Ingredients:
- for the pork tenderloin
- for the stuffing
- 1/2 cup fresh breadcrumbs ( use a good loaf of bread, cut off crusts , pulse a few times in a food processor)
- 1 egg beaten with 2 tbsp cream (if you do not like eggs/have eggs, you could omit the egg and just use a 3 tbsp heavy cream. your stuffing will just be a bit crumblier)
- for the salad
- pinch of sea salt
Directions:
- Balsamic Honey Vinaigrette: Place all ingredients in a small jar and shake well. Set aside.
- Preheat oven to 350 F
- Slit the tenderloin(s) in half lengthwise and then using a rolling pin or a flat (not toothed) meat mallet to pound the two halves flatter and to make them a bit wider. Season the pork with salt and pepper.
- Make the Stuffing:
- Melt the butter in a frying pan and sauté the onions gently until soft. Add the herbs and stir once or twice. Add the mushrooms and raise the heat just a bit. Add a pinch of salt and stir. The mushroom should exude some juice. When the juices have almost evaporated, empty the contents of the pan into a bowl. Allow it to cool slightly and add the rest of the ingredients. Stir the mixture together and season with salt and pepper.
- Spoon the stuffing on to one half of the tenderloin. Pat it down lightly to keep it a bit firm. Place the other half on top. Smear with 1 tbsp of the softened butter. Using kitchen twine tie everything together at about inch and a half to two inch intervals to make a nice bundle.
- Using the other tbsp softened butter, grease the bottom of a roasting pan.
- Carefully transfer the tenderloin to the pan and bake in the oven for about 45 minutes (check after 30 with a meat thermometer). When the roast is cooked, remove it from the pan to a cutting board. Tent with foil.
- In a salad bowl, gently toss the Mâche and pears with a light drizzle of the vinaigrette. Keep chilled while carving the roast.
- Remove the strings from the roast and carve across into tenderloin.
- Distribute salad to serving plates and sprinkle with walnuts and gorgonzola. Fan the pork along side. Drizzle any remaining vinaigrette around plate, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 676.82 Kcal (2834 kJ) | ||
| Calories from fat | 472.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 52.46g | 81% | |
|---|---|---|---|
| Cholesterol | 123.49mg | 41% | |
| Sodium | 662.5mg | 28% | |
| Potassium | 687.04mg | 15% | |
| Total Carbs | 20.64g | 7% | |
| Sugars | 11.32g | 45% | |
| Dietary Fiber | 3.64g | 15% | |
| Protein | 32.54g | 65% | |
| Vitamin C | 7.9mg | 13% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 2.1mg | 12% | |
| Calcium | 253.2mg | 25% | |
| Amount Per 100 g | |||
| Calories | 234.01 Kcal (980 kJ) | ||
| Calories from fat | 163.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.14g | 81% | |
|---|---|---|---|
| Cholesterol | 42.69mg | 41% | |
| Sodium | 229.06mg | 28% | |
| Potassium | 237.54mg | 15% | |
| Total Carbs | 7.14g | 7% | |
| Sugars | 3.91g | 45% | |
| Dietary Fiber | 1.26g | 15% | |
| Protein | 11.25g | 65% | |
| Vitamin C | 2.7mg | 13% | |
| Vitamin A | 0.2mg | 16% | |
| Iron | 0.7mg | 12% | |
| Calcium | 87.6mg | 25% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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