven and roast for 15-20 minutes, or until the internal temperature of the pork reads 145°F (63°C) on an instant-read thermometer.
10.Remove the pork from the skillet and let it rest.
11.Add the remaining canola oil to the skillet along with the minced shallots.
12.Saute until the shallots are soft, about 2 minutes.
13.Add the white wine, Dijon mustard, honey, and lemon juice to the skillet and cook until reduced by half, about 5 minutes.
14.Remove the skillet from the heat and whisk in the cold butter until the sauce is thick and creamy.
15.Slice the pork loin and serve with the sauce. Garnish with minced parsley if desired.

PROS

This dish is packed with flavor and is a great way to impress dinner guests.

The combination of the pork, blue cheese, and olive stuffing is irresistible.

The sauce adds a rich and decadent touch.

CONS

This dish requires a bit of prep work and can take some time to make.

It may be too heavy for those looking for a lighter meal.

HEALTH & BENEFITS

While this dish isn’t the healthiest option, it can still be enjoyed in moderation.
Pork is a good source of protein and iron, while olives provide heart-healthy fats.
Blue cheese contains calcium and beneficial probiotics.

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