Elevating Pork Tenderloin with a Tangy Goat Cheese Dressing

by in Recipes, Shows, July 9th, 2014

Pork Tenderloin with PlumsFor this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient goat cheese. With its creamy texture and pungent flavor, goat cheese can usually be found crumbled on salads or mixed into spreads to give a salty touch to vegetables and crackers. In this recipe for Grilled Pork Tenderloin and Plums with Creamy Goat Cheese Sauce, the goat cheese gets mixed with Greek Yogurt and olive oil to create a tangy serving sauce, making for a winning summery meal any night of the week.

First, combine the Greek yogurt, goat cheese and 1/3 cup of water with 3 tablespoons of olive oil, parsley and scallions. Whisk until smooth. This will be your serving sauce.

Next, heat an outdoor grill or large grill pan over medium-high heat. Brush the pork tenderloin with olive oil and sprinkle liberally with salt and pepper. Grill until charred on both sides, about 12 to 16 minutes.

While the pork is grilling, halve and pit the plums. Brush them with 1 tablespoon of oil (on the cut side), and sprinkle with salt and pepper. Place the plums cut-side down on the grill and cook until the top of the flesh has just softened, about 3 to 4 minutes. Transfer to a plate.

Remove the pork from the grill and let it rest for 10 minutes. Slice thinly and sprinkle with salt.

For the salad, toss the baby arugula with the remaining olive oil and lemon juice in a bowl, seasoning it with salt and pepper.

To serve, divide the arugula among 4 plates. Smear some goat cheese sauce on the side of each plate and place several slices of pork tenderloin on top, along with half a plum. Serve the rest of the goat cheese sauce on the side.

Get the Recipe: Grilled Pork Tenderloin and Plums with Creamy Goat Cheese Sauce

Chopped Dinner ChallengeThe Chopped Dinner Challenge is a series of recipes showing you how easy it is to cook like a winning Chopped competitor. Every week, FN Dish will showcase a recipe created by Food Network Kitchen that uses at least one of the Chopped basket ingredients from an episode, plus basic grocery goods and simple staples. Consider it your very own Chopped challenge. Just take this frequent tip from the judges: Don’t forget to season!

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Comments (4)

  1. Larry Houchins says:

    Ok I'm not a chef by a long shot although I can cook a few good dishes. My wife and I enjoy watching Chopped very much. But I'm a bit confused on some terminology the Chefs are using. And that is "gastrigue". They use the term whenever they make a sauce. To me, from what I've read they're using the term incorrectly. Here is the definition I've found. Someone please correct me if I'm wrong.

    Gastrique is caramelized sugar, deglazed with vinegar, used as a flavoring for sauces.[1]

    To this a little fond (stock) may be added. It is used to flavor sauces such as tomato sauce, savory fruit sauces, and other sweet and sour sauces such as the classic orange sauce for duck à l'orange.

    Thanks.

    • Al McAlpin says:

      I agree that some of the terms used are confusing. But more than that, the music played during an episode is way too loud. I understand that it is used to increase awareness at certain points but it' s way, way too loud!

  2. joey dagevio says:

    that pork looks pretty dry, like factory pork

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