Pistachio & Gorgonzola Stuffed Pork Tenderloin
What a delicious Christmas Eve dinner. We stuffed a succulent pork tenderloin with pistachio, gorgonzola, thyme, and shallots. It’s finished over a raspberry sauce and beside beer goat cheese grits. It was truly stellar, and Erin said it was restaurant-like.
Although this was pretty rock solid, I would make two adjustments: use less filling, and do a pinwheel roll. As you can see, the stuffing sort of leaked out. Either way, it was a wonderful pleasure to eat.
If you don’t have any kitchen twine, you can probably ask your butcher for a few feet for free.
Merry Christmas! Stay tuned for Christmas pictures tomorrow.
Stuffed Pork Tenderloin
- 1 pound pork tenderloin
- 1/2 pound pistachios, shelled and crushed
- 2 shallots, chopped
- 1 bundle thyme, chopped
- 4 oz gorgonzola, crumbled
- sea salt
- fresh cracked pepper
- Penzey’s Raspberry Enlightenment sauce
- Lay the tenderloin on a cutting board, and make a lengthwise cut through the tenderloin most of the way through, leaving about 1/2 inch.
- Open tenderloin flat and cover with plastic wrap. Using a meat pounder, pound the meat until about 1/2 inch thin.
- Season both sides liberally with salt and pepper.
- Combine pistachios, shallots, thyme, and gorgonzola in a bowl and mix.
- Layer pistachio misture over the tenderloin and roll up. Tie the meat with kitchen twine and place seam side down in a baking dish.
- Cook the meat in a 425° oven for 25 minutes. Move the baking dish to the top rack and broil for 2 minutes to get a nice golden crust on top.
- Let the tenderloin rest for 10 to 15 minutes, before cutting away the kitchen twine and slicing.
Adapted from Skinny Taste
Beer & Goat Cheese Grits
- 1 cup brown ale
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 1 cup corn grits
- 3 tablespoons butter
- Salt and pepper, to taste
- 1 cup goat cheese, crumbled
- Add beer, milk, cream to a pot over medium heat and bring to a simmer.
- Whisk in the grits and stir.
- Cook grits for about 20 minutes, stirring frequently.
- Whisk in butter, salt, pepper, and most of the goat cheese.
- Plate the grits and top with the rest of the goat cheese crumbles.
Slightly adapted from The Craft Beer Cookbook by Jacquelyn Dodd