Tag: Remove

Pork Tenderloin Stuffed with Spinach, Roasted Bell Pepper, Mushroom, and Parmesan

by Pam on December 10, 2013

I had a pork tenderloin in the refrigerator to use up so I went in search of ingredients that I could stuff it with. I found some fresh spinach, roasted bell peppers, a few mushrooms, fresh basil, and some Parmesan cheese. I sliced the pork tenderloin nearly in half then pounded it thin. I seasoned the meat then layered on the ingredients before rolling it up and searing it in a hot pan. I baked it in the oven and it turned out beautifully! The pork was really tender and the stuffing added so much flavor to the meat. My kids ate all of their portions so I take that as a good sign. My husband and I both thought it was delicious. I served this stuffed tenderloin with some green beans and the Creamy Garlic and Parmesan Mashed Potatoes^[1] for a delicious meal.

Preheat the oven to 400 degrees.

Place the pork tenderloin on a cutting board. Trim any fat from the meat then remove the silverskin (click here for instructions^[2]). Using a very sharp knife make a lengthwise cut down the center of the pork tenderloin, cutting to but not through the other side. Spread the meat open and place a piece of plastic wrap over the top. Working from the center to the edges, pound lightly with the flat side of a meat mallet to form a rectangle.

Stir together chopped spinach, mushrooms, roasted bell pepper, basil, panko crumbs, minced garlic, and Parmesan cheese in a bowl. Season the pork tenderloin with sea salt and freshly cracked pepper, to taste then spread the spinach mixture evenly over the pork.

Roll up jelly-roll style. Use toothpicks to seal together. Season the pork with sea salt and freshly cracked pepper, to taste.

Heat the olive oil in an OVEN PROOF skillet over medium high heat. Place the stuffed pork tenderloin in the pan and cook for 4-5 minutes or until golden brown. Flip the pork over and place into the oven for 25-30 minutes or until the pork reaches an internal temperature of 160 degrees. Remove from the oven and let the meat rest for at least 5 minutes before slicing and serving. Enjoy.

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Pork Tenderloin Stuffed with Spinach, Roasted Bell Pepper, Mushroom, and Parmesan

Yield: 6

Prep Time: 10 min.

Cook Time: 30 min.

Total Time: 30-40 min.

Ingredients:

1 pork tenderloin, silver skin removed
Sea salt and freshly cracked pepper, to taste
1 cup of baby spinach leaves, chopped
4-5 button mushrooms, chopped
2 tbsp roasted bell pepper, chopped
3-4 fresh basil leaves, chopped
2 tbsp panko crumbs
1 tbsp Parmesan cheese, finely grated
1 small clove garlic, minced
1 tbsp olive oil

Directions:

Preheat the oven to 400 degrees.

Place the pork tenderloin on a cutting board. Trim any fat from the meat then remove the silverskin (click here for instructions). Using a very sharp knife make a lengthwise cut down the center of the pork tenderloin, cutting to but not through the other side. Spread the meat open and place a piece of plastic wrap over the top. Working from the center to the edges, pound lightly with the flat side of a meat mallet to form a rectangle.

Stir together chopped spinach, mushrooms, roasted bell pepper, basil, panko crumbs, minced garlic, and Parmesan cheese in a bowl. Season the pork tenderloin with sea salt and freshly cracked pepper, to taste then spread the spinach mixture evenly over the pork. Roll up jelly-roll style. Use toothpicks to seal together. Season the pork with sea salt and freshly cracked pepper, to taste.

Heat the olive oil in an OVEN PROOF skillet over medium high heat. Place the stuffed pork tenderloin in the pan and cook for 4-5 minutes or until golden brown. Flip the pork over and place into the oven for 25-30 minutes or until the pork reaches an internal temperature of 160 degrees. Remove from the oven and let the meat rest for at least 5 minutes before slicing and serving. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} Creamy Garlic and Parmesan Mashed Potatoes (www.gordon-ramsay-recipe.com)
^{^} click here for instructions (www.learninghowtocook.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Spicy Broccoli and Sharp Cheddar Topped Baked Potato

by Pam on December 4, 2013

I was craving a baked potato for lunch so I decided to make one. I steamed some broccoli then sautéed it in a bit of olive oil with crushed red pepper flakes. I topped the potato with sour cream, the spicy broccoli, and sharp cheddar cheese. It was so hearty, satisfying, cheesy, and delicious. It was a fantastic lunch but it would also be a terrific side dish to chicken, pork, beef, or fish. I think I might be having this for lunch again tomorrow.

Preheat the oven to 400 degrees. Wash your potato then poke it a few times with a fork. Place into the oven and bake for 1 hour, or until cooked through and fork tender.

