This is a little time consuming but so worth it- very yummy!!
Thanks to whoever shared in the comments it was from Victoria Magazine years ago. I inherited a worn out photo copy barely readable from someone, some where down the line :)
Supplies:
1-2 pounds pork tenderloin (usually in 2 pieces) marinaded in Mimi's marinade
Apricot-Pecan Stuffing
2 Tbsp vegetable oil
3/4 cup finely chopped shiitake mushrooms (2 ounces)
1/3 cup toasted, chopped pecans
1 slice whole wheat bread crumbled into soft crumbs (1/2 cup)
8 dried apricot halves, finely chopped (1/4 cup)
1/4 cup crumbled blue cheese (1 ounce)
1 Tbsp finely minced fresh sage or 1 tsp dried sage
1/4 tsp cayenne pepper
Blue-Cheese Cream Sauce
1/2 cup vermouth or dry white wine
1 cup heavy cream
1 cup (4 ounces) crumbled blue cheese
Marinade pork for 12-24 hours
cut 2 inches from smallest end of each tenderloin to be used in stuffing below
to make stuffing:
1. finely chop reserved 2 inches of pork and saute in oil over med-high heat until light brown
2. add mushrooms and saute 2 minutes, remove from heat and cool
3. In medium bowl combine pecans, crumbs, apricots, 1/4 cup blue cheese, sage and cayenne pepper. Mix well. Stir in pork mixture with juices. Mix until well moistened.
To assemble:
1. Line 13x9 inch baking dish with foil. Oil the foil and preheat oven to 400 degrees F.
2. Using the long handle of a wooden spoon, push a hole lengthwise through the center of each tenderloin from tip to end. Stuff each tenderloin with half the stuffing, pushing stuffing into meat cavity with same spoon handle. Work from both ends of meat toward center. Arrange tenderloins in baking pan.
4. Roast at 400 for 30-40 minutes until thermometer inserted into center registers 160-165 degrees F. Remove from oven, tent with foil and let stand 5 minutes.
to make Blue-Cheese Cream Sauce
1. While meat is roasting, in medium saucepan, reduce vermouth to 1/4 cup. Stir in cream. Boil gently until reduced to 2/3 cup, whisking often. (watch carefully, cream will boil high in pan). Remove from heat.
2. Place pan in skillet of hot water over med-low heat. Whisk in 1 cup blue cheese until smooth. Keep warm in water bath, whisking occasionally.
to serve:
1. cut roast into thick slices. Serve with cheese sauce.
2 comments:
This recipe appeared in Victoria Magazine a number of years ago. It is delicious. I usually split open the tenderloin, stuff it, and tie it back together with string.
I always wondered where my old worn out barely readable photo copied recipe came from. Thanks for the credit.
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