Best 12 Pan Roasted Pork Tenderloin With A Blue Cheese And Olive Stuffing Recipes

STUFFED PORK LOIN WITH BUTTERNUT SQUASH AND BLUE CHEESE

Steps:

• Preheat oven to 450 degrees F. Coat a roasting pan with cooking spray.
• Cook bacon in a large skillet over medium-high heat until crisp. Remove from pan, reserving fat in pan, and crumble into small pieces. To the same pan, add squash and onion and cook 3 minutes, until onion is soft. Remove from heat, add to a large bowl with the crumbled bacon, bread crumbs, 1/2 cup of the blue cheese, 2 tablespoons of the sage, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well.
• Butterfly pork on a flat surface and spread stuffing evenly over meat. Roll up pork and tie with kitchen twine at 2-inch intervals. Season pork all over with salt and black pepper and transfer to prepared pan. Roast 15 minutes. Reduce oven temperature to 325 degrees F and bake 45 more minutes, until an instant-read thermometer registers 160 degrees F for medium-well. Let pork rest 10 minutes before cutting crosswise into 1-inch thick slices.
• In a small saucepan, whisk together chicken broth, sherry and cornstarch. Set pan over medium heat and bring to a simmer. Add remaining 2 tablespoons blue cheese and tablespoon of sage and simmer 1 minute, until sauce thickens. Remove from heat and season, to taste, with salt and black pepper. Serve 1/2 of the pork with all of the sauce spooned over top. Reserve remaining pork for quesadillas.

SEARED PORK TENDERLOINS WITH BLUE CHEESE SAUCE

Steps:

• Preheat oven to 300 degrees F.
• Dry tenderloins with paper towels and sprinkle generously with salt and pepper.
• In a saute pan large enough to hold both tenderloins, heat 2 tablespoons oil over medium-high heat until hot but not smoking.
• Add tenderloins, and brown well on both sides, about 10 minutes total.
• Transfer meat to a small roasting pan, and place in the preheated oven.
• Roast to an internal temperature of 150 degrees F., about 15-20 minutes.
• Remove from pan and cover loosely with foil, allowing to rest 10 minutes before slicing.
• For the sauce, return the saute pan to medium-high and add the remaining tablespoons of oil and heat until hot but not smoking.
• Add onion and saute 7-9 minutes, stirring occasionally until transparent.
• Add wine and chicken stock, stirring for several minutes.
• Remove sauce from heat and skim any film off surface, then stir in blue cheese, parsley, salt and pepper; set aside, covering to keep warm.
• Slice pork at an angle about 1 inch thick and drizzle generously with sauce.

PAN ROASTED PORK TENDERLOIN WITH A BLUE CHEESE AND OLIVE STUFFING

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Make a lengthwise cut in each pork tenderloin about 3/4 of the way through. Open each tenderloin, creating a rectangular shape, and place each between two sheets of plastic wrap. Pound each tenderloin into a thin rectangle, about 1/2 to 1/2-inch thick. Remove the plastic wrap, and season each tenderloin to taste with salt and pepper on both sides.
• Spread tapenade on 2/3 of each tenderloin sheet, leaving about 1/2 inch of space on the edges. Sprinkle blue cheese and thyme over the tapenade. Starting from the side with the stuffing, roll the meat firmly towards the side without stuffing, being careful not to roll so tightly that you squeeze the stuffing out. Use toothpicks or butcher's twine to secure each roll.
• Heat 3 tablespoons canola oil in a large, ovenproof skillet over medium-high heat until it begins to smoke. Lightly dredge each tenderloin roll in flour, and shake off excess. Sear the tenderloins in hot oil until golden brown on all sides, about 6 minutes.
• Roast in preheated oven to an internal temperature of 145 degrees F (63 degrees C), 20 to 22 minutes. Remove the pork from the skillet, and set aside to rest in a warm place.
• Return skillet to stove over medium-high heat. Heat remaining 1 tablespoon canola oil, then stir in shallots and cook until translucent, 1 to 2 minutes. Pour in white wine, and boil until reduced by half, scraping the caramelized bits off of the bottom of the pan. Whisk in the Dijon mustard, honey, and lemon juice until smooth. Remove pan from the heat, and rapidly whisk in butter cubes until dissolved. Stir in minced parsley, and season to taste with salt and pepper.
• To serve, remove toothpicks or twine from the pork, and slice into 1/2-inch medallions. Serve the pork slices ladled with sauce.

