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| GRILLED PORK TENDERLOIN with a Blue Cheese, Roasted Pecan and Herb Stuffing and a Parmesan Grilled Vegetable Terrine with Sugar Cane Skewered Shrimp |
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| Ingredients |
4- 7 oz Pork Tenderloins
1 Bread Roll (diced)
6 oz Blue Cheese
2 oz Roasted Pecans
3 sprigs Thyme (chopped)
3 sprigs Sage (chopped)
1 Red Bell Pepper (quartered)
1 Zucchini (cut into 8 slices on bias)
1 Squash (cut into 8 slices on bias)
1 Eggplant (cut into 8 slices on bias)
4 Sugar Cane Skewers
12-16 Medium to Large Shrimp
1 clove Garlic (chopped)
4 sprigs Rosemary
1 bottle Abita Amber Beer
2 oz Hot Sauce
6 oz Worcestershire
4 oz Butter
1 oz Creole Spice
2 oz Olive Oil
2 oz Shaved Parmesan
3 Green Onions/Shallots (diced)
Salt & Pepper
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| Instructions |
| Slice the pork tenderloin horizontally.
Season it with salt and pepper.
Mix the blue cheese and pecans with the bread, herbs and a
little softened butter.
Place the stuffing on top of the pork and fold over.
Heat the skillet with olive oil and sear the pork on
both sides.
Place it in the oven to finish cooking at 325 degrees
for 8-10 minutes.
Set the pork aside on a plate.
Slice the squash, zucchini and eggplant on the bias, toss
with olive oil and grill.
Take the vegetables off and allow them to cool on a tray.
Layer them on top of each other, placing shaved
parmesan between each layer.
Finish with the red pepper on top and allow it to warm in
the oven for 5 minutes before serving.
Sauté the garlic and green onions in a hot skillet.
Add in some of the chopped rosemary.
Deglaze with half of the Abita Amber Beer.
Add in hot sauce and Worcestershire and allow it to reduce
by 1/3.
Finish by whisking some butter into the sauce.
Skewer the shrimp with the sugar cane and season with
Creole spice.
Cook these on the grill last and place them on top of the pork.
Place the pork on the plate with the vegetable terrine and
grilled shrimp on top.
Drizzle the sauce around and garnish with rosemary. |
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