The Perfect Cheese Pairing For Pork Tenderloin

Pork tenderloin is a versatile meat that can be grilled, roasted, pan-fried, or turned into pulled pork. It is a lean, tender cut of meat with very little fat. When it comes to choosing a cheese to pair with pork tenderloin, there are several options to consider. Some popular choices include Swiss cheese, blue cheese, gouda, and cheddar. For a nuttier flavour, you could opt for Gruyere or parmesan. If you're feeling adventurous, you might try stuffing the tenderloin with a combination of cheeses and other ingredients like spinach, bacon, or caramelized onions.

Blue cheese, gorgonzola, and sun-dried tomato stuffed pork tenderloin

Ingredients:

• 2 pounds of pork tenderloin
• 1 and 1/2 cups of gorgonzola crumbles
• 1 and 1/2 cups of sun-dried tomatoes in oil, drained
• 2 cups of artichoke hearts in water, drained
• 1 pound of bacon, baked and chopped
• 1/2 teaspoon of ground black pepper
• 1 tablespoon of your favourite olive oil
• 2 eggs, beaten
• Flour for coating
• Breadcrumbs
• Salt to taste

Optional:

• Polenta
• Spring greens
• Pine nuts
• Shaved parmesan

Instructions:

Preheat your oven to 400 degrees Fahrenheit.

In a food processor, combine the sun-dried tomatoes, chopped bacon, gorgonzola crumbles, artichoke hearts, and a pinch of pepper. Pulse until well blended.

Slice open the pork tenderloin and generously stuff the mixture down the centre. Roll the tenderloin tightly closed.

Coat the stuffed tenderloin with flour, then dip it in the beaten eggs, and finally, coat it with breadcrumbs.

Place the tenderloin on a parchment-lined baking sheet, seam side down. Drizzle with olive oil and bake for approximately 45 minutes at 375 degrees Fahrenheit.

Once done, let the meat rest for 15-20 minutes before slicing. Serve it with a side of polenta and spring greens topped with pine nuts and shaved parmesan for a complete gourmet experience.

Tips:

• You can adjust the amount of pepper to suit your taste preferences.
• For an extra flavour boost, use the infused olive oil from the sun-dried tomato jar.
• Ensure the internal temperature of the pork reaches at least 145 degrees Fahrenheit for a slightly pink centre.
• Get creative and experiment with additional ingredients like mushrooms, spinach, or different types of cheese.

Swiss cheese and sauerkraut pork tenderloin sandwich

This sandwich is a delicious combination of flavours and textures, bringing together the best of Eastern European comfort food. The pork tenderloin is roasted to perfection, with a peppery, crusty exterior and a juicy, tender interior. The Swiss cheese adds a creamy texture and a subtle tang, while the sauerkraut brings a crispy bite and a sharp flavour.

Ingredients:

• Pork tenderloin
• Swiss cheese
• Sauerkraut
• Rustic rolls
• Olive oil
• Salt and pepper
• Caraway seeds
• Mustard
• Dried herbs
• Onions
• Beer
• Mayonnaise

Method:

• Preheat your oven to 425°F and place a wire rack over a foil-lined baking sheet.
• Prepare the pork tenderloin by drizzling olive oil over it and rubbing with mustard, salt, pepper, caraway seeds, and dried herbs.
• Place the tenderloin on the wire rack and roast for 40-45 minutes, or until the internal temperature reaches 155°F.
• While the pork is roasting, prepare the beer-braised onions by heating butter in a large pan over high heat. Add the sliced onions with a pinch of salt and pepper and cook until caramelized.
• Pour in the beer and let it bubble and boil until the onions are glossy and have a jam-like consistency. Set aside and keep warm.
• Once the pork is cooked, let it rest for 10 minutes before slicing it thinly.
• To assemble the sandwich, spread mayonnaise and mustard on the bottom half of a rustic roll.
• Add a layer of sliced pork tenderloin and top with a slice of Swiss cheese.
• Broil the sandwich until the cheese is melted.
• Spoon the beer-braised onions on top of the cheese and add a sprinkle of sauerkraut.
• Spread mayonnaise and mustard on the top half of the roll and place it on top of the sandwich.
• Serve hot and enjoy the delicious combination of flavours!

Tips:

• If you can't find ground caraway seeds, you can use whole ones and grind them yourself, or leave them out altogether if you prefer.
• Use a digital thermometer to ensure the pork reaches an internal temperature of 145°F for medium-rare or 160°F for medium.
• Choose a good beer that you would enjoy drinking along with your sandwich to braise the onions.
• If you find the sauerkraut too sharp, you can rinse it under running water to cut down on the tanginess.

Manchego cheese, bacon, and spinach stuffed pork tenderloin

Ingredients

• 1 pork tenderloin
• 2-3 strips of bacon
• 2-4 oz cream cheese, softened
• 3-4 oz Manchego cheese, grated
• 2-4 tablespoons of frozen chopped spinach
• Salt and ground black pepper to taste
• 1 cup dry bread crumbs
• Olive oil

Optional Ingredients

• 1 large red onion, cut into rings
• 2 tablespoons of butter
• 2 tablespoons of balsamic vinegar
• 1 cup of baby spinach leaves
• 1 Harry & David® Royal Riviera Pear (cored and thinly sliced)
• 1 cup Harry & David® Country Cranberry Relish
• 1 pinch of dried parsley
• 1/4 teaspoon chopped garlic
• 2 tablespoons finely chopped white mushrooms
• 2 green onions, chopped

Cooking Instructions

Preheat the oven to 350°F (175°C). Grease a baking sheet.