PAN ROASTED PORK TENDERLOIN WITH A BLUE CHEESE AND OLIVE STUFFING

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Make a lengthwise cut in each pork tenderloin about 3/4 of the way through. Open each tenderloin, creating a rectangular shape, and place each between two sheets of plastic wrap. Pound each tenderloin into a thin rectangle, about 1/2 to 1/2-inch thick. Remove the plastic wrap, and season each tenderloin to taste with salt and pepper on both sides.
• Spread tapenade on 2/3 of each tenderloin sheet, leaving about 1/2 inch of space on the edges. Sprinkle blue cheese and thyme over the tapenade. Starting from the side with the stuffing, roll the meat firmly towards the side without stuffing, being careful not to roll so tightly that you squeeze the stuffing out. Use toothpicks or butcher's twine to secure each roll.
• Heat 3 tablespoons canola oil in a large, ovenproof skillet over medium-high heat until it begins to smoke. Lightly dredge each tenderloin roll in flour, and shake off excess. Sear the tenderloins in hot oil until golden brown on all sides, about 6 minutes.
• Roast in preheated oven to an internal temperature of 145 degrees F (63 degrees C), 20 to 22 minutes. Remove the pork from the skillet, and set aside to rest in a warm place.
• Return skillet to stove over medium-high heat. Heat remaining 1 tablespoon canola oil, then stir in shallots and cook until translucent, 1 to 2 minutes. Pour in white wine, and boil until reduced by half, scraping the caramelized bits off of the bottom of the pan. Whisk in the Dijon mustard, honey, and lemon juice until smooth. Remove pan from the heat, and rapidly whisk in butter cubes until dissolved. Stir in minced parsley, and season to taste with salt and pepper.
• To serve, remove toothpicks or twine from the pork, and slice into 1/2-inch medallions. Serve the pork slices ladled with sauce.

PAN ROASTED PORK TENDERLOIN WITH A BLUE CHEESE AND OLIVE STUFFING

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Make a lengthwise cut in each pork tenderloin about 3/4 of the way through. Open each tenderloin, creating a rectangular shape, and place each between two sheets of plastic wrap. Pound each tenderloin into a thin rectangle, about 1/2 to 1/2-inch thick. Remove the plastic wrap, and season each tenderloin to taste with salt and pepper on both sides.
• Spread tapenade on 2/3 of each tenderloin sheet, leaving about 1/2 inch of space on the edges. Sprinkle blue cheese and thyme over the tapenade. Starting from the side with the stuffing, roll the meat firmly towards the side without stuffing, being careful not to roll so tightly that you squeeze the stuffing out. Use toothpicks or butcher's twine to secure each roll.
• Heat 3 tablespoons canola oil in a large, ovenproof skillet over medium-high heat until it begins to smoke. Lightly dredge each tenderloin roll in flour, and shake off excess. Sear the tenderloins in hot oil until golden brown on all sides, about 6 minutes.
• Roast in preheated oven to an internal temperature of 145 degrees F (63 degrees C), 20 to 22 minutes. Remove the pork from the skillet, and set aside to rest in a warm place.
• Return skillet to stove over medium-high heat. Heat remaining 1 tablespoon canola oil, then stir in shallots and cook until translucent, 1 to 2 minutes. Pour in white wine, and boil until reduced by half, scraping the caramelized bits off of the bottom of the pan. Whisk in the Dijon mustard, honey, and lemon juice until smooth. Remove pan from the heat, and rapidly whisk in butter cubes until dissolved. Stir in minced parsley, and season to taste with salt and pepper.
• To serve, remove toothpicks or twine from the pork, and slice into 1/2-inch medallions. Serve the pork slices ladled with sauce.

PAN ROASTED PORK TENDERLOIN WITH A BLUE CHEESE AND OLIVE STUFFING

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Make a lengthwise cut in each pork tenderloin about 3/4 of the way through. Open each tenderloin, creating a rectangular shape, and place each between two sheets of plastic wrap. Pound each tenderloin into a thin rectangle, about 1/2 to 1/2-inch thick. Remove the plastic wrap, and season each tenderloin to taste with salt and pepper on both sides.
• Spread tapenade on 2/3 of each tenderloin sheet, leaving about 1/2 inch of space on the edges. Sprinkle blue cheese and thyme over the tapenade. Starting from the side with the stuffing, roll the meat firmly towards the side without stuffing, being careful not to roll so tightly that you squeeze the stuffing out. Use toothpicks or butcher's twine to secure each roll.
• Heat 3 tablespoons canola oil in a large, ovenproof skillet over medium-high heat until it begins to smoke. Lightly dredge each tenderloin roll in flour, and shake off excess. Sear the tenderloins in hot oil until golden brown on all sides, about 6 minutes.
• Roast in preheated oven to an internal temperature of 145 degrees F (63 degrees C), 20 to 22 minutes. Remove the pork from the skillet, and set aside to rest in a warm place.
• Return skillet to stove over medium-high heat. Heat remaining 1 tablespoon canola oil, then stir in shallots and cook until translucent, 1 to 2 minutes. Pour in white wine, and boil until reduced by half, scraping the caramelized bits off of the bottom of the pan. Whisk in the Dijon mustard, honey, and lemon juice until smooth. Remove pan from the heat, and rapidly whisk in butter cubes until dissolved. Stir in minced parsley, and season to taste with salt and pepper.
• To serve, remove toothpicks or twine from the pork, and slice into 1/2-inch medallions. Serve the pork slices ladled with sauce.

