Athens Pork Tenderloin With Goat Cheese Recipes

GRILLED PORK TENDERLOIN AND PLUMS WITH CREAMY GOAT CHEESE SAUCE

Steps:

• Whisk the yogurt, goat cheese and 1/3 cup water in a mixing bowl until smooth. Whisk in 3 tablespoons of the oil, the parsley and scallions. Season with salt and pepper.
• Heat an outdoor grill or large cast-iron grill pan over medium-high heat. Brush the pork tenderloin with 1 more tablespoon of the oil and sprinkle liberally with salt and pepper. Grill until charred on all sides and the internal temperature on an instant-read thermometer registers 135 degrees F, 12 to 16 minutes.
• Meanwhile, brush the cut side of the plums with 1 more tablespoon of oil and sprinkle liberally with salt and pepper. Place the plums, cut-side down, on the grill and cook until charred and the top of the flesh is just softened, 3 to 4 minutes. Transfer to a plate. Some of the flesh might stick to the grill but that is okay, the plums will still have a nice, slightly charred flavor.
• Remove the pork from the grill and rest for 10 minutes. Slice thinly on a diagonal against the grain. Sprinkle the slices lightly with salt.
• Toss the baby arugula with the remaining oil and the lemon juice in a bowl. Season with salt and pepper.
• To plate, divide the arugula salad among 4 plates, keeping the salad on 1 side of the plate. Smear some goat cheese sauce on the other side of the plates. Place several slices of pork tenderloin on top of the sauce and place 1 plum half on each plate. Serve any remaining goat cheese sauce on the side. Serve immediately.

ATHENS PORK TENDERLOIN WITH GOAT CHEESE

Steps:

• Preheat oven to 450 degrees.
• Add olive oil and butter to a 10- or 11-inch skillet and set heat to medium-high. When butter melts, add mushrooms, onion, tomatoes, and olives; saute for 5 to 6 minutes until mushrooms are softened.
• Remove from heat; stir in the cheese and dried oregano until well combined.
• Butterfly each tenderloin by slitting lengthwise, cutting to but not through the other side. Place each between 2 sheets of heavy-duty plastic wrap; pound with a meat mallet or a small heavy skillet. Thickness should be approximately 1/4- to 1/2-inch.
• Sprinkle with salt and pepper.
• Spread mushroom mixture on one side of each tenderloin, leaving about a 1/2-inch border. Roll up tenderloin, enclosing the filling inside.
• Place with the seams facing down in a roasting pan. Bake, uncovered, for 15 minutes.
• Reduce heat to 400 degrees and bake an additional 15 to 20 minutes or until meat reaches at least 160 degrees on an instant-read thermometer.
• Remove tenderloins from oven and allow to cool for 5 minutes before slicing.

PORK TENDERLOIN ALLA NAPOLI

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Heat the oil in a cast iron skillet over medium-high heat. Brown pork on all sides in the skillet.
• Mix the tomatoes, olives, wine, rosemary and garlic in a bowl. Pour over the pork. Season with salt and pepper.
• Place skillet with pork in the preheated oven, and bake 30 minutes, to a minimum internal temperature of 145 degrees F (63 degrees C).
• Remove pork from skillet, leaving remaining tomato mixture and juices. Place skillet over medium heat, and gradually mix in the cream. Stirring constantly, bring to a boil. Reduce heat to low, and continue cooking 5 minutes, until thickened. Slice pork, and drizzle with the cream sauce to serve.

GRECIAN PORK TENDERLOIN

Steps:

• Place lime juice, olive oil, garlic, salt, and oregano in a large resealable plastic bag. Shake sealed bag until ingredients are well mixed. Taste the marinade for tartness. If too tart, add a little more oil. Not enough zing, add more lime. The garlic and salt flavors should also be up front, yet not overpowering. Place tenderloins in the bag, seal, and turn to coat. Marinate in the refrigerator for 2 to 5 hours.
• Preheat grill for medium heat.
• Lightly oil the grill grate, and discard marinade. Grill tenderloins for 20 to 30 minutes, turning once, or to desired doneness.