Stuffed Pork Tenderloin
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Cooking time: 80 minutes for menu |
Barbecued Stuffed Pork Tenderloin Time: 45 minutes
1 pork tenderloin
1 tbs olive oil
1 1/2 tsp paprika
1 clove garlic, minced or crushed
1/3 cup chopped mushrooms about 1 oz (30gr)
1 1/2 tbs bread crumbs
1 tbs ketchup
1 tsp Worcestershire sauce
1 tbs snipped fresh rosemary
1 tbs snipped fresh chives
Barbecue Sauce
Chop mushrooms and mince or crush garlic. Heat 1 tbs olive oil in small skillet over medium heat. Add paprika and sauté for 1 minute. Add mushrooms and garlic and sauté for 3 - 4 minutes, until starting to brown and soften. Meanwhile, 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. When mushrooms are done put into a small bowl and add bread crumbs, herbs, Worcestershire and ketchup. Mix well and spread on one side of pork about 1/8 inch from the edge. Fold other side over and tie with kitchen string. Cut 5 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. Cook pork on barbecue grill for 30 minutes or until done, basting during the last 10 minutes with Barbecue Sauce. When done, slice and serve with more Barbecue Sauce on the side. Could also be baked at 400F for 30 minutes or until done. It is done when 'juices run clear', so - either poke it, slice it and take a peak or use a meat thermometer. See techniques.
Barbecue sauce
1/2 cup ketchup
1/2 - 3/4 cup tomato sauce (1 small can - you don't have to be too precise here)
2 tbs cider vinegar
2 tbs molasses
1 tbs Worcestershire sauce
2 tsp dry mustard
2 tsp dried oregano
1 tsp garlic powder
Mix all ingredients in small sauce pan and bring to a boil over medium heat stirring frequently. Simmer 10 - 15 minutes, remove from heat and use when needed. Sauce will keep for a week in the refrigerator.
Ratatouille Time: 80 minutes
2 aubergines (eggplants), medium - about 8 inches each (20cm)
2 courgette (zucchini), medium -
about 8 inches each (20cm)
2 bell peppers, I'm using 1 yellow and 1 orange
6 medium garden ripened tomatoes
2 medium onions
3 cloves garlic
1 bay (laurel) leaf
3 tbs snipped fresh basil
2 tbs fresh thyme leaves
2 tbs snipped fresh parsley
3 tbs olive oil
Peel tomatoes. Clean peppers. Roughly chop peppers. Peel and roughly chop onions, mince garlic. Snip herbs (not bay). Remove thyme leaves from stem. Heat oil in large, heavy, stock pot over medium heat. Add onions and sauté until soft, about 8 minutes. Add garlic and peppers and sauté another 8 minutes. Cut tomatoes into big chunks and add to pot; cook until heated through, about 5 minutes. Cut zucchini into rounds (1/4" .65cm), then in half and add to pot. Cut eggplant into 3/4" cubes (2cm) and add to pot. Add all herbs. Stir well and cover. After 5 - 10 minutes, check to see if it is getting close to a boil - if it is, stir well, replace cover and reduce heat to low. Continue cooking over low heat at a steady simmer for 45 - 60 minutes stirring every 10 minutes. Uncover for last 15 minutes of cooking time. When it is done it should resemble a thick stew with the tomatoes all but invisible - just melded into a sauce.
Note: If you don't have garden ripened tomatoes you may have to add 2 tbs tomato pasted to get the flavor.
Note2: This keeps well and is equally good warm or cold.
Cucumber Salad Time: 16 minutes, divided: 8 minutes
wait 4 - 10 hours, then 8 minutes more
3 - 4 large cucumbers
salt
shallot or small onion
4 whole cloves
2 - 3 tbs lemon juice I can't be real specific here - I never measure and it
3 - 4 tbs olive oil - the good stuff depends on how big the cukes are, etc. But this is an
1/3 - 1/2 cup Greek yogurt or easy 'taste and adjust' salad. Just play with it until you like
plain yogurt it - you really can't screw it up (unless you try to hurry)
Pepper
2 - 3 tbs snipped fresh chives
Peel cucumber and thinly slice on box slicer. (You know, the kind your mother had with three slits on one side for slicing and different size holes on the other 3 sides for grating and shredding.) I suppose you could use a food processor, or a mandolin would work great (if you think that's a musical instrument, you don't have one). Anyway, back to the cukes - slice paper thin. Peel the shallot and stick the whole cloves into it. Put it in the bottom of a deep bowl large enough to easily hold the cukes. Put in a layer of cukes, sprinkle with salt, and repeat 3 times using about 1/2 tsp salt on each layer. Put a small plate or saucer on top of the cucumbers - it should be sitting on the cukes, not the sides of the bowl. Put a big can or jar of something heavy on the plate - to weigh it down. We want weight on the cukes - the plate is just to distribute it more evenly. Let it sit at room temperature for 4 - 10 hours. Remove weight and plate. The cucumbers will be sitting in a lot of water. Put cucumbers in a strainer - discarding shallot and cloves. Rinse cucumbers (remember all that salt?) You don't want to get all of the salt off - just about 80% Taste to test. When rinsed to your satisfaction take the cucumbers in your clean hands and gently squeeze most of the remaining liquid out. Put back into the bowl (that you have rinsed). Add 2 tbs lemon, 3 tbs oil and stir. Add 1/3 cup yogurt , stir and taste. Adjust to the quantity of cukes and your liking. Add fresh ground pepper, chives and serve. This will keep a week, but it never lasts that long at our house.
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Cooking Schedule: 80 minutes plus 10 minutes early in the day |
Clean and chop mushrooms |
Cooking for Two? Or more?
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