Radicchio, Walnut And Gorgonzola Stuffed Pork Tenderloin
Maple Leaf Sports and Entertainment's Chef Chris Zielinski shares his Radicchio, Walnut and Gorgonzola Stuffed Pork Tenderloin recipe. This unique stuffed tenderloin makes a beautiful topping to a creamy polenta for a dinner everyone will love.
1small white or red head of radicchio, cut into 8 wedges
1tspchopped fresh marjoram(5 mL)
2tbspwhite wine (such as riesling or gewurztraminer)(30 mL)
¾tspeach salt and pepper, divided(3 mL)
4ozgorgonzola cheese, crumbled(125 g)
¼cupchopped toasted walnuts(60 mL)
Trim thin end of tenderloin off and reserve for another recipe. Insert a paring knife into the centre of both ends of the tenderloin. Using a clean sharpening steel or long handled wooden spoon, carefully insert into one end of the tenderloin into the cut made. Push it through the tenderloin, trying to keep it in the centre and not break through the sides. Roll the steel around slightly to make the centre hole larger and get it through to the other side of the tenderloin. Remove it from tenderloin and set aside.
In a large skillet, heat 2 tbsp (30 mL) of the oil over medium high heat. Brown radicchio wedges on both sides until evenly browned and wilted. Stir in garlic and cook for 30 seconds. Add wine, marjoram, 1/4 tsp (1mL) each of the salt and pepper. Remove from heat when wine is absorbed. Scrape into a bowl and let cool to room temperature. Stir in gorgonzola and walnuts.
Using your hands, start stuffing the radicchio filling into the centre of the pork tenderloin (this will take sometime). Force the filling into the hole as much as possible from both ends (the tenderloin will look thicker as it fills). Season the tenderloin with remaining salt and pepper.
Preheat oven to 375ºF (190ºC).
Heat a cast iron pan over medium heat and add remaining oil and butter. Brown tenderloin on one side for about 2 minutes. Turn over and place pan in oven. Cook for about 30 minutes or until pork is firm to the touch and thermometer reaches 155ºF (68 ºC) when inserted in centre. Remove to a cutting board and tent with foil. Let stand for 10 minutes before slicing into3/4 inch (2 cm) medallions.
Tip: You can butterfly the pork tenderloin if you do not wish to create the centre hole for stuffing. Simply hold the chef’s knife lengthwise and cut along the centre of the pork tenderloin almost all the way through to the other side (do not cut through). Make another long cut on one side of the tenderloin almost all the way through and press gently to lay flat. Repeat on the other side. Squeeze filling together and lay in centre of pork tenderloin. Roll up and tie tenderloin at 2 inch (5 cm) intervals before cooking.
This recipe is brought to you by Ontario Pork. Support local. Buy local. Look for the logo in store.