Serves: 3
This pork tenderloin is full of flavour with the onions, goat cheese and mint. Adding asparagus to the roll makes it a fully loaded rolled tenderloin.
Ingredients
1 pork tenderloin
Lawry’s garlic salt or salt and pepper
1 cup hard shredded goat cheese
½ cup chopped spearmint
Asparagus spears
1 egg
1/4 cup milk
1 cup breadcrumbs
2 tbsp olive oil
3 bell peppers – julienned large slices
Directions
Pre-heat oven to 375˚F
Trim meat of fat and silverskin
Holding your knife horizontal to the cutting board, slit the tenderloin lengthwise
Don’t cut all the way through, but just far enough to open it up like a book
I butterfly each half again
Sprinkle Lowry’s garlic salt on one side (or salt and pepper to taste)
Place meat in between two pieces of saran wrap
Pound meat with cleaver until ¼ inch thick
Spread goat cheese and spearmint on to pork
Lay asparagus across ¾ of the pork
Sprinkle olive oil over the asparagus
Roll the pork tightly starting at the asparagus side
Beat egg with milk
Dip into egg until fully covered with egg mixture
Roll into breadcrumbs until fully coated
Place julienned peppers at the bottom of covered roasting pan
Pour olive oil and shake pan until peppers are well coated
Bake covered for 40 minutes, remove lid and cook for 5 more minutes
Pork should read 145 – 160˚F on meat thermometer
Let rest for 10 minutes
Serve with side salad
Comments