Serves 4
1 bunch California-grown grapes
¼ cup California goat cheese
1 (24-ounce) pork tenderloin
Salt and pepper
2 tablespoons safflower or rice bran oil
¼ cup truffle honey (Mikolich honey can be found at many farmers’ markets)
1 bunch spinach
1 tablespoon butter
Truffle Honey Glazed Pork Tenderloin Stuffed with Goat Cheese and Grapes
Heat oven to 350°. Coarsely chop grapes and allow goat cheese to reach room temperature. Slice pork tenderloin halfway through lengthwise, creating a pocket to stuff. Spread goat cheese along the pocket of the tenderloin and then stuff grapes into the goat cheese. Using butcher’s twine, truss the stuffed tenderloin. Season liberally with salt and pepper.
Heat an oven-safe pan with canola oil until just about smoking. Sear tenderloin on all sides, about 30 seconds per side. Once browned, pour off excess oil and put the pan with the tenderloin in the oven. Roast until a meat thermometer reads 155°, 8–12 minutes depending on the size of your tenderloin.
Drizzle the truffled honey onto the pork, rolling the tenderloin so the pork glazes in the honey as the sauce thickens in the pan. Once nicely glazed, remove the pork from the pan and set it on a cutting board.
While meat is resting, sauté spinach in a pan with butter and salt, until just wilted. Place spinach on a serving platter, top with glazed tenderloin and serve.
Beer pairing: Monkish Crux Belgian Golden with Edlerflower