What you need...
Pork Tenderloin
1/4 cup dijon mustard
2 tablespoons balsamic vinegar
2 tablespoons apple cider vinegar
2 tablespoons olive oil
1 large apple, chopped into small cubes
8 oz. baby spinach (almost a whole large clamshell)
4-5 oz. goat cheese
olive oil
kitchen twine
Do ahead!
Add mustard, olive oil and vinegars to a jar or bowl and mix well. Set aside.
Place each tenderloin on a piece of plastic food wrap, cut a deep pocket down the center, slicing as deep as you can without cutting through the meat. Fold the meat open, cover with a second piece of plastic food wrap and use a kitchen mallet to pound the meat down to about 1.5" thickness. Repeat with second piece of tenderloin. Place one tenderloin into a 9x13 baking dish and top with 1/2 of the marinade. Place second piece of tenderloin on top and top with remaining marinade. Cover and refrigerate for 4+ hours.
Preheat oven to 400F. Meanwhile add apples and olive oil to a sauté pan, turn to medium/high heat. Cook apples for 5 minutes, until the begin to soften, turn down to low heat, add spinach and toss until spinach is wilted. Remove from heat.
Remove pork tenderloin from marinade, fold open meat to lie flat. Fill each tenderloin with 1/2 of the spinach mixture in a line down the center of the meat, then divide goat cheese between the two tenderloins, dropping it in little bits down the center.. Gently tie them up with 3-4 pieces of kitchen twine. Drain any marinade from the dish and return secured tenderloins to the dish. Bake for 45 minutes or until the internal temperature reaches 165F. Enjoy!
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| What you need... |
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| Place pork tenderloin on plastic wrap and butterfly, taking care not to slice through the meat... |
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| Cover with plastic wrap and use kitchen mallet to pound down to 1" thickness... |
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| Add to baking dish... |
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| Top with half of marinade... |
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| Add second tenderloin and top with remaining marinade, cover and refrigerate for 4+ hours... |
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| Add apples to sauté pan, drizzle with olive oil, turn to high heat and cook for 5 minutes... |
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| When softened and beginning to brown... |
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| turn down heat to low and add spinach, large handfuls at a time... |
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| Cook stirring for about 2 minutes... |
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| until all spinach is wilted, remove from heat... |
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| Divide filling in half... |
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| Place a tenderloin on plastic wrap, place piece of kitchen twine under it for easy tying... |
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| Add half of filling to 1 tenderloin... |
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| Top with half of goat cheese, dropping it in little bits down the center... |
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| Secure with twine... |
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| Drain dish... |
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| Add tenderloin to dish, bake for 45 minutes...or until internal temperature reaches 165F. |
What you need...
1 lb. brussels sprouts, washed, stems and outer leaves removed
2 sweet potatoes, peeled and cut into bite sized pieces
1 pint of mushrooms, washed and sliced
2-3 cloves garlic, minced
olive oil
salt
pepper
Preheat oven to 400F. Add brussels spouts, sweet potatoes, garlic and mushrooms to a large bowl with a lid. Drizzle well with olive oil, 1/2 tsp salt, 1/4 tsp pepper. Secure lid and shake, shake, shake to coat! Pour out onto baking sheet. Roast for 40 minutes, tossing with spatula once, after about 30 minutes. Serve.
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