Saturday, March 22, 2008
Pork Tenderloin - Stuff it!
Last night we had a little, inexpensive pork tenderloin. To make it more interesting I decided to stuff it. It doesn't take much to stuff a pork tenderloin. I cut it down the centre and pounded it out to about 1/4 inch thickness. You don't have to pound it if you can't be bothered, it's fine. I put in one slice of pancetta, yup, one slice is all it needed to give it a fantastic flavour. Then I put in some spinach that had been defrosted and I had squeezed the moisture out of it. I then sprinkled on about 2 tablespoons of feta (that was all we had) and about 3 tablespoons of shredded parmesan. I tied it up with kitchen twine but if you don't have that you can use toothpicks to keep it closed. I seared all around and then put it in the oven for 15 minutes. I let it rest for 15 and it was moist and tasty. We had it with a pile of broccoli. Super healthy meal that was properly elegant for a Friday night.