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Prep Time: 40 Minutes Cook Time: 45 Minutes |
Ready In: 85 Minutes Servings: 15 |
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A flavorful filling peeks out from the swirled slices of pork. This make-ahead appetizer is enhanced with garlic mayonnaise. More Make Ahead Appetizers » Ingredients:
garlic mayonnaise: |
1 large whole garlic bulb |
2 teaspoons olive oil |
1/2 cup mayonnaise |
1 to 3 teaspoons milk, optional |
stuffing: |
3 medium leeks (white portion only), thinly sliced |
4 tablespoons olive oil, divided |
1 cup minced fresh parsley |
1/4 cup grated parmesan cheese |
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/4 cup chopped walnuts |
2 pork tenderloins (3/4 pound each) |
Directions:
1. Remove the papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulb. Brush with oil. Wrap bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes.
2. Squeeze softened garlic into a small bowl; mash until smooth. Stir in mayonnaise and milk if needed to achieve a creamy consistency. Cover and chill for at least 3 hours.
3. In a large skillet, saute leeks in 1 tablespoon oil until tender; remove from the heat. In a blender, combine the parsley, Parmesan cheese, thyme, salt and pepper. Gradually add the remaining oil; process until creamy. Add walnuts and leek mixture; cover and coarsely chop. Set aside.
4. Make a lengthwise slit in each tenderloin to within 1/2 in. of the opposite side. Open tenderloins so they lie flat; cover with plastic wrap. Flatten to 3/4-in. thickness; remove plastic wrap. Spread leek mixture to within 1 in. of edges. Roll up from a long side; tie with kitchen string to secure.
5. Place tenderloins seam down on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 45-55 minutes or until a meat thermometer reads 160°. Let stand for 15 minutes. Cover and chill. Discard string; cut pork into 1/2-in. slices. Serve with garlic mayonnaise. Yield: about 2-1/2 dozen appetizers.
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