Bleu Cheese and Cherry Pork Loin with Citrus Kale Salad

Bleu Cheese and Cherry Pork Loin with Citrus Kale Salad

(2 reviews) Write a Review



  • 1 pork tenderloin
  • 10 frozen cherries, chopped
  • 2 slices prosciutto
  • 2oz bleu cheese crumbles
  • 1 tbsp REC TEC Grills Ron's Kickin' Espresso Joe Rub



  • 1 bunch kale, shredded
  • 1 lemon, zested and juiced
  • 2oz olive oil
  • 1/2 tsp REC TEC Grills Colden's Freakin' Greek Rub
  • 1 tsp white balsamic vinegar
  • 1 green apple, thinly sliced
  • 1/4 cup dried cherries, chopped
  • 1/4 cup feta cheese crumbles
  • 1/2 cup candied pecans
  1. Combine all ingredients for salad and allow to rest for 10-15 minutes.
  2. Pre-heat REC TEC Grill to 375°F.
  3. On a cutting board, butterfly the pork loin to about 1/2 inch thick, then season with 1/2 of the Ron's Kickin' Espresso Joe Rub.
  4. Lay 2 slices of the prosciutto ham to cover the pork, then top with the chopped cherries and bleu cheese.
  5. Using butchers twine, tie the pork up tightly, then season the outside with the remaining rub.
  6. Cook for 40-45 minutes until the internal temperature is 140‚Ñâ and allow the pork loin to rest 15-20 minutes prior to slicing. 

2 Reviews

  • Amazing

    Posted by Michael Cardenaz on 28th Nov 2018

    Was able to try this at the store yesterday as it came off the grill. Amazing!!

  • Fantastic!!

    Posted by Stu Lewis on 28th Nov 2018

    Tasted at the store yesterday.. It has made my recipe book..

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