Monday, February 22, 2010
Pork Loin Stuffed with Clementine’s
I have two topics today. The first, dinner the second wine. Actually, on second thought, maybe I will start with the second and go to the first. I find it is always best to start with some good wine!
A while back my dad was given a bottle of Rendition Petit Syrah. He had forgotten who had given him the bottle and spent ages tracking down where he could by it. It was an outstanding bottle. Lucky for all involved he finally found it and it was a Trader Joel wine. Even better is was under $10 a bottle. Hooo-rahh. The other day I went to stock up, and they were out of the Petit Syrah, they did however, have a Zinfandel, so I decided to try it. It was amazing. So go give it a try!
Now on to dinner. Also at Trader Joes where clementine’s. I was very happy because I love clementine’s. I mean, love…love. However, this year they all looked either shriveled or green (I mean really a GREEN orange…need I say more??) so I have not had any. The ones at Trader Joes looked great and were pretty cheap. So I tried them. They were that perfect tart sweetness I love. This lead me to tonight’s dish. It came out really well, with complimentary moans and professions of love from my husband. I made both tenderloins in the package, if you are making one, half the recipe.
Cut the filets in half about ¾ through and open, then gently pound (how is that for an oxymoron!!) the meat out. Salt pepper and set aside.
Preheat oven to 400.
5 Clementine’s pealed, sectioned and white membrane removed.
2 sprigs of rosemary finely chopped
Zest of 1 Clementine
¼ of walnuts chopped
¼ c. goat cheese
1 TBS Dijon
1 TBS soy sauce
Mix spread down the center of filet, and bring meat around and tie to form roll. Place in baking dish.
3 TBS orange olive oil (if you don’t have use olive oil and add 1 tsp zest)
Juice of one Clementine
3 TBS soy
Mix and pour over filets. Cook for 30 minutes.