I love fresh mozzarella with fresh tomatoes and a drizzle of olive oil.
Using it in cooked dishes can be a bit of a problem. It has a lot of liquid. When I slice it and add it to pizza, for example, it tends to make the crust soggy and / or runs off and makes the bottom of the oven a mess.
When I decided to use it in the pork tenderloin, I anticipated the liquid run off…. and decided to use it in a tomatoes sauce to serve with the pork.
It worked a treat!
Pork Tenderloin Stuffed with Spinach and Mozzarella
Total time: 45 minutes
- 14oz (420gr) pork tenderloin
- 1oz (30gr) fresh spinach
- 4ozo (125gr) fresh mozzarella, sliced
- 2 slices Prosciutto or other dry-cured ham
- 1/2 tsp smoky paprika
- 1/2 tsp cumin
- 14 tsp sumac
- 1/4 tsp celery salt
- 2 medium shallots, chopped
- 2 cups (15oz, 450gr) chopped tomatoes
- 1/2 tsp chili powder
- 1 tsp Herbes de Provence
- 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 the mozzarella, then the spinach.
- Fold other side over and tie securely with kitchen string.
- Sprinkle paprika, cumin, sumac and celery salt on top.
- Lay pork in a roasting pan just long enough to hold it.
- Divide shallots and place on either side.
- Divide tomatoes and spoon onto shallots, along with juices.
- Sprinkle with Herbes de Provence
- Roast in 400F (200C) oven for 25 minutes
- Remove and let rest 7 – 10 minutes.
- Remove string, 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
I read something the other day, about the fact that students today were so lacking in basic math skills that they would be unable to successfully divide a restaurant tab and calculate the tip.
While I find the lack of math skills appalling, and a sad commentary on the current state of the education system, it’s the restaurant / tip thing that triggered a memory.
I have visions of people sitting around a restaurant table saying things like:
- I only had one glass of wine.
- I didn’t have dessert.
- Who had the coffee?
When we lived in Andorra we went to a lunch about once a month with a group of friends. There would be anywhere between 5 and 15 of us. We all ate different things, some drank more wine than others, some had dessert, some had coffee, and so on.
At the end of the meal the proprietor brought the bill on a post-it note.
The total was roughly divided by the number of people (yes, we did have to have some math skills) and we all put in the same amount, When everyone had handed over their share it was added up. If there was enough, or more than enough to cover the bill we were done.
Some things should just be simple.