Best Cheeses To Compliment Pork Tenderloin

Pork tenderloin is a versatile meat that pairs well with a variety of cheeses. For a simple, classic combination, Swiss cheese is a popular choice, often paired with ingredients like sauerkraut, mustard, and caraway seeds in an Eastern European-style sandwich. Other mild cheeses that complement the delicate flavour of pork include gouda, Gruyère, and nutty varieties like Gruyère or gouda. Blue cheese is also an option, though its strong flavour can overpower the meat; it works best as a separate component, such as a blue cheese bread pudding served alongside. For a stuffed pork tenderloin, a combination of cream cheese, spinach, and sharp cheddar is a tasty option.

Cheese-stuffed pork tenderloin

Ingredients for 3 servings:

• 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

Cooking Instructions:

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

In a bowl, combine the Cheddar cheese, green onions, bacon, cream cheese, spinach, mushrooms, garlic, parsley, salt, and black pepper. Spread this mixture onto the pounded tenderloin, then roll it up, jelly roll style, around the filling.

Coat the rolled tenderloin with bread crumbs and place it on the prepared baking sheet. Bake for about 1 and a half hours, or until the pork is no longer pink in the centre. The instant-read thermometer should read at least 145°F (63°C) when inserted into the centre.

Tips and Variations:

Some people choose to omit the breadcrumbs and wrap the tenderloin with bacon instead. You can also try using chorizo instead of bacon and Swiss cheese instead of cheddar.

Other Cheese Pairings with Pork Tenderloin:

Some chefs recommend using a cheese that doesn't overpower the flavour of the pork, like a mild, nutty cheese such as gouda or a beemster cheddar. Others suggest using blue cheese, feta, gorgonzola, or even a combination of cheeses.

When it comes to creating a stuffing for pork tenderloin, you can experiment with different combinations of meat, fruits, nuts, and cheeses. For example, you could try a mixture of spinach, pistachios, and parmesan cheese, or get creative with apples, raisins, apricots, and smoked Austrian cheese.

Swiss cheese and sauerkraut

A Swiss cheese and sauerkraut stuffed pork tenderloin is a mouthwatering option. To make this, first, create a dry rub with salt, pepper, granulated onion and garlic, Italian seasoning, and ground caraway seeds. Drizzle olive oil and spicy brown mustard over the pork tenderloin and sprinkle the dry rub mixture over it. Roast the tenderloin in a hot oven until golden brown. Thinly slice the meat and layer it on a crusty roll with Swiss cheese, beer-braised onions, and tangy sauerkraut. Broil the sandwich until the cheese melts.

Another option is to stuff the pork tenderloin with pastrami, sauerkraut, Thousand Island dressing, and Swiss cheese. To make this, first, cut a lengthwise slit down the centre of the tenderloin, careful not to cut all the way through. Open the tenderloin so it lies flat and make another lengthwise slit on each half. Flatten the meat with a mallet, then layer on the Thousand Island dressing, pastrami, Swiss cheese, and sauerkraut. Roll up the pork and tie it with kitchen string. Rub the meat with a mixture of garlic powder, salt, and caraway seeds, then bake it in the oven until a meat thermometer reads 160°.

For a simpler dish, you can also serve pork tenderloin with a side of sauerkraut. This can be made in a slow cooker, instant pot, or Dutch oven. Surround the pork with sauerkraut and its juice and bake until the desired tenderness is reached. This dish can be served with mashed potatoes, sweet potatoes, or roasted vegetables.

Spinach, pistachio and parmesan stuffing

Spinach, Pistachio, and Parmesan Stuffing for Pork Tenderloin

Ingredients

• 1 pork tenderloin (about 1 pound)
• 1/2 teaspoon celery salt, divided
• 1/2 teaspoon garlic powder, divided
• 1/2 teaspoon pepper, divided
• 4 slices of cheese (provolone, parmesan, or another cheese of your choice)
• 2 cups of fresh spinach
• 2 thin slices of deli ham (1/2 ounce each)
• 1/4 cup pistachios, shelled and chopped

Method

• Preheat your oven to 400°F.
• Cut a lengthwise slit down the center of the tenderloin, stopping about 1/2 inch from the other side so that the meat remains intact. Open it up like a book.
• Cover the tenderloin with a large sheet of plastic wrap and pound it with a meat mallet or rolling pin until it is about 1/4 to 1/2 inch thick.
• Remove the plastic wrap and season the meat with celery salt, garlic powder, and pepper.
• Layer the seasoned pork with the cheese, spinach, and ham. Press down gently.
• Roll up the tenderloin jelly-roll style, starting with a long side. Tie the roast at 1-1/2-inch to 2-inch intervals with kitchen string.
• Place the stuffed tenderloin on a rack in a shallow baking pan and sprinkle with any remaining celery salt, garlic powder, and pepper.
• Bake in the oven for 25-30 minutes or until a meat thermometer inserted into the center reaches an internal temperature of 160ºF.
• Remove the meat from the oven and transfer it to a cutting board. Let the tenderloin rest for ten minutes before slicing to allow the juices to redistribute into the meat.
• Slice the spinach-stuffed pork and place it on a serving platter.

