This week kicks off a virtual potluck, celebrating Tasia Malakasis' beautiful new cookbook, Tasia's Table, Cooking with the Artisan Cheesemaker at Belle Chevre...I'm excited to be a part of this fun event! When the folks at Belle Chevre asked me to pick out a recipe from the cookbook, I had a hard time deciding on just one. However, this recipe for Bacon and Goat Cheese-Stuffed Pork Tenderloin with Apple Chutney stood out and was calling my name.
This is an outstanding meal, which actually isn't too complicated to make. The ingredients are simple and the results are savory, scrumptious and comforting. A pork tenderloin is stuffed with a trio of goat cheese, bacon, and fresh parsley. After a quick trip to the skillet to brown the tenderloin, it roasts in the oven until done. The tenderloin is topped off by a few spoonfuls of an easy apply chutney, adding a fruity-citrusy flavor to round out the entire meal. Plus, on top of all that deliciousness, the rendered bacon fat is used to brown the tenderloin AND is used to saute the onions and apples for the apple chutney. This means every bite is infused with bacony (is that a word?) goodness.
This meal would be perfect for dinner guests and is a wonderful way to showcase all the apples which are now in season.
Be sure to check out these fabulous bloggers, who are also participating in the virtual potluck:
- Cooking With Books
- Cheese And Champagne
- Blank Palate
- Deep South Magazine
- Sale e Pepe
- La Buena Vida
- Susan Greeley
- Cactus & Kudzu
- Story of A Kitchen
- Sugar and Spice by Celeste
- Once Upon a Cutting Board
- Miss in the Kitchen
- The Picky Eater
|Before getting all rolled up.|
Bacon and Goat Cheese-Stuffed Pork Tenderloin with Apple Chutney
Adapted from: Tasia's Table, Cooking with the Artisan Cheesemaker at Belle Chevre by Tasia Malakasis
(Reprinted with permission from the author)
1 1/2 - 2 pounds pork tenderloin, fat and sinew removed
3 slices bacon
4 ounces Belle Chevre goat cheese, crumbled
1/4 cup flat-leaf parsley, coarsely chopped
1 tablespoon extra-virgin olive oil
Black pepper, freshly ground, to taste
4 8-inch lengths of kitchen twine
1 small red onion, minced
1 tablespoon butter, unsalted
1 small Fuji apple, minced
1 tablespoon lemon juice
1 tablespoon honey
1 tablespoon rice wine vinegar
Preheat the oven to 450 degrees and line a broiler pan with foil.
Fry the bacon in a large skillet, reserving the pan when done. Pat the bacon dry with paper towels and chop.
Butterfly the pork tenderloin lengthwise, slicing it down the center, but not all the way through. Open it up, and cover it with a sheet of plastic wrap. Pound it evenly with a kitchen mallet or heavy-bottomed saucepan.
Remove the plastic wrap and sprinkle the inside evenly with the bacon, goat cheese and flat-leaf parsley. Close the tenderloin back up and tie in four evenly-spaced places with kitchen twine to keep it shut. Coat with olive oil and sprinkle with pepper.
Brown the tenderloin in the pan used for frying bacon. When all sides are brown, place it on the broiler pan and bake it in the oven for 20-30 minutes, or until a meat thermometer registers 165 degrees F.
While the pork is cooking, make the chutney. Using the same skillet used for the bacon and browning the tenderloin, cook the onion with the butter on medium-high heat. After about five minutes, add the minced apple, cooking for another five minutes, stirring occasionally. When the apple and onion are soft, turn the heat up and add 1 tablespoon each of lemon juice, honey and rice wine vinegar. Stir on high for five minutes. The mixture should turn golden brown. Reduce heat to low and simmer.
When the tenderloin is done, slice it into medallions and arrange on a plate. Top with spoonfuls of the chutney, and put the remainder into a bowl for the table.