Wednesday, February 10, 2010

Stuffed Pork Tenderloin with Creamy Tomato Sauce

Yay I love it when a 4 lab only lasts 5 minutes. It has been quite a nice Californian sunny day compared to all the snow that has been falling back at home in DC. I decided to do some experimenting with stuffed meat.

My roomate said he needed to finish some cheese. I needed to finish the spinach, tomatoes heavy cream, and mushrooms in the fridge. I guess today was sort of a fridge cleaning day. Since I bought a pork tenderloin today. I had an idea of stuffing the tenderloin with all the stuff.

Stuffed Pork Tenderloin

1 1/2 lb Pork Tenderloin (basically the whole thing)
3 cups Uncooked spinach
1 cup Mushrooms
1/4 cup Cheese
1/4 cup Bread crumbs
1/4 cup White wine
3 tbs Dijon mustard
2 tbs Garlic powder
1 tbs Sage
Salt and pepper

Prep work
1. Take a knife and insert a hole through the center of the pork tenderloin at the ends.
2. Take a sharpening steel or rod and stick it all the way through to make the hole larger and deeper
3. Slice the mushrooms

Cooking section and stuffing preparation
1. In a skillet put in oil and mushrooms
2. Cook until tender
3. Throw in the spinach and cook
4. Remove and wait until the mushroom and spinach are cool to tough
5. Mince the mushroom and spinach and put into a bowl
6. Throw in salt, pepper, garlic powder, sage, mustard, cheese, and bread crumbs
7. Mix well
8. Stuff the pork with this mixture
9. Preheat the oven for 375F

Cooking the pork
1. In a large skillet sear the pork until brown
2. Put the pork in the oven for 30-35 minutes or until internals read 165F

While the pork is cooking make the sauce

Creamy Tomato Sauce


3 Roma tomatoes
1/4 cup Heavy Cream or half and half
1 tbs sage
1 tbs garlic powder
1 tsp maple syrup (or honey or sugar)
Salt and pepper

Prep work
1. Dice tomatoes

Cooking part
1. Cook the tomatoes in a sauce pan until it looks like mush
2. Add in the rest of the ingredients
3. Cook for about a minute
4. Transfer to the blender and blend until smooth
5. Remove and strain
6. Return sauce to pan and reduce until sauce like viscosity
7. Serve with the pork

Anyways I am off to my class and then work. Now I have an early dinner prepped ^_^

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