Dijon, bacon and bleu cheese...what could be better? And with this recipe, it's all wrapped up in a beautifully cooked pork tenderloin. I love the combination of apples and onions in the topping, too!
Ingredients:
3 tbsp FRENCH'S® Honey Dijon Mustard
1 2 lb. Pork tenderloin
4 Slices of bacon
5 oz Bleu cheese, crumbled
1 tbsp Extra virgin olive oil
1 Red onion, small, minced
1 tsp Butter, unsalted
1 Apple, small, minced
1 tsp pepper
Directions:
Preheat the oven to 450 degrees and line a broiler pan with foil.
Fry the bacon in a large skillet, reserving the pan when done. Pat the bacon dry with paper towels and chop.
Butterfly the pork tenderloin lengthwise, slicing it down the center, but not all the way through. Open it up, and cover it with a sheet of plastic wrap. Pound it evenly with a kitchen mallet or heavy-bottomed saucepan. Remove the plastic wrap and sprinkle the inside evenly with the bacon and bleu cheese. Close the tenderloin back up and tie in four evenly-spaced places with kitchen twine to keep it shut. Coat with olive oil and sprinkle with pepper. Brown in the pan used for frying bacon. When all sides are brown, place it on the broiler pan and bake it in the oven for 20 to 30 minutes, or until a thermometer says it's 165 degrees inside.
While the pork is cooking, make the chutney.
Using the same skillet used for bacon and browning the tenderloin, cook the onion with the butter on medium-high heat. After about five minutes, add the minced apple, cooking for another five minutes, stirring occasionally.
When the apple and onion are soft, turn the heat up and add mustard. Stir on high for five minutes. The mixture should turn golden brown. Reduce heat to low and simmer.
When the tenderloin is done, slice it into medallions and arrange on your plate. Top with spoonfuls of the chutney, and put the remainder into a bowl for the table.
French's Cook-Off 2009 Sponsors:
