Thursday, August 19, 2010
1/2 cup crumbled blue cheese
4 fresh figs, small dice
1 pork tenderloin
3-6 slices of bacon (will vary depending on size of tenderloin and type of bacon)
kosher salt and freshly cracked black pepper
Prepare grill to medium heat.
In a small bowl, combine the diced figs and crumbled blue cheese. Toss to evenly distribute.
Butterfly the pork tenderloin by slicing lengthwise almost all the way through then open the meat up like a book. Season all surfaces of the pork liberally with kosher salt and freshly cracked black pepper.
Evenly distribute the fig/blue cheese mixture down the middle of the seasoned butterflied pork leaving about 1/2 inch of space on the edges.
Roll the pork back up into the shape of the tenderloin, encasing the stuffing with the meat. Using 5 to 6 toothpicks, securely fasten the pork back together at the edges.
Wrap the stuffed tenderloin evenly with the slices of bacon, securing them to the existing toothpick. You can use more toothpicks to secure the bacon if necessary but the fewer the better!
Place the bacon wrapped tenderloin on the preheated grill, directly over the heat.
Grill about 20- 25 minutes or until an internal thermometer in the middle of the meat reads 140 degrees, turning the meat occasionally to crisp the bacon evenly on all sides. (At 140 degrees there will still be a small trace of pink left in the meat.)
Stay by the pork throughout the entire grilling process. Since the tenderloin is wrapped in bacon there will without a doubt be flare ups. A few flames licking at the meat for a few seconds here and there is desired but if the bacon begins to char simply move the meat to a different part of the grill or rotate the meat to a section where the bacon is not yet crispy.
Once the pork is at the desired level of done-ness, remove from the grill. Let the pork rest, covered loosely in foil, for 10 minutes before slicing. To serve drizzle w/ Pomegranate vinaigrette (recipe follows). Enjoy!
1 1/2 tbsp pomegranate Molasses
1 tsp balsamic vinegar
1 tsp red wine vinegar
1/4 tsp kosher salt, plus extra
1/4 tsp freshly cracked black pepper, plus extra
2 tbsp canola oil
In a small mixing bowl, whisk together the first 5 ingredients. While continuously whisking vigorously, slowly drizzle in the canola oil to form an emulsified vinaigrette. Taste the vinaigrette and adjust seasonings as desired with kosher salt and freshly cracked black pepper.
Note: If the vinaigrette is too tart for your liking, simply whisk in more canola oil.
Posted by Supper Club of Cranberry at 9:17 PM