Ingredients

1 package Smithfield® Pork Tenderloin

  • 1 tsp thyme
  • 1 tsp oregano
  • Salt & pepper to taste
  • 8 pieces sun-dried tomatoes, sliced
  • 6 oz graviera cheese, shredded
  • 1 Tbsp extra virgin olive oil
  • Kitchen twine

Red Pepper Coulis

  • 1 Tbsp extra virgin olive oil
  • 3 red peppers, chopped
  • ½ white onion, chopped
  • 1 garlic clove, chopped
  • 1 cup dry white wine
  • 1 cup chicken stock
  • Salt & pepper to taste

Details

Product:

Pork Tenderloin

Meal Course:

Dinner

Dish Type:

Entrée

Preparation

Pork Tenderloin

  1. Butterfly tenderloin lengthwise. Season with salt, pepper, thyme and oregano on both sides. In the middle of tenderloin, place sun-dried tomatoes and shredded graviera cheese.
  2. Fold closed and tie with kitchen twine so filling does not come o ut during cooking.
  3. Preheat oven to 350°F.
  4. Heat olive oil in a skillet and sear until golden brown on all sides.
  5. Place skillet in oven for 20 minutes. Remove tenderloin from skillet, and let tenderloin and skillet cool.

Red Pepper Coulis

  1. Heat olive oil in same skillet, used to cook tenderloin, to preserve flavor. Add red peppers, onion and garlic. Cook until red peppers are soft and onion is translucent. Add white wine until it reduces to 1⁄3. Add chicken stock and simmer until it reduces to half. Add salt and pepper to taste. Once done, use blender until smooth consistency.

Serving & Presentation

  1. Slice pork tenderloin into medallions. Place red pepper coulis on plate and top with pork tenderloin medallion.