LOW Carb: Goat Cheese/Blueberry Stuffed Pork Tenderloin---- gives many people the "tongue...

Goat Cheese/Blueberry  Stuffed Pork Tenderloin

Ingredients:

 

1 Pork tenderloin

1/2 cup goat cheese, crumbled

Zest of 1 lemon

1/2 tbsp fresh basil, chopped

1 tbsp olive oil

1 tsp cracked pepper

1/2 tbsp balsamic vinegar

Salt and pepper to taste

1/8 cup blueberries (pureed)

Cooking twine

 

Making the “seasoning rub”:  (please try to make sure these are fresh ingredients!)

Ingredients:

Dash of Rosemary, thyme, olive oil salt and pepper.  Then add fresh cilantro (chopped fine) and a press of 1 garlic clove or mince (finely)

Combine in a small bowl and let the flavors mix while you prep the pork loin.

 

 

Preparation:

Preheat oven to 395 degrees F .

Use a sharp skinny knife to create a pocket into the pork tenderloin.  Try to make sure you don’t cut all the way through the loin, but the pocket should be all the way through the loin until you almost break through the end….(if you do break through, it’s not that big of a deal!)

 

In a medium sized bowl mix together the goat cheese, lemon zest, blueberry puree, and basil with one teaspoon of olive oil and the pepper. Mix gently until evenly combined. Start stuffing the goat cheese/blueberry mixture inside the loin.  Pack it in as much as it will hold. (if you have some left over, try to get another porkloin..hehe)

Using butcher string to make even ties on every inch of the loin, ensuring the roll stays intact. If you don’t tie it well, then the stuffing will come right out! Cut the excess strings.

Rub loin with one tablespoon of olive oil.

Set a large oven proof skillet over medium high heat, add the remaining olive oil and allow to heat 30 seconds. The pan should be hot but not smoking.

Place the pork loin in the skillet and allow them to coo****il a deep golden brown caramelized crust forms. Turn and repeat until both loins are golden brown.

 

Rub the “seasoning rub” all over the pork loin.

Place the skillet in the preheated oven and allow them to cook for another 15 minutes.

Remove from the oven and place the loins on a plate and cover with foil. This will allow the meat to rest and give the filling a chance to firm up.

To serve, slice 1 inch slices of pork using a VERY sharp knife. Drizzle with some balsamic vinaigrette.

Serve while hot!

Will have to give this a try, it sounds good. I have some nice freshly picked wild blueberries I can use. Thanks T