Question: i want recipe for stuffed pork loin with pecan sauce?


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Answer #1:

Call the hospital and ask for the Food Service Manager or Food Service Director. Ask them for the recipe. Even if it makes 100 servings, you shoudl be able to get a general idea of how to fix it.

Meantime, try this. Might be kind of similar:


Pecan Crusted Pork Tenderloin with Mushroom Cream Sauce

Yields: 4 Servings

2 pork tenderloins (each about 3/4 lb)
3/4 teaspoon salt
1/2 teaspoon black pepper
1/3 cup pecans (1¼ oz), finely chopped
1/3 cup fine dry bread crumbs
1 1/4 cups heavy cream
3 tablespoons olive oil
2 tablespoons unsalted butter
1 tablespoon chopped shallot (1 large)
1/2 pound mushrooms cut into 1/8-inch thick slices (3 1/2 cups)
1/2 cup Merlot

Put oven rack in middle position and preheat oven to 400ºF.
Pat tenderloins dry, then rub each all over with 1/4 teaspoon salt and 1/8 teaspoon pepper. Stir together pecans and bread crumbs in a wide shallow bowl. Pour 1/4 cup cream into another wide shallow bowl. Roll tenderloins, 1 at a time, in cream to coat, then dredge in nut mixture, shaking off excess, and transfer to a plate.

Heat oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then brown tenderloins, turning with tongs, until golden on all sides 2 to 4 minutes total. Transfer to a shallow baking pan (1 inch deep) and roast in oven until thermometer inserted diagonally into center of tenderloin registers 145 F, about 15 to 20 minutes. Let pork stand in pan on a rack, about 10 minutes.

While pork is standing, heat butter in cleaned skillet over moderately high heat until foam subsides, then sauté shallot and mushrooms, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms are browned, about 5t

--bgbuffalo, YahooAnswers

Answer #2:

Goat Cheese, Date & Pecan-Stuffed Pork Tenderloin with Fresh Cherry Sauce

Inspired by Kath’s Blue Cheese, Date + Pecan Stuffed Pork Tenderloin

Serves 4

Ingredients:

1 pork tenderloin (about 1 1/2 lbs)
6 oz goat cheese, at room temperature
8 soft medjool dates, pitted & chopped (about 2/3 cup chopped)
1/2 cup chopped pecans
2 tsp extra virgin olive oil
2 cups fresh sweet cherries, pitted and halved
2 tsp pure maple syrup
a glug (about 2-3 Tbsp) of brandy OR good red wine
1/2 cup chicken stock
2 tsp ground cinnamon
Directions:

1. Preheat oven to 425*. Butterfly tenderloin by cutting it lengthwise almost to, but not completely through, the other side. Open tenderloin like a book, cover with plastic wrap, and lightly pound using a meat mallet until the pork is about 1/2 inch thick.

2. In a food processor, combine the softened goat cheese, chopped dates, and chopped pecans. Pulse 10-15 times until the mixture just comes together, but there are still discernible pieces of dates and pecans running throughout the cheese (I could eat this mixture by the spoonful – you might want to double the recipe and keep half in the fridge for snacking).

3. Using a rubber spatula, scrape the filling mixture out of the food processor bowl and spread onto the entire surface of the tenderloin.

4. Starting on one long side, roll up the tenderloin jelly roll-style. At this point, you have two options. a) tie up the tenderloin at 2 inch intervals using butcher’s twine or b) secure the loose end using toothpicks. I suggest using butcher’s twine if you have it on hand… I did obviously did not.

5. Roast tenderloin at 425* for 20-25 minutes, or until the internal temperature reaches 155*. Tent tenderloin with foil and let rest while you prepare the cherry sauce.

6. Heat olive oil in a skillet over medium heat. Add the cherries and maple syrup; cook, stirring frequently, until the cherries are warmed through and the syrup has thickened, about 2-3 minutes.

7. Remove skillet from the heat, add the brandy or wine, and carefully return skillet to the stove (flare-up might or might not occur… it did not for me, and I was disappointed).

8. Add in the chicken stock and ground cinnamon, and cook until the mixture has thickened, about 5 minutes.

9. Slice the tenderloin into 1 inch thick slices, and pour the cherry sauce over the top.

10. Sit back, close your eyes, and allow the delicious flavors to wash over you!





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