At a recent cooking class I was surrounded by fourteen beautiful ladies who were interested in creating some new recipes for themselves or friends. We had a fabulous time as I demonstrated “how to” apply a recipe and use it to make a new favorite. I know you must have tried this in the past as I do on a regular basis. Tell us a favorite you like and what you have done to make it more satisfying? With our Roasted Pork Tenderloin we substituted Breast of Chicken and it turned out great…

Pork Tenderloin with Caramelized Shallot, Apple and Goat Cheese filling

Ingredients Serves 4

1 piece pork tenderloin

Olive oil, to taste + sear

2 each shallots thin sliced

1 cup fresh green apples sliced thin

4 sprigs fresh thyme (leaves only)

1/2 cup sliced goat cheese

Salt and ground black pepper

String for tying

Directions

Preheat oven to 325^o

1. Butterfly tenderloin, season with salt and pepper.
2. Sauté the shallots in 1 T olive oil for 2 mins, add the apple and continue to stir and cook for 1 min. Add the thyme leaves. Season with salt and pepper, to taste.
3. Cool the filling slightly then spread over the tenderloin, place the goat cheese down the center.
4. Fold in the ends and roll the meat to secure the filling. Secure the tenderloin by tying the meat with butchers twine in 5 spots.
5. Preheat a pan add 1 T, oil and sear pork on all sides at 2 minute intervals, adjust temp as needed. Transfer to a roasting pan and continue to cook for 15 minutes or until meat is cooked through. Let rest for 5 to 10 minutes before slicing.

To the roasting pan add 1 cup of white wine, and reduce by half in volume stirring the pan to loosen any cooked particles, add 1 T. butter to finish and create a sauce!

Thanks and enjoy!

Ciao Bernard Kinsella