Pork Tenderloin with Feta Cheese
Chef John Greene prepares a pork tenderloin with feta cheese, apple, and sweet potato mushroom salad
Next, what we’re going to do is to a pork chop. What I’m going to do is I’m just going to take an apple because I’m going to use part of an apple for the salad as well. So then what I’m going to do is I’m going to take my pork chop. You see how they’re nice and they’re tenderloin.
So I’m going to do is I’m going to take it up straight and then just slice. I’m just going to butterfly it but I’m not going to cut through the whole thing. I’m just going to make like a little pocket, you see and with salt and pepper, and then voila, that’s it. You can put a couple more if you wanted to. You can put two and then you just put that. So let’s finish this. But you could do this with lime. You could it anything, you know, stuffed meat. Yeah, I’m putting it in for taste.
Then I’m going to season this with just salt and pepper. The reason I hold my hand up high out here is to get some more surface area of the meat. Then just flip them over, salt and pepper. Then I’m going to take some rosemary and then I’m just put just a little bit on top and I’m not taking it off the branch. I’m leaving it on because I just want the flavor to draw a bit. Okay, so this going to get real hot again. As soon as I catch real hot, we’ll start that.
Next thing we’re going to do is the sweet potato salad and what I’m going to do here is take off the ends, cut in half, okay. Cut that in half and then just strips. So now I’m just going to take nice, little strips. There you go.
Okay, so just long strips again. You see how nice that it looks, nice color. Like I said, finish in the oven and how long could it take. Will find it all, it looks like 5-7 minutes and then your whole dish is done on like 15 minutes, not even.
So you take this pan, again some oil. Okay, I have my sweet potato and then I’m going to salt and pepper those in the pan as well, some garlic and then I’m going to start making a sauce as well. So also, I’m going to make is mustard base so it’s going to be mustard. Yeah, whole grain mustard.
Okay, whole grain mustard, I don’t know my favorite was, I can’t even say it, and there you go. Worcestershire and that’s about a half tablespoon of that. And then you see it’s always clean as you go so that’s why I’m doing it. If you don’t need it, put it away.
Then what I’m going to do is take my apple and I’m going to make slices as well that I’m going to show you. They’re not too thick and they’re not too thin, okay. So that’s nice and hot. That’s a perfect example.
Oil jumps up on you and then you get burn. That’s because you’ve been working to in the kitchen way too long, also the same thing. Yeah, white potato is different because it’s white and it’s a little sweeter.
And then I’m going to add a little cream for this and that’s just for texture and you’ll see how nice it laid right on that plate. Usually, if you boil it, it breaks and that’s why I just leave it on. I’m now going to turn on low heat now.
Yeah, it separates but you can get it. I mean you can buy it, I mean you get it hot and boil it. You can get it hot but you don’t want to really, it depends what you’re making. You got to cook those for about like 4-5 minutes on high heat so that they get real sauce. You don’t have to get them too soft but I’m going to add the rest of my cilantro to this.
I’ll do with this dish, like I said a lot of my dishes are very different. A lot of people wouldn’t use cilantro and sweet potatoes, a lot of people wouldn’t use Feta cheese with pork but I do. So with this dish, it’s just a whole different flavor. Again, some salt and pepper and your garlic.
I don’t put it first because it burns. You see now you smell it because a lot of chefs will put it in first and burn it and then get that burnt flavor of garlic which I hate. Oh yeah. Those are nice.
So what I’m going to do is take the rosemary off because you don’t want to eat not all of it but some of it and they are already cook in it. So now, I’m going to take this Feta cheese and I’m going to put that on top of each one so it’s going to melt on top. And you can use any cheese. You can use goat cheese. Oh, I love it, it’s my favorite.
If you really like it, take goat cheese, chicken and some mix berries, chop it all up. Put it on a bowl and put it on a sandwich and write an email to me and tell me how it good it was on a wrapper. Yeah, roast chicken, sauté chicken.
Then I just added the apple to it. Okay, and then mushrooms and the black stuff on here if you’re looking the black stuff because it’s a cilantro and what happen is the cilantro just brown a little bit. But that doesn’t matter, that’s the kind of what you want because it adds a lot of flavor, okay.
So nice little mixture and plate is like that. In a lot like a fancy restaurants you should go to and the chef’s will have it, all like their vegetables play it out real nice and you know, the thing is if you just put a lot of color and a lot of good, a lot of flavors in your dishes, you’re going to have to make it all. If I can make a nice looking like this and kind of with, you know.
You could serve it one, you can serve it with two. Since they are a little small, I will serve with two but look, that’s it and then I’m going to do something neat here. Let’s see if we have it. Oh yeah. I’m going to do something a little different, just for presentation purposes.
Pork chop with sweet potatoes, apples, mushrooms with a little Feta cheese and the pork chop stuffed with the apple slice with a whole grain cream sauce.
Pork Tenderloin with Feta Cheese
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