Wednesday, December 15, 2010

Panko Crusted Pork Tenderloin Stuffed with Feta and Pear

Between the parties, shopping, decorating and wrapping I’ve haven’t had too much time to cook. I did manage to make this tenderloin on Sunday though. It’s a meal that tastes like it takes a long time to prepare but really it takes no time at all.

Awhile back I saw a tenderloin stuffed with blue cheese, peach and walnuts in Boffos. By the way, Boffos has a nice selection of marinated meats if you’re in a rush and want a good meal made with high quality ingredients. It was that dish that inspired me to try my own stuffed tenderloin.


1 Pork tenderloin
Salt and Pepper
½ Cup of feta cheese, crumbled
1 Pear, thinly sliced
1 Egg, beaten
1 Cup of Panko breadcrumbs
1 Tbs of olive oil or vegetable oil

Flatten pork with a mallet keeping the tenderloin as even as possible. Season with salt and pepper. Spread or crumble the feta (depending on the consistency of your cheese) almost at the end of the flattened pork and layer with pear slices. Roll pork and secure either with kitchen string or toothpicks.

Dip pork into egg mixture then roll in panko breadcrumbs. If you’re making the tenderloin ahead of time place pork in the fridge until ready to use. Previous steps can be taken several hours ahead before cooking.

Preheat oven to 375 F.

Heat oil in large sauté pan on medium-high heat. Wait until the oil is nice and hot and add pork browning on all sides. Place pork in greased roasting pan and cook until thermometer read 160F. Remove from oven and tent for 10 minutes in foil before serving.

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