Pork Tenderloin with Stuffing

Pork Tenderloin is a versatile cut of meat. Sometime I use it in place of Veal Cutlets, but tonight I decided to “butterfly” it down the center and stuff it.

Just trim any of “silver skin” from the pork and slice it down the middle being careful not to cut all of the way through and then spread the meat open.

I just cubed some leftover white bread, added freshly chopped parsley, melted butter and salt and pepper to taste. Salt and pepper the pork tenderloin as well.

Spread the stuffing down the center and enclose using butchers’ twine to form as even a cylinder as possible. Drizzle some olive oil on the tenderloin prior to baking to keep it from drying out too much.

Bake at about 350 for approximately thirty minutes. Allow to cool for about five minutes and then slice.

IMG_3356.JPG

IMG_3357.JPG

IMG_3358.JPG

IMG_3359.JPG

IMG_3360.JPG

Advertisements

Use the Bacon Fat

I am making a spinach and arugula salad tonight and I love to add sliced bacon to this type of salad. I was thinking about what type of onion to use. I sliced a shallot and sautéed it in the leftover bacon fat. I just sautéed it until it was barely crisp, let it cool and added it to the salad.

I am serving this salad with a Raclette Cheese Soufflé which I will blog at a later date.

I think this is a perfect girls’ night in dinner on this cold night.

I made an Apple Tart for dessert.

IMG_3341.JPG

IMG_3342.JPG

Honey Mustard Chicken Breasts with Rice

I use to make this a lot in the late eighties.

It is a perfect cold weather dish and you can do so much of it ahead of time so it lends itself to a busy week night dinner.

Here is the recipe for two which can easily be doubled.

2 tbsp melted butter

3 tbsp or more vegetable oil

1/4 cup of all purpose flour for dredging the chicken

1 pound skinless boneless chicken breast cut into pieces and pounded somewhat flat seasoned with salt and pepper

1 finely chopped shallot

8 ounces white or brown sliced mushrooms

1/2 cup white wine

1/2 cup chicken stock

1/2 cup heavy cream

2 tsps fresh thyme

1 tbsp honey mustard

2 cups cooked white rice

salt and pepper to taste

Sauté mushrooms in melted butter until lightly browned. Add shallot and sauté until translucent. Add salt and pepper to taste on very low heat.

Remove from pan and set aside.

Season the chicken breasts and dredge lightly in flour.

Heat the oil in the pan over a medium flame and brown the chicken lightly on both sides. Remove from pan and set aside. The chicken doesn’t need to be cooked all the way through because it will be returned to the pan at a later time with the sauce and mushroom/onion mixture.

Over medium/high heat deglaze pan with chicken stock and wine and reduce by about half. Add the mustard and stir well. Add the cream and simmer for a few minutes. Add chopped thyme and allow sauce to thicken. Return chicken, mushrooms and shallots to the pan and simmer for approximately fifteen minutes. This dish can be prepared up to this point ahead of time and then reheated just before serving. Season with salt and pepper and served over cooked rice.

IMG_3334.JPG

IMG_3335.JPG

IMG_3336.JPG

IMG_3340.JPG

IMG_3339.JPG

IMG_3337.JPG

IMG_3338.JPG