[Stilton-stuffed Roast Pork]
Source: Chatelain.com
Ingredients
- ⅓ cup (75 mL) crumbled Stilton or blue cheese or 4.5-oz (140-g) log creamy goat cheese
- 2 green onions, finely chopped
- 1 pork tenderloin, about 3/4 lb (375 g)
- ½ teaspoon (2 mL) freshly ground black pepper
- Toothpicks
- 2 teaspoons (10 mL) teriyaki or soy sauce
- 1 teaspoon (5 mL) vegetable oil
Directions
1. Preheat oven to 450F (230C). |
2. In a small bowl, using a fork, mash cheese with onions until well mixed. Using your hands, form cheese into a long thin log, about 8 inches (20 cm) long and 3/4 inch (2 cm) wide. |
3. Place meat on a large cutting board. Using a sharp knife, slice pork lengthwise down the centre, cutting almost but not completely through meat. |
4. Spread out as flat as possible. Cover with a piece of plastic. |
5. Using a meat mallet or the bottom of a heavy frying pan, pound pork just until it is uniformly 1/4 inch (0.5 cm) thick. Sprinkle pepper over pork. |
6. Place cheese log on long edge of meat, then roll meat around it jelly-roll style. Fasten with a few toothpicks. Place, toothpick-side down, on baking sheet. |
7. In a small bowl, stir teriyaki with oil. Brush over pork. |
8. Roast, uncovered, in centre of 450F (230C) oven until pork is firm when pressed, from 20 to 25 minutes. Don't worry if a little melted cheese leaks out. Remove from oven and let stand 5 minutes. |
[ Back to top ]
Notes
Molly uses Boursin Cheese
31.1 g protein
10.1 g fat
1.6 g carbohydrates
0.3 g fibre
1.7 mg iron
63 mg calcium
345 mg sodium
228 calories
[ Back to top ]
