Peppercorn Crusted Pork Tenderloin Stuffed with Goat Cheese and Sun Dried Tomatoes
Sometime my best receipes are created when I’m in a rush to get dinner on the table! A few night ago, I’ pulled this meal together using what I had on hand in my refrigerator and pantry…the flavors of the peppercorn coriander crust and creamy goat cheese tomato filling was incredible…It pared nicely with herb mustard fingerling potatoes and garlic infused broccolini… Perfect recipe for summertime grilling!
1 tablespoon Atlantic SaltWorks Flake Finishing Salt
2 sprigs fresh rosemary
3 sprigs fresh thyme
1/2 teaspoon red pepper flakes
1 place flank steak at one end of a large sheet of waxed paper;
2 place remaining ingredients in bowl of mini chopper fitted with metal blade; process 1-2 minutes until peppercorns and herbs are chopped
3 evenly spread and rub half the mixture onto flank steak with your hand; fold wax paper sheet over beef; flip steak; fold back waxed paper; spread and rub the remaining mixture; wrap steak securely in wax paper; allowed flank steak to rest at room temperature two hours before grilling
4 heat grill; lightly oil grates of grill; unwrap flank steak; grill to your desired doneness 7-10 minutes per side ,using large kitchen tongs to flip flank steak; remove steak from grill, allow steak to rest 5 minutes before slicing to desired thickness
(I prefer to cook my beef medium/rare and grill approximately 5-7 minutes on each side)
A few nights ago I served this steak with; blue cheese dressed salad, sauté of baby portabella mushrooms and crispy onion rings!
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I’m excited to create new recipes with a few new ingredients that have been gifted to my pantry from Heather Ahearn and Alison Darnell, owners of the new Atlantic Saltworks Company! Thank You ladies…I love your products! More Recipes coming soon using their amazing handcrafted sea salts!
Sista Felicia’s Tuscan Panini
2 slices Artisan Rustic Tuscan Bread
2 slices Prosciutto
8 pieces pre-sliced Mozzarella
1 tomato cut into slices
3- fresh basil leaves
1/2 teaspoon Atlantic SaltWorks Tuscan Blend
1/4 teaspoon red pepper flakes
2 tablespoon olive oil
1 Place bread slices on flat work surface; arrange prosciutto slices on one slice of bread; top with 4 slices cheese; top basil and tomato slices and 1/4 teaspoon SaltWorks Tuscan Blend
2 Arrange 4 slices cheese on second slice of bread; top with 1/4 teaspoon SaltWorks Tuscan Blend; sandwich both prepared slices together
3 Drizzle both slices of bread with 1 teaspoon olive oil; place onto hot Panini press; cook 3-4 minutes until cheese melts and bread is golden and crisp!
Click link below for more information about the Atlantic Saltworks Company product line!