Ingredients
Scaled base recipe for 2 servings. Adjust below for catering, special menus, or station production.
Base recipe = 2 servings.
- 1 pork tenderloin
- 1 jumbo asparagus spear
- 2 oz goat cheese
- Salt and black pepper to taste
- 1 glass brandy
- 1 tbsp Dijon mustard
- 1 Portobello mushroom
- 4 oz demi-glace or aux jus
Method
- Trim the pork tenderloin and create a tunnel or butterfly opening for the stuffing.
- Blanch the asparagus briefly and prepare the goat cheese.
- Stuff the pork with asparagus and goat cheese, then season with salt and black pepper.
- Sear the pork until golden on all sides.
- For the classic oven method, roast at 375°F / 190°C for about 15 minutes, or until the internal temperature reaches 145°F.
- Rest before slicing and serve over baked or roasted Portobello mushrooms with demi-glace or aux jus.
Sous-Vide Professional Variant:
Vacuum-seal the stuffed pork tenderloin tightly and cook at 140°F / 60°C for 1½ hours. Shock chill for later service, or sear immediately for color before slicing and plating.
Vacuum-seal the stuffed pork tenderloin tightly and cook at 140°F / 60°C for 1½ hours. Shock chill for later service, or sear immediately for color before slicing and plating.
USDA Pork Safety Notice
| Stage | Critical Limit | Action |
|---|---|---|
| Receiving | < 40°F | Reject if above temperature |
| Cooking | ≥ 145°F + rest | Continue cooking until compliant |
| Holding | > 140°F | Reheat or discard |
Chef’s Note: This pork tenderloin works beautifully for both plated service and controlled batch production. The goat cheese brings richness, the asparagus gives structure and freshness, and the Portobello adds an earthy base that balances the lean pork.
| Calories | 520 kcal |
| Fat | 30 g |
| Carbohydrates | 10 g |
| Protein | 40 g |
| Sodium | Approx. 550 mg |