PAN ROASTED PORK TENDERLOIN WITH A BLUE CHEESE AND OLIVE STUFFING

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Make a lengthwise cut in each pork tenderloin about 3/4 of the way through. Open each tenderloin, creating a rectangular shape, and place each between two sheets of plastic wrap. Pound each tenderloin into a thin rectangle, about 1/2 to 1/2-inch thick. Remove the plastic wrap, and season each tenderloin to taste with salt and pepper on both sides.
• Spread tapenade on 2/3 of each tenderloin sheet, leaving about 1/2 inch of space on the edges. Sprinkle blue cheese and thyme over the tapenade. Starting from the side with the stuffing, roll the meat firmly towards the side without stuffing, being careful not to roll so tightly that you squeeze the stuffing out. Use toothpicks or butcher's twine to secure each roll.
• Heat 3 tablespoons canola oil in a large, ovenproof skillet over medium-high heat until it begins to smoke. Lightly dredge each tenderloin roll in flour, and shake off excess. Sear the tenderloins in hot oil until golden brown on all sides, about 6 minutes.
• Roast in preheated oven to an internal temperature of 145 degrees F (63 degrees C), 20 to 22 minutes. Remove the pork from the skillet, and set aside to rest in a warm place.
• Return skillet to stove over medium-high heat. Heat remaining 1 tablespoon canola oil, then stir in shallots and cook until translucent, 1 to 2 minutes. Pour in white wine, and boil until reduced by half, scraping the caramelized bits off of the bottom of the pan. Whisk in the Dijon mustard, honey, and lemon juice until smooth. Remove pan from the heat, and rapidly whisk in butter cubes until dissolved. Stir in minced parsley, and season to taste with salt and pepper.
• To serve, remove toothpicks or twine from the pork, and slice into 1/2-inch medallions. Serve the pork slices ladled with sauce.

PAN ROASTED PORK TENDERLOIN WITH A BLUE CHEESE AND OLIVE STUFFING

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Make a lengthwise cut in each pork tenderloin about 3/4 of the way through. Open each tenderloin, creating a rectangular shape, and place each between two sheets of plastic wrap. Pound each tenderloin into a thin rectangle, about 1/2 to 1/2-inch thick. Remove the plastic wrap, and season each tenderloin to taste with salt and pepper on both sides.
• Spread tapenade on 2/3 of each tenderloin sheet, leaving about 1/2 inch of space on the edges. Sprinkle blue cheese and thyme over the tapenade. Starting from the side with the stuffing, roll the meat firmly towards the side without stuffing, being careful not to roll so tightly that you squeeze the stuffing out. Use toothpicks or butcher's twine to secure each roll.
• Heat 3 tablespoons canola oil in a large, ovenproof skillet over medium-high heat until it begins to smoke. Lightly dredge each tenderloin roll in flour, and shake off excess. Sear the tenderloins in hot oil until golden brown on all sides, about 6 minutes.
• Roast in preheated oven to an internal temperature of 145 degrees F (63 degrees C), 20 to 22 minutes. Remove the pork from the skillet, and set aside to rest in a warm place.
• Return skillet to stove over medium-high heat. Heat remaining 1 tablespoon canola oil, then stir in shallots and cook until translucent, 1 to 2 minutes. Pour in white wine, and boil until reduced by half, scraping the caramelized bits off of the bottom of the pan. Whisk in the Dijon mustard, honey, and lemon juice until smooth. Remove pan from the heat, and rapidly whisk in butter cubes until dissolved. Stir in minced parsley, and season to taste with salt and pepper.
• To serve, remove toothpicks or twine from the pork, and slice into 1/2-inch medallions. Serve the pork slices ladled with sauce.

BACON/BLUE CHEESE STUFFED PORK LOIN

Steps:

• Preheat oven to 350°F.
• To prepare the stuffing, place all ingredients in a bowl and stir until well mixed.
• Butterfly (cut lengthwise almost all the way through) the pork loin. Butterfly again on the left side and on the right side.
• Spread the stuffing evenly over the loin. Roll the loin up like a jelly roll and tie securely at 2-to-3 inch intervals with kitchen twine.
• Place the loin in a shallow roasting pan. Sprinkle with garlic salt and black pepper.
• Roast for 45-60 minutes, or until internal temperature is 150-155°F Let stand for 1 minutes.
• Slice the pork, removing twine as necessary.

