Pork Loin Stuffed With Blueberries, Spinach,

Pecans, and Goat Cheese

Be sure to visit the Blueberry Council Website for great information and recipes on this wonderful nutritional dynamo:

Blueberry Council

I love pork with fruit - to me it is a perfect combination so why not pork and blueberries? With summertime I also love grilling and a grilled stuffed tenderloin on the grill is a beautiful thing. I prepared this at home then took it to a friends to grill and forgot the camera - :( . I apologize for not having a picture of the final product but I have to tell you it was beautiful!!! I hope you enjoy!!!

Ingredients

For Stuffing

• 1 cup blueberries
• 1/2 cup toasted pecans
• 2 cloves garlic
• 1 tablespoon minced thyme
• 1/4 cup goat cheese
• 1 cup Spinach

For Pork

• 2 teaspoons dark brown sugar
• 1 teaspoon kosher salt + 1/8 teaspoon
• 1/2 teaspoon pepper = 1/8 teaspoon
• 1 pork tenderloin
• 1 tablespoon olive oil

1. Directions
2. Put blueberries, pecans, thyme, and garlic in a food processor and pulse to make a rough paste.
3. 
   Combine sugar, 1 teaspoons salt, and 1/2 teaspoon pepper in bowl.
4. 
   Trim silver skin from tenderloin.
5. 
Stuffing the Pork


6. Heat grill to high. Cut tenderloin in half long wise and stop 1/2 inch away from edge so halves remain attached like a book binding. Open up tenderloin like a book and press down to flatten. Cover with plastic wrap and pound to 1/4-inch thickness. Trim any edges to create rectangle shape about 10 inches by 6 inches. Sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper.
7. Spread goat cheese on flattened pork tenderloin then spread then spread blueberry mixture over goat cheese.

1. 
   Top with spinach. Be sure to leave the edges free.
2. 
Roll away from you tightly to create a tube but not so tight that stuffing squeezes out. Turn tenderloin seam side down. Tie with 3-5 pieces of kitchen twine evenly spaced. Coat pork with oil and rub entire surface with brown sugar mixture.


Oil gill. Place pork on cooler side of grill, cover, and cook for about 25-30 minutes flipping halfway through. Center should register 140 degrees


3. Transfer pork to carving board, tent with foil, and let rest for 5 to 10 minutes. Remove twine, slice pork into 1/2-inch-thick slices, and serve. Enjoy!

Happy Cooking and

Remember to Take Time to Enjoy

a Little Gourmet Every Day!!