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Pork Tenderloin Stuffed with Pimiento
Menu Plan for the week of Nov. 1, 2013: Day 2 Recipes
Pork Tenderloin Stuffed with Pimiento
Potato Gratin with Sage
Broccoli with Butter and Herbs
Cooking time: 70 minutes for menu Cooking schedule: see below for instructions
The potato gratin will be for two meals... Use more or less sage, or substitute another herb - like parsley.
Pork Tenderloin Stuffed with Pimiento Preparation and cooking time: 45 minutes
Pork tenderloin lend itself very well to stuffing. Here we stuff it with pimento or roasted red pepper and a bit of Prosciutto.
14oz (420gr) pork tenderloin
2oz (60gr) pimento or roasted red pepper I used 1 whole pimiento, cut into strips to fit
1 - 2 slices Prosciutto
1 medium shallot
1/2 tsp cumin
1/2 tsp thyme
1 tbs dry bread crumbs
1 tbs shredded cheese I used Gruyère
1 tbs olive oil
salt and pepper, optional
The stuffing: Slice shallot. Heat olive oil in small skillet over medium heat. Add cumin and sauté for 1 minute. Add shallots and sauté until tender and starting to brown. Reduce heat and continue cooking until well browned, 10 - 12 minutes total.
Cut or tear Prosciutto into strips. Slice pimento or pepper into strips (if needed).
The pork: Butterfly pork tenderloin - cut it in half lengthwise leaving 1/4 inch intact - so that you can open it like a book. Open it and give it a couple of whacks with a meat mallet so that it lies flattish... or pound lightly with the edge of a plate. You just want it to be flat and easy to work with. Lay Prosciutto on one side of pork about 1/8 inch from the edge. Top with the pimento, sautéed shallots, crumbs, thyme and cheese. Fold other side over and tie with kitchen string. Cut five 6 inch lengths of string and wrap around pork and tie every 2 inches - making certain that you do one as close to each end as possible.
To Roast: Sprinkle with salt and pepper if using, place in a small roasting pan and roast in 400F (200C) oven for 25 - 30 minutes, depending on size, until done. When done, slice and serve.
Note: Slightly pink is perfectly acceptable for pork, actually, preferred, as it is much juicer. Pork is done when internal temperature reaches 145F (62C). Slice and peak.
I make this in the fall when I still have fresh sage in the garden. If you don't, dried will work. This will be for 2 meals.
4 medium potatoes, 20oz, (600gr)
1/2 cup (4oz, 120ml) chicken stock
1 cup (4oz, 120gr) Cheddar or Gruyère, either shredded or thinly sliced
15 - 20 fresh sage leaves or 4 tsp dried (rubbed) sage
1/2 cup (2oz, 60gr) fresh Parmesan
Slice potatoes as thinly as possible with a sharp knife. Put 1/3 of the sliced potatoes in the bottom of small baking dish - just big enough to hold everything. Put 1/2 of the sage and 1/3 of the cheese on potatoes. Repeat layers once. Top with a layer of potatoes and final layer of cheese. Pour stock over all, cover and bake (400F, 200C) for 40 minutes. Remove and sprinkle with Parmesan. Bake, uncovered, for 20 minutes.
Broccoli with Butter and Herbs Preparation and cooking time: 20 minutes
Butter and fresh chives are a simple finish for broccoli. Any fresh herbs will work, but my choices would be chives or thyme. Use dried herbs when fresh are not available.
1/2 head of broccoli enough for two
1 tbs butter
1 tbs chives substitute 1 tbs dried
Cut broccoli into bite size florets and stems. Put in a steamer basket in a saucepan with an inch of water in bottom. Put on medium heat and steam for 10 - 12 minutes or until done. Remove from pan and set aside, discarding water. In same pan heat butter. Add chives and sauté lightly. Add broccoli and stir. Serve.
Cooking Schedule: 70 minutes for menu |
Cut, tear Prosciutto, lay on 1 side of pork |
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