New year’s Stuffed pork tenderloin

Serves 6 #STARFineFoods Ingredients: 53 oz pork tenderloin prepared for stuffing 1 medium onion 10.5 oz spinach 14 oz dehydrated cranberries 7 oz goat cheese 1/2 cup of brandy Rosemary 17.5 oz small potatoes salt pepper EVOO Instructions:

Soak the blueberries for about 1h.

Crumble the goat cheese and set aside.

Cut the onion into small pieces. Poach in oil, set aside.

Clean, cut and cook the spinach in a little oil. When cooked, add the onion and cook for 2-3 minutes. Set aside

Drain the blueberries and mash. Reserve a little of the water used to hydrate them in case it is necessary to make the puree clearer. 

Season the loin with salt and pepper on both sides.

Stuff the loin: first spread half of the prepared puree (reserve the other half of puree) on one side of the loin. Add the spinach on top and then the cheese.

Roll up and tie with string.

In a large pot with oil, we fry the tenderloin on all sides for 5 minutes.

Preheat the oven to 392 F. Place the loin on a baking tray, add the brandy and roast for 40-45 minutes approx. turning the loin every 10 minutes.

Remove strings, cut into slices and serve with the roasted potatoes and the cranberry puree that we had reserved.

New year’s Stuffed pork tenderloin

Ingredients

  • 53 oz pork tenderloin prepared for stuffing
  • 1 medium onion
  • 10.5 oz spinach
  • 14 oz dehydrated cranberries
  • 7 oz goat cheese
  • 1/2 cup of brandy
  • Rosemary
  • 17.5 oz small potatoes
  • salt
  • pepper
  • EVOO

Instructions

1

Soak the blueberries for about 1h.

2

Crumble the goat cheese and set aside.

3

Cut the onion into small pieces. Poach in oil, set aside.

4

Clean, cut and cook the spinach in a little oil. When cooked, add the onion and cook for 2-3 minutes. Set aside

5

Drain the blueberries and mash. Reserve a little of the water used to hydrate them in case it is necessary to make the puree clearer. 

6

Season the loin with salt and pepper on both sides.

7

Stuff the loin: first spread half of the prepared puree (reserve the other half of puree) on one side of the loin. Add the spinach on top and then the cheese.

8

Roll up and tie with string.

9

In a large pot with oil, we fry the tenderloin on all sides for 5 minutes.

10

Preheat the oven to 392 F. Place the loin on a baking tray, add the brandy and roast for 40-45 minutes approx. turning the loin every 10 minutes.

11

Remove strings, cut into slices and serve with the roasted potatoes and the cranberry puree that we had reserved.

1

Soak the blueberries for about 1h.

2

Crumble the goat cheese and set aside.

3

Cut the onion into small pieces. Poach in oil, set aside.

4

Clean, cut and cook the spinach in a little oil. When cooked, add the onion and cook for 2-3 minutes. Set aside

5

Drain the blueberries and mash. Reserve a little of the water used to hydrate them in case it is necessary to make the puree clearer. 

6

Season the loin with salt and pepper on both sides.

7

Stuff the loin: first spread half of the prepared puree (reserve the other half of puree) on one side of the loin. Add the spinach on top and then the cheese.

8

Roll up and tie with string.

9

In a large pot with oil, we fry the tenderloin on all sides for 5 minutes.

10

Preheat the oven to 392 F. Place the loin on a baking tray, add the brandy and roast for 40-45 minutes approx. turning the loin every 10 minutes.

11

Remove strings, cut into slices and serve with the roasted potatoes and the cranberry puree that we had reserved.

Total Time: 60 min

Serves: 6

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