Wednesday, November 9, 2011

Stuffed Pork Tenderloin and Balsamic Butternut Squash

My cooking enthusiasm is high these days, thanks to Pinterest (and the season - my appetite revs up for the holidays early :P). I made a scaled-down version of this delicious stuffed pork tenderloin last weekend, and added the baked vegetables on Monday to go with the pork leftovers. It's a good combination.

Stuffed Pork Tenderloin with Spinach and Sun-Dried Tomatoes
Adapted from Jana Laurene

1 large pork tenderloin (around 3 pounds)
2 cloves garlic
10 oz. fresh spinach
4 oz. sun-dried tomatoes
4 oz. goat cheese
4 oz. cream cheese
½ cup sour cream

1. Preheat oven to 400 degrees F. Sauté garlic and chopped spinach with a little olive oil over medium heat until nearly cooked through. Add sun-dried tomatoes. Remove from stove when the spinach is cooked to your liking.

2. In a separate bowl, combine goat cheese, cream cheese, and sour cream until smooth. Add the spinach and sun-dried tomatoes to the mixture.

3. Cut your tenderloin open so it lies flat. (This instructional video is helpful - I also recommend sharpening your knife beforehand. I hadn't attempted this before, and my results weren't the greatest.) Pat the pork dry with a paper towel, then place on a baking sheet.

4. Spread the filling across the pork, then roll the tenderloin up like a jelly roll, keeping the mixture enclosed. Secure with strings or bamboo skewers.

5. Brush the top with olive oil, and lightly sprinkle salt and pepper. Bake for about an hour, until the internal heat of the pork is 155 degrees. Start checking it at about 40 minutes to be sure it doesn't overcook.

Balsamic Roasted Butternut Squash
Slightly adapted from The Crepes of Wrath. This would be a great Thanksgiving side! I may or may not have devoured some right out of the pan.
1 medium butternut squash, peeled and diced
1 medium zucchini, peeled and diced (carrots or potatoes would also work well)
1 large sweet onion, thinly sliced
2 Tbsp extra-virgin olive oil
1-2 Tbsp balsamic vinegar
1/4 tsp ground sage (I used Herbes de Provence and a little ground thyme)
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper

1. Preheat oven to 400 degrees F. Peel and de-seed your squash and dice into bite-sized pieces. Place the squash on a lined baking sheet, and toss with your other diced vegetables, olive oil, spices, salt, and pepper. Roast for 20-30 minutes, until tender. Taste and adjust seasonings as needed.

2. While your squash roasts, caramelize the onion. Start by heating a tablespoon of olive oil in a medium to large sized pot over medium heat. Add sliced onions and stir until softened, about 5 minutes. Add 1 tablespoon of balsamic vinegar, stir again, and cook for another 5-10 minutes.

3. Check your onions - if you really like balsamic vinegar (yum!!), you can add another tablespoon. Stir occasionally for another 10 minutes or so, until the onions are nicely caramelized and the balsamic vinegar has reduced.

4. When your butternut squash is ready, toss it with the balsamic glazed onions. Taste, adjust seasonings as necessary, and serve.