Because I was suffering from a less than stellar blueberry pie experience, dinner had to be something good. I had pork tenderloin, a container of crimini mushrooms, and a head of cauliflower in the ‘fridge. There are collards in the garden. Almost exactly the ingredients for Mushroom Spinach Stuffed Pork Tenderloin.
This is a somewhat involved recipe, because you need to flatten out the tenderloin, which can be a bit tricky, make the filling, brown the rolls, and then finish cooking. Not something one would typically do on any given weeknight after a busy day, unless, of course, cooking makes you happy.
Collards are part of the cabbage family, really they are a non-head type cabbage. I picked a good number of them, some sage, and some sorrel. Sorrel is new to our garden, it has a tart, lemony flavor. There are warnings about the oxalic acid content, and it not being good for certain people, but it’s not something I would cook in a large quantity like spinach, so no worries. I sautéed some onion and the mushrooms, and tossed in the (chopped) greens:
I spread half on each piece of pork, and rolled. If this meal was being served to company, I would use some twine to keep the rolls round and tight. It was not being served to company. I put some olive oil in the same pan, and put in the pork, seam side down. Browning meat is like playing chicken. You have to be willing to leave it alone for 3-4 minutes, no matter what. That includes oil spattering on the burner and setting off the smoke detectors, which, IMHO, distracts you just long enough... Once everything was looking good, I put the rolls in a baking pan and popped them in a 400 degree oven to finish cooking along with some roasted cauliflower.
Since I had time, I could have made the sherry cream sauce that goes with the recipe. I did not feel moved to chop shallots. Instead, I deglazed the pan with white wine, added some chicken broth, thickened it with Wondra, and seasoned with salt and pepper. A pat of butter at the end made it silky. The sherry cream sauce is very good, but I wanted something a bit sharper to echo the sorrel.
The men folk were happy. Brian, because he loves roasted cauliflower, and husband/farmer because so many ingredients came right from his garden. Me because it distracted me from the pie. Also because I only had one pan to wash. Hopefully it goes without saying that it was darn tasty!
Add Mushroom Spinach Stuffed Pork Tenderloin to your meal plan if you need a special meal. If you’re very very lucky like I was your kids won’t even care that they’re eating…gasp…green vegetables!!!
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