December is finally here and that means Christmas is right around the corner! I love this time of year and I try hard to make it special for my husband and girls too. We do a lot of baking for parties and as gifts for friends and family but I also try to make holiday inspired healthy meals too.
I created this recipe featuring Litehouse products for their Holidazzle Photo Contest . I used their dressing, cheese, and herbs to create a beautiful and delicious Gorgonzola Stuffed Pork Tenderloin with Blueberry Pomegranate Sauce for our holiday inspired dinner this week.
It was surprisingly easy to make even though it looks quite fancy and the rich and tangy flavors were a hit even with my {sometimes picky} toddler!
Scroll down to enter to win a Litehouse Product Pack that
includes a dressing, cheese, and herb mix below!
Do you have a recipe idea featuring Litehouse products?
Enter the Holidazzle Contest here: http://woobox.com/g9iiou for a chance to win one of three $1000 grocery cards! Enter through December 17th. You can also enter on Twitter, Instagram, or on the Litehouse Facebook page.
Be sure to tag your photos #LitehouseHolidazzle.
How about $1 off too?
The friendly folks at Litehouse are offering a coupon for $1 off their products. View and print here: http://bit.ly/1S4BKpZ
Ingredients:
Makes 6 servings
- 3 lb pork tenderloins {2 pieces}
- 5 oz Simply Artisan Gorgonzola cheese
- 2 tbsp Litehouse Salad Herb Blend
- 1 cup Litehouse Pomegranate Blueberry Dressing
- 1 pint blueberries
- 1 tbsp water
- olive oil
- salt/black pepper, to taste
Directions:
- Preheat oven to 375 degrees.
- Remove excess fat from tenderloins then butterfly them open, careful not to cut all the way through.
- Cover with plastic wrap and pound until about ¾
inch thick. - Add herbs to a small bowl and mix in a tbsp or so of water to reconstitute. Set aside.
- Add Gorgonzola to a small saucepan and heat over medium low. Break apart into small chunks.
- Add herbs and mix well. Heat until melted and bubbly. Remove from heat.
- Spread half the cheese and herb mixture in the middle of each tenderloin, leaving a gap around the edges.
- Fold up the tenderloins so that the filling is inside and secure in 2 or 3 sections with kitchen twine {or in a pinch use twisted aluminum foil}.
- Place pork in a 9X13 baking dish and drizzle with olive oil and season with salt and pepper.
- Roast for 45 minutes or until cooked through and at least 145 degrees internally.
- Meanwhile add blueberries and 1 cup of the Pomegranate Blueberry Dressing to a small saucepan.
- Heat over medium low heat until it comes to a simmer then let cook for 5 minutes until the berries are softened.
- Remove pork from the oven and lay on a cutting board and let rest for 10 minutes.
- Slice into medallions, drizzle with the berries and sauce and serve with seasonal veggies and potatoes.
Remove excess fat from tenderloins then butterfly them open,
careful not to cut all the way through.
Cover with plastic wrap and pound until about ¾ inch thick.
Add herbs to a small bowl and mix in a tbsp or so of water to reconstitute.
Set aside.
Add Gorgonzola to a small saucepan and heat over medium low.
Break apart into small chunks.
Add herbs and mix well.
Heat until melted and bubbly.
Spread half the cheese and herb mixture in the middle of each tenderloin,
leaving a gap around the edges.
I just love Gorgonzola cheese and this center cut vintage aged version
from Litehouse is the best! Mix in their fresh herbs and you have the perfect filling for pork, steak, chicken, you name it!
Fold up the tenderloins so that the filling is inside and secure
in 2 or 3 sections with kitchen twine {or in a pinch use twisted aluminum foil}.
Place in a 9X13 baking dish and drizzle with olive oil and season with salt and pepper.
I knew I wanted to create a tangy sauce for my pork with the tasty Litehouse vinaigrette dressing.
I decided to add blueberries for texture and another layer of deliciousness!
Pour a little more than half the container of dressing, about 1 cup, into a small saucepan.
Add the washed blueberries and bring the heat up to medium low.
Simmer for five minutes until the berries are softened and cooked down.
For my sides I wanted something healthy and seasonal.
I decided on sauteed Broccolini with olive oil and lemon.
I also roasted cubed sweet potato to serve with the pork.
Remove the pork from the oven.
The internal temperature needs to be at least 145 degrees.
Remove the twine {or aluminum foil in my case}.
Place the tenderloins on a cutting board and let rest for 10 minutes.
Slice the pork into medallions.
Drizzle with the berries and sauce and serve with seasonal veggies and potatoes.
I hope you enjoyed my Litehouse Holidazzle meal and I look forward to hearing what holiday meals you make and enter in the #LitehouseHolidazzle photo contest!
Check out my own Litehouse giveaway below to win free products.
Enter to Win a Litehouse Foods Product Pack!
Prize includes one Litehouse Foods cheese, one Litehouse Foods dressing,
and one Litehouse Foods dried herbs.
Connect with LiteHouse
Facebook: www.facebook.com/Litehouse
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Twitter: http://twitter.com/litehousefoods
Pinterest: www.pinterest.com/litehousefoods
This review and giveaway was made possible by iConnect Influencer Management and Litehouse Foods. I was compensated for my participation in this campaign, but all opinions are 100% mine.
This sounds delicious. I'd definitely make this. I also would love to make Italian pasta salad.
I'd love to make a spinach salad!
Pear and Gorgonzola Salad
I would use this for macaroni or potato salad.
This sounds amazing Litehouse Holidazzle Gorgonzola Stuffed Pork Tenderloin with Blueberry Pomegranate Sauce!
I would make a green salad with blue cheese, apples and candied pecans.
I would make a Mozzerella Salad with Lite House Blu Cheese and Ranch dressings mixed, as well as iceburg lettuce, and black olives.
I would love to make a yummy Greek salad.
I would make one of my favorite types of salad which has mixed greens, blue cheese, prosciutto, pears and a balsamic vinaigrette dressing.
i would make a balsamic glazed chicken with a arugula & blue cheese salad.! thanks!