Bertolli

Cleveland Pork Recipe List

InterContinental Cleveland

9801 Carnegie Avenue, Cleveland, OH 44106
216-707-4100

Pork Tenderloin Stuffed with Gruyère & Dates on Creamy Cheese Grits

Serves 6-8

Ingredients for pork tenderloin

1 Berkshire Pork Tenderloin
4 oz Gruyère cheese, cut into ¼” x ¼”x 1” long strips
8 slices 13-17 Peppered Mable Bacon
6 oz fresh Chorizo Sausage
5 Medjool Dates, pitted
Salt & Pepper
Cooking Spray

Ingredients for creamy cheese Grits

4 oz Coarse Grind Cornmeal
6 oz Gruyère Cheese, grated
1 tbsp Butter
16 oz Milk
Salt

Method for pork tenderloin

• Trim fat from pork tenderloin. Cut a 1 -inch-wide horizontal slit into the end of pork; cut through to the other end of pork to form a deep pocket using a long, thin knife.
• Open the dates with a paring knife and remove the pits, replace the pit with the Gruyère cheese and press the date fi rmly together.
• Push one by one of the dates into pocket; pack using the handle of a wooden spoon. Season the pork tenderloin with salt and pepper.
• Spray an 18” x 12” piece of aluminum foil with cooking spray and shingle the bacon slices side by side in the middle of the foil and spread the chorizo carefully over the bacon with a spatula, place the pork tenderloin in the middle and wrap tight with the bacon and foil.
• Place pork on a broiler pan coated with cooking spray. Insert meat thermometer into thickest portion of pork. Bake at 350°F/180°C until thermometer registers 160°F/70°C (slightly pink).

Method for creamy cheese Grits

• Heat milk and butter in saucepan to a simmer. Whisk the Cornmeal into hot milk a little at a time until smooth. Continue to cook over low for 5 minutes, stirring regularly until thick. Stir in the grated Gruyère. Season with salt.

Method to serve

• Remove the foil from the pork loin and crisp the bacon under a very hot broiler; let the meat rest for a couple of minutes before slicing it into 5 portions.
• Serve the gruyère and dates stuffed pork tenderloin with the creamy grits, vegetables of your choice and rich veal demi glaze.

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