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I’d been toying with the idea of making a stuffed pork tenderloin like this for quite some time now. Pork, stuffed with pork, wrapped in even more pork. That’s like pork heaven to the 10th power! OH YEAH! To me, the concept sounded so insanely delicious, it almost had a bit of an indecent ring to it.

Did I ever tell you how much I LOVE my pork? Ever since I was a kid, I always said that if I had to choose only one kind of meat to eat for the rest of my life, it would HAVE to be pork. Without so much as a moment’s hesitation.

I find that, of all the meats, it is the most flavorful and the most versatile, too. It can be transformed into so many delicious things, like ham and sausage and BACON! Speaking of which, I just got my hands on a whole pork belly last week… You know what that means, right? Oh yeah! Some bacon making action will be happening soon right here, in this very house. I can’t even begin to tell you how excited I am about this.

Almost as excited as I am about this recipe which I am sharing with you today.




Now this may give the impression that it’s extremely complicated and takes forever to make, but trust me, it’s not the case at all. It is surprisingly easy and I’d even say is a very fun and rewarding cooking project to tackle.

Plus, I’m giving you tons of pictures to guide you and make it real simple.

I’ll give it to you, though. Perhaps this is not your typical quick and easy work-night dinner, but it makes for a fabulous week-end family night feast, and believe me when I say that it’s worth EVERY SINGLE MINUTE you will spend working on it… and then some.

So are you ready? Let’s do this guys… one step at a time!

Melt 1 tablespoon of ghee in a large skillet set over medium heat. Add onion, salt and pepper and cook until the onion turns translucent, about 3-5 minutes.

Add a MOUNTAIN of chopped spinach to the skillet. Yes, this may seem like a lot, but you all know what happens to spinach when it cooks, right?

It wilts and goes down to merely nothing! So cook your spinach until it gets to that point, which will not take long at all…
Then transfer your spinach to a fine mesh sieve and set it to cool for a few minutes.

Meanwhile, return your skillet to the heat source and melt the remaining tablespoon of ghee. Add the mushrooms and cook until softened and golden, about 2 minutes. Remove from heat and set aside to cool.

Now, you want to squeeze as much water as you possibly can out of the spinach. I like to do that by pushing it down with a small plate or the back of a ladle.

See all the liquid that’s coming out? Make sure you get every last little drop. And that leaves you with yet even less spinach to work with! But that’s okay. We still have plenty!




Now slice your tenderloins open. To do that, place the blade of your knife parallel to your cutting board, put your hand flat on top of the tenderloin and carefully slice down the middle almost all the way to the end.

You’ll want to stop about ¾ of the way through.…and, with a meat mallet or small saucepan, delicately pound them until they’re about ½ inch thick.

Ahem, and no comment, okay? Trust me, I know I could NEVER make it as a butcher…





Sprinkle your now flat tenderloins with salt and pepper, then divide the sausage meat between both tenderloins and spread as evenly as possible without going all the way to the edge; you want to leave about one inch all around and even a little bit more on the side where the seam will be.

Top with spinach mixture, followed with mushrooms.

Roll the tenderloins as tightly as you can, taking care to place the seam underneath, then carefully wrap each of them with the bacon strips.

5 or 6 strips per tenderloin should do the trick. Simply go around in circles…





Transfer your now wrapped and stuffed pork tenderloins to an oven safe baking dish. This will go in the oven for a total of about an hour.

Once it’s done cooking, you’ll want to let the meat rest for 10-15 minutes before slicing. So you might want to plan on getting these babies started about 2 hours ahead of time.

30 minutes to prep
60 minutes to cook
15 minutes to rest

Not sooooo bad, is it? Plus, it’s mainly only passive work…

Even if you don’t have a big family to feed, you can very well make the extra roast, pre-slice it and keep it in the fridge for quick and easy access to a delicious meal all through the week. Did I tell you how amazingly good this was for breakfast, alongside pan-fried cauli-rice, some sauerkraut and fresh avocado? It would work wonderfully with a couple of eggs, too.

How could your day ever go wrong after it’s started so brilliantly? But if meat for breakfast isn’t your thing, feel free to end your day with this one instead. It’ll be just as brilliant!




PREPARATION

Preheat oven to 375F

Melt 1 tablespoon of ghee in a large skillet set over medium heat. Add onion, salt and pepper and cook until the onion turns translucent, about 3-5 minutes.

Add chopped spinach and cook until just wilted. Transfer the cooked spinach to a fine mesh sieve and set it to cool for a few minutes.

Meanwhile, return your skillet to the heat source and melt the remaining tablespoon of ghee. Add the mushrooms and cook until softened and golden, about 2 minutes. Remove from heat and set aside to cool.

Squeeze as much water as you possibly can out of the spinach by pushing it down in the sieve with a small plate or the back of a ladle. Set aside.

