Pork Tenderloin with Blue Cheese and Dried Cherry Salsa
Ingredients
- 2 pounds pork tenderloin
- ½ cup red wine
- ½ cup olive oil
- ⅓ cup blue cheese
- ¼ cup red onion, julienne r
- 4 ounces dried Michigan tart cherries
- ½ red bell pepper, finely chopped
- 1 shallots, finley chopped
- 1 portabella mushrooms
- 2 tablespoons basil, julienne
- 1 tablespoon olive oil
- salt pepper, to taste
Instructions
- Trim the fat from the pork tenderloin and cut into 4 servings. Combine red wine, oil, onion and basil and marinate the pork overnight.
- The next day, season the pork with salt and pepper. Cook to desired doneness. If cooking more than medium, then finish in the oven for 5 minutes.
- To prepare the salsa: Heat the oven at 400°. Remove the portabella stem, rub mushroom with olive oil and roast 7-8 minutes or until juicy.
- Chop cherries. Combine cherries, red pepper, shallot, basil and blue cheese.
- Finely chop the roasted mushroom and add to the bowl. Add oil and vinegar and season with salt and pepper. Toss gently to mix.
- Slice the pork on the bias and spoon the salsa on top and serve.
Nutrition
Calories: 616kcal | Carbohydrates: 3g | Protein: 49g | Fat: 41g | Saturated Fat: 9g | Cholesterol: 155mg | Sodium: 277mg | Potassium: 1020mg | Sugar: 1g | Vitamin A: 605IU | Vitamin C: 19.7mg | Calcium: 73mg | Iron: 2.6mg
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.