Litehouse Holidazzle Gorgonzola Stuffed Pork Tenderloin with Blueberry Pomegranate Sauce
Makes 6 servings
Ingredients
- 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
Instructions
- 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.