GLUTEN-FREE APRICOT GOAT CHEESE PORK TENDERLOIN RECIPE
Apricot Goat Cheese Pork Tenderloin
A simple mixture of goat cheese & our Apricot Shortbread soft granola brings this recipe to life.
- Prep Time25 min
- Cook Time35 min
- Total Time1 hr
- 3-4 lb. pork tenderloin⠀
- 11 oz. goat cheese [log]⠀
- 1/4 cup dijon mustard ⠀
- 2 tbsp. honey
- Salt & pepper [to taste]
- 2 tbsp. olive oil ⠀
- Twine, for tying tenderloin⠀
- 10 oz. The Toasted Oat Apricot Shortbread [or Cherry Streusel] soft granola⠀
Preheat oven to 375 degrees.
Slice tenderloin horizontally lengthwise, leaving connected at one end to butterfly. Using mallet, flatten to about 1/2-inch thick.
Combine goat cheese & granola in a bowl, mixing with afork to fully incorporate. Salt & pepper inside of tenderloin, then spread goat cheese & granola mixture across lengthof tenderloin.
Starting at one end, roll tenderloin to opposite end, position end of roll on bottom to keep secure. Using twine, tie three sections to keep roll held tight while cooking. Salt & pepper outside of tenderloin.
Combine mustard & honey in small bowl & baste tenderloinwith mixture. Heat pan on stovetop with 2 tbsp. olive oil over medium-high heat. Cook 2-3 minutes each side until browned.
Place in baking dish & cook for 30 minutes or until temperature reaches 145 degrees. Let rest 15 minutes before serving. Pairs nicely with sauteed kale & butternut squashwith wild rice!
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Watch as The Toasted Oat Founder & CEO Erika Boll shows CBS-affiliate 10TV’s Molly Brewer & Ross Caruso how to make Gluten-Free Apricot Goat Cheese Pork Tenderloin!
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