Tag: sun dried tomatoes

Spinach Prosciutto and Mozzarella Stuffed Pork Tenderloin

Pork tenderloin stuffed with prosciutto, mozzarella, baby spinach and sun dried tomatoes; a wonderful dish for the Holidays. Serve this with potato parsnip mash^[1], skinny garlic mashed potatoes^[2], or creamy cauliflower puree^[3] and some roasted vegetables on the side.

Are you ready for the holidays? I’m so behind but I did get around to seeing Santa this weekend. A very excited Madison didn’t cry and even gave Santa a list of what she wanted (which included a pony). I just love this innocent age, I wish I could freeze time.

These next few weeks I’m going to focus on Holiday dishes, sides, appetizers and desserts. I’m still running my mile a day until the New Year (lost track of how many days it’s been), it’s a nice balance to some of the baking that’s happening around here.

Pork tenderloin is perfect for the holidays, and it’s just as lean as chicken breast. I love how the colors of the spinach and sundried tomatoes look so festive when you cut it open. You can easily double this recipe to serve eight. If you’ve never butterflied a tenderloin, it’s not very hard. I found this video on how to cut a pork tenderloin ^[4]which you may find helpful, although I cut mine a little different as described below. Either way is fine.

Spinach Prosciutto and Mozzarella Stuffed Pork Tenderloin
gordon-ramsay-recipe.com
Servings: 4 • Size: 2 slices • Old Points: 5 pts • Points+: 5 pt
Calories: 208 • Fat: 8.5 g • Carb: 3 g • Fiber: 1 g • Protein: 29 g • Sugar: 1 g
Sodium: 219 mg (without salt)

Ingredients:

3 cloves garlic, crushed
2 tbsp lemon juice, freshly squeezed
2 tsp Dijon mustard
1 tsp olive oil
1/4 tsp fresh ground black pepper
1 (1 lb) pork tenderloin
1 1/2 oz reduced fat mozzarella cheese (Polly-o)
2 cups fresh baby spinach
2 tbsp chopped sun dried tomatoes
1 oz thin sliced prosciutto
salt and fresh cracked pepper, to taste

Directions:

Combine crushed garlic, lemon juice, mustard, olive oil, and pepper; mix well.

Cut a lengthwise slit down the center of the tenderloin to within 1/2- inch of bottom (careful not to cut all the way through). Open tenderloin so it lies flat. On each half, make another, lengthwise slit down the center to within 1/2-inch of bottom; cover with plastic wrap. Flatten to 1/4-in. thickness with a mallet.

Remove plastic wrap; spread 1/2 of the garlic/Dijon mixture on the inside of the pork. Layer the cheese, spinach, sun dried tomatoes and proscuitto on top, press down gently.

Roll up pork jelly-roll style, starting with a long side. Tie the roast at 1-1/2-inch to 2-inch intervals with kitchen string.

Season lightly with salt, and remaining garlic/Dijon mixture. Place on a rack in a shallow baking pan.

Bake, uncovered, at 425° for 25-30 minutes or until a meat thermometer reads 160°. Place under the broiler to brown the top for 5 minutes, then transfer to a serving platter or cutting board. Let stand 10 minutes before removing string and slicing. Slice in 8 pieces.

References

^{^} potato parsnip mash (www.gordon-ramsay-recipe.com)
^{^} skinny garlic mashed potatoes (www.gordon-ramsay-recipe.com)
^{^} creamy cauliflower puree (www.gordon-ramsay-recipe.com)
^{^} video on how to cut a pork tenderloin (www.youtube.com)

Savory Zucchini Asiago Tomato Scones

Light and biscuit-like savory scones made with a blend of whole wheat and white flour, shredded zucchini, sun dried tomato, Asiago cheese and fresh rosemary. Almost smells like pizza when it comes out of the oven!

I was at the farmer’s market in Long Beach this past weekend and bought lots of zucchini and tomatoes. I also came across a stand selling savory scones, a concept I fell in love with. Rather than my usual scones that I make with fruit, these are made with seasonal summer ingredients – perfect for brunch, lunch or with dinner. Today I had a scone for lunch with a beautiful heirloom tomato salad^[1] from the tomatoes I bought over the weekend. I’m thinking the leftovers would be perfect for dinner tonight with my homemade tomato bisque ^[2]using the rest of the tomatoes I have.

