In a burst of creativity and unprecedented energy (given my current state of affairs) I tried out a new recipe last night, a mish-mosh of directions and ingredients from the 'Net: Mediterranean Stuffed Pork Tenderloin.
Serves two (and a bit)
1 pork tenderloin, membrane removed and butterflied
1/2 cup feta cheese
1/4 cup sliced black olives (the marinated kalamata are best)
1-2 tablespoons roasted red peppers, diced
1 teaspoon lemon zest
1-2 teaspoons of oregano
salt and pepper
Preheat oven to 400 degrees. To butterfly loin, slice lengthwise three-quarters of the way through. Make sure you don't cut it in half. Mix the cheese, olives, peppers, zest, oregano and pepper in a bowl. Place mixture in the pork (be generous!) Seal the two halves of the loin together at the top with either butcher's twine or small skewers (I used the ones we have for closing up the turkey). Rub entire loin with olive oil, and season with salt and pepper. Place in a roasting pan and cook for 30 minutes, until juices are pink but not bloody. Be careful not to overcook. Allow to rest for 10 minutes before slicing.
I served this with garlic sautéed asparagus and lemon-pepper couscous, with a side of pita wedges and hummus (more for the Doodle than anyone else; she took one look at the dish and said "Yuck". Thanks for the vote of confidence, kid.) A spinach salad or grilled veg would also be nice. Next time I hope to cook the whole thing on the Q.
Whilst enjoying the fruits of my labours, I contemplated what wine I would serve with this dish. White meat, for all intents and purposes, with a fairly "fatty" stuffing, needs something light and crisp. My first thought would be a vinho verde, maybe a Gazela? Especially if you're cooking it outdoors ... a nice glass of that would go marvellously well as you chat with the neighbours over the fence and take in the late afternoon sun.
But I'm not looking forward to summer or anything ...