Entrees American Pork tenderloin with garlic and herb cheese and roman artichokes, rondele garlic and herbs cheese, panko, roasted red pepper, butter, baby spinach, dry sherry, heavy cream, entree, entertaining, fall

Pork Tenderloin with rondelé® by Président® Garlic & Herbs Cheese Spread and Roman Artichokes

Pork tenderloin is stuffed with a delicate blend of spinach, panko breadcrumbs, roasted red peppers and rondelé Garlic & Herbs Cheese Spread. A sherry wine and cream sauce beautifully complements the juicy sweetness of the pork.

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Prep Time
30 min
Cook Time
50 min
  • 18 oz Pork Tenderloin
  • 4 oz rondelé® by Président® Garlic & Herbs Cheese Spread
  • 1 cup Panko Breadcrumbs
  • 1/4 cup Roasted Red Peppers diced small pieces
  • 4 tbsp Butter
  • 2 cup Baby Spinach
  • 1 Egg
  • 2 tbsp Olive Oil
  • Salt and Pepper
  • 1/4 cup Dry Sherry
  • 2 tbsp Heavy Cream
  1. Preheat grill on low.
  2. Cut pork tenderloin skin in half.
  3. With a long knife, make a slit in the middle of each so stuffing can be piped in. Trim pork tenderloin of silver.
  4. On medium heat, melt 2 tablespoons butter.
  5. Add spinach. As it begins to wilt, add rondelé garlic and herb spread, panko and roasted red peppers. Stir and remove from heat.
  6. Add 1 egg beaten to mixture and stir. Remove from pan and let cool for 15 minutes in refrigerator.
  7. Place filling in a pastry bag and fill both pieces of pork tenderloin.
  8. Coat pork in olive oil, dash salt and pepper. Place on grill for approximately 25 minutes turning gently every 5 minutes to cook all sides. Remove from grill.
  9. Heat a 12-inch sauté pan on medium heat. Add sherry wine, bring to a simmer.
  10. Add 4 tablespoons rondelé garlic and herb spreadable cheese, 2 tablespoons butter, 2 roman artichokes (marinated artichokes) cut in half lengthwise. Simmer and add 2 tablespoons heavy cream. Simmer for a minute until sauce comes together.
  11. Slice pork tenderloin in 2 inch slices. Arrange on a dish with artichokes and finish with sherry cream sauce.
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