Monday, March 8, 2010
Subscribe to:
Posts (Atom)
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".