Peppercorn Crusted Pork Tenderloin Stuffed with Goat Cheese and Sun Dried Tomatoes

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Peppercorn Crusted Pork Tenderloin Stuffed with Goat Cheese and Sun Dried Tomatoes

Sometime my best receipes are created when I’m in a rush to get dinner on the table!  A few night ago, I’ pulled this meal together using what I had on hand in my refrigerator and pantry…the flavors of the peppercorn coriander crust and creamy goat cheese tomato filling was incredible…It pared nicely with herb mustard fingerling potatoes and garlic infused broccolini… Perfect recipe for summertime grilling!

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Peppercorn Crusted Pork Tenderloin Stuffed with Goat Cheese and Sun Dried Tomatoes

Ingredients

one 1 ½ lb. pork tenderloin

3 Tablespoon mixed pepper corn

1 tablespoon whole Coriander

3 tablespoon fresh flat leaf parsley

2 tablespoon fresh thyme leaves

2 tablespoon dijon mustard

8-10 sun dried tomatoes

4 oz. goat cheese

1/2 teaspoon Atlantic SaltWorks Flake Finishing Salt

Step-by-Step

1 butterfly cut pork tenderloin

2 combine peppercorn, coriander, parsley, and thyme in bowl of food processor fitted with metal blade

3 pulse chop 40 seconds; reserve

4 spread dijon mustard on tenderloin

5 arrange sun dried tomato on top in single layer

6 crumble goat cheese over tomatoes; fold the tenderloin back together; secure with butcher twine (using fingers stuff any loose fillings back into butterflied tenderloin as you secure with twine… its a little messy but don’t stress, in the end it will be delicious!)

7 using hands spread and press 1/2 reserved peppercorn mixture on tied tenderloin; flip and repeat with remaining peppercorn mixture

8 hest grill; carefully spray grill rack generously with Pam grilling spray; grill 5-7 minutes; flip tenderloin; grill 5-7 minutes or until pork is cooked to your likeness (recommended internal cooking temp 145)

9 remove from grill;  rest 5 minutes; remove butcher twin; slice and serve immediately

 

 

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