Monday, November 10, 2008

Fall Pork Tenderloin Recipe

I made this for a dinner party last night and was pleased with the results so here's the recipe.

Adaptation from Dinner Parties Magazine:

Bacon Wrapped Pork Tenderloin Roulade

1 medium pork tenderloined butterflied

120z. package frzen chopped spinach

1 large portabella mushroom

1 package boursin garlic and herbs cheese

1/2 lb. bacon

For the White Wine Cream Sauce

1 pint heavy cream

1/2 cup dry white wine

1 1/2 cups chicken stock

3 tbsp fine minced onion

1 tsp. olive oil

1 1/2 tsp. fresh thyme

1 tsp. cornstarch

salt and pepper to taste

Butterfly the pork tenderloin and pound to half inch thick with palm of hand, sautee the chopped portabella and spinach in olive oil until soft. Season with salt and pepper. Spread boursin cheese on pork and then spread with a layer of spinach mixture. Roll pork and wrap with bacon. Heat oven to 425 bake on top shelf for 25-35 minutes until cook through.

Sauce: sautee onion in olive oil until soft. Mix in thyme and salt/pepper. Pour in stock and wine, stir. simmer until reduced by 1/2. Add in cornstarch slowly until incorporated. Add cream and simmer for 5-10 minutes low heat until creamy consistancy. Serve over top of tenderloin.

Serve with garlic mashed potatoes and enjoy!

1 comment:

Sandy said...

yummy - and thank you for your kind words and visiting me! :)