Saturday, January 2, 2010

Honey Roasted Pork Tenderloin Stuffed with Pecans and Apricots

Happy New Year to you and your family. We rang in the New Year with friends and raised our glasses to honor the year behind us and to symbolize a new year of tomorrows. Great friends, food and cheer-It just does not get any better.

My husband prepared a wonderful Honey Roasted Pork Tenderloin stuffed with pecans, apricots and drizzled with a Blue Cheese Cream Sauce. The tenderloin was served alongside Creamed Cabbage with bacon and crisp sliced potatoes. For dessert he prepared a fresh homemade coffee ice cream. I know some of you may be thinking, it's too cold to eat ice cream. My response...It's never to cold to eat homemade ice cream.




This pork tenderloin recipe is elegant, fun to do, and easy to prepare.




Honey Roasted Pork tenderloin Stuffed Pecans and Apricots
Serves 6
Recipe from: Savannah Seasons
Note: We doubled the recipe to serve 12.


Ingredients:
2 pork tenderloins, each about 1-1/4 lbs, silver skin trimmed away.
1 recipe Honey Hoisin Marinade for Roasted Pork (recipe follows)
2 tablespoons vegetable oil
1/2 cup minced shitake mushrooms
1/2 cup minced toasted pecans
1 slice whole wheat bread, minced
8 dried apricot halves, minced
2 tablespoons minced blue cheese (1 ounce)
1 tablespoon minced fresh thyme
1 teaspoon hot chili sauce
1 recipe Blue Cheese Cream Sauce (recipe follows)

Directions:
Place the tenderloins side by side in a shallow dish. Spoon the marinade over them, cover, and refrigerate to combine flavors for 6 hours or overnight. Turn the pork once during this period. Remove the pork and discard the marinade. Cut 2 inches from the tip of each tenderloin and mince this meat.

In a skillet over high heat, combine the oil and the minced pork tips. Saute until light brown, about 5 minutes, then add the mushrooms and continue to saute for 2 minutes more. Set aside to cool. In a medium bowl, combine the pecans, bread crumbs, apricots, blue cheese, thyme, and chili sauce, then mix in the cooled pork and mushroom mixture, including any accumulated juices.

Preheat oven to 400 degrees. Oil a baking pan with low sides. With the handle of a wooden spoon, push a hole into the center of each tenderloin lengthwise from end to end. Stuff each tenderloin. The meat will expand to accomodate the stuffing as you gently press it into the center. Set the tenderloins on the baking pan. (A foil or baking parchment lining will protect the pan). Roast the pork 25 minutes, until the juices run clear when the meat is pierced with a knife. Cool for 5 minutes before slicing to serve. Drizzle with Blue Cheese Cream Sauce.


Honey Hoisin Marinade for Roasted Pork
Yields 3/4 cup
Ingredients:
1/4 cup hoisin sauce
1/4 cup soy sauce
1/4 cup honey
1 tablespoon minced garlic
1 tablespoon peeled and minced fresh ginger

Directions:
In a cup, combine all the ingredients. Set aside until ready to use.

Blue Cheese Cream Sauce
Yields 1/2 cup
Ingredients:
1/4 cup vermouth or white drinking wine
1/2 cup heavy cream
1/4 cup crumbled blue cheese (about 1 ounce)

Directions:
In a small saucepan over medium heat, simmer and reduce the white wine or vermouth to about 2 tablespoons. Whisk in cream and reduce to about 1/3 cup. This will take about 4 minutes. Remove the pan from direct heat and place it in a skillet of hot water. Whisk in blue cheese, whisking until the sauce is smooth, about 1 minute. Keep warm in the skillet of hot water or in a Thermos until ready to serve, up to 2 hours.




Creamed Cabbage with Bacon
Serves 6
Recipe from Savannah Seasons


Ingredients:
2 slices bacon, crisp cooked and minced
2 ounces country ham or prosciutto, minced
1/2 cup minced onion
1 tablespoon peeled and minced fresh ginger
7 cups shredded green cabbage leaves
1/2 cup heavy cream

Directions:
To a large soup pot over medium heat, add first the bacon, then the ham, onion,ginger and finally the cabbage. Pour the cream over all and cook for 10 minutes, stirring occasionally after the first 5 minutes, to soften the cabbage and reduce the liquid to a thick sauce. The volume of cabbage will reduce considerbaly. It is not necessary to add water because the cabbage is full of moisture and cooks beautifully in its own juice with a bit of cream.

Enjoy!



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59 comments:

Lyndsey said...

What a wonderful recipe! Great photos too! It must be so nice to have a husband that cooks. The blue cheese sauce is something I would use on many things.

Sounds like you had a good New Year's Eve. Wishing you and your family the best for the upcoming year!

