1 pound Pork Tenderloin, butterflied and beat till 1/2 inch thick - 5 T Raspberry Chipotle sauce (3 T for beginning, 1 T. for finishing touches, 1 T. for sauce) - 1 small Shallot minced - 2 Garlic cloves minced - 1 T. Roasted Pine Nuts chopped - 1/4 pound Wensleydale Cheese with Cranberries, crumbled (save a handful for finishing touches) - 1 Roasted Red Pepper, sliced thin long ways - 1 C. whole leaf Spinach - 3 T. Olive Oil 1 T. for rub, 2 T. searing)
1 T. Brown Sugar (for sauce)

Start with pork tenderloin butterflied on a cookie sheet. Then rub inside with 3 T. Raspberry Chipotle, sprinkle shallot on top of that, and then garlic, pine nuts, 3/4 of cranberry cheese, roasted red pepper and spinach. Roll the loin and all of it's stuffing tight but not to where ingredients push out sides.   Fasten with toothpicks on the end of the roll. Rub roll with 1 T. olive oil.

Put 2 T.olive oil in a pan that will go from stove top to oven.  Once the pan is hot enough to sear, medium high, sear all sides.  Put directly into a 350 degree oven for 20 minutes. Pull out and add the last Tablespoon of Raspberry Chipotle on top.  Bake for 5 minutes and remove. Add the last of the cranberry cheese and bake for an additional 5 minutes.  Once you pull it out of over, let it rest on a cutting board for at least 15 minutes to set.  While it is resting add 1 T. brown sugar and 1 T. Raspberry Chipotle to the drippings. Stir coarsely on medium heat till it gets thick.  Set aside off the heat. Slice Pork, put on plates then drizzle with sauce. 


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All recipes are cooked and tried before publication to the website or cookbook.

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