This is for the ladies over at MOM Magazine! Its a great Canadian publication for the non-Betty Crocker Mom’s out there! (I hear ya!)
Yummy Stuffed Pork Tenderloin
…..cause who doesn’t like cranberries, walnuts, goat cheese & pork!
1 boneless pork tenderloin (1 serves about 2-3 people)
2 Tbsp soft unripened goat cheese (low fat)
2 Tbsp dried sweetened cranberries (Craisins)
2 Tbsp chopped walnuts
¼ c seasoned Italian bread crumbs (or other breadcrumbs depending on dietary needs)
1-2 egg whites
1/3 cup chopped green onion
2 Tbsp dried rosemary
2 Tbsp dried thyme
1 tsp salt
1 tsp pepper
Olive oil or cooking spray (just enough for a very light coat)
Preheat oven to Broil on HIGH. Take the pork tenderloin, butterfly it (aka. cut in half but not all the way through) and pound it out to make it flat.*(I use plastic wrap and a rolling pin….great way to let out some aggression! Ha!) Mix together goat cheese, cranberries, green onion, walnuts, bread crumbs and egg whites—-lay it out down the center of the tenderloin. Roll it up then tie with butcher twine. Rub the outside with a bit of olive oil and season with dried rosemary, thyme s&p. Cook on a broiling rack for 25-30 minutes, turning to brown on each side.
Great dish for the BBQ, just need to brown all sides, 5 min each side till its done! Great served with applesauce on the side.
p.s. Its hubby approved!!!
Serves 2-3 people