Rainbow Fruit Stuffed Pork Tenderloin with Fried Cheddar Grits and a Blueberry Coulis Recipe

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Rainbow Fruit Stuffed Pork Tenderloin with Fried Cheddar Grits and a Blueberry Coulis
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Ingredients
23
Count
Nutrition
786
Calories
Total time
80
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 350 degrees F.
  2. Rainbow Fruit Stuffed Pork Tenderloin:
  3. Trim the tenderloin by cutting off all silverskin. In food processor, coarsely chop mixed dried fruit. Insert metal dowel or tool into the end of the meat to make a pocket through the center. Stuff the chopped fruit inside. Season the tenderloin with the olive oil, herbs, garlic, salt and pepper. Heat a large skillet over a high heat. Sear the tenderloin on all sides until caramel. Cover the meat with aluminum foil and finish cooking it in the oven until the center of the meat reaches 165 degrees F on an instant-read thermometer, about 30 minutes. Let rest for 15 minutes after cooking. Cut tenderloin into medallions. Keep warm until ready to plate.
  4. Cheddar Grits:
  5. Heat oil in a Dutch oven to 350 degrees F.
  6. In a medium pot, heat 2 cups of water until boiling. Add the grits and stir continuously until done, about 5 minutes. Add the butter, 1/2 cup of milk, Cheddar and salt and pepper to taste. Pour the grits into a square pan and chill until set, about 30 minutes.
  7. Once set, use a small biscuit cutter to cut out rounds. Crack 4 eggs into a bowl and beat gently with a fork. Carefully dip each round in flour, then egg wash, then breadcrumbs. Fry in hot oil until golden and set aside until ready to serve.
  8. Blueberry Coulis: Add the blueberries to a small saucepan with water to cover. Add sugar; cook over medium heat until blueberries are completely cooked, about 7 minutes. Strain, reserving cooked blueberries, and add the lemon and orange peel. Let steep until cool.
  9. Plating: Put some of the coulis in the middle of the plate. Place 1 of the round pieces of fried grits in the middle of the coulis. Place 1 pork medallion on top of the grits. Continue the process until satisfied with the look. Place the additional blueberries around as garnish along with the parsley. Plate presentation is up to the discretion of the chef.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 786.5 Kcal (3293 kJ)
Calories from fat 223.59 Kcal
% Daily Value*
Total Fat 24.84g 38%
Cholesterol 281.12mg 94%
Sodium 1064.69mg 44%
Potassium 849.6mg 18%
Total Carbs 89.89g 30%
Sugars 13.09g 52%
Dietary Fiber 5.86g 23%
Protein 49.08g 98%
Vitamin C 10.7mg 18%
Vitamin A 0.1mg 2%
Iron 5.2mg 29%
Calcium 260.3mg 26%
Amount Per 100 g
Calories 121.48 Kcal (509 kJ)
Calories from fat 34.54 Kcal
% Daily Value*
Total Fat 3.84g 38%
Cholesterol 43.42mg 94%
Sodium 164.45mg 44%
Potassium 131.23mg 18%
Total Carbs 13.89g 30%
Sugars 2.02g 52%
Dietary Fiber 0.91g 23%
Protein 7.58g 98%
Vitamin C 1.7mg 18%
Iron 0.8mg 29%
Calcium 40.2mg 26%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 17
    Points
  • 20
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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