Pork tenderloin with blue cheese, pecans and dates

PORK TENDERLOIN WITH BLUE CHEESE, PECANS AND DATES

Portions : 4 - Preparation : 10 minutes - Cooking : 15 minutes

Ingredients

• 2 Québec pork tenderloins
• 30 ml (2 tablespoons) Mycryo cocoa butter
• 125 ml (1/2 cup) L'Ermite or Élisabeth blue cheese
• 60 ml (4 tbsp.) 35% cream
• 1 clove garlic, minced
• 1 small gray shallot, chopped
• 125 ml (1/2 cup) pecans, roasted
• 1 sprig thyme, leaves removed
• 8 Medjool Natural Delight dates, pitted, in pieces
• Salt and pepper to taste

Preparation

1. Preheat the BBQ to maximum.
2. Sprinkle pork tenderloins with Mycryo butter.
3. Place them on the BBQ grill and sear for 2 minutes on each side.
4. Remove from the heat and, using a knife, cut the tenderloins in half lengthwise on a cutting board. Season the fillets inside and out with salt and pepper.
5. In a bowl, mash the blue cheese with the cream. Add the garlic, shallot, crushed pecans and thyme. Season with pepper.
6. Garnish fillets with prepared mixture. Add date pieces on top.
7. Finish cooking the fillets on the BBQ grill, using indirect heat (one side off, the other side on with the heat at maximum), with the BBQ lid closed, and cook for a further 10 to 12 minutes, depending on desired doneness.