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A new twist on grilling (or roasting) pork tenderloins. We stuff the hand-trimmed pork with a yummy combination of shallots, goat cheese, crushed walnuts (can be omitted) and fresh thyme. To serve cut into slices for a nice presentation. Serving suggestion: a side of roasted rosemary potatoes which can also be grilled or done in the oven. Bag, grill, oven. Can be made without nuts.
Hands on time: 3 minutes
Cooking time: 25-35 minutes
Thaw completely in refrigerator.
Grill: Prepare grill to medium heat. Place pork on a clean grill rack coated with cooking spray. Grill for 27 minutes or until a thermometer registers 155F, turning once, after 13 minutes. Remove from grill; lightly cover with foil. Let stand for 10 minutes: Remove cooking twine. Cut crosswise into 8 slices. Oven: Preheat oven to 400F. Remove lid from pan. Place aluminum pan on a cookie sheet for support. Bake for 25-35 minutes or until pork reaches an internal temperature of 155F. Let pork sit for 10 minutes before slicing. Remove the cooking twine before slicing.
Ingredients: pork tenderloin, goat cheese, shallots, walnuts, fresh thyme.
Per serving: Cal. 178, Fat 6g, Sat. Fat 2g, Chol. 71mg, Sodium 79mg, Carb. 2g, Sugar 1g, Protein 28g.