Spinach-Stuffed Pork Tenderloin Recipe

Spinach-Stuffed Pork Tenderloin Recipe

1 pork tenderloin (about 1 pound)
1/2 teaspoon celery salt, divided
1/2 teaspoon garlic powder, divided
1/2 teaspoon pepper, divided
4 slices provolone cheese
2 cups fresh spinach
2 thin slices deli ham (1/2 ounce each)

Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom.
Open tenderloin so it lies flat. On each half, make another, lengthwise slit down the center to within 1/2 in. of bottom; cover with plastic wrap.
Flatten to 1/4-in. thickness.
Remove plastic wrap;
sprinkle pork with 1/4 teaspoon celery salt, 1/4 teaspoon garlic powder and 1/4 teaspoon pepper.
Layer with the cheese, spinach and ham. Press down gently.
Roll up jelly-roll style, starting with a long side.
Tie the roast at 1-1/2-inch to 2-inch intervals with kitchen string.
Sprinkle with remaining celery salt, garlic powder and pepper.
Place on a rack in a shallow baking pan.
Bake, uncovered, at 425° for 25-30 minutes or until a meat thermometer reads 160°.
Transfer to a serving platter. Let stand for 10 minutes before slicing. Yield: 4 servings.

Tonight I’m serving with curried rice, garden salad and fruit compote.

New York Strip Steak with Red Wine Mushroom Sauce

New York Strip Steak with Red Wine Mushroom Sauce

2 tablespoons olive oil

2 (10 to 12-ounce) New York strip steaks, about 3/4-inch thick

Kosher salt and freshly ground pepper

8 ounces cremini mushrooms, sliced

1 shallot, finely chopped

2 teaspoons chopped fresh thyme leaves

1 cup dry red wine

3 tablespoons butter

Add the oil to a large cast-iron skillet over medium-high heat. Heat until the oil is very hot.

Season the steaks with salt and pepper. Add the steaks to the skillet and sear the steaks on each side for 4 minutes for medium. Remove the steaks to a plate and loosely cover with foil.

Lower the heat to medium and add the mushrooms, shallot, and thyme to the pan and sauté until the mushrooms begin to brown and soften, about 5 minutes. You may need to add a bit more oil to the pan. Add the red wine and scrap the bottom of the pan to get the browned bits.

Let the liquid reduce by half, 7 to 8 minutes. Remove from the heat and swirl in 3 tablespoons butter to finish the sauce. Serve the steak with mushroom red wine sauce drizzled over the top.

Tonight I’m serving with oven roasted herb encrusted potatoes, green beans wrapped in bacon, garden salad and fruit compote.

Shrimp and Avocado Salad over Pasta

Shrimp and Avocado Salad over Pasta

  • 3 tablespoons fat-free sour cream
  • 1 tablespoon light mayonnaise
  • 1 1/2 teaspoon Worcestershire sauce
  • 1 tablespoon chili sauce
  • 1 cup cooked shrimp meat, about 6 ounces, rinsed and patted dry
  • 1/4 cup red bell pepper, finely chopped
  • 1 tablespoon fresh chives, chopped
  • 2 avocados, peeled, pitted, and diced or sliced
  • 1 1/2 teaspoon lemon juice
  • 4 cups your favorite pasta
  • 4 pinches paprika

Step 1

Combine sour cream, mayonnaise, Worcestershire sauce, and chili sauce in a medium bowl and whisk briefly to blend well.

Step 2

Stir shrimp, red pepper, and chives into the dressing. Fold the shrimp mixture into the cooked pasta top with diced avocado and sprinkle lemon juice over the top of each. Dust the top of each shrimp-avocado with a pinch of paprika.

Tonight I am dishing up with small garden salad and fruit compote.

Herb Stuffed Pork Chops Recipe

Herb Stuffed Pork Chops Recipe

2 tablespoons chopped celery leaves

1 tablespoon chopped onion

2 tablespoons butter, divided

3/4 cup dry bread crumbs

2/3 cup chicken broth, divided

1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes

1/2 teaspoon salt

1/2 teaspoon paprika

1/2 teaspoon rubbed sage

1/4 teaspoon pepper

1/4 teaspoon dried thyme

2 pork loin chops (1-1/4 inches thick)

In a skillet, sauté celery leaves and onion in 1 tablespoon of butter until soft. Remove from the heat; stir in bread crumbs, 1/3 cup broth and seasonings; mix well. Cut a pocket in each pork chop by slicing from the fat side almost to the bone. Spoon about 1/2 cup stuffing into each pocket. Secure with string or toothpicks.

Melt remaining butter in a skillet. Brown the chops on both sides. Place in a greased 11-in. x 7-in. baking dish; pour remaining broth over the chops. Cover and bake at 350° for 40-5- minutes or until juices run clear. Remove string or toothpicks before serving. Thicken pan juices if desired. Yield: 2 servings.

Tonight I’m serving with honey glazed sautéed carrots, garden salad and fruit compote


3/4 c. olive oil

1/4 c. soy sauce

1/4 c. honey

2 tbsp. brown sugar

1 tbsp. balsamic vinegar

2 tbsp. minced garlic

1 tbsp. minced ginger

¼ tsps. hot sauce

1 flank steak

Mix items (except steak) I use a large zip lock baggie.

Marinate flank steak in baggie  overnight in refrigerator turning once.

Charbroil steak. Use remaining marinade heated up and poured steak.

Tonight I’m serving with French fries, garden salad, asparagus with lemon zest and fruit compote.