Pork Tenderloin filled with Spanish Cheeses & Piquillos

Menu Part: 
Entree
Cuisine Type: 
Spanish
Serves: 
6

Pork is rolled with cheese and spinach, then roasted. When sliced the stuffed pork makes an impressive presentation.

Ingredients

4 tbsp. olive oil, divided
1 tbsp. garlic, minced
12 oz. spinach leaves (about 9 cups)
3 tbsp. sherry wine vinegar
1/2 cup finely chopped green onions
1 tsp. finely chopped fresh thyme
1/4 tsp. ground allspice
2 pork tenderloins, trimmed and butterflied (about 21/2 lb. total)
4 oz. Manchego cheese, coarsely shredded
2 tbsp. Spanish paprika
4 oz. Idiazabal cheese, coarsely shredded
4 oz. piquillo peppers, finely chopped
2 oz. steak sauce, preferably Caribbean-style

Steps

1. Heat 1 tbsp. oil in a skillet over med. heat. Add garlic; sauté until tender, 1 min. Stir in spinach; sauté until wilted, 2 min. Set aside.

2. Whisk remaining 3 tbsp. oil in a bowl with sherry vinegar. Combine green onions, thyme, and allspice in another bowl.

3. Lay butterflied tenderloins lengthwise side by side, slightly overlapping with widest parts at opposite ends on a flat surface. Brush half of the sherry vinegar mixture over meat; rub onion-thyme mixture on top.

4. Starting at longest side, spread Manchego cheese lengthwise over one-third of pork; sprinkle with paprika; roll meat tightly, just enough to cover cheese and paprika. Cover second third of meat with Idiazabal cheese and reserved spinach; continue to roll tightly to cover cheese. Over last third, spread piquillo peppers and sprinkle with steak sauce. Finish the roll and tie with butcher's string. Place pork in a shallow roasting pan; brush outside with remaining sherry vinegar mixture.

5. Preheat oven to 400°F. Roast pork for 15 min.; reduce temperature to 300°F and roast 25 min. longer, or to an internal temperature of 150°F. Cool; cut in 1-in. slices.

More From FoodService Director

Industry News & Opinion

The Virginia Department of Health said it has traced a “cluster” of hepatitis A cases to frozen Egyptian strawberries used by Virginia units of a smoothie chain.

Tropical Smoothie Cafe voluntarily trashed the strawberries and switched to supplies from a different source immediately after being notified of the connection, the health department said in a statement issued Friday.

The department noted that it had traced earlier outbreaks of hepatitis A to strawberries imported from Egypt. But it warned that supplies may still be in the freezers of other foodservice operations...

Managing Your Business
business man smash computer

Foodservice directors spend a lot of time taking care of other people, whether it’s K-12 students who aren’t always eating enough at home, malnourished patients back for return visits or employees squabbling among themselves. That kind of pressure can weigh heavily—and come home from work. The Anxiety and Depression Association of America finds that 83% of men and 72% of women say stress at work carries over into their personal lives, and 50% call staff management their main culprit for workplace stress.

“Stress is very difficult in our world, and work-life balance is very much a...

Industry News & Opinion

Students at an Arkansas high school may have to take creative measures to get a meal, thanks to a school policy that prevents parents from dropping off lunches left at home.

The Catholic High School for Boys in Little Rock, Ark., last week posted a picture on Facebook of a sign that reads, “Stop. If you are dropping off your son’s forgotten lunch, books, homework, equipment, etc., please turn around and exit the building. Your son will learn to problem-solve in your absence.”

While social media opinions on the school’s rule were mixed, some commenters expressed concern that...

Industry News & Opinion

Novato Unified School District in Novato, Calif., has created a new vegetarian grab-and-go item as part of the district’s Meatless Monday initiative, marinij.com reports .

The Fiesta Rice and Bean Shaker, which is served in disposable cups, contains rice, corn, black beans, taco seasoning, corn tortilla chips and romaine lettuce topped with an optional salsa and ranch dressing. It’s also customizable, as students are able to select which ingredients they’d like to include.

The vegetarian shaker is made using produce from a nearby organic garden. Sofie Garcia, an employee in...

FSD Resources