I cannot stop at one thing, sigh.
I did a twist on Spring Rolls, I added some shrimp to each roll, and they were good.
And then there was the Pork Tenderloin I had in the freezer...
I wanted to stuff it, and then slice it, and I looked up a Danish recipe, but I didn't have any prunes, sigh. Then I thought, hmmm, apples and pork go so well together, and I did have a couple of Pink Lady apples left from my last organic veggie share, so I did what any self respecting cook would do, I looked it up on the internet and found this recipe.
But I didn't follow it all the way.
I'm the cook and I don't have to.
This is what I did do.
Recipe: Stuffed Pork Tenderloin
1/2 cup Chicken or Turkey prepared stuffing mix
1/2-1 cup Diced Artisan bread
1/2- 3/4 cup chicken stock (more if needed)
1 unpeeled apple, diced
1/2 cup dried cranberries
1 tablespoon melted butter or olive oil
Opt. Chopped fresh Rosemary
I used a half cup of prepared stuffing mix, added a half cup of diced artisan bread, hydrated it with some chicken stock and set it aside. Cut up an unpeeled Pink Lady apple, and added it to the pan, then I dumped in a half cup of dried cranberries, and some chicken stock, stirred it around and let it cook just a tad,
There was a little silverskin left on it, so I took that off using a sharp paring knife. You always want to remove the silverskin, it's tough and does not add anything to the tenderloin,
I sliced the tenderloin in half,
I do love pork, what can I say? I grew up on a farm, we raised pigs, the occasional beef, chickens and sheep. Well, the sheep were a 4H project and, I only did it once.
Time to go and finish my post on Deep Fried Turkey, which will be coming up soon. And then there's my Secret Recipe Club recipe to blog about soon, and I'm sure I'll have lots more coming up.