Macadamia-Cheddar Stuffed Pork Tenderloin With a Mushroom-Thyme Sauce
by Mike Neylan on Feb. 10, 2012, under Cooking
This is a dish I came up with when I had some extra Macadamia nuts left over from a dessert and thought it would
match well with cheddar and the mushroom-thyme sauce
Preaheat oven to 375 degrees
Macadamia-Cheddar Stuffed Pork Tenderloin
2 -1 lb Pork Tenderloins
3 cups shredded cheddar cheese
6 ounces chopped macadamia nuts
3 Tbs chopped fresh thyme
Salt and pepper
Butchers twine to tie pork
Carefully butterfly tenderloins lenghtwise and pound flat in plastic wrap being careful not to tear pork
Lie 6 pieces of twine under each tenderloin and spread cheddar evenly on pork leaving an inch at bottom not covered
Spead macadamia nuts on top of cheddar
Sprinkle Thyme evenly over both tenderloins
oll up tight and secure with twine. Cutting excess twine off
In saue pan large enought to fit both pork tenderloins heat and add a few Tbs olive oil
Season bot tenderloins with salt and pepper and brown all over in pan
If saute pan is oven safe put directly in oven. If not transfer to baking pan
and roast i n oven for 20 minutes. Check internal temp for 145 degrees
Take pork out and let rest while you make sauce
Mushroom-Thyme Sauce
small container chopped portobella mushrooms
large shallot peeled and chopped
3 Tbs Butter
3 Tbs Flour
1 cup dry white wine
1-1/2 cups pork stock or if not available chicken stock
1 Tbs chopped fresh thyme
Salt and pepper
Over medium heat saute shallot in butter for a few minutes
Add flour and whisk for another few minutes
turn up heat and add wine
Let simmer and reduce for 5 minutes
add Stock and whisk to incorporate
Turn heat down and add Thyme
add salt and pepper and taste
Remove twine form pork and slice
Serve with sauce and Roasted broccolini and pine nuts and Garlic-Shallot Mashed Potatos
Recipe Courtesy
www.chefmiketucson.com
