Skip to main content

Mushroom and Apple Stuffed Pork Tenderloin

Mushroom and Apple Stuffed Pork Tenderloin
 
Author:
Recipe type: Entree
Serves: 6 servings
Prep time:
Cook time:
Total time:
 
Tasty, quick, and affordable
Ingredients
  • ½ white onion – chopped fine
  • 1 tbsp. olive oil
  • 8 oz. fresh white mushrooms – chooped fine
  • 1 yellow pepper – chopped fine
  • 1 granny smith apple – cored and chopped fine
  • ½ tsp. cumin – ground fine
  • ½ tsp. cinnamon
  • ½ tsp. ground sage
  • ½ tsp. dried thyme
  • ½ tsp. salt
  • ½ tsp. perpper
  • 2 tbsp. brown sugar
  • 2 pork tenderloins
Instructions
  1. Slice temderloins length-wise, without slicing through
  2. Lay flat open, cover with plastic wrap, and pound so that tenderloins are approx. ¼" thick
  3. Mix brown sugar, salt and pepper in small bowl
  4. Spread mixture evenly on both sides of tenderloin
  5. Heat olive oil in skillet, and fry onion until translucent
  6. Add cumin, cinnamon, sage and thyme, yellow pepper, apple and mushrooms
  7. Reduce heat and cook til apple is soft
  8. Preheat oven to 400*F
  9. Divide and spread stuffing evenly across length of each tenderloin
  10. Roll up, and tie together.
  11. Add a little more olive oil to skillet, and turn heat up
  12. Sear each tenderloin evenly on all sides
  13. Remove from skillet and place into 9x13 baking dish and place into oven.
  14. When internal temperature reaches 145*F - 150*F, remove from oven (about 40-45 minutes)
  15. Place tenderloins onto carving board, cover with foil, and let rest for 10 minutes

 

Turkey Chipotle Pasta

Felt
like pasta tonight, and had a boneless skinless turkey breast on hand –
so this is what I came up with. Was very tasty – and will definitely
make again – although I think I’ll use a little less chipotle pepper
next time to appease the kids!

Turkey Chipotle Pasta
 
Author:
Recipe type: Entree
Serves: 4
Prep time:
Cook time:
Total time:
 
Ingredients
  • 1 tbsp. vegetable oil
  • ½ a large white onion (quartered and sliced)
  • ½ pound of turkey breast (cut into ½" cubes)
  • few sprigs of thyme, some savory leaves, sprig of rosemary
  • 2 cloves garlic
  • ½ teaspoon salt
  • ½ teaspoon coriander seed
  • ¼ teaspoon ground pepper
  • 1 red pepper - cut into ½" pieces
  • ½ small chipotle pepper - cut into fine pieces
  • large can diced tomatoes
  • ¼ cup sour cream
  • 8-9 basil leaves, sliced
  • ½ cup celantro - chopped
Instructions
  1. Heat up saute pan, add vegetable oil. Once oil is heated up, add onions and turkey.
  2. Put garlic, thyme, savory, rosemary, ¼ tsp salt and pepper into mortar and grind into a well mixed paste.
  3. Once turkey is almost cooked through, and the onions are just starting to turn brown, add the herb/garlic paste saute pan and stir in thoroughly.
  4. Add red pepper, and chipotle pepper.
  5. Let fry together for a couple minutes, then add can of diced tomatoes and stir.
  6. Once mixture comes to a slow simmer, add sliced basil leaves, stir, and then add sour cream, stirring thoroughly.
  7. Let sauce simmer and thicken. I added a ½ tbsp cornstarch stirred into some water to thicken a little more.
  8. Serve over freshly cooked fettucini, and add some fresh grated Parmesan.