These ingredients make my mouth water just thinking about them. This is soooo tasty I know you will make it again and again.
- 1/2 cup Arborio rice
- 1 – 32 oz. container of vegetable stock
- 1/2 small butternut squash, peeled, seeded, cut into cubes (about 2 cups)
- 1/4 cup fresh basil, washed and snipped
- 1 tbsp. fresh thyme, washed and snipped
- 2 garlic cloves, peeled
- pinch of salt
- pinch of pepper
- 2 tsp. olive oil
- 1 lb. pork tenderloin
Heat a large skillet over a medium heat . Stir in the broth and add the squash, bringing to the boil. Reduce the heat and cover. Simmer for 15 minutes, stirring occasionally.
Add the Arborio rice and simmer for about 15 minutes. Uncover and boil for a further 15 minutes until tender and most of the liquid is absorbed but still appears to be creamy. Remove from the heat and stir in the basil and thyme.
Make a paste with the garlic cloves and place in a small bowl, add 1 tsp. of oil and mix together. Slice the tenderloin into 1/2 inch thick slices and flatten each one with the palm of your hand. Rub each one with the garlic paste.
In a large skillet, heat the remaining 1 tsp. of oil over medium heat and add the pork, cooking 1-2 minutes each side, until browned.
Serve over the Arborio mixture and sprinkle with a pinch of fresh herbs. Add a salad, warm rolls and you have a feast for the ages. YUM!
Shitake And Spinach Stuffed Pork Tenderloin
Wow! I love pork tenderloin and this one is stuffed and served with an incredible yet elegant gravy. Read on!
- 2 tbsp. butter, divided
- 1 finely chopped onion
- 2 garlic cloves, minced
- pinch of dried thyme
- 2 cups shitake or white mushrooms, finely chopped
- 1/3 cup dry sherry, divided
- 2 cups chopped, fresh spinach
- 1 1/2 cups whipping cream
- 1 cup panko bread crumbs
- salt and pepper to taste
- 2 pork tenderloins, trimmed and butterflied
In a large skillet, , melt half the butter on a medium heat. Add the onion, garlic and thyme; cook, stirring for about 3 minutes until softened. Transfer half to a bowl and set aside.
Add the mushrooms to the skillet and cook for about 5 minutes until the mushrooms are browned. Add 2 tbsp. sherry (or you can use 1 tbsp. sherry vinegar) and boil, scraping the pan. Stir in the spinach until just wilted and transfer to a bowl, stir in 1/4 cup of the cream and bread crumbs. Lightly season with salt and pepper.
Preheat oven to 375 degrees. Working with one tenderloin at a time, press flat and pound until all is of equal thickness. Spread evenly with one half of the dressing. and using one long side, roll up (like a jelly roll) and tie up with twine to secure. Repeat with the second tenderloin. Season with salt and pepper.
In a clean skillet, brown the tenderloins on all sides. Place in a shallow baking dish, seam side down, and bake for about 25 minutes until there is only a hint of pink remains in the pork. Remove from the oven and let rest for 5 minutes, tented with tin foil.
Add the reserved onion mixture to the skillet to cook for about 3 minutes or until browned. Add the remaining cream and sherry. Boil gently for about 5 minutes until reduced and thickened. Keep warm. Using a serrated knife, cut into thick slices on the diagonal and serve with sauce over.
Pork Tenderloin With Mustard Crust
There are never any leftovers with pork tenderloin and with the mustard crust and the Rye-based cream sauce, this is a meal for company.
Depending on the size of the tenderloins, it will serve 4-8 people.
- 2 tbsp. butter
- 4 tbsp. whole grain mustard, divided
- 2 medium pork tenderloins
- 1 tbsp. olive oil
- 1/2 cup shallots, finely chopped
- 1/2 cup Rye whiskey
- 1 1/2 cups whipping cream, room temperature
Mix together in a small bowl the butter and mustard. Set aside.
Cut the silver skin off the tenderloin, any excess fat and pat dry with a paper towel. Season with salt and pepper.
Heat a roast pan over medium high heat and add the oil. When that is hot, add the tenderloin and sear all sides, browning as you go, Now reduce the heat. While still in the pan, brush the tops of the tenderloin with the mustard butter combination. Cover and cook but when the temperature of the meat reaches 145F (63C), remove from the pan, tent with foil and let rest.
Increase the temperature to high and add the shallots, cooking until softened. Now add the rye, cooking until it has been reduced to a glaze. Reduce the temperature to medium and stir in the mustard and cream and any juices from pork cooking until it coats the back of a spoon .
Slice the pork and arrange on a platter, spooning the sauce over the top. Let the guests help themselves OR you can plate in the kitchen and bring to the table.
Mashed sweet potatoes, broccoli, chilled salad and there you go.
Darn – I almost forgot…..bring on the wine as well. A beautiful Chardonnay would be perfect.
Pan Seared Pork And Egg Noodles
Everyone is so busy these days with work, family and schedules.. a recipe for a quick and easy dinner is required. This is definitely one of them.
