Tuesday, 27 February 2018

Stuffed Pork Tenderloin with Leeks, Spinach and Goat Cheese

The pork tenderloin I had for dinner gave me the opportunity to use the last handful of baby spinach leaves and the bit of goat cheese in the fridge. I decided to include a leek, and some of the fresh parsley that were also in there.

Not only did it look amazing, it tasted great! Moist pork, peppery leeks, tangy and creamy goat cheese. With the bulk of the work being done ahead....cooking the leeks and stuffing the pork...this was an easy meal, served with a tray of roasted potatoes, carrots, parsnips and shallots.

The leftover pork made us some very tasty sandwhiches for lunch today, with some mayonnaise, Dijon mustard and fresh tomatoes. Yummy, twice over!

Using a bit of olive oil, cook until soft:

1 leek, sliced
Salt and Pepper

When the leeks are soft, add:

2 tablespoons chopped fresh parsley

Remove from the heat and allow the leeks to cool completely.

When the leeks are cool, cut the pork lengthwise, starting from the middle and cutting out along each side so that it can be laid flat, as shown.

Season with salt and pepper.

Place a layer of fresh spinach on the cut side of the pork.

Spread the leek and parsley mixture over the top of the spinach.

Sprinkle the leeks and spinach with:

1/3 cup crumbled goat cheese

Working with the long side of the pork facing you, roll the pork up around the filling.

Tuck the ends over and tie with kitchen twine or string.

Season with salt and pepper.

In a very hot pan, using olive oil, sear all sides of the pork.

Place the whole pan into a 375F oven and roast until it is cooked through.

Remove from the oven and allow the meat to rest for 5 - 10 minutes.

Cut and remove the string, and slice the meat into 1/2" thick slices.

  • As far as the stuffing goes, onions or shallots can be used instead of leeks. They can both be cooked longer and caramelized, which will bring some sweetness to the stuffing. 
  • Other cheeses can be used...feta, cream cheese mixed with fresh herbs, Boursin, blue cheese.
  • The spinach can be replaced with other greens such as Swiss chard, arugula or beet greens.
  • The flavours can be varied by adding in things like chopped sundried tomatoes, olives, dried fruit such as raisins or cranberries, thinly sliced apple or pear, or even lightly toasted nuts.
  • Consider other meats...pork loin, boneless leg of lamb, chicken breast or beef tenderloin.
  • The pork can be stuffed up to one day ahead of time,and kept well wrapped in the refrigerator until you are ready to cook it.

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