Comté, Dijon & Herb Stuffed Pork Tenderloin with Dijon Jus

This elegant main course is perfect for entertaining! Comté or aged Goat Gouda gets mixed with Dijon mustard, herbs and shallots to create a succulent filling for pork tenderloin. A simple pan jus is just the right finish. The pork can be stuffed and tied up to 24 hours in advance. Refrigerate; then bring to room temperature and season before proceeding.


Serves: 4

Oil for pan

2 tablespoons plus 2 teaspoons Dijon mustard, divided

½ teaspoon each minced rosemary, thyme and sage

1 tablespoon plus 1 teaspoon minced shallots, divided

4 ounces Comté or aged Goat Gouda, shredded (2 scant cups shredded)

1 ¼ pound pork tenderloin

Salt and pepper

2 tablespoons olive oil

½ cup dry white wine

1 cup low-sodium chicken stock

1 tablespoon cold butter, cut into pieces

Preheat oven to 425˚F. Line large baking sheet with aluminum foil and coat with oil.

In a small bowl, mix together 2 tablespoons Dijon mustard, herbs, 1 teaspoon minced shallots and shredded Comté or Gouda to form thick paste.

Butterfly tenderloin by cutting a horizontal incision lengthwise three-fourths of the way through meat. Open meat up like a book; cover it with plastic wrap; and pound to ¼-inch thickness. Season inside with salt and pepper. Spread Dijon-Comté/Gouda mixture lengthwise down center, leaving ½-inch border on both sides. Roll up meat lengthwise; tie with butcher twine in 4-5 places. Season outside with salt and pepper.

Heat olive oil in large skillet over medium-high heat. Sear tenderloin, seam side down, until browned, 4-5 minutes. Turn meat over and brown other side, 4-5 minutes. Place meat seam side down on prepared baking sheet. Bake 12-15 minutes, or until the internal temperature reads 145˚F on instant read thermometer. Transfer tenderloin to a cutting board and let rest 15 minutes.

Meanwhile, drain all but 1 teaspoon oil from skillet. Place skillet over medium-high heat and add 1 tablespoon minced shallots. Cook, stirring, 30 seconds. Add wine and bring to boil, scraping up brown bits in pan. Boil until wine is reduced by half. Add chicken stock and reduce by half. Pour jus through fine-mesh strainer into small saucepan. Place saucepan over low heat and whisk in 2 teaspoons Dijon mustard, along with butter. Season with salt and pepper.

To serve, cut off string and slice pork crosswise into ½-inch slices; serve with Dijon Jus on side.

Recipe and photo courtesy of Comté Cheese Association, Nicki Sizemore


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