We have been doing really good about eating better and I’m constantly on the lookout for fresh ideas. I have my go-to recipe when it comes to pork tenderloin but there are times I want something different. When I got the new America’s Test Kitchen Light and Healthy 2012 magazine, I saw on the front cover was a fabulous looking pork tenderloin. This is the first recipe I’ve tried out the magazine, and there will be a lot more to follow.
I loved the combination of fennel and artichokes. I left out the olives because my husband despises them, but left them in the recipe so you can choose to put them in or not. I find it’s very important to get the silverskin off the tenderloin. If you don’t, the pork can be chewy and will get into a weird shape while cooking.
The picture above shows what the silverskin looks like. Take your knife and angle it slightly upward and use a gentle sawing motion to cut the silverskin away from the meat. That’s it! Very simple and makes for a better tenderloin.
Herb-Crusted Pork Tenderloin
- 2 (1lb) Pork Tenderloin, trimmed of all visible fat and silverskin
- 2 tsp dried herbes de Provence
- Salt and Pepper
- 2 large fennel bulbs, stalks discarded, bulbs halved, cored, and cut into 1/2 inch thick slives
- 12 oz frozen artichoke hearts, thawed and patted dry
- 1/3 cup pitted nicoise or kalamata olives, chopped coarse
- 8 tsp extra-virgin olive oil
- 4 garlic cloves, minced
- 1 lb cherry tomatoes, halved
- 1/2 cup low-sodium chicken broth
- 1 tbs grated lemon zest plus 2 tbs juice
- 2 tbs minced fresh parsley
- Adjust the oven rack to lower-middle position and heat oven to 450 degrees. Pat pork dry with paper towels, then season with herbes de Provence, 1/8 tsp salt and 1/8 tsp pepper.
- Combine the fennel and 2 tbs water in bowl, cover and microwave until softened, about 5 minutes. Drain fennel well and toss with artichokes, olives, 2 tbs oil, garlic, 1/4 tsp salt, and pepper to taste.
- Spread the vegetables in a large roasting pan. Lay pork on top of vegetables. Roast pork and vegetables for 15 minutes. Turn pork over and add tomatoes to roasting pan. Continue to roast pork and vegetables until meat registers 140-145 degrees, 10 to 15 minutes longer.
- Transfer the pork to carving board, tent with foil, and let rest for 10 minutes. Stir broth and lemon zest into vegetables and continue to roast until fennel is tender and tomatoes have softened, about 10 minutes.
- Stir remaining 2 tsp oil, lemon juice, and parsley into roasted vegetables and season with salt and pepper to taste. Slice pork 1/2 inch thick and serve with vegetables.
It’s officially 2011 and I’m so ready for the start of the new year. My family went through a rough 2010 and I am determined to make 2011 much better. I don’t make resolutions at the beginning of the year because I feel we always need to make changes in our lives throughout the years. But it doesn’t hurt to try and use this time to change something. I’m going to be a lot more positive about our situation and not worry about little things. I know that in a few months things are going to be looking up! I truly hope that everyone has the best year yet!
A great way to kick off the new year is by making some good luck food. It’s not too late to make this. Hoppin John Stuffing is a southern dish that combines food thought to bring you good luck. I took this from Wikipedia as it best describes what the ingredients mean.
The peas, since they swell when cooked, symbolize prosperity; the greens symbolize money; the pork, because pigs root forward when foraging, represents positive motion
We could all use that in our life.
The recipe has a few steps and you don’t have to make the pork in order to have the stuffing. I’ve made the Hoppin John to be served on it’s own. I still recommend using the egg to help bind the stuffing, but make sure to bake it at 350 for at least 40 minutes.
This is what the stuffing looks like after it’s been all mixed together. Yummm
If you are stuffing the pork roast, this is what it’ll look like when you have it butterflied and added the stuffing. Be sure to always season the pork with salt and pepper before you add the stuffing.
Here it is all tied up. There are many methods in which to tie up a roast. Do what you are comfortable with as long as it’s tied, who cares how it looks. It’ll be cut off before serving anyway.
Pork Roast with Hoppin John Stuffing:
- 1 small onion, diced small
- 1/2 medium-size green bell pepper, diced small
- 2 tbs olive oil
- 1 1/2 cups cooked long-grain rice
- 1 1/2 cups frozen chopped collard greens, thawed (I used one 15oz can drained, since I could not find frozen)
- 1 15oz can Black Eye Peas, rinsed and drained
- 1/2 cup diced cooked country ham (used leftovers from Christmas)
- 1/2 tsp sugar
- 1/2 tsp salt
- 1 large egg, lightly beaten
- 1 (2 1/2 – 3-pound) boneless pork loin roast
- Preheat oven to 375 degrees
- Saute onion and bell pepper in olive oil in a large skillet set over medium-high heat 5-7 minutes or until tender. Remove from heat. Add rice and next 5 ingredients; stir in egg. Set stuffing aside. (If only using stuffing, place in casserole dish and bake at 350 for 40 minutes)
- Butterfly pork loin roast by making a lengthwise cut down the center of 1 flat side, cutting to within 1/2 inch of bottom. From bottom of cut, slice horizontally to 1/2 inch from left side; repeat procedure to right side. Open roast, and place between 2 sheets of heavy-duty plastic wrap (or ziplock bag); flatten to 1/2 inch thickness using a meat mallet or rolling pin.
- Spoon 1 1/2 cups stuffing evenly over roast, leaving a 1/2 inch border. Roll up; tie with kitchen string at 1 inch intervals. Place seam side down, in a lightly greased 11×7-inch baking dish.
- Bake for 55-60 minutes or until a meat thermometer inserted in center reaches 150 degrees. Place the remaining stuffing in small casserole dish and bake for 30 minutes.
Source: Southern Living Magazine, Published around 9 years ago.