I picked up some pork tenderloin at the store the other day. Mostly, at my local market, when you buy pork, you have to buy a package that contains 2 tenderloins, usually weighing in at over a pound a piece. One is plenty for a meal for 2-3. I made a delicious stroganoff with 1 of the tenderloins and provided the recipe in my last post. But, I still had another whole tenderloin and wanted to use it instead of freezing it for later. I stood in front of the refrigerator hoping for inspiration. I had a fridge full of pork, including the tenderloin, some pasture raised ground pork from a local producer and some thick cut, nitrate free bacon from Trader Joes. It was like a pig exploded in my refrigerator, and so I give you Pork Explosion, a delicious rolled pork banquet. I was quite surprised at how well this turned out. The combination of the tender Pork Tenderloin, crispy bacon, and savory fatty ground pork stuffing was perfect. The fat from the ground pork made the interior of this rolled tenderloin moist and delicious. Served with brussel sprouts cooked in the left over bacon and pork fat made a delicious accompaniment. I think you will really like this too!
To prepare; you will need:
- 1 Pork tenderloin (about 1 – 1.25 lbs)
- 6-8 ounces ground pork
- 4-6 slices thick cut nitrate free bacon
- 1 tsp. ground sage
- 1 tbls. fennel seeds
- Sea Salt & Ground black pepper
Preheat your oven to 400º. Take the pork tenderloin and make a slice about half way through down the center of the tenderloin and spread it out on a cutting board or work surface. I cut the whole tenderloin in half, but I think it will work better if you leave it whole. Cover the tenderloin in plastic wrap and pound out the tenderloin away from the center in both directions until its about 1/2″ thick and uniform. Salt and pepper to taste both sides of the flattened tenderloin. Spread the ground pork over the entire surface of the tenderloin. Season the ground pork with salt and pepper and sprinkle the sage and fennel seeds over the surface of the ground pork. Now roll the tenderloin all the way until it once again resembles its original shape.
Roll the tenderloin in bacon to cover the entire surface of the roast. Secure the rolled roast with skewers or tooth picks if necessary. Now, preheat a large skillet over medium high heat and add the olive oil and butter. Saute the roast on all sides until the bacon is browned and crispy. remove from the skillet and place in a baking dish. Roast the stuffed tenderloin in the oven for another 15-25 minutes to the desired doneness, or when it reaches about 145-155º in the center. Take out of the oven and let rest for about 10 minutes before serving. Saute brussel sprouts or any other vegetable you have laying around in the fat from the pan that you browned the roast in. After the roast has rested slice it in about 1″-1 1/2″ pieces and serve with the sauteed vegetables.
A cold snap has hit St. Louis and frankly I don’t like it. One way I like to warm up is with a rich, rib sticking, hot saucy dish. Lat night I through together a quick stroganoff. Traditionally, Beef Stroganoff is made with filet mignon, a pricey cut of meet that at my local market hovers around $22 a pound. I’ve found that you can create a beautiful stroganoff on a budget, using cheaper cuts of meat or poultry like the stroganoff I made last night with pork tenderloin instead of filet. In the past I’ve also made this with turkey brest tenderloins as well. The key is to cook the meat through or to your desired wellness and remove it from the pan immediately, only putting it back in the sauce at the end to warm it through before serving so as to not let the meat get overcooked and tough. I served this Pork Tenderloin Stroganoff with cauliflower mash, but it would be equally good with cauliflower rice or even zucchini noodles. Try it different ways and see which way you like it best. Whichever way, or with whatever cut of meat or poultry you use, this will easily become one of your favorite quick winter time meals.
PORK TENDERLOIN STROGANOFF
This recipe will serve 2-4 people depending on your appetite. With a salad, for lunch it will easily serve 4 people. To prepare this stroganoff you will need:
- 1 lb. Filet Mignon, Pork Tenderloin, or Turkey Tenderloin, cut int 3/4″ cubes.
- 4 tbls. butter
- 1 onion, finely chopped
- 1 lb. mushrooms, sliced thickly
- 1/2 cup beef stock (I sometimes use beef consomme as it is richer and helps to thicken the sauce)
- 1 tbls. dijon mustard
- 1 tsp. Worcestershire sauce
- 1/4 cup heavy cream
- 1/2 cup sour cream
- 1 tbls. fresh minced dill (substitute 1/2 tbls. dry dill)
- 1 tbls. fresh minced tarragon (substitute 1/2 tbls dry tarragon)
- salt and freshly ground pepper to taste.
To prepare the stroganoff:
Season the beef, pork or turkey with salt and pepper. Then saute the pork, beef or turkey cubes in 1 tbls. butter until well browned and cooked through to your desired wellness (for pork and beef I like it to be medium rare as it will continue to cook when you remove it from the pan and somewhat more when you return it to the sauce.) Remove the meat from the pan and set aside. Add the remaining butter to the hot pan along with the chopped onions and mushrooms. Brown the onions and mushrooms for about 15-20 minutes. In the meantime whisk together the cream, sour cream, Dijon mustard, beef stock or consomme, and Worcestershire sauce in a medium bowl. When the onions and mushrooms are caramelized, add the sour cream mixture to the pan, lower the heat and simmer until the sauce thickens. Be sure to not allow the sauce to boil. When the sauce is thickened add the beef, pork or turkey to the sauce along with the dill and tarragon, and salt and pepper to taste, stir to incorporate and allow the meat to warm through. Serve immediately with cauliflower mash, cauliflower rice or zucchini noodles and enjoy.