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Pork Tenderloin with Garlic & Herb Cheese and Roman Artichokes

Cook Time: 25 minutes

Servings: 4


  18 oz Pork Tenderloin

  4 oz rondelé® by Président® Garlic & Herbs Cheese Spread

  1 cup Panko Breadcrumbs

  1/4 cup Roasted Red Peppers, diced small pieces

  4 Tbs Butter

  2 cups Baby Spinach

  1 Egg

  2 Tbs Olive Oil

  Salt and Pepper, to taste

  1/4 cup Dry Sherry

  2 Tbs Heavy Cream

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Preheat grill on low. Cut pork tenderloin skin in half. With a long knife, make a slit in the middle of each so stuffing can be piped in.

Trim pork tenderloin of silver On medium heat, melt 2 tablespoons butter. Add spinach. As it begins to wilt, add rondelé garlic and herb spread, panko and roasted red peppers.

Stir and remove from heat. Add 1 egg beaten to mixture and stir. Remove from pan and let cool for 15 minutes in refrigerator.

Place filling in a pastry bag and fill both pieces of pork tenderloin. Coat pork in olive oil, dash salt and pepper. Place on grill for approximately 25 minutes turning gently every 5 minutes to cook all sides.

Remove from grill. Heat a 12-inch sauté pan on medium heat. Add sherry wine, bring to a simmer. Add 4 tablespoons rondelé garlic and herb spreadable cheese, 2 tablespoons butter, 2 roman artichokes (marinated artichokes) cut in half lengthwise.

Simmer and add 2 tablespoons heavy cream. Simmer for a minute until sauce comes together. Slice pork tenderloin in 2 inch slices.

Arrange on a dish with artichokes and finish with sherry cream sauce.

Nutrition Information