Hungry Dog said...

Every single part of this dinner sounds fabulous! And homemade coffee ice cream--doesn't get any better than that!

Susan said...

Wonderful recipe, Velva. Very fortunate friends you have to join you for such a great dinner. Wishing you a very good new year.

Fresh Local and Best said...

Homemade coffee ice cream! That sounds wonderful! This looks like a fab dinner!

girlichef said...

Those tenderloins are gorgeous! Actually the whole meal would send me to cloud 9! Happy New Year, Velva :)

Catherine said...

This looks mouthwatering! The sauce and marinade sounds absolutely devine!
Happy New Year Velva!

Alison said...

Happy New Year! This recipe looks so good!!!

All Our Fingers in the Pie said...

Nice marinade for the pork. Also, since I have been in the south I have been using a lot of blue cheese. It is very popular here for some reason and I am encouraged to try it in different ways. Your meal sounded huge but when I saw the plate, it looked perfect. It is all about portion control, isn't it! Especially in January.

A Year on the Grill said...

beautiful pictures and an even better recipe!

what a keeper!

Donna-FFW said...

Just gorgeous! These tenderloins look beautiful, I love the filling. And the cabbage dish, incredible. What a fantastic, fantastic meal!

Karen Harris said...

Gorgeous food Velva. There's nothing better on New Year's Eve than good friends, great food and lots of champagne. I hope you have a wonderful and prosperous 2010!

lakegirl said...

Velva - Thanks for stopping by my blog. Sounds like we lots in common, food, wine and gardening! You're lucky, you have the warm weather. Cold here, 10 below this morning!

Your tenderloins look delicious!

The Food Hunter said...

It all looks delicious.

Chey can cook! (and more) said...

Velva, this looks and sounds amazing! What did you guys use to make the hole in the pork? Happy New Year!

Sage said...

Your pictures make it look sooo good! We loved pork tenderloin and this recipes would hit the spot; thank you for sharing it with us,

Lea Ann said...

YUM! I think this tenderloin sounds just absolutely wonderful. I'm going to forward this link to a friend of mine who is the tenderloin queen. She'll love it. I love cabbage as a side - this all sounds wonderful! Beautiful china too.

Chef E said...

I made cabbage last night, a stuffed cabbage inside out...

I write this in ode to your husbands dish...

ode to pork
set down a good wine
only a fork
pierce my heart with
honey promises
ginger whisper
delicate flavor
I solomly swear
on crystal stem
porcelain beauty
silver delivery
to slowly to chew, ever
ever to savor...

E Stelling, 2010 (my first poem of the year)

Foodie with Little Thyme! said...

Can we borrow your husband for a few days?
Happy New year!
Oh and no ice cream recipe???

pierre said...

Velva
I love the cooking with honey ;
I wish you the best for 2010 hope we'll still get in touch through our blogs !! cheers Pierre

Claudia said...

I will come back to this again and again. How scrumptious! It has everything and is so festive. As for the homemade ice cream, it is fifteen degrees below zero (F) here and well, it has to be zero before I have ice cream! Happy New Year!

chris said...

No better way to ring in the new year than with good food and great friends. Thanks for stopping by my site... hope you enjoy the chili/cornbread! Hope to hear from you again soon!

Chris said...

Excellent creation! So you literally just ram a wooden spoon or dowel through the tenderloin? Wow. I never knew. I'll have to try this.

Sophie said...

Waw,...Velva!! What a festive & ooh so wonderful dinner!! I so love your stuffed pork: a real delight!!

I also love the rest of the fine food!! WAW!!!!!!!!

Sarah said...

What a beautiful way to spend new years eve! The recipes look delicious, I bookmarkked the pork tenderloin for a rainy day!!

suzicate said...

Thanks for stopping by my blog which in turn led me to yours. OMG...ALL ABOUT FOOD...my FAVORITE subject!!!!! I think I'll be spending a lot of time over here perusing your recipes and trying them out!! AWESOME!!

Banu said...

This looks delicious. Thank you, Velva, now my mouth is watering! I'm happy to be your newest follower, and look forward to reading more and to trying out some of your creations.

Katy ~ said...

Beautifully plated. Everything looks divine! And that pork... oh, don't I just love the filling in that. I'll bet it's FAB!

Kitchen Butterfly said...

It looks stunning......and tasty and yummy....I'm running out of descriptive words. And I agree, its never too COLD for icecream, especially judging by the number of bowls we've been through at ours!

3 hungry tummies said...

Wow what a dish you have there ;)
The pork looks so moist and the potatoes ...Thanks for sharing

My Carolina Kitchen said...

