This Rolled Pork Tenderloin with Quinoa Stuffing is perfect for holiday entertaining and beautiful as a centerpiece!

When it comes to entertaining, pork is an ideal choice for parties for the upcoming season ahead. The recipes (and video clip) I’m sharing today are 2 show-stopping dishes using pork and Costco products, perfect for a holiday dinner centerpiece, but also completely accessible for home cooks everywhere!

It seems like forever ago that my husband and I were in Seattle filming the National Pork Board/Costco cut videos with Jaden from Steamy Kitchen.

Now it’s October, the “month” to finally unveil the video and some delicious recipes! (It was so awesome they invited Paul to come along with me!)

Take a moment to watch …

It was back in June when Paul and I spent the day with these fantastic ladies: From Left to Right: My husband Paul and I, Jaden @ Steamy Kitchen, Diana @ Eating Richly, Amanda @ Kevin and Amanda, Jenny @ Picky Palate, Lauren @ Lauren’s Latest, Jessica @ The Novice Chef

We had a lot of laughs, as you can see.

We even had our hair styled, make up done (my husband enjoyed that part – ha!), and learned some great tips on how to make an interesting video. I’ll share a clip of our bloopers at the end of this post.

Special Deal
October is National Pork Month and, for those who shop at Costco, they are offering $2.50 off pork tenderloins now through 10/21. They’re also offering a special cut of pork each week at a discounted price, through the end of the month.

Stock up and Freeze
You can’t go wrong with this deal. Time to stock up if you have a freezer. Pork is one of the most affordable meats to buy, and it really does “make a party!”

The Tenderloin Cut
When we were asked to work with Jaden and create our own recipes, the cut I chose was the tenderloin. Here’s a quick overview of the tenderloin cut:

Juicy and delicious, the tenderloin is your holiday entertaining hero. With its versatility and quick cook time, the tenderloin is among the most flavorful, guilt-free party foods: ounce for ounce, it is as lean as a boneless, skinless chicken breast.

My husband and I invited friends over before our trip to Seattle, to try the recipes out on them. We had a little contest regarding what was the “best” flavor.

So the recipes I’m sharing today, which are SO easy (you can make the loins up ahead of time and then pop them in the oven when it’s time) and a beautiful presentation for entertaining this holiday season, were a hit at our dinner party, and I’m sure will be at yours!

The rice … well, let’s just say I call it “better than stuffing – stuffing.” It’s much healthier than the usual stuffing used for the holidays, as it uses Costco’s Sprouted Rice and Quinoa Blend. This recipe was so good, due to the dried cherries, pecans, and coconut we added in.

Remember, Pork Makes a Party!

Have you thought about stocking up on pork this month and freezing it for the holidays ahead? What’s your favorite cut of pork?

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Recipe: Pork Tenderloin with Goat Cheese-Stuffed Dates and Raspberry Chipotle Sauce {ReluctantEntertainer.com}

Summary: Beautiful display and show-stopper recipe for the holidays!

Ingredients

  • 3 ounces (about 1/3 cup) rindless goat cheese, at room temperature
  • 16 pitted dates, split lengthwise (but not cut in half)
  • Two 1-pound pork tenderloins, rinsed and patted dry, silverskin and fat trimmed
  • 1 tablespoon olive oil
  • 3 tablespoons Kirkland’s Sweet Mesquite Seasoning*
  • SAUCE: 1 tablespoon olive oil
  • 1/4 cup finely chopped shallots
  • 3/4 cup tawny port
  • 1 cup Fischer and Wieser Raspberry Chipotle Sauce*
  • Fresh rosemary sprigs, for garnish

Instructions

  1. Tenderloin: Preheat the oven to 350ºF. Place goat cheese in a sandwich bag, press into the corner and snip off the end to make a piping bag. Pipe cheese into the dates. Cut each tenderloin lengthwise, almost, but not quite through. Stuff each tenderloin with filled dates and secure with crosswise loops of butcher’s twine. Brush tenderloins with the oil and season evenly with sweet mesquite seasoning.
  2. Bake 15 minutes. Flip tenderloins and continue baking until an instant-read thermometer inserted in the center registers 145ºF, 20 to 30 minutes more. Let rest for 10 minutes.
  3. Sauce: While the tenderloins are roasting, heat oil in a medium saucepan over medium heat. Add shallots and cook until golden, about 3 minutes. Add port and bring to a boil. Boil until the liquid is syrupy, about 5 minutes. Add raspberry chipotle sauce and bring to a boil. Remove from heat and keep warm.
  4. Serve: Remove butcher’s twine and carve each tenderloin crosswise into 1/2-inch-thick slices. Spoon equal amounts of the sauce onto 6 dinner plates, divide pork evenly, and serve.

Preparation time: 20 minute(s)

Cooking time: 50 minute(s)

Number of servings (yield): 6

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*Available at most Costco Warehouses

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Recipe: Sprouted Rice and Quinoa Blend with Coconuts, Pecans, and Cherries {ReluctantEntertainer.com}

Summary: A healthy alternative to regular stuffing.

Ingredients

  • 1 1/2 cups shredded coconut flakes
  • 1 1/2 cups pecans
  • 1 1/2 cups dried cherries
  • 3 cups rice and quinoa blend
  • 1 quart chicken stock
  • 2 Tbsp. mesquite seasoning
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons chopped fresh chives
  • Finely chopped fresh rosemary, for garnish

Instructions

  1. Preheat the oven to 350˚F. Spread the coconut on one baking sheet, and the pecans on a second sheet. Bake, stirring occasionally, until the coconut and pecans are toasted, about 7 minutes. Let cool. Coarsely chop the pecans.
  2. Plump the cherries in a bowl of hot water for 5 minutes; drain.
  3. Make the sprouted rice and quinoa blend according to the package directions with the stock. Transfer to a large bowl.
  4. Mix in the coconut, pecans, cherries, and chives. Season with salt and pepper. Sprinkle with the rosemary and serve hot.

Preparation time: 5 minute(s)

Cooking time: 45 minute(s)

Number of servings (yield): 12

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This post is sponsored by All About Pork, as they paid for our day/night in Seattle, however, they did not pay for me to write this post today. As always, all opinions are my own.

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