Have you ever wanted to sell everything you own and just "take off?" Travel the country's back roads, paddle down a meandering stream, experience breath-taking mountain views, walk among 100-year old trees, and just marvel at America's beauty? That is the dream that my partner, Betsy, and I decided to make a reality. This blog describes our adventure. The food we eat, people we meet, sights we see, and the enjoyment we find in traveling.

Tuesday, April 24, 2012

Grilled Pork Tenderloin Stuffed with Point Reyes Blue Cheese Drizzled with Blackberry-Syrah Sauce


One of the greatest things about living in a motorhome is the revolving backyard.  We love spending our evenings outside by the campfire grilling with an open bottle wine in a beautiful park. Here is one of my favorite grilling recipes that works to please a crowd or be shared by just two people.  The recipe is easy, quick and most preparation can be done ahead. 

This recipe is being submitted for the Wine Enthusiast Montana Master Grillers Contest at the Resort at Paws Up (http://www.winemag.com/Wine-Enthusiast-Magazine/Web-2012/Montana-Master-Grillers-Contest/index.php).  If you have ever wanted to have an “American Safari,” check out the Resort at Paws Up.  We’ve never been there, but would love a visit to this luxury ranch so we decided to enter this contest and keep our fingers crossed.
   
Hope you enjoy the recipe!

Grilled Pork Tenderloin Stuffed with Point Reyes Blue Cheese Drizzled with Blackberry-Syrah Sauce

Serves 2

1          pork tenderloin, trimmed
2-3 oz. Point Reyes blue cheese
1 cup   blackberries, fresh or frozen
½ cup  Syrah
1 Tbs.  balsamic vinegar
2 Tbs.  sugar
2 Tbs.  butter, cold
1  Tbs. olive oil
Salt
Pepper

Preheat a grill.

Feed a wooden spoon handle lengthwise through the pork tenderloin and hollow out a hole approximately ½ - ¾ inch in diameter.  Use your fingers or the spoon handle to stuff blue cheese inside the hole.  Wrap the tenderloin in plastic wrap and let rest in the refrigerator for at least one hour (or overnight).

Meanwhile, prepare the blackberry wine sauce.  In a medium saucepan, add the blackberries, Syrah, balsamic vinegar and sugar.  Cook over medium heat, stirring frequently, for 15 minutes until the sauce thickens.  Strain the sauce to remove seeds and return to a clean saucepan.  Add cold butter and whisk until butter is incorporated and keep warm, stir occasionally.

Rub the tenderloin with olive oil and season with salt and pepper.  Place the tenderloin on a hot grill and cook for approximately 12-15 minutes, cooking evenly on all 4 sides.  Transfer to a platter and let rest under aluminum foil for 5 minutes before slicing.

Slice pork into one inch medallions and drizzle with sauce.  Serve.

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