Recipe Pork Tenderloin Stuffed with Rhubarb, Smoked Gouda, and Honey
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Auteur : Cindy Wong de Ratatouille et compagnieInternet : https://mangezquebec.com/recettes/filet-de-porc-farci-%C3%A0-la-rhubarbe-gouda-fum%C3%A9-et-miel
Serves: 4
INGRÉDIENTS
Stuffing Ingredients
PRÉPARATION
INGRÉDIENTS
- 1 pork tenderloin, about 1 1/2 pounds, trimmed
- Olive oil for cooking
Stuffing Ingredients
- 15 ml (1 tbsp) olive oil
- 375 ml (1 1/2 cups) rhubarb, diced small
- 2 garlic cloves, minced
- 375 ml (1 1/2 cups) grated smoked Gouda cheese
- 85 ml (1/3 cup) honey
- 2 green onions, chopped finely
- Salt and pepper to taste
PRÉPARATION
- In a skillet, soften the rhubarb and garlic in olive oil for about 5 minutes. Let cool before adding it to a bowl with all the other stuffing ingredients. Mix well.
- Open the pork tenderloin lengthwise. Cover the tenderloin with plastic wrap and, using a meat tenderizer or rolling pin, flatten the tenderloin.
- Stuff the tenderloin with the stuffing, roll it up, and secure with kitchen string. Season the pork tenderloin with salt and pepper. In a skillet, brown the pork tenderloin on all sides in olive oil for about 8 minutes. Bake at 350°F for about 20 minutes, or to desired doneness. Let the pork rest for 10 minutes, covered with a piece of aluminum foil. Untie the pork tenderloin and slice it. Serve with vegetables, rice, or a simple salad.
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