Scones are usually made with double the amount of butter, to lighten them I have been having great success replacing butter with whipped butter in my baked recipes which is a lighter since it’s whipped. I also use half the amount of butter used in traditional scones, and adding the zucchini really helps give the scones lots of moisture. The scones come out tender and soft with lots of wonderful flavor.

Savory Zucchini Asiago Tomato Scones
gordon-ramsay-recipe.com
Servings: 12 • Size: 1 scone • Old Points: 3 pts • Weight Watcher Points+: 4 pt
Calories: 141.5 • Fat: 5 g • Carb: 18.5 g • Fiber: 2 g • Protein: 6 g • Sugar: 2.5 g
Sodium: 380 mg • Cholest: 27 mg

Ingredients:

3/4 cup cold buttermilk
1 large egg, beaten
1 cup white whole wheat flour (recommend: King Arthur)
1 cup all purpose flour (recommend: King Arthur)
1 tbsp baking powder
3/4 tsp kosher salt
1/4 cup chilled whipped butter (must be cold), cut into small pieces
1 cup shredded zucchini, squeezed of all moisture
2.5 oz Asiago cheese, shredded
2.75 oz (just under 2/3 cup) sun dried tomatoes, minced
1-1/2 tbsp rosemary, chopped
cooking spray
1 large egg white, beaten

Directions:

Preheat the oven to 375°F. Combine the buttermilk and egg in a medium bowl, stirring with a whisk. Spray baking sheet with cooking spray.

Combine the flours with the baking powder and salt, in a large bowl, stirring with a whisk.

Squeeze all the excess moisture from the zucchini with a paper towel, you should wind up with 1 cup after it’s all squeezed. In a bowl combine the zucchini, sun dried tomatoes, cheese and rosemary.

Cut in the chilled butter with a pastry blender, or you could use 2 knives, until the mixture resembles coarse meal. Gently fold in the cheese, zucchini, sun dried tomatoes and rosemary. Add milk mixture, stirring just until moist, without overworking the dough.

Place dough onto a floured surface and knead lightly four times with floured hands. Form dough into an 10-inch circle onto the baking sheet, about 3/4″ thick, you may need to sprinkle a little more flour on top if it’s too sticky. Using a knife, cut dough into 12 wedges all the way through.

Brush egg white over dough. Bake until golden, about 20 – 22 minutes, depending on your oven. Serve warm.

References

^{^} heirloom tomato salad (www.gordon-ramsay-recipe.com)
^{^} homemade tomato bisque (www.gordon-ramsay-recipe.com)

Gourmet Salad

by Pam on May 28, 2013

I saw this salad on Recipe Girl^[1] and was decided to make it to go with the pasta I was making for dinner. I adapted the salad by using whatever I had on hand into the salad and I also used the leftover Fran’s Vinaigrette^[2] that I had in the refrigerator. The salad turned out excellent! I love the flavors and textures of the ingredients and the vinaigrette topped it perfectly. My daughter said that she LOVED this salad and the rest of us did too. Simple and easy – you can’t beat that!

Prepare the vinaigrette. Click this link for the recipe^[3].

Place the mixed greens into a large serving bowl. Add the carrot, cucumber, bell pepper, sun dried tomatoes, red onion, toasted pine nuts, feta cheese, pomegranate seeds, and croutons. Season with sea salt and freshly cracked pepper, to taste then drizzle with the vinaigrette, to taste. Toss until evenly coated then serve immediately. Enjoy

Print^[4]

Save^[5]

Gourmet Salad

Ingredients:

Fran’s Vinaigrette (see link above for recipe)
Mixed Greens
1 carrot, peeled and chopped
1/2 cucumber, peeled and chopped
1 small baby yellow bell pepper, chopped
2 tbsp sun dried tomatoes, chopped
2 tbsp red onion, sliced thinly
2 tbsp toasted pine nuts
2 tbsp feta cheese
2 tbsp pomegranate seeds
1/4 cup of croutons
Sea salt and freshly cracked pepper, to taste

Directions:

Prepare the vinaigrette. Click link up above for the recipe.

Place the mixed greens into a large serving bowl. Add the carrot, cucumber, bell pepper, sun dried tomatoes, red onion, toasted pine nuts, feta cheese, pomegranate seeds, and croutons. Season with sea salt and freshly cracked pepper, to taste then drizzle with the vinaigrette, to taste. Toss until evenly coated then serve immediately. Enjoy

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Recipe Girl

References

^{^} Recipe Girl (www.recipegirl.com)
^{^} Fran’s Vinaigrette (www.gordon-ramsay-recipe.com)
^{^} Click this link for the recipe (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)