Stuffed Pork Tenderloin with Brandied Parsnips & Carrots

This is an amazing recipe I've adapted from one of Ted Reader's planking recipes. If you have passion for grilling, buy his planking book, it's our favourite!

Stuffed Pork Tenderloin
- 1 pork tenderloin, silver skin removed
- 1/2 big log of goat cheese (or blue cheese works too), room temperature
- 1 tbsp fresh dill, chopped
- 2-3 tbsp red pepper, finely chopped
- 2-3 tbsp green onion, finely chopped
- maple syrup
- apple juice or apple cider

Sorry for the loose measurements, I make this so often I just throw it in until it looks delicious!

1) Cut a slit down your pork tenderloin, end to end, not all the way to the bottom, so you're creating a big long pocket. Don't cut straight to the ends either, leave a half inch or so at either end so your stuffing doesn't fall out!
2) In a bowl, combine goat cheese, dill, red pepper, and green onion. This will smell amazing. Try not to eat it all, you still need to stuff the pork ;) We've also found that blue cheese works well with this recipe, and I'm sure there's a lot more cheeses that would be terrific too.
3) Stuff your cheese mixture into your tenderloin.
4) Tie up the tenderloin at either end and in the middle with a bit of butcher's twine. If you're doing two tenderloins, each with a different type of cheese, tie one with a bow and one with a knot so you can tell them apart after.
5) Throw them in the oven (or on a soaked cedar plank as per the original recipe). I put them in at about 350* for an hour or until the juices run clear.
6) In the last 15 minutes of baking, pour a 50/50 mix of apple juice and maple syrup over the tenderloin as a glaze. Mmmmmm!!!!

Feeds 2, or 3 if you're polite.


Brandied Carrots and Parsnips
I discovered this recipe in Cusine at Home I believe and it's my new vegetable side dish staple. You can substitute apple juice for the brandy if you'd like.

- 3/4 lb carrots (2 big guys)
- 3/4 lb parsnips (2 more big guys)
- 2 tbsp butter
- 2 tbsp EVOO
- 2 tsp minced garlic
- 2 tbsp brandy
- 1/2 cup low sodium chicken broth
- 1 tbsp sugar

1) Peel and cut up your parsnips and carrots into sticks about 3" long.
2) Melt your butter with the EVOO in a saucepan over medium heat.
3) Add garlic and cook about 1 minute till it smells amazing.
4) Add carrots and parsnips, cook about 2-3 minutes, tossing to coat.
5) Add brandy, broth and sugar, stir, bring to simmer and cover. Reduce heat to med-low and cook for 10-12 minutes or until your carrots and parsnips are tender.
6) Remove lid, bring heat up to med-high and boil until your sauce becomes syrupy. Yum!!!

I could seriously just sit down with a big bowl of these veggies for lunch. Enjoy!