You know I've never stuffed a pork, but I've wanted to. Yours is gorgeous and blue cheese sauce can only make it better. Happy new year to you and your family.
Sam

Natashya KitchenPuppies said...

What a great meal! Love the glaze and the sauce and everything. And I agree, never too cold for ice cream, especially homemade.

TheKitchenWitch said...

Looks delish! My daddy would go crazy for that cabbage!

buffalodick said...

Wow! That looked great!

Mimi said...

Yum! What a fantastic menu. Lovely flavors and textures. What about that coffee ice cream recipe?
Mimi

Devon said...

That pork is gorgeous and I totally agree that it is never too cold for homemade ice cream.

The Chef In My Head said...

Dear Velva,
Thank you for stopping by my blog. This meal looks delicious! Your china is BEAUTIFUL! Is it Dior? I am still mad at them for discontinuing their line of china, it left me with a half finished collection. I wanted all of my salad plates and soup bowls to not match, I think they have made sure I follow with that plan. If it not Dior, do you mind me asking what it is, I love it! Happy New Year -LeslieMichele
PS Your friends and my friends must never meet, I can only imagine the fun they would have at our expense (referencing "a certain glaze that comes over them")

My Farmhouse Kitchen said...

Velva..this looks so beautiful....i will try it this weekend...love your recipes...

i'll check back for more..

kary
xxx

Joanne said...

Wow. I don't think pork or cabbage have ever seemed so appetizing to me. This looks fantastically mind-blowing. The perfect way to ring in the New Year!

Barbara said...

Heavenly! And what a nice husband to cook for you. I've been meaning to make a stuffed pork roast; was going to use fennel and onions, but I really like this recipe better.
And by the way, those potatoes are cooked perfectly!!!

teresa said...

oh wow, this is a meal for the kings! how fancy and fun, i bet the flavors were just popping!

Annalisa said...

hi!want to give you this award for your wonderul blog..just click on the link below and follow the directions!
Love,
Annalisa
x

Award

heartnsoulcooking said...

Hi Velva,
I found your lovely blog via Annalisa @ Cooking Easy. I have become a follower, I love to share recipes and ideas. Come by and visit maybe you can do the same.
Geri

Dishesdone said...

Looks fantastic! and I totally agree, never too cold to have ice cream...INDOORS :)

lakeviewer said...

Oh, what yummy food here. Thanks for visiting me. Now, I can indulge in these lovely recipes.

Kathleen said...

Oh, Oh, Oh MY!!!

Astra Libris said...

Thank you so much for visiting my blog! I'm so glad you brought me to your beautiful blog! I'm in awe of your gorgeous New Year's dishes - such an elegant feast!

I couldn't agree with you more about ice cream - it's definitely, definately never too cold for ice cream! :-)

Jeanne said...

Next year, can I come to your house for New Year's?

Thanks for coming to visit the Chronicles!

PS -- I'm with you on the ice cream -- it's NEVER too cold!

5 Star Foodie said...

Happy New Year! The honey roasted pork looks amazing, I love the blue cheese cream sauce!

Juliana said...

Happy New Year! Your tenderloin looks delicious...what a nice way to welcome the new year :-)

The Absence of Alternatives said...

That pork is golden in perfection! I come here for the pictures. I feel like I just said something similar to "I read it for the articles"...

Tangled Noodle said...

Happy New Year and what a delicious way of ushering it in! In the Philippines, people eat round or circular food to signify prosperity (shape of coins) and symbolize the completed cycle of the old year. Your dish is a wonderful take on such a tradition - I may have to 'borrow' it for next NYE! 8-)

Erica said...

I love pork and fruit together! The perfect marriage :) Looks fantastic, Velva. I will be trying that recipe soon.

Lynda said...

What a wonderful meal! the tenderloins look gorgeous and cooked to perfection with that tasty stuffing. This is a dish I want to try!

Karen said...

Ooh, I would love that bleu cheese sauce on this - or even a good steak! Mmm! I'm with you Velva... never to cold for homemade ice cream... especially coffee!

Kim said...

This looks insanely delicious...seriously! That pork looks remarkable;D No, it's never too cold for ice cream. In fact, my daughter and I went out for ice cream just last night and it was delicious!

My Little Space said...

Oh wow, what an amazing dish! The tenderloin looks awesome delicious. Well, this is an excellent start I guess. Bravo! Btw, Happy 2010, Velva! Have a great weekend. Cheers.
Best wishes, Kristy

The Food Hunter said...

Looks delicious!

Kevin said...

What a great way to do a pork loin! The stuffing sounds so good!

Mama JJ said...

That blue cheese sauce caught my fancy big-time. It's too bad we're in the middle of our spending freeze---it will have to wait for a couple months. But! The seed has been planted. Thanks!

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