PORK RECIPES: Spinach-Stuffed Pork Tenderloin . . . Slow Pulled Pork Sandwiches
By: Herald Staff Report,
Spinach-Stuffed Pork Tenderloin
2 tablespoons olive oil, divided
2 cloves garlic, peeled, minced
½ cup chopped onion
4 ounces cremini mushrooms, cleaned, thinly sliced
12-ounce bag frozen leaf spinach
1/3 cup golden raisins
1 cup Italian-style shredded cheese blend
2 leftover dinner rolls, torn into pieces or 1 cup bread cubes
Salt and pepper to taste
½ teaspoon all-purpose seasoning
1 pork tenderloin, about 1½ pounds
16 ounces hard cider or apple juice or chicken broth
3 tablespoons heavy whipping cream (optional)
In large oven-proof skillet, heat 1 tablespoon of oil over medium heat. Add garlic. Saute 1 minute. Add onion and mushrooms. Saute until soft, about 5 minutes. Add spinach and raisins. Saute until spinach thaws. Continue cooking until mixture looks dry and the liquid has evaporated. Scrape mixture into bowl. Stir in cheese and bread cubes. Season with salt and pepper. Set aside.
Remove any visible fat and silver skin from tenderloin. Carefully slice tenderloin horizontally lengthwise almost all the way through. Open tenderloin. Press out to flatten. Cover with piece of plastic wrap. Pound tenderloin to about ¼-inch thickness. Season with salt, pepper and all-purpose seasoning.
Spread stuffing mixture over flattened tenderloin to within ¼ inch from edges. Roll up tenderloin as tight as you can and secure with kitchen string. Season tenderloin all over.
Preheat oven to 350 degrees.
In same oven-proof skillet you cooked stuffing, heat remaining 1 tablespoon oil. Add tenderloin. Brown on all sides. Add 1 cup of hard cider and transfer skillet to oven. Or use roasting pan.
Roast 30 minutes or until center reaches 145 degrees. Remove from oven and transfer tenderloin to platter and tent with foil. Add more cider or water if liquid evaporates.
Place skillet (or roasting pan over 2 burners) over medium heat. If any of filling oozed out during roasting, spoon it out of skillet and serve it on side. Add remaining hard cider to skillet. Bring to boil, scraping up any browned bits on bottom. Reduce heat to low and keep warm. For richer, sauce, stir in heavy whipping cream.
Slice pork tenderloin into ¼-inch (or larger) pieces. Serve 3 slices of tenderloin with about 1½ tablespoons of sauce.
Yield: Serves 6.
Approximate nutritional analysis per serving: 405 calories, 32 percent of calories from fat; 14 grams fat, (5 grams saturated), 35 grams carbohydrates, 35 grams protein, 403 milligrams sodium, 86 milligrams cholesterol, 3 grams fiber.
Slow Pulled Pork Sandwiches
1 large yellow onion, peeled, thinly sliced
2½- to 3-pound pork shoulder roast, trimmed of excess fat
1 cup water
2 12-ounce bottles favorite tangy barbecue sauce
Buns or rolls for serving
1 tablespoon yellow miso paste
2 teaspoons Dijon mustard
1 tablespoon honey
2 tablespoons rice vinegar
3 tablespoons canola oil
2 teaspoons sesame oil
6 cups thinly sliced Napa cabbage
3 carrots, grated
4 green onions, sliced
1 5-ounce can sliced water chestnuts, rinsed and drained
1/3 cup roasted peanuts or sliced almonds
Place half onion slices in bottom of slow cooker; add pork, water, half barbecue sauce and remaining onion slices. Cover and cook on medium 8 to 10 hours, stirring occasionally to break up pork.
Meanwhile, make slaw.
In large bowl, whisk together miso, mustard, honey and rice vinegar. Slowly whisk in canola oil and sesame oil until well-blended and emulsified. Add cabbage, carrots, green onions, water chestnuts and peanuts. Toss to combine. Coleslaw may be made day ahead. Cover and chill until ready to serve.
When pork is done, stir in remaining barbecue sauce. Serve on warmed buns topped with the Napa Slaw or serve slaw on side.
Note: You can cook pork in baking or roasting dish with lid (or cover with foil) at 325 degrees for 2 to 3 hours, until pork is fork tender.
Yield: Serves 8.