Saturday, June 06, 2009

Stuffed Pork Loin and Twice Baked Potatoes

I made this meal while hobbling around in my ever so sexy moon boot ( walking boot for my broken foot) so it's pretty quick and easy.

First I started with some potatoes. I had new red potatoes hanging around. New potatoes have pretty thin skins so instead of baking these potatoes, scooping out the insides, mixing it with the other ingredients and stuffing it back in the skins, I tossed everything together and baked it in a casserole dish. It worked just as well.

Twice Baked Potatoes
Serves 4

Ingredients:
  • 4 small to medium new potatoes
  • 1 cup broccoli
  • 1 cup cauliflower
  • 1/2 cup red onion, diced
  • 1 cup light sour cream
  • 1 cup light cheddar cheese, shredded
  • Salt and Pepper
  • Chives (optional)

Instructions:
  1. Bring a pot of water to boil
  2. Dice the potatoes, broccoli and cauliflower to roughly the same size, about 1/4 inch
  3. Cook the potatoes in the boiling water until fork tender. If using fresh broccoli and cauliflower, add them to the boiling water for 2 -3 minutes at the end to blanch. (I used frozen and skipped this step)
  4. Mix the potatoes, broccoli, cauliflower, red onions, sour cream and 3/4 cup of the cheese. Salt and pepper to taste.
  5. Pour the mixture into a baking dish, I used a square pan.
  6. Sprinkle the remaining cheese on the top.
  7. Bake at 350 for 40 minutes
  8. Before dishing out, top with chopped chives if using.

I used the leftovers for breakfast, adding to sauteed red peppers and making it into a frittata with a little more cheese. Yum!




Stuffed Pork Loin
Serves 4

Ingredients:
  • 1 lb lean pork loin, boneless
  • 3 slices prosciutto
  • 1 tbsp fresh oregano
  • 1 tbsp fresh basil
  • salt and pepper to taste
  • Onion and garlic powder to sprinkle around the outside.
  • 1/2 tbsp olive oil
  • Cooking twine or tooth picks
  • 1/2 cup white wine, apple juice or chicken broth
  • 1/4 cup 10% cream or blend

Instructions:
  1. Preheat oven to 350 degrees
  2. Butterfly open the pork for stuffing
  3. Layer the prosciutto inside the pork, top with the herbs, salt and pepper
  4. Roll up the pork and secure with twine or toothpicks
  5. Sprinkle the outside with salt, pepper, garlic and onion powder
  6. Heat the oil on high in an oven safe saute skillet if you have one. Otherwise use whatever skillet you have.
  7. Sear all sides of the pork.
  8. Put the pork in the oven, moving it to a sheet pan if your saute skillet isn't oven safe.
  9. Cook for 25 minutes
  10. Remove the pork from the pan and tent with aluminum foil and let sit for 10 minutes
  11. Heat the saute pan over med high heat.
  12. Pour in the white wine and scrap the bits off the bottom of the pan with a wooden spoon.
  13. Let simmer until the liquid is reduced about half.
  14. Stir in the cream.
  15. Serve over the pork.
It sounds more complicated than it really is. And hey, it's barbecue season so if you just want to throw the rolled up pork loin on the 'cue then go for it!






2 comments:

Tanya said...

oh, that pork loin looks awesome! I gotta try that out.

petitechef said...

WOW Sounds and looks delicous! Thanks for the recipe! Great site!