Grilled Stuffed Pork Tenderloin

I found a recipe in the July/August issue of Cooks Illustrated for Grilled Stuffed Pork Tenderloin.  It looked too good to pass up so I gave it a try last night.  I was not disappointed - the pork was tender and flavorful and the recipe came together fairly quickly.  This is a meal that I would make again and serve to guests.

Even though the recipe calls for a pork tenderloin, I bought a half boneless pork loin because it was on sale this week at the supermarket.  Seven of us at this for dinner and there was still plenty left over for lunches today. 

Grilled Stuffed Pork Loin 
4 teaspoons brown sugar
2 1/4 teaspoons kosher salt
1 1/4 teaspoons pepper
1 cup baby spinach
2 Tablespoons olive oil
1 boneless pork loin half

Olive and Sun-dried Tomato Stuffing
1/2 cup pitted kalamata olives
1/2 cup oil packed sun-dried tomatoes, rinsed
4 anchovy filets (I used anchovy paste)
2 garlic cloves
1 teaspoon fresh thyme
1 teaspoon lemon zest

For stuffing, pulse all ingredients in a food processor until coarsely chopped. 

Combine sugar, 2 teaspoons salt and 1 teaspoon pepper in a bowl.  Cut pork in half horizontally.  Open pork up and cover with plastic wrap.  Pound to 1/4" thickness.  Sprinkle interior with remaining salt and pepper. Spread stuffing mixture over pork, followed by the spinach.   Roll into a tight cylinder and place seam side down in a disposable aluminum pan.  Cook for 1 hour on the Big Green Egg at 350.

Remove from grill, tent with foil and let rest 10 minutes before slicing.

I used a meat thermometer to determine exactly when the pork was cooked through.  All it took was one use with my new digital remote thermometer and I am sold.  They are relatively inexpensive (less and 20.00) and well worth the price. 

If you have a crowd to feed or if you want to freeze the leftovers for another day - give this a try.

Bon Appetit!

Dutch Baby

Nothing looks prettier on the breakfast table than a puffy Dutch Baby pancake with juicy strawberries sprinkled on top.  I had four hungry teenagers to feed this morning and to be honest, the beautiful presentation was lost on them.  This morning, I was more concerned about getting breakfast on the table quickly and efficiently and less concerned about how it looked.  This pancake baked in the oven for 20 minutes, which left me plenty of time to set the table, cut up some fresh fruit and prepare the rest of the meal.  Make sure that you serve this right out of the oven because it deflates quickly. 

Dutch Baby
1 Tablespoon oil                          1 teaspoon salt
1 cup flour                                   3 eggs
1/4 cup cornstarch                      1 1/4 cups skim milk
2 teaspoons grated lemon zest    1 Tablespoon butter, melted
1 teaspoon vanilla                       3 Tablespoons powdered sugar

Brush bottom and sides of a 12” skillet with oil.  Put in 450 oven and heat until simmering.  (10 min.)  Combine flour, cornstarch, lemon zest and salt.  Whisk eggs in separate bowl.  Whisk together milk, butter and vanilla.  Whisk into eggs.  Slowly add flour mixture.  Pour batter into heated skillet and bake 20 minutes.  Slide Dutch baby onto a cutting board.  Sprinkle with powdered sugar and fresh strawberries and serve immediately. 

This is a great dish to serve at a brunch - your guests will be impressed with this tasty, puffy pancake.

Bon Appetit!

Somethings fishy

Since the boys in my house have jumped on the workout bandwagon, I have had to boost our protein intake considerably.  I am always looking for ways to incorporate fish and lean protein into our diet.   Even though my kids are not big salmon eaters - they have always loved salmon burgers.  (I don't try to figure out their bizarre eating habits anymore I just accept them.)  I make salmon burgers quite often as a healthy alternative to beef burgers. 

I usually buy frozen salmon because it is readily available at the supermarket.  If you buy fresh and never frozen salmon,  you can double the recipe and freeze some for another day.  I form the patties, lay them on a waxed paper lined baking sheet and put them in the freezer for an hour.  After an hour, they are firm enough to put into individual sandwich bags and store in the freezer.  When I want to cook them, I defrost the patties in the refrigerator.

Salmon Burgers
24 ounces salmon (I used sockeye salmon)                1 Tablespoon olive oil
1/2 cup bread crumbs                                                  1 teaspoon red wine vinegar
1 egg                                                                            salt and pepper
2 green onions, minced                                               1 Tablespoon chives
lemon zest

Put all of the ingredients in a food processor and pulse until finely chopped.  Form into patties.  I made 6 patties out of 24 ounces of salmon.  Place patties on the grill and cook through.  (About 10 minutes per side.)

 Give these burgers a try - you might be surprised at the response from your family.

Bon Appetit!