Need a good recipe for this evening. I have frozen Spinach, Pork Tenderloin and Parmessean Cheese. Any ideas!
Hey everyone!. I am on a super super strict budget this week and I need to cook dinner!. I have a pork tenderloin, package off frozen spinach, and parmeseasn cheese!. Any good recipe ideas!? also, please note I have no milk or eggs!. I have chopped parsley!. lol!. Any ideas!?Www@FoodAQ@Com
Answers:
Hmm!.!. I love a challenge!.!.!. I'm going to assume that you have some other staples, but it's a shame about the milk and eggs!.!.
1) Cut the tenderloin into 1!.5-2" steaks, and using a thin knife, open a pocket in the centre of the steak, and stuff with drained and pressed spinach, parm and crushed garlic (Roasted red peppers would be fantastic too!.)!. Season with a little salt and pepper, and pan fry or grill!. Finish in a 250-300F oven till medium to medium well (centre of steak should be between 150-170F) or over indirect heat on a closed BBQ!.
2) Again cut the tenderloin, but this time 1/2" thick, and pound out between 2 sheets of parchment or saran till 1/8" inch thick!. Dredge in flour seasoned with salt and pepper, and fry at med-high heat in equal parts of butter and olive oil (1Tbsp/ea)!. till golden on both sides!.!. Remove from pan, and reserve!. Add finely diced onion (or shallot if you have it) and garlic, and sautee till transparent and fragrant!. Add a couple of splashes of white wine, apple cider/juice, or even water and scrape all that yummy goodness from the bottom of the pan!. Reduce by 1/2 and pour over the chop!. Alternatively, you can skip the last step and serve the pork with tomato sauce, drained and pressed frozen spinach and parm, passed quickly under the broiler till the cheese melts, or even a little squeeze of lemon juice!.
There's a couple for you off the top of my head!. If you can give me a few more ingredients that you have, I can give a more specific recipeWww@FoodAQ@Com
1) Cut the tenderloin into 1!.5-2" steaks, and using a thin knife, open a pocket in the centre of the steak, and stuff with drained and pressed spinach, parm and crushed garlic (Roasted red peppers would be fantastic too!.)!. Season with a little salt and pepper, and pan fry or grill!. Finish in a 250-300F oven till medium to medium well (centre of steak should be between 150-170F) or over indirect heat on a closed BBQ!.
2) Again cut the tenderloin, but this time 1/2" thick, and pound out between 2 sheets of parchment or saran till 1/8" inch thick!. Dredge in flour seasoned with salt and pepper, and fry at med-high heat in equal parts of butter and olive oil (1Tbsp/ea)!. till golden on both sides!.!. Remove from pan, and reserve!. Add finely diced onion (or shallot if you have it) and garlic, and sautee till transparent and fragrant!. Add a couple of splashes of white wine, apple cider/juice, or even water and scrape all that yummy goodness from the bottom of the pan!. Reduce by 1/2 and pour over the chop!. Alternatively, you can skip the last step and serve the pork with tomato sauce, drained and pressed frozen spinach and parm, passed quickly under the broiler till the cheese melts, or even a little squeeze of lemon juice!.
There's a couple for you off the top of my head!. If you can give me a few more ingredients that you have, I can give a more specific recipeWww@FoodAQ@Com
Stuff the tenderloin with spinach and parmesan =)
In a large bowl, combine the spinach, Parmesan cheese and parsley; set aside!.
Cut a lengthwise slit down center of tenderloin to within 1/2 in!. of bottom!.
Open meat so it lies flat; cover with plastic wrap!. Flatten to 1/4-in!. thickness; remove plastic!. Sprinkle meat with 1/2 teaspoon salt; top with spinach mixture!.
Close meat; tie with kitchen string and secure ends with toothpicks!. Sprinkle with pepper and salt!.
Place in a shallow baking pan!. Bake at 425° for 25 minutes or until the internal temp!. reaches 160F!.Www@FoodAQ@Com
In a large bowl, combine the spinach, Parmesan cheese and parsley; set aside!.
Cut a lengthwise slit down center of tenderloin to within 1/2 in!. of bottom!.
Open meat so it lies flat; cover with plastic wrap!. Flatten to 1/4-in!. thickness; remove plastic!. Sprinkle meat with 1/2 teaspoon salt; top with spinach mixture!.
Close meat; tie with kitchen string and secure ends with toothpicks!. Sprinkle with pepper and salt!.
Place in a shallow baking pan!. Bake at 425° for 25 minutes or until the internal temp!. reaches 160F!.Www@FoodAQ@Com
thaw the spinach and squeeze out the water!. butterfly the tenderloin!. season with garlic powder, salt, and pepper!. mix the drained spinach and cheese!. place in the tenderloin!. tie the tenderloin together with butcher's twine!. grill or broil as usual!.Www@FoodAQ@Com
**** you allWww@FoodAQ@Com