Wednesday, December 5, 2012

Stuffed Pork Tenderloin, Beets, and Kale

It's been a while since I have posted any recipes or meals.  Mostly that is because dinner is now whatever I can make in between feedings, diaper changes, and load of laundry.  I have found that anything I can throw in the oven for a solid chunk of time is really helpful.  This whole dinner took 45 minutes, with most of that being cooking time.  In addition to being easy and fast, this dinner was super tasty and pretty healthy.

Pork Tenderloin stuffed with Goat cheese, Spinach and Cranberries

1 pork tenderloin
handful spinach
2 oz. goat cheese
1/4 c. dried cranberries
1/4 c. balsamic vinaigrette salad dressing

Preheat over to 350.

Butterfly your pork tenderloin and pound until thin.  Sprinkle 2 oz. of goat cheese over the pork.  Layer spinach on top of cheese.  Sprinkle cranberries on last.

Roll up your pork and place seem side down in a baking dish.  Coat with salad dressing.

Bake 35 minutes or until cooked to satisfaction (I like my pork with a bit of pink).

Roasted Beets

Peel and slice your beets (3 beets is plenty for Seth and I).  Coat with olive oil, salt and pepper.  Place in covered baking dish (cast iron works wonderfully).  Roast at 350 for 40 minutes.


Wash your kale well (it can be gritty).  Pull the steam out of each leaf and tear into bite sized pieced.  Get a pan and just a bit of olive oil  pretty hot.  Dump in a bit a kale, it should crackle and pop a little bit.  Turn it until it starts to wilt.  Add more kale.  Repeat until all your kale is cooked down.  I like mine on the less done side of thing (wilted, but not limp).  Toss your cooked kale with the juice of 1/2  a lemon and a sprinkle of coarse salt.  The cooking process generally takes about 5 minutes.


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