Thursday, July 28, 2011

Stuffed Pork Tenderloin

Tenderloin is a very easy cut of pork to prepare in many many ways, this is one which is stuffed with deliciousness, tied, and grilled to perfection. 

2 pork tenderloins (or cut filling in 1/2, but if you're going through the trouble, make 2!)
4 teaspoons brown sugar
olive oil
salt and pepper

For Stuffing
about 3oz. baby portobellos
1/2 can artichoke hearts (about 3 oz)
1/2 cup grated Parmesan cheese
1/4 cup sun-dried tomatoes, chopped
2 Tbs. toasted pine nuts
2 garlic cloves, minced
2 tea lemon juice with 1 tea zest
salt and pepper

Prepare the stuffing first, simply pulse all ingredients in food processor until coarsely chopped.

Cut tenderloins in half horizontally making sure not to cut all the way through, leave about 1/2 inch (so halves remain attached)  Open the loins, cover with press and seal (because it's awesome), and pound to about 1/4 to 1/2 inch thick.  Trim any extra edges to make into a rectangle.  Salt-n-peppa both sides of the loin.

Spread 1/2 of the stuffing on one half of tenderloin and tightly roll up.  Tie up evenly as necessary to keep loin together.

Coat the outside with a little olive oil and rub with brown sugar, and sprinkle with salt-n-peppa.  (man, this makes me want to break into a little 'none of your business')

Place the loins on hot charcoal grill, cover, and let cook for about 25 minutes (until center is about 140°F) , rotating half way through.

Once done, rest under tented foil for about 5 to 10 minutes.
Slice and devour.

Wednesday, July 6, 2011

Rosemary Bread

A warm peasant style french bread with a kick of rosemary.  So easy. So yummy.

1 packet dry yeast
2 cups warm water
1 tablespoon sugar
2 tsp salt
4 cups flour
2 tsp. fresh Rosemary coarsely chopped (plus more for topping)
Olive Oil
melted butter and sea salt

Dissolve yeast packet in the warm water and add sugar.
Mix in flour, salt and rosemary, stir until blended.  No need to knead. (that was fun to say)
Cover with moist paper towel and let rise for 1 hour.

Place the sticky dough, in 2 rounds, on a cookie sheet lightly coated in oil and sprinkled with flour. 

Let these rise for another hour.

After the last dough nap, brush each round with melted butter and sprinkle with rosemary and ground sea salt. 

Bake at 425° for 10 minutes and then reduce heat to 375° and bake for 15 more minutes.

Let loaf slightly cool before slicing into bite size pieces and serve with olive oil and balsamic vinegar for dipping or use to make a delicious grilled cheese sandwich.