Sunday, October 6, 2013

Pork Loin with Aged Gouda and Apricot Mustard

Now the original recipe for this was a bit of a headache/disaster, but the flavour combination was too good to give up on it entirely and the basics of what works simple enough that I think it's worth giving it another try. Pork, gouda, apricot, and mustard are an outstanding combination.

The original called for pounding out boneless pork loin, filling it, and then rolling into skewers. The problem with this was that my pork didn't pound out thinly enough and then didn't roll nicely and stay cleanly skewered. I think this simplifies nicely to just being a filling for pork tenderloin instead. The skewers were also a bit on the tough side so using pork tenderloin should fix that.

One year ago: Beginner Almond Shrimp with Tomatoes
Two years ago: Beets with Balsamic Syrup, Mint, and Nuts
Three years ago: Black Bean and Tomato Quinoa
Four years ago: Black Bean and Corn Quesadillas

Pork Loin with Aged Gouda and Apricot Mustard (adapted from The Cheesemonger's Kitchen)

1/4 tsp fennel seeds, crushed to a powder
1/2 cup grainy mustard
1/2 cup apricot jam
2lb boneless pork tenderloin
255g aged Gouda, shredded

1. Preheat oven to 425F. In small bowl, mix together fennel, mustard, and jam.
2. Slice pork tenderloin in middle, opening it like a book.
3. Spread apricot mustard in middle of pork tenderloin. Add cheese.
4. If you're feeling fancy, tie the pork together and sear on all sides in a large fry pan. If not, skip to next step.
5. Place pork on a baking sheet. Bake in oven until pork reaches an internal temperature of 145F. Serve.

No comments:

Post a Comment