I wanted to post this yesterday but got planting our flower boxes instead so here we go today.
- 2 pork tenderloins
- pinch of salt and freshly ground pepper
- 2 tsp. chopped fresh thyme
- 1 garlic clove, peeled and minced
- 2/3 cup finely shredded Oka cheese
- 1/2 cup thinly slivered dried peaches
- 2 tbsp. melted butter
Preheat oven to 375 degrees. Trim fat and silver skin from the tenderloins. Cut in half, lengthwise almost but not clear through (just to butterfly). Open up and cover with plastic wrap. Pound out with a meat mallet to an even thickness – 1/2 inch.
Mix the seasonings together and sprinkle over the meat surface, then place the cheese along the long side of the tenderloin. Top with the cheese, and roll up on the long side (like a jellyroll) and tie off with butcher’s twice or skewer together. Set aside.
Heat a roasting pan in the oven for 10 minutes. Place the tenderloins, seam side down in the roasting pan. Brush with the melted butter and season the outside with a pinch of salt and pepper. Bake for 30 minutes, brushing twice with butter and drippings. A meat thermometer should read 160 degrees to be perfectly cooked (just a hint of pink). Remove from the oven and tent with foil, allowing to rest for about 5 minutes.
Slice on the diagonal and be sure to remove the string.
Marshmallow Semifreddo
The time for entertaining will soon be here and this just might be the dessert to fill the bill.
The chocolate cannot be more than 60% cacao. With that in mind, read on.
You will need:
- 2 cups cold whipping cream
- 1 tbsp. finely grated lime peel
- 2 jars of marshmallow creme
- 5 oz. coarsely grated bittersweet chocolate
- 6 oz. chopped chocolate
- 5 oz. finely chopped, toasted pistachios
- 5 oz. dried peaches
- 2 tbsp. Southern Comfort liqueur
Using an electric mixer, beat the cream and lime peel until peaks form. Add all the marshamallow creme and beat until fully incorporated. Gently fold in the grated chocolate, pistachios and peaches. Pour this into an 8″ springform pan and smooth the top. Cover with foil and freeze for a day.
Now just before serving, whisk the chopped chocolate, Southern Comfort and 2 tbsp. of water in a small saucepan until melted and smooth.
Cur around the semifreddo to loosen and remove the sides. Slice as you would a cake and spoon some of the warm sauce over the top.
This will serve 8-10 people. there will be no leftovers. This is a silky smooth dessert and watch that no one licks the plate. You could serve this with a citrus lace cookie. (recipe on this site).
In a word or two….yummy-yummy