|
|
 |
| General Category : Main Course |
|
| Food Group : Meat-Pork, Cheese/Other Dairy |
|
| Preparation Method : Grill |
|
|
|
|
| Lean pork tenderloin benefits from quick, hot cooking, so pounding it into steaks makes good sense. The Gorgonzola cheese melts over the meat for an instant and elegant sauce. For a mild taste, choose sweet (dolce) Gorgonzola. |
|
|
Ingredients
|
|
• |
2 pork tenderloins (each about 12 oz/375 g) |
|
|
• |
1 tsp (5 mL) minced fresh rosemary or thyme |
|
|
• |
1 clove garlic, pressed or pounded into paste |
|
|
• |
1/2 tsp (2 mL) each salt and black pepper |
|
|
• |
2 tbsp (30 mL) extra-virgin olive oil |
|
|
• |
4 oz (125 g) Gorgonzola cheese |
|
|
• |
4 tsp (20 mL) finely chopped chives |
|
|
|
|
|
|
Preparation
|
|
Remove any silver skin (connective tissue), then halve each tenderloin crosswise; cut each lengthwise, halfway through, and open like book. With mallet or base of heavy pan, lightly pound to even 1/2-inch/1 cm thickness. Stir together rosemary, garlic, salt, pepper and oil; rub all over tenderloin pieces.
Grill over high heat, turning once, until just pink in centre, about 6 minutes; transfer to warmed serving platter. Cut cheese into 4 equal slices; lay one on each tenderloin piece. Sprinkle with chives.
Makes 4 servings.
|
|
|
Nutritional information
|
|
Per serving: about 390 cal, 47 g pro, 21 g total fat (9 g sat. fat), 1 g carb, trace fibre, 119 mg chol, 843 mg sodium. % RDI: 17% calcium, 16% iron, 10% vit A, 2% vit C, 10% folate.
|
|
|
|
|
|
Source
|
|
Homemakers Magazine: May 2007
|
|
|
