Fig, Butternut, and Rosemary Stuffed Pork Tenderloin

Stuffed Pork Tenderloin

I’ve been taking it slow this week: my office is closed for the holiday longer than other offices (it’s amazing!) and so I have time to relax. It’s just me — most everyone else is back to their regular routine. A week an a half with nothing to worry about except binge watching Reign, adding some stitches to my knitting project, and concocting interesting lunches. It may get old after a few days, but for now I’m just basking in the glory of laziness. 

Stuffed Pork Tenderloin

Lots of free time = time to make those dishes I never get to. Things that require attention, extra effort, or a long roasting time. Things like this pork roast, which is first butterflied, and then filled with some of my favorite ingredients: dried figs, freshly picked rosemary from our small tree-shaped rosemary bush, sautéed onions, garlic, and golden colored butternut squash. The entire roast is rolled, tied, and seasoned, and finally roasted in the oven until all of the ingredients are ripe with sweet & savory aromas.

Stuffed Pork Tenderloin

This recipe is for the slower days, when life gifts you a bit of extra time. It really doesn’t take that long to make, but it fits well with a slow-paced day.

Fig, Butternut, and Rosemary Stuffed Pork Tenderloin

Paleo, Primal, Gluten-Free, Grain-Free    |       |    Print Friendly and PDF

Sprigs of rosemary, thinly sliced dried figs, butternut squash, and onions are rolled into this tenderloin, making it look—and taste- fancy.

Serves: 6-8   |    Total Time:



Ingredients:

  • 1 (2 pound) pork tenderloin
  • 1/2 yellow onion
  • 1 teaspoon coconut oil
  • 2 cloves garlic
  • 4 sprigs of rosemary, plus more for garnish
  • 1 small butternut squash
  • 1/4 cup dried figs
  • Salt & Pepper
  • Baker’s twine or string
  • Optional - Mustard Creamy Sauce:
  • 1 tablespoon butter or coconut oil
  • 1 teaspoon arrowroot powder
  • 1 heaping tablespoon dijon mustard
  • 1/2 cup milk, or milk alternative (like almond milk)
  • Salt & Pepper to taste

Directions:

  1. First, butterfly the pork. Set aside. Preheat the oven to 400°F.
  2. With a clean knife, slice the onion. Heat the coconut oil over medium heat in a skillet. Once the oil is hot, add the onion. Mince the garlic, and add it to the pan. Sprinkle with salt to get the onions to soften faster. Mince the rosemary, and stir it into the onion/garlic mixture. Cook, stirring occasionally, until onions are golden
  3. While the onions cook, prepare the squash and figs: Peel the skin from the squash, and remove the stem. Cut in half, and remove the seeds. Use a large knife to cut the squash into 1/4 inch match sticks (like french fries). Place the cut squash in a steam basket in a pot with 1 inch of water. Cover, and place over medium heat, bringing water to a simmer. Steam squash until it’s softened through. Slice the figs horizontally into very thin pieces. Discard stems, and set sliced pieces aside.
  4. Cut four pieces of twine, long enough to be tied around the tenderloin. Assemble the pork loin: lay the butterflied tenderloin out on a cutting board in front of you, so that it lies flat. Season lightly with salt and pepper. Arrange the filling ingredients in three rows, the long way: onions, squash, figs (I did not use all of the squash, and served leftovers as a side dish). Now, as if you were rolling sushi, firmly roll the tenderloin back up. Tie the roll closed with the reserved twine, and season with salt & pepper. Place tenderloin on baking pan and bake in over for 40-55 minutes— until a meat thermometer reads 160°F when inserted into the thicket part of the meat (time will vary depending on oven and thickness of tenderloin). Remove from oven, and allow to set 10 minutes before slicing. Serve warm, drizzled with mustard cream sauce.
  5. If you are making the sauce, right as the pork comes out of the oven — by the time the pork has set on the counter for 10 minutes, the sauce will be ready. Heat butter in a small pan until bubbling. Turn down the heat to low, add arrowroot powder, and use a wooden spoon to stir into the butter. A paste should form. Once arrowroot is mixed in well, add milk and mustard to the pan. Stir until fully incorporated, then bring to a light simmer. Cook until sauce is just thick enough to coat the back of your spoon. Remove from heat (sauce will continue to thicken as it cools — if it becomes too thick, stir in milk, 1 teaspoon at a time, until desired consistency is reached). Season with salt & pepper to taste.

Comment

Herb Crusted London Broil

Herb Crusted London Broil

We got our first real snow this week -- a heavy slosh that dripped down from the roof tops the minute the sun came up. I'm not that into the cold, but I've been looking forward to snow. Not the sloshy kind, but the fluffy kind that makes everything look pristine and sparkly. 

Herb Crusted London Broil

Big snow storms are an excuse to stay holed up in your home, wrapped in a blanket, and sometimes that's just what you want. Big snow storms are an excuse to bring out your inner kid, and have a snow ball fight. Twelve and a half years ago we had one of those storms -- a storm that sticks in my mind as impossible to beat. It was the heaviest snowfall the area had had in over 90 years. Still, I'm sure I remember the drifts as twice their actual size. 

It's like a picture in my mind: me, my mom and a few friends working together to pack snow into a blue plastic tub (it was a recycling bin) and then turning the tub upside down to form the next brick of our igloo.  Meanwhile, my stepdad tested the limits of his favorite four-wheeling vehicle, driving it up and down the block and through the ever growing snow drifts. 

The thing about that storm: everyone was out. No one stayed in their house. Up and down the street, in every yard, someone was out being a kid (whether they were a kid or not). It was snowiest, coldest and most memorable block party I've ever witnessed. 

Herb Crusted London Broil

This week's snow is a far cry from that blizzard, but I'm always one to replay the past in my mind. With the Colorado sunshine peaking out over the horizon around 6:45, this storm didn't have a chance. Today, all that's left is a few patches of ice in shady spots that the snow can't reach. Still, it's like a beacon for winter, and the snowy days to come. 

Herb Crusted London Broil

Paleo, Primal, Gluten-Free, Grain-Free    |       |    Print Friendly and PDF

London broil is often a cheap cut of meat, but this final dish is always elegant.

Serves: 5   |    Total Time:



Ingredients:

    Marinade:
  • 1 clove garlic, minced
  • 1 teaspoon Worcestershire sauce
  • 1/4 cup dry red wine
  • 1 tablespoon fresh rosemary, minced
  • Salt & Pepper
  • Roast:
  • 2 tablespoons rosemary
  • 1 tablespoon thyme
  • 1 tablespoon sage
  • 1 tablespoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/4 teaspoon paprika
  • 1 pound London broil

Directions:

  1. Combine ingredients for marinade in a contain just big enough to fit the beef. Place the beef in the marinade, cover with air-tight lid (or plastic wrap) and place in fridge for 4-6 hours.
  2. Turn the oven to the high broil setting. Remove roast from fridge, and drain marinade. Combine herbs with salt and spices on a flat plate. Roll the roast in the herb mixture so that it is well coated. Place in baking dish.
  3. Place meat on top shelf of oven, and bake for 5 minutes. Flip roast, and cook for 5 minutes more. Check for doneness: use a fork and knife to cut into the middle of the steak. If you like your meat pink, it should be ready — if you prefer it more well done, you may need to return it to the oven. Cooking time may vary depending on thickness of roast.
  4. Remove from oven and allow to cool 5 minutes before serving. To serve, slice against the grain of the meat into thin, 1/4 centimeter slices. Great with Worcestershire sauce, any kind of mash, or roasted veggies! And don’t forget the wine.

3 Comments