Roast Pork Stuffed With Stilton Recipes

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ROAST PORK, STUFFED WITH STILTON



Roast Pork, Stuffed with Stilton image

Creamy cheese (Stilton, Blue Cheese, or Goat Cheese) mashed and mixed well with fresh green onion makes a fast, full of flavour, stuffing for lean pork tenderloin. Fast dinner for two, or three. I increased the recipe, logically, for a dinner party for six. Recipe from April 2003 issue of Chatelaine Magazine.

Provided by TOOLBELT DIVA

Categories     Pork

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 7

1 (3/4 lb) pork tenderloin, about
1/3 cup blue cheese or 4 1/2 ounces creamy goat cheese
2 green onions, finely chopped
1/2 teaspoon fresh ground black pepper
toothpick
2 teaspoons teriyaki sauce or 2 teaspoons soy sauce
1 teaspoon vegetable oil

Steps:

  • Preheat oven to 450 degrees F (230C).
  • Line a baking sheet with foil and set aside.
  • In a small bowl, using a fork, mash cheese and mix well with onions.
  • Using your hands, form cheese into a long, thin log, about 8 inches (20 cm) long and 3/4 inch (2 cm) wide.
  • Place meat on a large cutting board.
  • Using a sharp knife, slice pork lengthwise, down the center, cutting almost but not completely through the meat.
  • Spread out at flat as possible.
  • Cover with a piece of plastic-wrap.
  • Using a meat mallet, pound pork just until it is uniformly thick- 1/4 inch (0. 5 cm) thick.
  • Sprinkle pepper over pork.
  • Place cheese log on long edge of meat, then roll meat around it, jelly-roll style.
  • Fasten with a few toothpicks.
  • Place, toothpick-side down, on baking sheet.
  • In a small bowl stir teriyaki (or soy) sauce with oil.
  • Brush over pork.
  • Roast, uncovered in centre of 450F (230C) oven until pork is firm when pressed; (from 20-25 minutes).
  • Don't worry if a little melted cheese leaks out.
  • Remove from oven and let stand 5 minutes.
  • Serve with roasted new potatoes and Balsamic Green Beans and Pancetta.

Nutrition Facts : Calories 315, Fat 14.8, SaturatedFat 6.5, Cholesterol 127.5, Sodium 631.2, Carbohydrate 2.9, Fiber 0.5, Sugar 1.3, Protein 40.6

STUFFED PORK ROAST



Stuffed Pork Roast image

Provided by Emeril Lagasse

Categories     main-dish

Time 2h10m

Yield 6 servings

Number Of Ingredients 8

3/4 pound Italian sausage, chopped
1 cup chopped Baldwin apples
2 tablespoons minced shallots
3/4 cup chopped walnuts, toasted
1 tablespoon chopped parsley leaves, plus extra for garnish
Salt and freshly ground black pepper
1 (3-pound) boneless pork loin roast
1 tablespoon vegetable oil

Steps:

  • Preheat oven to 400 degrees F.
  • Brown sausage in a saute pan. Add apples and shallots and cook 3 minutes. Transfer to a mixing bowl, add walnuts and parsley, and season, to taste, with salt and pepper. Let cool before stuffing.
  • Split the pork roast horizontally, forming a pocket; do not cut all the way through. Season roast inside and out with salt and pepper. Pack stuffing in the center and tie roast with enough butcher's twine to hold it together.
  • Heat oil in a large saute pan. Add roast and sear on all sides until well-browned. Transfer to a rack set in a roasting pan and roast until a thermometer inserted in the center registers 145 to 150 degrees F, about 1 hour to 1 hour and 15 minutes.
  • Remove roast to a carving board, cover loosely with foil, and let rest 10 minutes before slicing. Slice roast into 12 pieces. Serve 2 slices per serving, garnished with parsley.

STUFFED PORK LOIN



Stuffed Pork Loin image

Favorite Sunday meal. Serve this dish with garlic mashed potatoes, carrots, and peas.

