AUTHOR: Carolyn Savage | POSTED: January 21, 2014 | COMMENTS: 1 Comment
CATEGORIES: 1015 The River, Food on the Fly, Glass City Parent, Recipes,
As shared on my weekly segment for 101.5 The River with Rick and Marybeth!
Herb Stuffed Pork Tenderloin
- 2 green onions, chopped
- 2 slices cooked bacon, crumbled
- 3 tablespoons shredded Cheddar cheese
- 2 tablespoons cream cheese, softened
- 2 tablespoons frozen chopped spinach
- 2 tablespoons finely chopped white mushrooms
- 1/4 teaspoon chopped garlic
- 1 pinch dried parsley
- salt and ground black pepper to taste
- 1 pork tenderloin, butterflied and pounded flat
- 1 cup dry bread crumbs
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Mix green onions, bacon, Cheddar cheese, cream cheese, spinach, mushrooms, garlic, parsley, salt, and pepper in a bowl. Spread onto one side of pounded tenderloin. Roll tenderloin around the filling in a jelly-roll fashion. Coat rolled tenderloin with bread crumbs; place on the prepared baking sheet.
- Bake in the preheated oven until pork is no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C)
Roasted Winter Root Vegetables
- 1 rutabaga peeled and chopped into 1 inch pieces
- 4 parsnips, peeled and chopped into 1 inch pieces
- 1 sweet potatoes, peeled and chopped into 1 inch pieces
- 1 yellow onion
- 1 cup extra virgin olive oil
- 2 cloves of garlic, pressed or minced
- 1/2 tsp salt
- 1/2 tsp black pepper
- juice of 1 lemon
1. Preheat oven to 450 degrees. Line a cookie sheet with tin foil.
2. Spread veggies and onion out on cookie sheet. Whisk garlic, salt, pepper and lemon juice into EVOO. Drizzle over veggies. Use your hands to coat veggies on cookie sheet.
3. Roast veggies at 450 for 20-30 minutes until veggies are soft and cooked through. Enjoy!