Bleubry Pork Tenderloin Steaks

Bleubry Pork Tenderloin Steaks 150 Author: Canadian Living Credits: Bleubry Pork Tenderloin Steaks 150

  • Portion size 4 servings
  • Credits : August 2009

Ingredients

  • 2 pork tenderloins (about 12 oz/375 g each)
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon minced fresh thyme
  • 1 teaspoon minced fresh rosemary
  • 1 clove garlic pressed or pounded into paste
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 6 oz Bleubry cheese at room temperature
  • 6 oz Borgonzola cheese at room temperature
  • 4 teaspoons finely chopped fresh chives
  • 4 teaspoons finely chopped parsley

Method

Remove any silver skin (connective tissue) from pork. Halve each tenderloin crosswise; cut each lengthwise halfway through. Open each like book. Between waxed paper or plastic wrap, pound each to 1/2-inch (1 cm) thickness.

Mix together oil, rosemary, garlic, salt and pepper; rub all over pork. Cut cheese into 4 slices; set aside.

Place pork on greased grill over high heat; close lid and grill until bottom is golden, 2 to 3 minutes. Turn and top each with cheese. Grill until juices run clear when pork is pierced and just a hint of pink remains inside, 2 to 3 minutes. Sprinkle with chives.

Nutritional facts per serving: about

  • Sodium 631 mg
  • Protein 47 g
  • Calories 400.0
  • Total fat 27 g
  • Potassium 605 mg
  • Cholesterol 150 mg
  • Saturated fat 13 g
  • Total carbohydrate 3 g

%RDI

  • Iron 14.0
  • Fibre 0.0
  • Folate 4.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 10.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Bleubry Pork Tenderloin Steaks

Login