"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Sunday, July 31, 2011

Juniper Grove Farms Goat Cheese Stuffed Carlton Farms Pork Tenderloin With Black Butte Porter Mustard

Serves: 4 people
Restaurant: Deschutes Brewery

Black Butte Porter Mustard
1/2 c. Dry Mustard
2T Granulated Sugar
2T Malt Vinegar
1/8c. Honey
2T Lemon Juice
3/4c. Mayonaise
1/4c. Black Butte Porter
Stuffed Pork Tenderloin
4 8oz. Carlton Farms Pork Tenderloins
1/2c. Juniper grove Farms Chevre cheese
1/8c. Pine Nuts
1T Kosher Salt
1T Black Pepper
2T Olive Oil


Mix the dry ingredients together in a bowl. Add the vinegar, honey, and lemon juice to the dry ingredients. Mix together until it forms a thick paste. Add the mayonnaise and mix thoroughly. Gently stir in the Black Butte Porter. Toast the Pine Nuts in a dry sauté pan over medium heat until they begin to turn golden brown and become aromatic. Remove the pine nuts from the pan and allow to cool.

Mix the toasted pine nuts with the Chevre and 1 tsp. Salt and 1t tsp. Pepper.
With a sharp parry knife cut a cross hair into on end of the pork tenderloin. Cut about 3/4 of the way into the tenderloin. Stuff the Chevre mixture into the cross hair cut.

Sprinkle the pork tenderloin with remaining salt and pepper and rub with olive oil.

Roast in a preheated oven at 375º for about 15 min.

Drizzle with mustard and serve.

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