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

Howard County Public School System in Ellicott City, Md., will be offering free lunch to students for two days during winter break, The Baltimore Sun reports.

This is the first time the district will be providing meals over winter break. The lunch will be served on Dec. 27 and 28 at two sites in the community.

About 22.2% of the district’s students are enrolled for free or reduced-price meals. The district served 66,276 meals last summer during its summer meal program .

Read the full story via baltimoresun.com .

Industry News & Opinion

Cranston School District in Cranston, R.I., has hired a collection agency to help reduce its lunch debt , NBC 10 reports.

The district’s chief operating officer sent a letter to parents saying that the district would be using a collection agency next year to collect outstanding lunch balances after other collection methods have failed. Parents who owe $20 or more and haven’t paid in the last 60 days will receive a letter from the agency starting Jan. 2, 2019.

Cranston accumulated $95,508 in unpaid lunch balances between Sept. 1, 2016 and June 30, 2018. The district’s meal...

Ideas and Innovation
hot school lunch

As lunch shaming remains in the national spotlight, many school districts have turned away from providing alternate meals, such as a cheese sandwich, to students who can’t pay for lunch. While this ensures that students are provided a full meal and aren’t stigmatized, it has caused some districts to quickly accumulate lunch debt . In order to keep funds under control, school districts throughout the country are now relying on assistance from their communities to defray the cost of some meals.

1. School lunch fairies

Students at Apollo-Ridge School District in Spring Church, Pa.,...

Industry News & Opinion

When looking for a way to get more use out of its Canyon Cafe, open during the weekends only, California Polytechnic State University in San Luis Obispo, Calif., tried something new: free cooking classes.

Classes are open to students, as well as faculty and staff, and are taught by Campus Dining Executive Chef Michael Albright, according to Mustang News .

The weekday classes, which are capped at 14 participants, have taught attendees how to make items such as probiotic overnight oats and “the perfect turkey.” Interested parties can sign up online via the school’s dining...

FSD Resources