Recipe Details

Pork Tenderloin with Goat Cheese-Stuffed Dates And Raspberry Chipotle Sauce

Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 6

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

3 oz rindless goat cheese, at room temperature (about 1/3 cup)
16 pitted dates, split lengthwise (but not cut in half)
2 1-pound pork tenderloin, rinsed and patted dry, silverskin and fat trimmed
1 tablespoon olive oil
3 tablespoons mesquite seasoning

Sauce:

1 tablespoon olive oil
1/4 cup shallots, finely chopped
3/4 cup tawny port
1 cup raspberry chipotle sauce

Cooking Directions

Tenderloin:
Preheat the oven to 350 degree F. Place goat cheese in a sandwich bag, press into the corner and snip off the end to make a piping bag. Pipe cheese into the dates. Cut each tenderloin lengthwise, almost, but not quite through. Stuff each tenderloin with filled dates and secure with crosswise loops of butcher’s twine. Brush tenderloins with the oil and season evenly with sweet mesquite seasoning.
Bake 15 minutes. Flip tenderloins and continue baking until an instant-read thermometer inserted in the center registers 145 degree F, about 20 to 30 minutes more. Remove from heat and let rest for 10 minutes.
 
Sauce:
While the tenderloins are roasting, heat oil in a medium saucepan over medium heat. Add shallots and cook until golden, about 3 minutes. Add port and bring to a boil. Boil until the liquid is syrupy, about 5 minutes. Add raspberry chipotle sauce and bring to a boil. Remove from heat and keep warm.
 
Serve:
Remove butcher’s twine and carve each tenderloin crosswise into 1/2-inch-thick slices. Spoon equal amounts of the sauce onto 6 dinner plates, divide pork evenly, and serve.
 
Serves 6

Serving Suggestions

Recipe courtsey of Sandy Coughlin of ReluctantEnterainer.com

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About the Cut: Tenderloin

The tenderloin comes from the full pork loin. As the name indicates, the tenderloin is one of the most tender cuts of pork. Typically, pork tenderloin weighs between ¾ and 1 ½ pounds.


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About the Cooking Method: Roasting

COOKING BASICS: 1) Preheat oven to 325 to 350 degrees F. (for pork tenderloin, roast at 450 degrees F.). 2) Trim much of the exterior fat from the roast; if roast has no fat cover, rub the surface with 1 to 2 teaspoons of oil. Season roast with herbs and other seasonings, if desired. 3) Place roast on rack in shallow roasting pan. 4) Do not cover; place in oven and roast to an internal temperature of 150 to 155 degrees F. for medium doneness. 5) Remove roast from oven. Allow it to "rest" for 10 to 15 minutes before slicing. This resting period allows juices to redistribute. Internal temperature will rise approximately another 5 degrees F.

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Tips and Tricks

Buying, Handling & Storage Tips

Sealed, prepacked fresh pork cuts can be kept in the refrigerator 2 to 4 days.  If you do plan on keeping the raw, fresh pork longer than 2 to 3 days before cooking it, store it well-wrapped in the freezer.


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Butcher's Tips

Pork tenderloin makes an elegant entrée for a small dinner party but also can be roasted or grilled whole for quick weeknight dinner. When sliced crosswise (like a loaf of French bread), the resulting medallions also may be sautéed.


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