Monday, July 11, 2016

Cheese & Football Feast the Final: Portugal

I cannot hide my disappointment, I wanted France, the Euro 2016 football tournament hosts, to win last night against Portugal, but it was not to be.
It seemed a struggle for both teams, even with Ronaldo taken off early following a knee injury France did not seem to gain any edge. Goal less at full time, the extra time was looking nearly over when Portugal scored. France appeared to liven up for the last few minutes but to no avail.

So although I was disappointed with the football outcome, the Cheese Feast has been a lot of fun and I have discovered many new dishes and beers along the way. My dish for the final match, Cheese Stuffed Pork Tenderloin, was one published by the Washington Post and is an adaptation of one by David Leite for his book The New Portuguese Table. The meat is marinaded in a hot pepper paste which they give a recipe for, but you can also buy suitable pepper pastes from Portuguese or Turkish delis, which is the route I took. I stuffed the tenderloin with Portuguese Jorge cheese which is quite a full flavoured one. The cheese did ooze out a little while it was cooking and even more when it came to carving the tenderloin to serve, but some stayed inside!
It was served with home grown new potatoes and sugar peas. The meat stayed very succulent which does not often happen when I cook pork tenderloin. The stuffed tenderloin is browned in a pan and then finished in the oven. With all the pepper paste it is impossible to see if the meat juice is pink so I used a thermometer to check the temperature. I think spinach would have been a good vegetable to serve with this but I had freshly picked peas in the fridge so we had those.

I found a similar style of recipe for a cheese and ham stuffed pork loin served with a port and onion sauce on TiaMaria's Portuguese food blog . Her dish is lighter on the paprika/red pepper flavouring which whilst I love smokey pepper flavours, they are not to everyone's taste.

So that is the end of Cheese and Beer/Booze Feast (although I still have a few beers and remnants of cheese to finish up). I hope you have seen one or two dishes you might like to try, or perhaps have been reminded of an old classic you have not made for a while.

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