Monday, July 7, 2014

Food Post

I am not normally a food blogger, but when I find a recipe that is as fantastic as this one, I have to share! I sure hope you enjoy this as much as my family did!

Sausage, Mascarpone Cheese & Spinach Stuffed Pork Tenderloin with Red Wine Reduction Sauce Recipe


Making the pork:
Preheat the oven to 400 degrees F.

Place 2 (packed) cups fresh spinach and 2 tbsp water in a medium saucepan over medium heat. Cover and let the spinach steam until wilted, about 1 minute. Drain and set aside.

Heat 2 teaspoons olive oil in a large skillet over medium-high heat. Remove 2 mild Italian sausages from their casings and add to the pan. Break the sausage up with a wooden spoon and cook until the sausage is browned and cooked through, 7 to 8 minutes.

In a medium bowl, combine the spinach, sausage, 2 ounces (1/2 cup) mascarpone cheese, and 1/4 cup grated Parmesan cheese. Mix well and season to taste with salt and pepper.

Trim and butterfly one 1 1/4 to 1 1/2-pound pork tenderloin. To butterfly, cut the pork in half lengthwise, but do not cut all the way through.

Make several additional lengthwise slices, until the tenderloin lies somewhat flat. Place the tenderloin between two pieces of plastic wrap and flatten with a meat mallet (or the bottom of a small, heavy saucepan) until the tenderloin is about 1/2-inch thick.
Spread the sausage mixture down the length of the tenderloin.

Carefully roll the tenderloin and tie with kitchen string in several places.  Rub the tenderloin with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper.

Heat 2 tablespoons olive oil in a large oven-proof skillet over medium-high heat. Place the rolled tenderloin in the skillet and sear on all sides, about 2 minutes per side.

Wrap the handle of the skillet in aluminum foil and place the skillet in the oven. Cook until the internal temperature of the tenderloin is 150 degrees F. Place the tenderloin on a cutting board, loosely cover with foil and let sit for about 10 minutes.
Making the sauce:
Melt 2 tablespoons butter in a small saucepan set over medium heat.  Add 2 tablespoons finely chopped shallots and cook until the shallots are golden, 3 to 4 minutes.  Add 3 tablespoons balsamic vinegar, increase the heat to medium-high and cook for about 2 minutes.  Add 3/4 cup good red wine and cook until the sauce is reduced by half, about 10 minutes.

Add 1 cup beef broth and cook until this mixture is reduced by half, about 10 minutes. Season to taste with salt and pepper (you shouldn’t need much).  The sauce can be made one day in advance, and then reheated over medium-low heat.
Slice the tenderloin on a diagonal and, using a spatula, divide the slices amongst four plates. Spoon the red wine sauce over the pork and serve immediately.

Other stuffed pork tenderloin recipes:
Bell’alimento’s Napa Valley Stuffed Pork Tenderloin
What We’re Eating’s Bacon Wrapped Fig & Blue Cheese Stuffed Pork Tenderloin  Sausage, Mascarpone Cheese & Spinach-Stuffed Pork Tenderloin with Red Wine Reduction Sauce
Sauce adapted from a Siena Italian Grill & Bar recipe
The pork:
2 (packed) cups fresh spinach
2 tbsp water
2 tbsp plus 2 tsp olive oil
2 links mild Italian sausage
2 oz. (1/2 cup) mascarpone cheese
1/4 cup grated Parmesan cheese
Salt and pepper, to taste
1 pork tenderloin (1 1/4 to 1 1/2 pounds)
1 tsp kosher salt
1 tsp freshly ground black pepper
The sauce:
2 tbsp butter
2 tbsp finely chopped shallots
3 tbsp balsamic vinegar
3/4 cup good-quality red wine
1 cup beef broth
Salt and pepper, to taste
Making the pork:
Preheat the oven to 400 degrees F.  Place spinach and water in a medium saucepan over medium heat. Cover and let the spinach steam until wilted, about 1 minute. Drain and set aside.
Heat 2 teaspoons olive oil in a large skillet over medium-high heat. Remove Italian sausages from their casings and add to the pan. Break the sausage up with a wooden spoon and cook until the sausage is browned and cooked through, 7 to 8 minutes.
In a medium bowl, combine the spinach, sausage, mascarpone cheese, and Parmesan cheese. Mix well and season to taste with salt and pepper.
Trim and butterfly one 1 1/4 to 1 1/2-pound pork tenderloin. To butterfly, cut the pork in half lengthwise, but do not cut all the way through.  Make several additional lengthwise slices, until the tenderloin lies somewhat flat. Place the tenderloin between two pieces of plastic wrap and flatten with a meat mallet (or the bottom of a small, heavy saucepan) until the tenderloin is about 1/2-inch thick.  Spread the sausage mixture down the length of the tenderloin.  Carefully roll the tenderloin and tie with kitchen string in several places.  Rub the tenderloin with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper.
Heat 2 tablespoons olive oil in a large oven-proof skillet over medium-high heat. Place the rolled tenderloin in the skillet and sear on all sides, about 2 minutes per side.  Wrap the handle of the skillet in aluminum foil and place the skillet in the oven. Cook until the internal temperature of the tenderloin is 150 degrees F. Place the tenderloin on a cutting board, loosely cover with foil and let sit for about 10 minutes.
Making the sauce:
Melt butter in a small saucepan set over medium heat.  Add shallots and cook until the shallots are golden, 3 to 4 minutes.  Add balsamic vinegar, increase the heat to medium-high and cook for about 2 minutes.  Add red wine and cook until the sauce is reduced by half, about 10 minutes.  Add 1 cup beef broth and cook until this mixture is reduced by half, about 10 minutes. Season to taste with salt and pepper (you shouldn’t need much).  The sauce can be made one day in advance, and then reheated over medium-low heat.  Slice the tenderloin on a diagonal and, using a spatula, divide the slices amongst four plates. Spoon the red wine sauce over the pork and serve immediately.
Sausage, Mascarpone Cheese & Spinach Stuffed Pork Tenderloin with Red Wine Reduction Sauce

 

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