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Stuffed Pork Tenderloin over Grilled Kale drizzled with Grilled Peach Whiskey Beurre Blanc Recipe

Stuffed Pork Tenderloin over Grilled Kale drizzled with Grilled Peach Whiskey Beurre Blanc

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (8)

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Average Rating:

Total Reviews: 8

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  • on June 26, 2012

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    Very tasty recipe. The pork was yummy and easy to make. I took note of someone else on the filling and added some bacon fat and 3 rashers of cooked finely chopped bacon to it. I also added cilantro instead of parsley. Couldn't find corn bread, so just used 2 slices of bread shredded. It was nice with the pork and added good texture. The stuffing didn't come out because I spread it to within an inch of the edge, then tied it crosswise and lengthwise and refrigerated it for a few hours.

    The butter sauce was nice but not WOW. Oh, and didn't do the Kale, not a fan. We all loved this recipe though - I would make this again! Thanks.

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  • on August 24, 2011

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    I MUST try this recipe. It sounds just amazing!!!!

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  • on January 18, 2011

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    Incredibly WOW! Took alot of prep for a rookie but great meal! Coworkers lov'in me but gave you the credit!

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  • on September 28, 2010

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    So delicious. The beurre blanc was sensational. Most of the stuffing oozed out during grilling, and though it tasted nice, it wasn't divine or essential, so if you need a little shortcut, it can be skipped and the pork and beurre blanc are still fabulous on their own.

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  • on August 31, 2010

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    I made the Stuffed Pork Tenderloin last Sunday. It was a lot of work but we were blown away with the flavors. It was beyond wonderful. I didn't do the kale. And, I substituted chardonnay for the whiskey. It was by far, the best meal I have ever cooked. We had left-overs tonight when we got home from work and they were as good or better tonight. You are turning me into a very good cook, if I do say so myself. Thanks Claire!

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  • on August 29, 2010

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    Just made this meal for 6 this past weekend. Took a lot of prep time but it was well worth it. Can't wait to make it again.
    Rich
    NJ

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  • on August 22, 2010

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    This recipe is off the charts, 11 on a 10 scale. More than 5 ingredients but well worth it. Cheers!

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  • on August 22, 2010

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    We loved this recipe. I have to admit--we didn't do the kale. Everything about it was wonderful. We also did Bobby Flay's salad from the recipe minus the pork and it was fantastic. This is the first time we've posted--we loved it that much.

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