Now slice your tenderloins open. To do that, place the blade of your knife parallel to your cutting board, put your hand flat on top of the tenderloin and carefully slice down the middle almost all the way to the end. You’ll want to stop about ¾ of the way through.

Lay the tenderloins open on a cutting board and, with a meat mallet or small saucepan, delicately pound them until they’re about ½ inch thick.

Place your now flat tenderloins on your cutting board, sprinkle with salt and pepper, then divide and spread the sausage meat on both tenderloins, as evenly as possible but without going all the way to the edge; you want to leave about one inch all around. Top with spinach mixture, followed with mushrooms.

Roll the tenderloins as tightly as you can, taking care to place the seam underneath, then carefully wrap each of them with the bacon strips by simply going around. You should need 5 or 6 strips per tenderloin.

Transfer your wrapped pork to an oven safe baking dish, cover with aluminum foil and bake in a 375F oven for 35-40 minutes.

Remove foil and continue cooking for 20-25 minutes, basting 2-3 times during that period.
Set your oven to broil and finish crisping up the bacon, which should take anywhere from 3 to 5 minutes. Keep a close eye on the prize, during that time: you wouldn’t want your precious bundles to burn!

Remove from oven, tent loosely and let the meat rest for 10-15 minutes before slicing.




INGREDIENTS

1-2 tbsp ghee
1 large onion, chopped
454g (1lb) spinach, chopped
¼ tsp Himalayan salt
¼ tsp freshly cracked black pepper
½lb mushrooms, chopped
2 -454g (1lb) pork tenderloins
3 spicy Italian sausages, removed from casing
10-12 slices pasture raised bacon


NUTRITION INFORMATION

Serving Size: 1 (286 g)     Servings Per Recipe: 8

Calories 308.1    Calories from Fat 134 56%    Total Fat 14.9 g 23%     Saturated Fat 5.3 g 28%    Cholesterol 106 mg 22%    Sodium 847.1 mg 36%    Total Carbohydrate 6,8 g 9%    Dietary Fiber 2.2 g 10%    Sugars 2.4 g 9%    Protein 32 g 53%



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These petite crustless quiche are SO good, loaded with turkey kielbasa, veggies and cheese. This slimmed down quiche will not disappoint. Make them ahead for grab-and-go breakfast for the week!





You can swap the veggies for anything you like, and the kielbasa can be swapped with ham or sausage. Two muffin sized quiches are perfectly satisfying, and to be honest, who needs the crust? If you try, let me know what you think!





HOW TO STORE

If making these ahead, wrap them in plastic wrap in pairs or containers so you can just grab and go. These will last refrigerated 4 to 5 days, or can be frozen. To reheat, microwave about 1 minute.

PETITE CRUST-LESS QUICHE


These petite crustless quiche are SO good, loaded with turkey kielbasa, veggies and cheese. This slimmed down quiche will not disappoint. Make them ahead for grab-and-go breakfast for the week!




DIRECTIONS

Preheat oven to 350°F. Spray a nonstick muffin pan with olive oil spray.
Heat the oil in a large non-stick skillet over medium heat.
Sauté onions and salt for 5 minutes, until soft, add bell peppers, garlic, tomato, kielbasa sauté for another 5 to 7 minutes. 
Add spinach and cook until wilted, about 1 minute. Set aside.
Meanwhile, in a large bowl, whisk the eggs, egg whites, milk, flour, salt and pepper until smooth.
Add the cheese and cooked kielbasa mixture to the bowl and mix well.
Pour into the prepared muffin pan and bake for 28 to 30 minutes, or until firm.






INGREDIENTS
Olive oil spray

1 tbsp olive oil
1/2 medium onion, diced
1/3 cup chopped bell pepper
2 garlic cloves, crushed
1 medium tomato, diced
6 oz turkey kielbasa, diced
2 cups baby spinach
5 large whole eggs, beaten
4 large egg whites
1/3 cup fat free milk (or milk of choice)
1/3 cup all purpose flour*
1/2 tsp salt
1/8 tsp black pepper
3 oz shredded cheddar cheese
For gluten free use GF all purpose flour.




NUTRITION INFORMATION

Serving Size: 1 (176 g)     Servings Per Recipe: 6

Calories 327.9    Calories from Fat 191 58%    Total Fat 21.2 g 32%    Saturated Fat 8.8 g 44%    Cholesterol 211.4 mg 70%    Sodium 485.8 mg 20%    Total Carbohydrate 19.5 g 6%    Dietary Fiber 1.5 g 6%    Sugars 0.5 g 1%    Protein 14.8 g 29%



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This 20-minute recipe has become a favorite among staff and readers alike for its ease to prepare and use of bold ingredients like peppery arugula and savory sausage. A sprinkling of shaved pecorino Romano cheese gives a salty bite.


