Jazzing up the usual meat and potatoes meal with something the family
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Jazzing up the usual meat and potatoes meal with something the family appreciates

Sometimes, we can get a little bored with the same old meat and potatoes meal. This doesn’t mean we can’t keep making those classics, but maybe we should consider jazzing them up a bit from time to time?

Last Thanksgiving, my family wanted to do something a little easier and less time-consuming than roasting a big turkey. So we decided we would try stuffing some pork tenderloin instead. It was easy to do, and the cooking time was much less than that of a turkey. Knowing that the cooking time is reasonably quick, you don’t have to save this dish for a special occasion, it can be made really any day of the week. You can pair this dish with either mashed or roasted mini potatoes, alongside your favourite veggies.

Oh, and don’t forget to make a nice sauce out of the pan drippings to pour over your finished product.

 

Sautéed Mushrooms

 

2 tsp canola oil

3 cups of sliced or chopped mushrooms (any type)

1 tsp garlic, chopped

2 tsp fresh thyme, finely chopped

1/2 tsp black pepper

1 tbsp salt

 

In a large pan add oil, place on high heat let stand almost until smoking, then add mushrooms and sauté until golden brown;

Add garlic and season with salt, pepper and thyme and set aside.

 

Mushroom & Goat Cheese Stuffed Pork Tenderloin

 

1 whole pork tenderloin, cleaned

2 tsp Dijon mustard

1tsp fresh rosemary, chopped

1 tsp Worcestershire sauce

1 tsp garlic, chopped

1 tsp salt

2 oz red wine

1 cup sautéed mushrooms

1/4 cup crumbled goat cheese or herb goat cheese

2 tsp canola oil

1 butcher’s twine

 

In a large blow add Dijon, Worcestershire sauce, garlic, rosemary, red wine and salt then mix together and set aside;

Butterfly the pork tenderloin (if you’re not sure how to do this just YouTube it) and place it into the mixture – be sure to rub the mixture all over the pork;

Lay out the tenderloin on a cutting board and stuff it with the mushrooms and goat cheese, roll it up and tie it with butcher’s twine;

Sear the pork on high heat on all sides and place it into a 400F preheated oven until the internal temperature hits 160F, then pull it out and cover with foil. Rest for 5mins, cut off the twine and slice to desired thickness;

Serve it with your favourite sauce.

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