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Categories:
cream cheese black olives pork bacon oil butter onion garlic red pepper zucchini thyme tomatoes brandy vegetable stock
Viewed: 25 - Published at: a year agoIngredients
- 1 pkg (8 oz) cream cheese, softened
- 1/3 cup pitted green and black olives, finely chopped
- 2 None pork tenderloins (about 3/4 lb each)
- 8 slices bacon
- 2 tbsp oil
- 1 tbsp butter
- 1 small onion, finely chopped
- 3 cloves garlic, finely chopped
- 2 None red pepper, seeded and diced
- 1 None zucchini, diced
- 2 stems thyme, leaves picked
- 1 lb tomatoes, seeded and coarsely chopped
- 3-4 tbsp Greek brandy, such as Metaxa
- 1/2 cup vegetable stock
Method
- Mix the cream cheese, olives and season to taste. Cut a lengthwise pocket into each pork tenderloin and fill with the cream cheese mixture. Wrap each tenderloin with 4 slices of bacon.
- Preheat the oven to 325°F. Heat the oil in a large skillet on medium-high heat. Add the pork tenderloins and cook for about 4 mins, turning as necessary. Remove from the skillet and place on a lightly oiled baking pan. Roast for 20-25 mins.
- Melt the butter in the skillet on medium heat. Add the onions and saute for 3 mins. Add the garlic, peppers, zucchini and thyme and saute for 3 mins. Add the tomatoes and saute for 2 mins. Add the brandy and bring it a boil. Add the stock and return to a boil. Reduce heat to low and simmer for 5 mins. Season to taste.
- Meanwhile, remove pork from the oven and let rest for 5 mins. Slice the pork and and serve with the vegetables.