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1 tsp. Grey Poupon mustard
- 1 garlic clove, minced
- pinch of salt
- 1 pork tenderloin cut into 1/2 inch round slices
- 1/2 -340g. pkg. of broad egg noodles
- 1 shallot, peeled and thinly slices
- 1/2 cup torn, fresh basil leaves
Whisk together the vinegar, mustard, garlic and oil in a small bowl. Turn the tenderloin in to coat.
Cook the noodles in boiling water, according to directions but with no salt added. After 6 minutes (should be al dente texture), lightly salt. Reserve 1/2 cup of the pasta water before draining.
Heat a large skillet over medium heat and add the pork, cooking in two batches. Reserve the marinade. After about 3 minutes, remove fthe pork from the pan and transfer to a plate.
Add the shallot, stirring often until softened. Add the reserved pasta water and marinade, heating for about 1 – 2 minutes.
Distribute the mixture over the noodles and top with the pork tenderloin. Sprinkle with the basil and serve.
What could possibly be faster, easier and taste to fabulous?
Yummy….
Pork Tenderloin Focaccia Sandwiches
This is a sandwich you can take to work or make up for picnics at the beach….lunch on the patio…whatever and wherever you wish.
- 18 oz. cooked pork tenderloin, according to your favourite recipe
- 1 ripe avocado
- 1 large tomato, cored and sliced
- 4 slices provolone cheese
- Mississippi mustard
- mayonnaise
- 1 x 10 inch focaccia bread, quartered and cut in half
Hopefully you followed the recipe on the sticker of the tenderloin you purchased, because it has a sweet/tangy flavour. When cooked, slice thin and set aside.
Butter the bread . Broil for about 4-6 minutes until golden on the edges, set aside. Slice the tomatoes, then mash the avocado with a fork until smooth.
Spread the bottom layer of the bread with the avocado, add the pork, tomato and cheese on top. Brush the mustard and mayo on top bun. Put together. Makes 4 sandwiches.
For a little crunchy texture, put out the chips….after all, it is summer.
Pork Tacos With Swiss Chard and Havarti Cheese
This is a neat snack to make when unexpected friends show up and want to have a visit. While the beer is chilling and conversation has begun in earnest, gather all around the kitchen and begin.
- 3/4 cup salsa verde *
- 1 lb. pork tenderloin
- 1 tsp. ground cumin
- 2 garlic cloves, chopped
- 1 tbsp. olive oil
- pinch of salt and pepper
- 1 small red onion, thinly sliced
- 2/3 lb. swiss chard, cut into 1 inch strips
- 4-5 slices Havarti Cheese with jalapeno pepper, chopped roughly
- 20 small flour tortillas
- 2 cups cheddar cheese, grated
Preheat the barbecue (it’s that time of year) and score the pork deeply with a paring knife and rub with the cumin, chopped garlic, olive oil and salt and pepper. Grill on high for 4 minutes on each side for medium or until you have the desired doneness. Allow to cool and then slice thinly.
Have another beer……
In a frypan, heat the remaining oil over medium heat and saute the sliced onion until softened. Add the swiss chard and cook for 2 minutes. Stir often until it has wilted. Season LIGHTLY with salt and pepper and transfer immediately to a serving bowl and toss with the havarti cheese until it melts.
In a dry frypan on medium heat, add the tortillas for 30 seconds on each side. Wrap the warm ones in a clean tea towel.
Place the food on the table and let everyone make their own. Enjoy! Yummy!
* can be bought in any store – widely used. Check out the Mexican section of your grocery store.
Celebration Dinner
You all missed out on a fabulous dinner. Last night we honoured our Project Manager and his lovely wife with a “casual” dinner.
We had the Cold Melon Soup (absolutely wonderful, try it).
Don made a scallop/shrimp/potato disk appetizer that was out of this world.
Then we had pork tenderloin with young asparagus and medallion corn on the cob.
For dessert we had puff pastry rectangles (cut in half) and put 2 tbsp of sweetened whipping cream/sour cream on top of bottom disc then add a mixture of fresh strawberries, raspberries and the largest blackberries I have seen in a while. Repeat the layers, add the top pastry and sprinkle with icing sugar. WOW!
On top of that we tasted a lovely burgundy ice wine. (Not too sweet for an ice wine).
All in all, it was super and the company is always wonderful. Sorry you missed it.
Tenderloin For All Occasions
Serves 4
- 2 pork tenderloins
- 4 tbsp. honey
- 2 tbsp. brown sugar
- 2 tbsp. cider vinegar
- 1 tsp. mustard
- 1/8 tsp. ground nutmeg
Preparation:
Preheat oven to 375 degrees
This is really simple-place the tenderloins in a roasting pan (silver skin removed) and combine all the ingredients and pour over the tenderloins. Roast in the oven for about 25 minutes or until a meat thermometer reaches 155 degrees. You can also add blueberries and a touch of cinnamon to the sauce. If you do, be sure to add a little butter as well to make it glisten.
Remove from oven and let rest for five to eight minutes. Slice thin and serve, spooning any drippings over the sliced meat.
This doesn’t get any easier, but it tastes like it took more.