Thursday, October 13, 2011

Fall Pork Tenderloin

Hello Followers!
I want to share my festive fall food that I created! It was very fall, very fun and super delicious!
I made pork tenderloin stuffed with a butternut squash, mushrooms and leeks mixture as well as mozzarella cheese. I accompanied the tenderloin with my rosemary roasted garlic potato casserole and Northwood’s red cabbage salad.

Stuffed Pork Tenderloin:
  • 1 lb or more of Pork Tenderloin- your preference on how many people you need to feed I fed 4 people with a lb but I could have used more
  • 1 small leek
  • 1 box cooked frozen squash (defrosted)
  • ½ pack of whole mushrooms
  • Rosemary
  • Thyme
  • Salt & Pepper- to taste
  • 4 Tbs butter
  • Olive Oil
  • Garlic Salt, Mrs. Dash-original blend, any other seasoning you desire

I started by preheating the oven to 350 degrees so it was nice and warm by the time I was ready to put the tenderloin in the oven. I preheated a medium skillet with some butter and olive oil adding in the slices leeks first- I used leeks because I wanted a mild onion flavor and I just did not really feel like crying over onions today. Although if you chew gum while you cut onions it will supposedly help prevent that. Anyways I put the leek into the pan and let it sauté for a little bit until I saw that a few were starting to turn transparent. I added in about half a pack of the mushrooms you buy in the container at the store that I chopped rather chunkily- I did not want slices of mushrooms in the stuffing. I let the leek and mushroom mixture cook for a couple minutes and then added in the defrosted box of cooked squash. I used this frozen cooked squash for two reasons 1. Squash is a pain in the butt to cut and 2. Squash takes forever and a day to cook and I did not feel like doing that. It made it a lot easier and tastes just as great as fresh squash. So I let that mixture cook for 2-3 minutes and then removed it from the heat and let it sit while I pounded out the tenderloin.

I took the tenderloin and started cutting it in half but made sure to stop when I had about a half an inch left until it would be completely separated I laid it flat and started hitting it with the tenderizer just so it thins out and gives me enough room to stuff and roll. Use your judgment on this part.

Ok, so now you have the meat ready and waiting for the mixture first things first take a string cheese, yes string cheese and cut or rip in in half long ways. Lay the cheese in the center of the meat then pour the mixture over the cheese until you think you have enough stuffing.

Now if you are someone who is anti-touching your food then 1. Why bother cooking and 2. This recipe is not for you. Wash your hands and start to roll the meat however you think it will work best- for it is a matter of preference when it gets to this part. Once you get it together use string or toothpick or whatever you have to keep the meat in a roll shape. I used toothpicks that I soaked in a cup of water while I prepped the meat and stuffing. (soaking them keeps them from burning up, do the same thing before you use skewers)

I put the stuffed tenderloin in the pan and sprinkled on a mixture of spices… Mrs. Dash original blend, garlic salt, pepper, roast seasoning- seasonings can vary depending on your taste… I finished topping the roast by adding a couple sprigs of thyme and rosemary on top- I did not chop them or anything I just sat them right on top. I put a couple pats of butter on top of the roast and then put it in the oven. The roast can take anywhere from 30-60 minutes depending on the size, check the temperature. You want the meat to be at 160 but I believe that was now lowered so it can be at 145 if you let it rest 3 minutes. If you measure do not stick the thermometer into the center because there is no meat. Let the roast sit for a couple minutes after you take it out of the oven then slice and enjoy! The best part of this is that the pork actually still remains moist and that can be a problem with pork often times.

Serve with Rosemary Roasted Garlic Potatoes in another post and red cabbage salad. I can’t take credit for the red cabbage salad so here is the link If you have ever been to Northwood’s then you know what am talking about! If you haven't been then try this anyways!

Well there that is and let me tell you this is probably the best thing I have ever cooked and I make pretty awesome food. ;)

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