Wham, Bam, Thank You Ma’am


If I haven’t said this before, it is high time that I do………”If you put goat cheese on a turd, there is a good chance I am going to eat it”.  As odd and unappetizing as that may sound, it is true.  Yes, goat cheese is my epicurean crutch.  The creaminess and tanginess goat cheese brings to a dish is unmatched.  If you are a virgin to goat cheese, be a virgin no more.

God did not grace me in the nether regions, nor give me a crap load of cash; but what he did give me was an uncanny ability to cook.  Given that Siete can burn water, we were a match made in heaven.  This recipe certainly wooed Siete and is sure to give you the entry key into any man or women’s boudoir.

Stuffed Pork Tenderloin

Meat:

2 pork tenderloins*

2 ft. cotton butcher’s twine

¼ c Steen’s Cane Syrup

1 bottle Back Roads Beer B Que Sauce

Pork Rub:

1 T olive oil

4 T fresh rosemary, chopped

4 garlic cloves, chopped

1 jalapeno, seeded and chopped

1 shallot, chopped

2 t salt

1 t black pepper

Stuffing:

8 oz goat cheese*

1 T pork rub, recipe above

In a small bowl, combine rosemary, garlic, shallot, jalapeno salt, pepper and olive oil.  In another bowl, mix together the goat cheese and pork rub.  Place goat cheese mixture in refrigerator until you are ready to use. 

With a sharp, butterfly the tenderloins so the fat ends and the thin ends are roughly the same thickness.  Rub tenderloins with pork rub, cover with plastic wrap and refrigerate for 2 to 4 hours.   Prior to cooking, remove tenderloins from refrigerator and spoon goat cheese mixture on the inside portion of one butterflied tenderloin.  Lay the other tenderloin on top and tie the two tenderloins together using butcher’s twine. 

Preheat grill to medium-high heat.  In a small bowl, combine Back Roads Beer B Que Sauce and cane syrup.  Brush grill with canola oil and place tenderloin on grill.  Grill tenderloin for 4 to 6 minutes per side, brushing the Beer B Que mixture after each turn.   Once meat has reached an internal temperature of approximately 140 – 145 degrees F, pull meat off the grill and allow to rest for about 5 minutes. 

* If you haven’t figured it out yet, your local wholesale club has a great meat/cheese department.  Most of the cuts of meat are graded Choice (same as supermarkets) and the prices are about 15 to 20% less.

To learn how to properly tie meats, check out the following link http://www.bonappetit.com/tipstools/tips/2008/08/how_to_tie_meat .

Twisted Epilogue:  So, Uncle Dave, is that easy enough for you?

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About TheTwistedEpicurean

Culinary BullSchit Artist View all posts by TheTwistedEpicurean

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