PAN ROASTED PORK TENDERLOIN WITH A BLUE CHEESE AND OLIVE STUFFING

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Make a lengthwise cut in each pork tenderloin about 3/4 of the way through. Open each tenderloin, creating a rectangular shape, and place each between two sheets of plastic wrap. Pound each tenderloin into a thin rectangle, about 1/2 to 1/2-inch thick. Remove the plastic wrap, and season each tenderloin to taste with salt and pepper on both sides.
• Spread tapenade on 2/3 of each tenderloin sheet, leaving about 1/2 inch of space on the edges. Sprinkle blue cheese and thyme over the tapenade. Starting from the side with the stuffing, roll the meat firmly towards the side without stuffing, being careful not to roll so tightly that you squeeze the stuffing out. Use toothpicks or butcher's twine to secure each roll.
• Heat 3 tablespoons canola oil in a large, ovenproof skillet over medium-high heat until it begins to smoke. Lightly dredge each tenderloin roll in flour, and shake off excess. Sear the tenderloins in hot oil until golden brown on all sides, about 6 minutes.
• Roast in preheated oven to an internal temperature of 145 degrees F (63 degrees C), 20 to 22 minutes. Remove the pork from the skillet, and set aside to rest in a warm place.
• Return skillet to stove over medium-high heat. Heat remaining 1 tablespoon canola oil, then stir in shallots and cook until translucent, 1 to 2 minutes. Pour in white wine, and boil until reduced by half, scraping the caramelized bits off of the bottom of the pan. Whisk in the Dijon mustard, honey, and lemon juice until smooth. Remove pan from the heat, and rapidly whisk in butter cubes until dissolved. Stir in minced parsley, and season to taste with salt and pepper.
• To serve, remove toothpicks or twine from the pork, and slice into 1/2-inch medallions. Serve the pork slices ladled with sauce.

PORK TENDERLOIN PAN ROAST WITH BLACK OLIVES AND ORANGE

Steps:

• Preheat oven to 450 degrees.
• In a blender or food processor, mince together the zest, a few tablespoons of orange juice (save the rest for basting), the olive oil, basil, and a light sprinking of salt and pepper.
• Make about 8 deep slits in the meat and stuff them with the minced mixture.
• Lightly film a 12-inch skillet (with an ovenproof handle) with olive oil. Bring to a medium-high heat and sear the pork on all sides (it doesn't have to actually brown).
• Add the olives, remaining orange juice, and the wine to the pan, and slip it into the preheated oven. Roast for 20 minutes, or until an instant-read thermometer inserted in the center reads 150 degrees, basting the tenderloin several times with the pan juices. If the pan juices start to brown too much, add 1/2 cup water to prevent burning.
• Carefully remove the pan from the oven, making sure not to grab the hot handle with a bare hand. Let the meat rest for 5 to 10 minutes, then slice it into 1/2-inch-thick rounds, swiping it through the pan juices as it is cut. Serve it moistened with the pan juices, piling the olives on the slices.

PAN ROASTED PORK TENDERLOIN WITH A BLUE CHEESE AND OLIVE STUFFING

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Make a lengthwise cut in each pork tenderloin about 3/4 of the way through. Open each tenderloin, creating a rectangular shape, and place each between two sheets of plastic wrap. Pound each tenderloin into a thin rectangle, about 1/2 to 1/2-inch thick. Remove the plastic wrap, and season each tenderloin to taste with salt and pepper on both sides.
• Spread tapenade on 2/3 of each tenderloin sheet, leaving about 1/2 inch of space on the edges. Sprinkle blue cheese and thyme over the tapenade. Starting from the side with the stuffing, roll the meat firmly towards the side without stuffing, being careful not to roll so tightly that you squeeze the stuffing out. Use toothpicks or butcher's twine to secure each roll.
• Heat 3 tablespoons canola oil in a large, ovenproof skillet over medium-high heat until it begins to smoke. Lightly dredge each tenderloin roll in flour, and shake off excess. Sear the tenderloins in hot oil until golden brown on all sides, about 6 minutes.
• Roast in preheated oven to an internal temperature of 145 degrees F (63 degrees C), 20 to 22 minutes. Remove the pork from the skillet, and set aside to rest in a warm place.
• Return skillet to stove over medium-high heat. Heat remaining 1 tablespoon canola oil, then stir in shallots and cook until translucent, 1 to 2 minutes. Pour in white wine, and boil until reduced by half, scraping the caramelized bits off of the bottom of the pan. Whisk in the Dijon mustard, honey, and lemon juice until smooth. Remove pan from the heat, and rapidly whisk in butter cubes until dissolved. Stir in minced parsley, and season to taste with salt and pepper.
• To serve, remove toothpicks or twine from the pork, and slice into 1/2-inch medallions. Serve the pork slices ladled with sauce.