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
Sauce:
1 tablespoon olive oil
1/4 cup shallots, finely chopped
3/4 cup tawny port
1 cup raspberry chipotle sauce
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
Sauce:
1 tablespoon olive oil
1/4 cup shallots, finely chopped
3/4 cup tawny port
1 cup raspberry chipotle sauce
Cooking Directions:
Tenderloin:
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.
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.
Sauce:
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