In a pan, cook 2-3 strips of bacon until crispy. Drain the bacon on a paper towel and set aside. Leave the bacon fat in the pan.

Butterfly the tenderloin by running a sharp knife about 1/2 inch above the bottom side of the tenderloin. Keep your knife parallel to the cutting board as you unroll the tenderloin until it is flat.

Spread softened cream cheese on the butterflied tenderloin. Sprinkle with grated Manchego cheese, chopped spinach, and crispy bacon pieces.

Roll the tenderloin tightly and secure it with butcher's twine.

Coat the rolled tenderloin with bread crumbs and place it on the prepared baking sheet. Drizzle with olive oil.

Bake in the preheated oven for about 1-1.5 hours, or until the internal temperature reaches 145°F (63°C).

Remove the tenderloin from the oven and let it rest for 5-10 minutes before slicing.

Optional Steps

For balsamic caramelized onions, add butter and sliced red onions to the pan with the bacon fat. Cook over medium heat for about 20 minutes, stirring occasionally, until the onions are caramelized. Reduce the heat to low and stir in the balsamic vinegar.

Alternatively, you can stuff the tenderloin with thinly sliced pear and baby spinach, and coat it with cranberry relish before baking.

For additional flavour, you can also mix chopped green onions, garlic, parsley, mushrooms, and cheddar cheese with the cream cheese and spinach filling.

Parmesan, spinach, and pistachio stuffed pork tenderloin

A pork tenderloin stuffed with spinach, Parmesan, and pistachios is a mouth-watering dish that will impress at any dinner party. This recipe will guide you through the steps to create this juicy, flavourful, and beautiful dish.

Ingredients:

• 1 pork tenderloin (about 1-2 pounds)
• 1/2 cup shelled pistachios, finely chopped
• 1/2 teaspoon celery salt, divided
• 1/2 teaspoon garlic powder, divided
• 1/2 teaspoon pepper, divided
• 1/2 cup grated Parmesan cheese
• 2 cups fresh spinach, chopped
• Kitchen string
• Olive oil

Method:

• Preheat your oven to 350°F (175°C).
• Prepare the pork tenderloin by cutting a lengthwise slit down the centre, stopping about 1/2 inch from the other side so that it remains intact. Open it up like a book.
• Cover the meat with plastic wrap and pound it with a meat mallet or rolling pin until it is evenly flat, about 1/4 to 1/2 inch thick.
• Remove the plastic wrap and season the meat with celery salt, garlic powder, and pepper.
• Spread the Parmesan cheese and chopped spinach on the tenderloin, leaving a 1/2-inch border. Sprinkle with chopped pistachios.
• Roll up the tenderloin tightly, starting with the long side. Use kitchen string to tie the roast at 1 1/2-inch to 2-inch intervals to keep it closed.
• Heat a large skillet over medium heat and add olive oil. Sear the tenderloin until golden brown on all sides, about 2 minutes per side.
• Transfer the tenderloin to a casserole dish and bake in the preheated oven for 25-30 minutes, or until it reaches an internal temperature of 145°F (63°C).
• Remove from the oven and let it rest for 10 minutes before slicing.

This dish is best served with a fresh, leafy green salad and roasted potatoes. Enjoy!

Cheddar cheese and apple stuffed pork tenderloin

Ingredients:

• 3 tablespoons shredded Cheddar cheese
• 2 green onions, chopped
• 2 strips cooked bacon, crumbled
• 2 tablespoons cream cheese, softened
• 2 tablespoons frozen chopped spinach
• 2 tablespoons finely chopped white mushrooms
• ¼ teaspoon chopped garlic
• 1 pinch dried parsley
• Salt and ground black pepper to taste
• 1 pork tenderloin, butterflied and pounded flat
• 1 cup dry bread crumbs

Method:

• Preheat the oven to 350°F (175°C). Grease a baking sheet.
• Combine Cheddar cheese, green onions, bacon, cream cheese, spinach, mushrooms, garlic, parsley, salt, and black pepper in a bowl.
• Spread the mixture onto the pounded tenderloin, then roll the tenderloin jelly roll-style around the filling.
• Coat the rolled tenderloin with bread crumbs and place it on the prepared baking sheet.
• Bake in the preheated oven until the pork is no longer pink in the center, about 1 1/2 hours. The internal temperature should reach at least 145°F (63°C).

Tips:

• You can serve this stuffed pork tenderloin with roasted vegetables, such as carrots, Brussels sprouts, and sweet potatoes, or with garlic mashed potatoes.
• To enhance the flavor of the dish, try using freshly grated garlic and freshly ground black pepper.
• If you prefer a stronger cheese flavor, feel free to adjust the amount of Cheddar cheese to your taste.

Frequently asked questions