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Saturday, November 30, 2013

Pork Tenderloin with Goat Cheese-Stuffed Dates and Raspberry Chipotle Sauce

As Seen on WIBW 13 News This Morning, Dec. 13, 2012
Chef Alli's PORKTASTIC Holiday Giveaway Sweepstakes Segment

Prep Time: 15 minutes prep, Cook Time: 45 minutes cook

3 oz (about 1/3 cup) rindless goat cheese, at room temperature
16 pitted dates, split lengthwise (but not cut in half)
2 1-pound pork tenderloin, rinsed and patted dry, silverskin and fat trimmed
1 tablespoon olive oil
3 tablespoons mesquite seasoning

1 tablespoon olive oil
1/4 cup shallots, finely chopped
3/4 cup tawny port
1 cup raspberry chipotle sauce

Cooking Directions:

Preheat the oven to 350 degree F. Place goat cheese in a sandwich bag, press into the corner and snip off the end to make a piping bag. Pipe cheese into the dates. Cut each tenderloin lengthwise, almost, but not quite through. Stuff each tenderloin with filled dates and secure with crosswise loops of butcher’s twine. Brush tenderloins with the oil and season evenly with sweet mesquite seasoning.

Bake 15 minutes. Flip tenderloins and continue baking until an instant-read thermometer inserted in the center registers 145 degree F, about 20 to 30 minutes more. Remove from heat and let rest for 10 minutes.

While the tenderloins are roasting, heat oil in a medium saucepan over medium heat. Add shallots and cook until golden, about 3 minutes. Add port and bring to a boil. Boil until the liquid is syrupy, about 5 minutes. Add raspberry chipotle sauce and bring to a boil. Remove from heat and keep warm.

To Serve:
Remove butcher’s twine and carve each tenderloin crosswise into 1/2-inch-thick slices. Spoon equal amounts of the sauce onto 6 dinner plates, divide pork evenly, and serve.

Serves 6