Before getting our darling little puppies (that just turned 3) I had my herb garden along the front fence.
It was destroyed in less than a month
I moved it to the side of the house, outside of the fence, safe from romping dogs.
Apparently, that side of the house has a bit of a micro-climate. The herbs thrive.
Well, except for the ones destroyed by the bunnies or the moles…. We’ll be dealing with those issues shortly.
One of the benefits of the new herb garden is that I have parsley year round.
A lot of parsley……
Parsley and Olive Stuffed Pork Tenderloin
Total time: 45 minutes
- 14oz (420gr) pork tenderloin
- 2 slices Prosciutto
- 3 medium shallot, finely chopped
- 1/3 cup chopped, dry-cured Greek olives
- 1/2 cup roughly chopped fresh parsley
- 1/3 cup shredded Gruyère cheese
- 2 tsp olive oil
- 1 tbs sherry vinegar
- Heat olive oil in small skillet over medium heat.
- Add shallots and sauté until tender and starting to brown.
- Butterfly pork tenderloin – cut it in half lengthwise leaving 1/4 inch intact – so that you can open it like a book. Open it and give it a couple of whacks with a meat mallet so that it lies flattish… or pound lightly with the edge of a plate. You just want it to be flat and easy to work with.
- Lay Prosciutto on one side of pork about 1/8 inch from the edge.
- Top with sautéed shallots, olives, parsley and cheese.
- Fold other side over and tie with kitchen string.
- Brush with sherry vinegar, place in a small roasting pan and roast in 400F (200C) oven for 25 – 30 minutes, depending on size, until done.
- When done, slice and serve.
Note: Slightly pink is perfectly acceptable for pork, actually, preferred, as it is much juicer. Pork is done when internal temperature reaches 155F. Slice and peak.
We’re back in the winter doldrums.
After two weeks of beautiful, sunny, warm, dry weather the cold rain has returned.
We were just getting to the point that the grass was dry enough to cut properly and the field was dry enough to not splatter when I walked the dogs.
We were getting to the point that the dogs were almost clean.
I had brushed them and trimmed them and cut the clumps off.
What I didn’t do was take their birthday photos.
After three days of rain the field is wetter and muddier than it was 2 months ago.
The dogs are filthier than they were 2 months ago.
Birthday photos will be taken once spring returns.