Place the broccoli in a steamer and cook for 2-3 minutes, or until tender-crisp. Remove from the steamer and place on paper towels to remove some of the moisture. Heat a skillet over medium heat. Add the olive oil and crushed red pepper flakes. Add the broccoli when the pan is hot. Cook, stirring constantly, for 1-2 minutes. Season with sea salt and freshly cracked pepper, to taste. Remove from the heat.

Remove cooked potato from the oven, slice it down the center then pinch each end of the potato towards the middle. Add butter, sour cream, 1 tablespoon of sharp cheddar, sea salt and freshly cracked pepper, to taste; mix until well combined. Top the potato with the spicy broccoli and remaining tablespoon of cheese. Serve immediately. Enjoy.

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Spicy Broccoli and Sharp Cheddar Topped Baked Potato

Yield: 1

Total Time: 1 hour 10 min.

Ingredients:

1 russet potato
1 cup of broccoli florets
1 tsp olive oil
Pinch of crushed red pepper flakes
1 tsp butter
1 tbsp sour cream
Sea salt and freshly cracked pepper, to taste

Directions:

Preheat the oven to 400 degrees. Wash your potato then poke it a few times with a fork. Place into the oven and bake for 1 hour, or until cooked through and fork tender.

Place the broccoli in a steamer and cook for 2-3 minutes, or until tender-crisp. Remove from the steamer and place on paper towels to remove some of the moisture. Heat a skillet over medium heat. Add the olive oil and crushed red pepper flakes. Add the broccoli when the pan is hot. Cook, stirring constantly, for 1-2 minutes. Season with sea salt and freshly cracked pepper, to taste. Remove from the heat.

Remove cooked potato from the oven, slice it down the center then pinch each end of the potato towards the middle. Add butter, sour cream, 1 tablespoon of sharp cheddar, sea salt and freshly cracked pepper, to taste; mix until well combined. Top the potato with the spicy broccoli and remaining tablespoon of cheese. Serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Cavatappi Pasta with Turkey Italian Sausage, Mushrooms, Tomatoes, and Kale

by Pam on November 8, 2012

I had a craving for pasta so I decided to look through the refrigerator to see what I had on hand. I found some turkey Italian sausage, mushrooms, Parmesan and just a bit of kale. I also grabbed some grape tomatoes and garlic off the counter and some pasta out of the pantry. This meal took less than 20 minutes to make and was hearty, tasty, and healthy – you can’t beat that! The whole family enjoyed it and we gobbled it right up.

Cook the pasta in salted water per instructions. Drain, reserving 1/4 cup of liquid.

While the pasta is cooking, heat a teaspoon of olive oil in a large skillet over medium-high heat. Remove the sausage from it’s casings and place into the skillet and cook, breaking it up into smaller pieces. Cook until it browns, about 3 minutes. Add the mushrooms and cook, stirring occasionally, for 3-4 minutes, or until the mushrooms are golden brown. Add the minced garlic, tomatoes, and kale, and cook for about 3 more minutes. Add the broth to the skillet and season with sea salt and freshly cracked pepper, to taste. Add the cooked/drained pasta to the skillet, and toss to coat evenly. Add some of the reserved pasta water if needed. Place into serving bowls and top with Parmesan cheese. Enjoy.

Print^[1]

Cavatappi Pasta with Turkey Italian Sausage, Mushrooms, Tomatoes, and Kale

Yield: 4

Prep Time: 5 min.

Cook Time: 15 min.

Total Time: 20 min.

Ingredients:

8 oz of cavatappi pasta, cooked per instructions
5 links of turkey Italian sausage, casings removed
8 oz of button mushrooms, sliced
3 cloves of garlic, minced
1 cup of grape tomatoes, halved
1 cup of kale, chopped
1/2 cup of chicken broth
Sea salt and freshly cracked pepper, to taste
Parmesan cheese, shredded

Directions:

Cook the pasta in salted water per instructions. Drain, reserving 1/4 cup of liquid.

While the pasta is cooking, heat a teaspoon of olive oil in a large skillet over medium-high heat. Remove the sausage from it’s casings and place into the skillet and cook, breaking it up into smaller pieces. Cook until it browns, about 3 minutes. Add the mushrooms and cook, stirring occasionally, for 3-4 minutes, or until the mushrooms are golden brown. Add the minced garlic, tomatoes, and kale, and cook for about 3 more minutes. Add the broth to the skillet and season with sea salt and freshly cracked pepper, to taste. Add the cooked/drained pasta to the skillet, and toss to coat evenly. Add some of the reserved pasta water if needed. Place into serving bowls and top with Parmesan cheese. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} Print Recipe (www.gordon-ramsay-recipe.com)