I wish I could give everyone a gift, but when you’re a poor and struggling writer like moi that’s just not financially viable. One day I’ll write that best seller and we'll all have some fun. :-)
Anyone who leaves a comment on my blog between now and midnight on Monday (Oklahoma time), will be eligible to enter. All names will go into a hat, and Mick, (or one of the cats) will select a winner. I’ll post the name of the winner on Tuesday. Bonne chance mes amis.
And without further ado:
Pork Tenderloin Stuffed with Feta Cheese, Leeks, and Garlic. (And don't forget the bacon).
1 pork tenderloin – sorry, I’m not sure how much this weighed, I’m guessing about 1½ lbs. prior to cooking
½ a leek, cleaned and thinly sliced
4 garlic cloves, finely chopped
4 tablespoons feta cheese
3-4 bacon slices
1 tablespoon vegetable oil
- Pre-heat oven to 450F
- Slit the pork down the center, but don’t cut right through. Spread leeks, garlic, and feta evenly over the meat, but not right up to the edges. Fold the meat up and tie into a parcel using kitchen twine. Season generously with black pepper, then wrap the bacon slices around the pork.
- Brush a baking dish with vegetable oil, put meat in dish and roast for about 15 minutes.
- Reduce heat to 375F and cook for a further 20-30 minutes, possibly longer depending on size of pork loin. Don't worry if you think you've overdone it - the bacon keeps it nice and moist.
- Allow to rest for 10 minutes or so before carving.
That’s the meat I’m talking about there. And while it rests, what the hell, pour yourself a glass of wine or whatever else floats your boat, and put your feet up for a few mins. You all deserve it. And, Cheers, Bottoms up! but make mine a large one. ;-)