Hey! I want to try a pork loin for the first time - can you hook me up with a quick and yummy recipe? Boyfriend would not want any fruit, wilted spinach or olives involved.

Thanks!!!

Jen

1 pork tenderloin, approximately 1 lb, trimmed of all visible fat
1 4-oz jar roasted red peppers, well-drained
4 oz light chevre
2 tsp dijon mustard
1 cup arugula leaves
Salt and pepper



Preheat oven to 375 degrees.

Butterfly the pork tenderloin by slicing it lengthwise, cutting ⅔ of the way into the meat, then placing it between two layers of plastic wrap and pounding until you have approximately a flat rectangle.

In a small bowl, combine the chevre, dijon, ¼ tsp black pepper, and ¼ tsp salt. Mix well. Spread this mixture over the entire butterflied pork loin.

Layer the arugula leaves, then the roasted red peppers, on top of the chevre, leaving a one-inch border on one side of the pork loin. Roll tightly, starting at the end opposite the border and tucking the filling in tightly. Tie the roll with butcher’s twine at 5-6 places along its length.

Place the tenderloin in a baking dish sprayed with cooking spray. Bake at 375 degrees for approximately 30 minutes, or until the pork is cooked through. Let rest 10 minutes before carving into thin slices with a serrated knife.


Yields: 4 Servings

Time to make: 40 min
Date Added: 01/09/08

Source: Amanda Caudle

You can use laughing cow wedges instead of the chevre, and you can omit the arugula if it won't fly with the boyfriend.

Oh wow - that looks amazing! I will probably half to skip the arugula heh Thanks, I will probably make it later this week and I will report back!!!

Jen

It's one of my go-to company dishes, because it slices up so prettily. If it's a special occasion, you can sear the outside first in a very hot pan, then pop the whole pan in the oven. This will give it a nicer crust on the outside.

This looks maaaaavelous!

Yum! I am going to add this to my list of things to try soon!