Okay, I took a long break, but things keep happening, and I keep thinking "I should be posting this!" Carli graduated from 5th grade, Courtney went to eighth grade formal, Ruby is all grown up,
Casey is also all grown up, Brandi's son Alex graduated from Episcopal High School, I still work at Chippenham Hospital, Mark has an office now and doesn't work at home anymore which creates a babysitting issue with Carli, but we are managing it, and so on and so on...
About Me
- Diana
- I am a wife, mother,daughter,sister,aunt,great-aunt,sister-in-law,daughter-in-law,cousin,friend to many,best friend to few, a respiratory therapist,dog owner,runner,wine enthusiast,mouse-killer,amateur chef (self-proclaimed)and I think I am pretty funny!
My Shelfari Bookshelf
Recipe of the Week!
Pork Tenderloin Stuffed with Spinach, Mushrooms and Feta
1 large pork tenderloin
2 cups fresh spinach
6oz.sliced mushrooms
2-3 Tblsp. butter
2 tsp chopped parsley
2tsp chopped garlic
1/2-2/3 cup water
1 cup corn bread
8oz feta cheese
2 shallots
Olive oil
salt and pepper
Merlot wine
Heavy cream
string to tie the pork
Saute spinach and mushrooms in butter, garlic and parley. Add water and let simmer. Cool.When cool, add corn bread and feta cheese. Slit pork open and stuff mixture into the pork.
Rub the outside of the tenderloin with shallots, olive oil and salt and pepper. Bake at 375 until pork registers 170 degrees.
When roast is done, remove drippings from bottom of the pan, place in a saute pan. Add the chopped parsley and 1 tsp chopped garlic. Deglaze with merlot wine; reduce by 1/3. Add salt and pepper to taste, add 1/2 cup of heavy cream and reduce to a velvety sauce. Spoon over sliced pork and serve.
1 large pork tenderloin
2 cups fresh spinach
6oz.sliced mushrooms
2-3 Tblsp. butter
2 tsp chopped parsley
2tsp chopped garlic
1/2-2/3 cup water
1 cup corn bread
8oz feta cheese
2 shallots
Olive oil
salt and pepper
Merlot wine
Heavy cream
string to tie the pork
Saute spinach and mushrooms in butter, garlic and parley. Add water and let simmer. Cool.When cool, add corn bread and feta cheese. Slit pork open and stuff mixture into the pork.
Rub the outside of the tenderloin with shallots, olive oil and salt and pepper. Bake at 375 until pork registers 170 degrees.
When roast is done, remove drippings from bottom of the pan, place in a saute pan. Add the chopped parsley and 1 tsp chopped garlic. Deglaze with merlot wine; reduce by 1/3. Add salt and pepper to taste, add 1/2 cup of heavy cream and reduce to a velvety sauce. Spoon over sliced pork and serve.
What am I reading?
"The Poisonwood Bible" by Barbara Kingsolver.
I loved her book "Animal, Vegetable, Miracle".
I loved her book "Animal, Vegetable, Miracle".
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