Prepare grill to medium heat. Slice tenderloin lengthwise, cutting to, but not through, other side. Open halves, laying tenderloin flat. Place tenderloin between 2 sheets of plastic wrap; pound to 1/2-inch thickness using a meat mallet or heavy skillet. Sprinkle shallots, cheese, walnuts, and thyme on tenderloin. Roll up, starting with long side; secure pork at 1-inch intervals with twine. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Place pork on grill rack coated with cooking spray. Grill for 27 minutes or until a thermometer registers 155°, turning after 13 minutes. Remove from grill; lightly cover with foil. Let stand for 10 minutes; cut crosswise into 8 slices.
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A great base recipe that can be used for a weeknight dinner or a special occasion. And it is SO versatile allowing you to use whatever is in your pantry. I've made this with arugula, sun dried tomatoes, goat cheese and shallots; tonight I am making it with spinach, dried cranberries, goat cheese and carmelized shallots.
This was a controversial dish. Personally I thought it was delicious and the nuts in the middle addedd a great texture as did most of the guests. However, my parents didn't care for the flavors and texture. Despite the few ingredients, it was a lot of work.
I revamped this recipe completely! I sauted diced onion and garlic..cooled a bit then added 1 tb of sundried tomatoe pesto and 1/2 cup of drained frozen spinach,,placed in the middle, sprinkled some feta and secured with twine. I seasoned the outside of the pork with olive oil,
S &P and some garlic powder..preheated oven to 400. seared the tenderloin on both sides then popped in the oven for 15 min let stand and WOW! yummy stuff:) served with roasted brussels and porta mushrooms! completely different than the recipe but gave me inspiration!
Normally, I would never think you could go wrong with a pork tenderloin. However, the flavors simply did not come together. I was really very surprised at how bland it turned out. We won't be making this one again.
Loved the flavors in this recipe and it was very easy to prepare. However, the reason I didn't give it 5 stars was because the meat turned out a little dry. I think I may have overcooked it a little. It was not as pink inside as in the picture. Next time I might try roasting it in the oven like a beef tenderloin and see if it comes out more tender and juicy. Will definitely make again.
My husband and I made this together on a weekend together, and loved it. Agree that key to the recipe is letting it rest, and making sure that the pork is pounded out enough to roll - this is a lot of filling for a 1 pound tenderloin. We served with roasted butternut squash and a good bottle of Zin. Will serve this to guests this fall.
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