Wednesday, December 7, 2011

Goat Cheese, Mushroom, and Arugula Stuffed Pork

So, uh....the weather has been pretty crazy, eh?

Have you ever noticed how obsessed people are with the weather?  And how, although its not usually all that interesting, its a constant source of conversation?  Its ALL over Facebook.  I can't check my feed on my iPhone without someone praising the weather or b!tching about it.  I know the weather at this very moment in most of the major US cities and many small towns no one has heard of.  People discuss the weather when they're forced into a small talk conversation with someone they have nothing in common with besides the fact that they are both humans living in a world that experiences,  They have a whole CHANNEL dedicated to weather!  I have 2, count them, 2 weather-related Apps on my iPhone.   In the few minutes before a meeting while we're waiting for everyone to show up, the conversation inevitably turns to how warm/cold/windy/rainy its been and how we can't wait for the next season, whatever season that may be. 

I really shouldn't make fun because I am kind of obsessed with weather, too.  When I was younger (and by "younger", I swear I mean middle school and not like 3 years ago), I used to watch The Weather Channel for hours on end.  I knew that I could count on Local on the 8's, and the Tropical Update at :50 past the hour.  I think its finally time to admit I had a crush on Jim Cantore.  I mean, I know he's a little old for me, but seriously, isn't he BRAVE!?!?  Standing on a pier during a hurricane, braving the elements for the sake of his loyal followers?  He risks his life for us, people, to stand on the beach in a rain slicker and tell us how the hurricane actually turned towards the north at the last minute and missed land altogether.  But, well....better safe than sorry.

I write this post tonight because the weather here IS awfully crazy.  It was like 70 degrees today and then it rained really hard and the wind blew about 1000 miles per hour and then when it was over it was like 40 degrees.  If that's not worth discussing, I don't know what is.

ANYWAY, I like comfort food when its raining, but I'm on a diet, remember?  So I made healthy comfort food and it was just as tasty.  Wine is also comforting, for your information.

Cinnamon Apples
Source: My own, inspired from my days of working at Chili's!

2 green apples, sliced into wedges (I used pre-sliced apples from Trader Joe's and kept the skin on)
1 1/2 tbsp butter
2 tbsp Splenda
1 1/2 tbsp brown sugar
1 tsp cinnamon

Melt butter in a small skillet and add apples.  Sprinkle with cinnamon and stir gently.  Add Splenda and brown sugar, stir to combine.  Allow apples to saute for 10-15 minutes or until soft and the butter/sugar mixture forms a caramel-like sauce.  Serve hot.

Goat Cheese, Mushroom, and Arugula Stuffed Pork
Source: My own

1 medium pork tenderloin, trimmed of fat and butterflied
1/3 large log of goat cheese (probably 4 oz. or so)
2 handfuls arugula
1/2 cup mushrooms (I used baby portabellas), sliced and sauteed in 1 tbsp butter
3 sage leaves, coarsely chopped
2 tsp. garlic salt
salt and pepper to taste

Heat over to 425.

Heat butter in a small pan and add sliced mushrooms.  Saute until mushrooms are soft, remove from heat and allow to cool a bit.

Butterfly the pork tenderloin to make it lay flat and create an even work surface.  Season the pork with garlic powder, salt and pepper.  Crumble the goat cheese and spread across the middle of the pork (leaving the crumbles, no need to literally "spread" it on there).  Place arugula on top of the goat cheese and the sage on top of the arugula.  Top with the sauteed mushrooms.

Carefully fold the pork over in half so edges meet and press together.  Make sure all of the stuffing is "stuffed" in there so it doesn't leak out during cooking.  Secure with toothpicks or cooking twine if needed.  Season the outside (both sides) of the rollup with salt, pepper, and garlic powder. 

Place on a baking sheet and bake for 30 minutes or until internal temperature reaches 145 degrees.  Remove from oven and allow meat to rest for 10 minutes before slicing.

Serve with cinnamon apples and green beans!

No comments:

Post a Comment