Tim Foolery

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What I’m Cooking…Double Pork Tenderloin with Blue Cheese

While I was in Los Angeles for work earlier this month, we were having a post meeting cocktail at the Standard Hotel, Lobby Bar.  While there, some hotel brass were “interviewing” a new chef.  He was applying for the Sous Chef position on the breakfast shift, but for his interview he was tasked with making two appetizers, one side, two entrees and a dessert that would fit with the overall theme of the Standard.

We sat and watch the food come out, most of which looked really good. We then eavesdropped as the hotel leadership commented on the flavor and presentation.  All in all, it appeared the management team thought the interviewee did a fine job.  It didn’t seem like they were blown away by anything, but they weren’t disappointed.  The immediate job he’s applying for is a breakfast sous chef — how innovative do you have to be to do this job.

After his interview, he sat down at the restaurant (right behind us) and ordered dinner. We chatted with him a bit — and found out that he use to be the head chef at Skywalker Ranch.  I don’t believe this for a minute, but that’s what he told us.  He said one of the most popular dishes he fixed while at the ranch was a Pork Tenderloin that was filleted and lined with a few pieces of prosciutto, then on top of the prosciutto you put a ton of blue cheese crumbles — then top with more prosciutto.  You then fold the filleted pork over and season with salt and pepper.

I then put some olive oil in a stainless steel oven safe pan and browned the pork for 2 minutes on each side then put it in the oven at 350F until the internal temperature was just 140F.  Let it rest for 5 minutes and devour.

I didn’t take a picture of the process because I am easily distracted.  Next time I’ll take some photos.

The real question? How was it.  AMAZING. I like blue cheese, but it’s not my favorite.  Coupled with the saltiness of the prosciutto the blue cheese really made this dish delish.  I never would have thought of putting these three things together, but really loved it.  Plus it was so easy make.  I will definitely make this again.

Have you sat in on someones interview recently and stolen a few ideas from them?  What have you slathered blue cheese on recently?  Don’t you just love cooking a pork tenderloin?

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