Strawberry Stuffed Pork Loin with Strawberry Mashed Potatoes Recipe
Tired of the same old, same old? Looking for something new to make to tempt your taste buds? Try this Strawberry Stuffed Pork Loin with Sweet Strawberry Mashed Potatoes recipe, courtesy of Terra’s Kitchen.
The contrast of ripe strawberries with savory grilled pork loin in this unique recipe proves that unlikely pairs really can make the best partners! The recipe makes 4-6 servings.
Strawberry Stuffed Pork Loin with Strawberry Mashed Potatoes Recipe
1 (2-pound) pork tenderloin
Kosher salt
Freshly ground black pepper
2 cups strawberries, stemmed and chopped
2 cloves garlic, minced
4 ounces goat cheese, at room temperature
1 tablespoon fresh thyme leaves
1/4 cup pine nuts, toasted
1/2 cup pork or chicken stock
Sweet Strawberry Mashed Potatoes (recipe to follow)
Preheat the oven to 400 ?F.
Butterfly Tenderloin: To butterfly the tenderloin, use a sharp knife and make a lengthwise cut down the center of the tenderloin to within 1?2 inch of the bottom. Open the cut meat and lay it flat between two pieces of plastic wrap. Pound the meat until it is an even thickness. Remove the top sheet of plastic wrap and lightly salt and pepper the exposed side of the tenderloin.
Mix Stuffing: In a small mixing bowl, stir together the strawberries, garlic, goat cheese, thyme, and pine nuts.
Stuff Tenderloin: Spread this mixture over the top of the tenderloin, leaving a clean 1-inch edge all around. Roll up the long side, removing the plastic wrap. Tie with butcher’s twine every 2 inches to secure. Lightly salt and pepper.
Roast Tenderloin: Put the tenderloin in a shallow roasting pan along with the stock. Roast for 12 to 18 minutes, or until the internal temperature reaches 155 ?F. Remove from the roasting pan, cover loosely with foil, and let the tenderloin rest while preparing the mashed potatoes. Slice and serve alongside potatoes.
Sweet Strawberry Mashed Potatoes
3 pounds potatoes, peeled and quartered
1 teaspoon kosher salt, plus more for sprinkling
1/2 cup heavy cream
1/4 cup (1/2 stick) unsalted butter
1 tablespoon chopped white chocolate
Freshly ground black pepper
1/2 cup strawberries, stemmed and chopped
1 tablespoon fresh thyme leaves
Cook the potatoes: Put the potatoes in a large pot and cover with cold water. Add the 1 teaspoon salt to the water and bring to a boil. Lower the heat and simmer, covered, for 15 to 20 minutes, until the potatoes can be easily pierced with a fork.
Heat the Liquid: In a small saucepan, heat the cream and butter just until the butter has melted.
Mash Potatoes: Drain the potatoes and return them to the pot. Add the hot cream mixture and the white chocolate. Using a potato masher, mash the potato mixture to your desired consistency. Salt and pepper to taste. Stir in the strawberries and thyme. Serve immediately.
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