Provided by skinnychef

Categories     Meat and Poultry Recipes     Pork

Time 3h5m

Yield 8

Number Of Ingredients 11

3 tablespoons margarine
½ cup chopped onion
½ cup chopped mushrooms
2 stalks celery, chopped
3 cups torn day-old bread
salt and ground black pepper to taste
1 (4 pound) boneless pork loin roast
3 tablespoons water, or as needed
1 tablespoon ground thyme
1 tablespoon herbes de Provence
1 pinch garlic powder, or to taste

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Heat margarine in a skillet over medium heat; cook and stir onion, mushrooms, and celery in the hot margarine until vegetables are tender, about 12 minutes. Transfer vegetables to a bowl. Stir bread into vegetables until moistened; season with salt and black pepper.
  • Cut the pork loin almost in half lengthwise, cutting to about 1 inch from the bottom; open pork loin like a book. Cover with plastic wrap and lightly pound with a meat mallet to flatten the meat. Spoon stuffing onto the pork loin, roll the meat over the stuffing, and tie pork loin together in three places using kitchen twine.
  • Place tied loin into a roasting pan and pour about 3 tablespoons water around the roast. Season roast with salt, black pepper, thyme, herbes de Provence, and garlic powder.
  • Roast stuffed pork loin until an instant-read meat thermometer inserted into the center of the stuffing reads 160 degrees F (70 degrees C), 2 1/2 to 3 hours. Rest meat for 15 minutes before untying and slicing.

Nutrition Facts : Calories 359.7 calories, Carbohydrate 8.5 g, Cholesterol 108.8 mg, Fat 17.4 g, Fiber 0.9 g, Protein 39.9 g, SaturatedFat 5.5 g, Sodium 223 mg, Sugar 1.3 g

PORK TENDERLOIN WITH STILTON AND PORT



Pork Tenderloin With Stilton and Port image

Make and share this Pork Tenderloin With Stilton and Port recipe from Food.com.

Provided by Chef Ron Cooke

Categories     Pork

Time 20m

Yield 2 lbs, 8 serving(s)

Number Of Ingredients 6

2 tablespoons butter or 2 tablespoons vegetable oil
2 pork tenderloin, about 1 lb (450 g)
2 cups port wine
1 cup chicken stock
1 cup heavy cream
8 ounces Stilton cheese

Steps:

  • Heat the butter in a large skillet over high heat and brown the.
  • tenderloins on all sides. Transfer to a covered roasting pan.
  • Deglaze the skillet with the port and reduce by half. Add the chicken.
  • stock and bring to a boil. Pour the mixture over the tenderloins and.
  • roast covered in a preheated 450F (230C) oven until done, about 15.
  • minutes. Remove the pork and keep warm. Add the cream to the liquid.
  • in the roasting pan and reduce by half over a moderate flame. Add the.
  • Stilton, reserving some for garnish, and stir to blend. Spoon the.
  • sauce over the pork and garnish with the reserved Stilton.

PORK TENDERLOIN WITH STILTON & PORT



Pork Tenderloin With Stilton & Port image

In our family, if a dish is unbelievable we call it a "plate licker". This is definitely my daughters' Julia & Jill's absolute favorite plate licker.

Provided by Auntie Anne and Unc

Categories     Pork

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 tablespoon salad oil
2 -3 pork tenderloin (about 1 1/2 lbs)
1 cup tawny port
1/2 cup chicken broth
1/2 cup whipping cream
4 ounces Stilton cheese, crumbled
1 jalapeno pepper, seeded and diced

Steps:

  • Preheat a 3 or 5-quart sauté pan over medium-high heat until rim of pan is hot. Add oil and wait another minute. Add pork and cook, turning as needed, until browned on all sides (about 4 minutes).
  • Transfer meat to a 9 x 13 inch baking pan and bake in a 400 F oven until a meat thermometer inserted in thickest part of tenderloin registers 160 (about 15 minutes).
  • Meanwhile, discard fat from sauté pan and add port and broth. Bring to a boil over high heat; then boil, uncovered, until reduce to about 3/4 cup (about 3 minutes). Stir in cream and continue to boil, stirring, until sauce is covered with large, shiny bubbles (about 5 more minutes). Add cheese and stir until melted; stir in chiles. Remove from heat.
  • To serve, thinly slice meat across the grain. Fan out slices on individual plates and spoon sauce over them.

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