Tips:

• You can change the flavor profile by stuffing the tenderloin with apples and walnuts or mushrooms and wild rice.
• For a Greek twist, substitute feta cheese for the provolone and add some dried dill weed and a squeeze of lemon juice.
• For a Mexican kick, add roasted chilies to the spinach filling and drizzle the stuffed tenderloin with a homemade mole poblano sauce.

Blue cheese and mustard powder

Create a crust for your pork tenderloin by mixing blue cheese, mustard powder, breadcrumbs, and other herbs and spices of your choice. You can also add in some chopped nuts or dried fruit for extra texture and flavour. Simply coat the pork tenderloin with the mixture and bake it in the oven until cooked through.

Stuffed Pork Tenderloin with Blue Cheese and Mustard Powder

Another option is to create a pocket in the pork tenderloin and stuff it with a mixture of blue cheese, mustard powder, and other ingredients such as chopped figs, nuts, or herbs. You can then bake the pork tenderloin in the oven or cook it on the stovetop, ensuring that the meat is cooked through and the cheese is melted and bubbly.

Pork Tenderloin with a Blue Cheese and Mustard Powder Sauce

For a sauce to accompany your pork tenderloin, you can combine blue cheese, mustard powder, cream, and a touch of tarragon to create a rich and indulgent sauce. Simply cook the pork tenderloin as desired, and then make the sauce by melting the blue cheese with cream and mustard powder, adding in the tarragon at the end.

Other Ideas

You can also incorporate blue cheese and mustard powder into your pork tenderloin dish in the following ways:

• Create a pork tenderloin sandwich with blue cheese, mustard powder, and other toppings of your choice.
• Make a pork tenderloin burger with a blue cheese and mustard powder spread.
• Crumble blue cheese over your cooked pork tenderloin and sprinkle with mustard powder for a simple yet effective flavour combination.

Manchego cheese and spinach

There are a variety of cheeses that pair well with pork tenderloin, including Cheddar, Swiss, Gruyère, and blue cheese. One option for a cheese-stuffed pork tenderloin recipe involves combining ingredients like spinach, mushrooms, and garlic with Cheddar cheese and stuffing the mixture into a butterflied and pounded flat tenderloin. The pork is then coated in breadcrumbs and baked until cooked through.

Now, onto the star of the show: Manchego cheese, and its perfect companion, spinach.

Manchego cheese, crafted from ewe's milk, boasts a deep yellow rind and creamy white interior. Its texture is firm, and its flavour is buttery and nutty with a subtle sour note. This Spanish cheese is a versatile ingredient that can be enjoyed fresh or slightly aged in olive oil.

When paired with spinach, a leafy green vegetable packed with nutrients, Manchego adds a rich, savoury depth. Spinach has a mild flavour and tender texture, making it an excellent canvas to showcase the nuanced taste of Manchego.

• Salads: Create a salad with spinach, walnuts, and sliced apples. Top it off with crumbled Manchego and a vinaigrette dressing.
• Omelettes: Whisk together eggs, chopped spinach, and diced red peppers. Cook the egg mixture in a pan, and sprinkle grated Manchego on top.
• Sandwiches: Layer sliced Manchego, spinach leaves, and sliced tomatoes between slices of crusty bread. Add a spread like pesto or hummus for extra flavour.
• Pastas: Toss cooked pasta with wilted spinach, diced tomatoes, and cubed Manchego. Drizzle with olive oil and season with black pepper.
• Baked Dishes: Combine spinach, artichoke hearts, and Manchego cheese to make a warm, bubbly dip. Serve with crusty bread or crackers for dipping.
• Stuffed Vegetables: Fill portobello mushrooms or halved bell peppers with cooked spinach and Manchego. Bake until the cheese is melted and bubbly.

These suggestions just scratch the surface of the many delicious ways to pair Manchego cheese and spinach. Whether used as a starring ingredient or a flavourful accent, Manchego adds a distinctive touch to any dish.

Frequently asked questions