Recipe by Ryan Nomura
"This one pan dish is actually fairly easy to make and has a French and Mediterranean feel to it. Any store bought olive tapenade will do, but for the blue cheese, I recommend the famous Maytag blue, from Iowa."
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whole pork tenderloins
Kosher salt and fresh cracked pepper to taste
prepared olive tapenade
crumbled bleu cheese
minced fresh thyme
canola oil, divided
dry white wine
cold unsalted butter, cut into pieces
This recipe was great, but I adapted it a bit...I used one big pork tenderloin and had the butcher cut a slit through the center, and I just stuffed it--none of this pounding and rolling business!
I also browned the outside of the tenderloin and put it in my roaster oven for a few hours--worked beautifully!
Next time, more bleu cheese in the meat and less mustard in the sauce. Otherwise, everything was great!
We might be the lone dissenter here, but we just thought this was ok. No one liked the sauce very much. I think it might have been the dijon mustard in the sauce that we didn't care for. Thanks for sharing
I tried this recipe twice. First time exactly. The pan burned crusty bits in oven and sauce tasted burned. Second time I browned pork in pan, finished 20 mins on grill over indirect heat. (could put on broiler pan in oven) Made sauce in pan. Great! Also, I reduced black olive tapenade to 1/3 cup & increased blue cheese to 1/2 cup the 2nd time. More balanced flavor. (That was for one tenderloin.) Also, be careful not to get too much of the oil the tapenade is in when filling. Over all a very good & easy recipe.
Outstanding. Relatively easy and bursting with the flavors of olive (I used Kalamata) and Bleu Cheese. I love this recipe. Chose to serve with traditional artichoke.
Very nice and clean flavors, like something you'd get in a bistro in France. I served this with wilted arugula.
WOW this was amazing ... especially the sauce! For the filling, I used blue cheese crumbles along with a tapenade which I made with some slightly spicy mixed olives. As a side, I served orecchietti pasta ("little ears") which served as a vessel for all the sauce. Definitely a keeper and already on the menu for our annual New Year's Eve dinner with friends.
This was such an easy recipe. I used my Pampered Chef Covered Baker for this - perfect! I didn't have Olive tapenade so I took a jar of sliced olives, a clove of garlic, a T of olive oil & some greek seasoning and put it in the magic bullet. I spread that on the flattened tenderloin then added the crumbled blue cheese and cooked it for an hour on 350. This was a small roast for just 2 people - it was amazing!
Loved the Pork with olive & blue cheese stuffing mixture, but didn't care for the sauce - too sweet. I substiuted a creamed leek sauce with remaining leeks that I sauted in a rue with light cream, salt & pepper and felt this complimented the flavours better.
* Percent Daily Values are based on a 2,000 calorie diet.
Pan Roasted Pork Tenderloin with a Blue Cheese and Olive Stuffing
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 243
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