March 29, 2016

It's Spamalicious! (pork tenderloin stuffed with green apple and arugula)

I get a lot of emails from various outlets on my "alternate mail" (aka my spam mail aka not my gmail).  Mostly because I use that address for checking out for online purchases and for entering giveaways.  I am a giveaway junkie and have won quite a few things, most of them useful.  Such as a great pair of Le Cruset pans and a $100 gift card to Homegoods from the Grits Blog! In that inbox recently was an email from Food 52.  I don't remember what the email said, or even signing up for it. But when I opened it, I saw a recipe for an apple and baby arugula stuffed pork tenderloin and was glad it was in my inbox.  Um yeah!

I pinned it, and as usual, the time arose when I remembered a pin when I saw some meat.  My sister and I went to Costco together and split a pork tenderloin pack.  It had four so we each got two.  I had them in my freezer and forgot about them for a little while. I had some apple and arugula leftover from my Smitten Kitchen Mustard Milanese.  I had greek yogurt leftover from something that I could not remember.  I remembered this recipe and decided to improvise!

This was really delicious.  The pan sauce was great.  I served it with sauteed green beans and it was perfect for this little to no carb lady.  Add a starchy side if you have a man in your life or aren't little to no carb like I am.  Try it out and let me know what you think!  Full recipe after the montage.

The cast of characters, what a great leftover crowd!

I'm trying to show you how I cut the apple in steps. I think I did a pretty good job, so I won't tell you step by step in the full recipe.  Don't hate me if you have to scroll!
I may be prejudiced but I think green apples are the best!
Take a nice handful of arugula...
And run your knife through it.  Mmm smell that peppery goodness.
Add arugula, apple and parmesan cheese to a bowl.
And then add some greek yogurt to make it a real party.
Split the pork tenderloin down the middle and butterfly, aka don't cut it all the way.
Place some plastic wrap on it (not pictured) and beat it pretty flat.
Season it up real nice.
Add your apple/arugula mixture
And tie it up and try not to talk dirty to it.  I know it's just pork, I kid.
It's like my pork is wearing a midriff!  Throw it in a hot pan with some fat of your choice.
Flip it over and lament your lost filling.
Add some chicken broth, water or wine to deglaze the pan.  I used chicken broth.
This was my reminder of what temperature I set the easy bake on before I put the pork in it.
MMM that sauce is going to be delicious!
I reduced it down a bit so as to make it thicker.  Pork tenderloin always tends to be a little dry, gravy helps!

And just look at that plate.  Your loved ones will want to do the dishes.  I'll be jealous!

Apple and Arugula Stuffed Pork Tenderloin (adapted heavily from Food 52)

Ingredients:

1 apple (I used green), peeled and chopped
2 cloves of garlic, minced
2cups Loosely packed baby arugula, lightly chopped
Kosher salt
Freshly ground pepper
1/4 cup plain Greek yogurt
2 tablespoons Dijon mustard
2 tablespoons Olive oil
1 2 lb pork tenderloin
1/2 cup chicken broth or wine

Preheat oven to 400 degrees.  In a bowl, combine apples, arugula, greek yogurt, Dijon mustard and salt and pepper and mix  until well combined.  Cut a slit down the length of each tenderloin. Be careful not to slice all the way through. Cover with plastic wrap and using a meat mallet flatten to approximately 1/2 inch thickness.  Season well with salt and pepper.  Place the arugula stuffing on the flattened tenderloin. Gently close tenderloins securing with either toothpicks or string. Sear the pork tenderloin in olive oil in oven proof pot on medium high heat (I used my coated dutch oven) on each side for 5 minutes.  Add chicken broth and deglaze pot.  Place in oven and cook for 20-25 minutes or until a meat thermometer measures 165 degrees. Be careful not to overcook the pork. Once cooked, remove from oven and let rest for approximately 5 minutes. During that five minutes, heat the pot and liquids over high heat to reduce the sauce. Slice the tenderloin and arrange with a drizzle of sauce and a side of your choice.

Happy Cooking!

Missy

P.S. Linking up with Meal Plan Monday, Check it out!


0 comments: