December 24, 2012

Stuffed Pork Tenderloin

Being at home in Michigan with my family means I’ve been doing a lot of cooking (not that I’m complaining!). This year I wanted to make my parents a meal they would remember by using some special ingredients.  As we sat down for dinner last night I was so happy to see everyone so excited to share the meal together. These recipes seem quite complex, but besides cracking the crab claws, everything else comes together relatively quickly. Seasons eatings!

                                                   

Stuffed Pork Tenderloin

Serves 6

6 tablespoons olive oil, divided
4 slices bacon, diced
8 oz cremini mushrooms, sliced
2 cloves garlic, minced
2 tablespoons breadcrumbs
1/2 cup fresh Italian parsley, chopped, divided
Salt and pepper, to taste
2 pork tenderloins (2 to 2 1/2 pounds total), trimmed
1 teaspoon lemon zest

Method:
1. Preheat oven to 450.
2. Heat 3 tablespoons olive oil in a large skillet over medium high heat. Add the bacon and cook until crisp, 5-7 minutes. Add the mushrooms and cook 2 minutes, then add the garlic and cook 1 minute longer. Season with salt and pepper. Add 2 tablespoons parsley and breadcrumbs and remove from heat.

2. Rinse the pork and pat dry. Butterfly the pork: make a 1-inch incision down the length of each tenderloin; do not cut all the way through. Open the meat like book so the tenderloins lie flat. Cover the pork with plastic wrap; pound with a meat mallet until about 1/2 inch thick.

3. Spread the mushroom mixture over the 2 tenderloins. Tightly roll up each tenderloin. Lay the tenderloins on a baking sheet, season with salt and pepper and drizzle with olive oil.

4. Bake at 450 for 25 minutes then turn the heat down to 325 and cook an additional 30-40 minutes (until juices run clear or a meat thermometer reads a minimum of 145 degrees). Let rest for 15 minutes. Meanwhile, combine the remaining olive oil and parsley with lemon zest, salt and pepper. Slice the tenderloins and brush with the parsley oil. Serve.
Because Colby couldn’t try the meat, this is what he was up to….
Snow Crab Risotto
Serves 6-8
2 tablespoons olive oil
3 tablespoons shallots, chopped
3 garlic cloves, chopped
2 cups uncooked arborio rice
Salt and pepper, to taste
1 cup dry white wine
1 (32 oz) box chicken stock
1 cup portobello mushrooms, diced
1 (14.5 oz) can Italian stewed tomatoes, chopped
2 tablespoons fresh basil, chopped
1 cup snow crab, shelled and crumbled
1 cup freshly grated Parmigiano-Reggiano cheese
1 cup Italian parsley, finely chopped
Method:
1. Heat the olive oil in a large non-stick skillet over medium high heat. Add the shallots and garlic and cook until golden, 1-2 minutes. 
2. Add the rice and cook 2-3 minutes.
3. Add the white wine and bring to a simmer.
4. Add 2 cups of chicken stock and stir constantly until absorbed.
5. Add the portobello mushrooms, basil and tomatoes and stir until most liquid is absorbed. 
6. Add remaining chicken stock and continue stirring. Season with salt and pepper.
7. Add the snow crab and 1/2 the parmesan cheese.
8. Top with the additional cheese and fresh parsley. Allow to rest for 5-10 minutes and serve.
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