Friday, January 22, 2010
Restaurant-Worthy Recipe: Stuffed Pork Tenderloin
I made the most delicious meal last night (if I do say so myself), and I just had to share it with you. It would be perfect for a dinner party or a romantic at-home date night when the kids are in bed. Who needs to go out when you can make something like this at home?
Here's hoping your weekend is filled with reason to celebrate!
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Stuffed Pork Tenderloin
1 1-lb. pork tenderloin
2 cups chopped fresh spinach
1 small jar artichokes, drained and chopped
1/4 cup finely shredded Parmesan cheese
1/4 cup finely shredded feta cheese
1 tsp. fresh snipped rosemary
dash of kosher salt
fresh ground pepper to taste
1/2 cup frozen cranberry juice concentrate
1/4 cup balsamic vinegar
1 tbsp. brown suger (optional--you may leave this out if you like it tart)
Preheat oven to 425. Cook spinach in a skillet with a small amount of water until just wilted. Drain. In a bowl, combine all the filling ingredients. Slice the tenderloin lengthwise, making a pocket. Spoon filling into the pocket (you'll have to stuff it in there, but it'll fit!). Secure with toothpicks if necessary. Place tenderloin in a shallow roasting pan, filling side up. Roast, uncovered, for 25-30 minutes. (Or, if you have a meat thermometer, until the thermometer registers 155 degrees. Since we don't have a meat thermometer, I sliced the tenderloin in half after 25 minutes in the oven. There was a tiny bit of pink in the middle, which is perfectly fine according to the USDA. We like it that way--if you want to cook it longer, no prob.) While the pork is roasting, prepare the glaze. In a small saucepan combine the thawed juice concentrate, balsamic vinegar, and brown sugar (if you're using it). Bring to boiling. Reduce heat and simmer, uncovered, until sauce is reduced by half. (Don't let it reduce too far or it will turn into sludge!) Spoon over pork during the last ten minutes. To serve, bias-slice the pork.
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We enjoyed this yumminess with garlic mashed potatoes and fresh-frozen sweet corn (a taste of summer!). Homemade fudgy brownies with raspberry sauce finished the meal... Mmmmm. I could make it again tonight.
See you next week with more answers to your questions. Cheers!