Sausage, Tomato, and Arugula Fettuccine

How to Make It

Step 1
Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 2/3 cup cooking liquid.
Step 2
While pasta cooks, heat oil in a large skillet over medium-high heat. Remove casings from sausage. Break sausage into bite-sized pieces and add to pan; cook 3 minutes or until browned, stirring frequently to crumble. Add garlic; cook 30 seconds, stirring constantly. Add tomatoes and pepper; cover and cook 2 minutes. Mash tomatoes with the back of a wooden spoon to break them up. Cover pan; reduce heat to low, and cook 3 minutes. Remove pan from heat. Add pasta, reserved 2/3 cup cooking liquid, and arugula; toss well. Sprinkle with pecorino Romano.





Ingredients

1 (9-ounce) package refrigerated fettuccine

1 tablespoon olive oil
6 ounces Italian turkey sausage
2 teaspoons minced garlic
1 pint cherry tomatoes
1/4 teaspoon freshly ground black pepper
3 cups baby arugula leaves
2 ounces pecorino Romano cheese, shaved



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08:16 No comments

There were three words that consistently showed up on my “bad word” list as a child. Fruits, vegetables and new food. Inwardly, I groaned any time my parents would introduce anything new to me–especially if it was a vegetable.

My parents had a habit of feeding a new vegetable to my sister and I in the worst way possible. Steamed or plain. Brussel sprouts? Steamed, no butter, lemon juice, flavorings…just nasty plain ol’ steamed brussel sprouts.


Penne with Sausage, Eggplant, and Feta Recipe
My first taste of eggplant was raw. It was also my last taste of eggplant for a long time.
Always a sucker for a deal, they were on sale for .50 each at the store the other day. I couldn’t overlook the deal.

As a parent, I’ve learned that if I want my kids to like any of the three above mentioned “bad words” I need to trick them. To a point.

Ever have your kid say “I HATE onion powder!! It stinks!” yet they love spaghetti sauce which has plenty of it? I can hear you telling your kid now “but you LOVE spaghetti sauce and it has onion powder!”

It’s kind of the same concept.

My parents didn’t like to trick us, yet they missed one element of trying new foods. If you want your kid to enjoy their first taste of something, you need to make it enjoyable. Kids palates are designed like a computer. If it’s a new food, they must spit it out like poison. By doing so, they can try to establish the alpha role in the family–if for only a few moments until Mom tells them that they can’t leave the table until it’s all gone. But that few seconds of temper tantrums and control in the family? Priceless.

The kids loved this meal, so I decided to make them an eggplant parmesan sandwich for them today. They balked and groaned and moaned about the “disgusting vegetable” I was making them try.

Note to kids everywhere: Sticking the very tip of your tongue on the outermost corner of the vegetable doesn’t count as “trying it.”

So I casually slipped in that they had already eaten and loved eggplant. A chorus of “yeah rights” followed. I picked out the eggplant from last nights meal to show them. They knew they were had. Each tried a big bite of sandwich and found that they still liked eggplant.

Except for my pre teen. She has to pick a fight about everything, so she said it was gross. We’ve decided until the age of 18 her opinion on anything new may not be able to count since she says the opposite of what everyone else says. So because she said the opposite of what everyone else was saying, essentially she was saying that she liked it to, right? (I need a therapist).

If you’re looking for your family to try a new meal, (or looking for one yourself), you need to try this. It is absolutely delicious and you don’t taste the eggplant at all.


PREPARATION

In a large pot, cook the pasta according to package directions.
While the pasta is cooking, in a large saucepan, cook the eggplant, sausage and garlic for approximately five minutes until eggplant is tender and sausage is browned.
Add the tomato paste, spices and diced tomatoes and continue stirring and cooking until mixture is heated through. Remove from heat and toss with cheese and parsley. Serve.
*For a more spaghetti like taste, use fresh grated parmesan cheese instead of feta.


INGREDIENTS

3 cups peeled and cubed eggplant
1/2 pound bulk nitrate free pork sausage
4 garlic cloves, minced
2 tablespoons tomato paste
1 tsp dried oregano
1/4 tsp pepper
1 14.5 oz can diced tomatoes, undrained (try fire roasted tomatoes for a unique taste)
10 ounces uncooked pasta (approximately 6 cups cooked) whole wheat penne pasta
1/2 cup crumbled feta cheese
1/4 cup parsley (fresh or dried is just fine)


NUTRITION INFORMATION
Serving Size: 1 (322 g)      Servings Per Recipe: 4

Calories 621.7    Calories from Fat 256 41%    Total Fat 28.5 g 43%    Saturated Fat 9.8 g 48%    Cholesterol 155.2 mg 51%    Sodium 900.8 mg 37%    Total Carbohydrate 68.2 g 22%    Dietary Fiber 10.6 g 42%    Sugars 4.1 g 16%    Protein 25.9 g 51%

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Recipe Adapted From Cooking Light
08:12 No comments
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