Can do it all. And modest to boot.

Stuffed Stuff

Posted: November 12th, 2009 | Author: alyssa | Filed under: Uncategorized | Tags: , | 1 Comment »

For those of you that read me with any regularity, you should know by now that I LOVE to stuff things.  I think its because it always sounds, looks and tastes to impressive, but in actuality its pretty easy once you get the hang of it.  Tonight was stuffed pork tenderloin with white wine cream sauce.  Usually when I stuff pork (yes I’m aware that sounds dirty),  its pork chops because I can do individual portions, however tonight I decided to get a little more challenging and stuff a whole tenderloin.  The reason its more challenging is because you can’t just cut  a hole in it and shove food in, like you do with a pork chop.  The tenderloin actually has to be butterflied and pounded pretty thin, but hey, who doesn’t love cooking with a hammer? I wasn’t really sure what to use for the stuffing and none of the recipes I was looking at were really grabbing my attention, so I just sort of threw some stuff together. I ended up stuffing it with a combination of onion, garlic, celery, mushroom, rosemary, thyme, and Gruyère cheese.  I diced up the celery, onion, garlic and mushroom and sautéed them together with butter and a dash of white wine.  It works out if you put the mushrooms in last because they cook pretty quickly and will absorb the flavors of the other vegetables.  Cook the vegetables almost all the way through because the meat doesn’t take long to cook.  While the veggies are cooking, take the meat and cut it down the middle, but not all the way through.  This is not my picture, but it shows it really well.

IMG_0237 Once the meat is cut, put it between two pieces of plastic wrap, grab your kitchen mallet and go to town :) .  If you don’t have a kitchen mallet, then you can use pretty much anything to beat the hell out of it.  I have used a rolling pin, a wine bottle and a regular construction hammer.  Pound it out until it is about a half inch thick all over.

Once your veggies are cooked, throw in a little bit of chopped thyme and rosemary.  I prefer fresh, but if you can’t find it**, go for dried.  Keep in mind that these are strong herbs, so a little goes a long way.  Stir the veggies to incorporate the herbs, and then take it off the heat.  Slice the Gruyère into thin strips, and place them on the meat, then put the stuffing on.  Roll the meat up jelly roll style, and tie it with string.  Place it on a cookie sheet and bake it at 375 for about 20 min.  I cooked it until it reached 160 degrees, so I don’t have an exact time for you.

While that is cooking, you can throw the sauce together ( literally).  The sauce was WICKED easy, probably because I just made it up as I went.  Take equal parts chicken stock and white wine (I used Sauvignon blanc, but pick one that you like) and let them simmer in the pan that I cooked the veggies in.  Once they have reduced by about 1/3, add about a tablespoon of heavy cream and mix it together.  Reduce this again until it coats a spoon.  I also grated in a little of the Gruyère for consistency…and because I love cheese.  The sauce did not get super thick, but I also didn’t wait for it to thicken because I was hungry and it smelled good, so…out came the happy fat kid.

Once the pork is done, take it out and let it sit for a few minutes, then slice it, cover it in sauce and enjoy!

**My grocery store is ghetto, and doesn’t sell thyme.  They were also out of rosemary, however I discovered that they sell the prepackaged herbs in a ‘poultry blend’  which contains rosemary, thyme, and bay leaf.  This was sweet because I got three herbs for the price of one…yay bargain shopping.

This was the final product, and it was really good.  Unfortunately it looks a little monochromatic, but it doesn’t taste that way, I swear :)


I’ve still got another tenderloin to cook up this week, so I’m thinking that might just be a simple marinade…any suggestions?


One Comment on “Stuffed Stuff”

  1. 1 Johanna said at 5:52 pm on November 12th, 2009:

    Ok, we’ll trade recipe-stalking. I have so many things on my upcoming recipe list, and this is definitely one of them. Good lord.

    Also – I marinated/crusted Jesse’s birthday dinner of pork tenderloin in lemon zest, grated or pasted garlic, rosemary, parsley, salt and olive oil. It probably sat in the marinade for 2 or 3 hours …. longer would be better, especially if you use plenty of salt, because the salt draws out the pork’s juices, and the juices get re-absorbed into the pork WITH all the awesome flavor of the marinade.
    (see Gourmet??? you taught me things. I miss you.)

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