Man has known since the dawn of time that food is good, but when it was possible, man realized real quick that food was better with cheese! Everything is better with cheese – potatoes, cauliflower, chicken, pasta, tomatoes – I could go on and I’m sure you’ve got your own extensive list of cheese-mates. I’m a pretty big fan of white cheeses – feta (it just makes it betta), mozzarella and naturally Philadelphia.
We are determined to get back in the gym, but we’re more determined to start with our diet and reigning it back into routine after the holidays. Bigger breakfasts, a good lunch and a light dinner. This one was a good one. Check it out!
What You Need
Roasted Rosemary Baby Potatoes
8-10 baby potatoes, washed, quartered
1 tbsp EVOO
1 tbsp diced garlic
Dried rosemary, basil, parsley, salt and pepper
In a large bowl, toss your quartered spuds with olive oil until evenly covered. Then according to your expert measuring skills and impeccable taste palette, evenly coat your taters with herbs and garlic. Some will fall to the bottom as you toss, but that’s okay.
Cover a pan with tin foil, crank the oven up to 350 and evenly layer your potatoes in the pan so that the largest surface is on the bottom – this will guarantee some nice flavour. Feel free to add some more salt and pepper, even spoon out and brush the remaining herbs onto your spuds. Good? Good. Oven – go!
What You Need
Spinach and Cream Cheese Stuffed Pork Tenderloin
1 cup spinach, frozen or fresh
2 tbsp light cream cheese, room temperature
1 tbsp basil
1 tbsp garlic, minced
3-5 lb pork tenderloin
What You Do
You’ve already got your oven on, so don’t worry about that. Grab your meat and slice it, on the side, down the middle so that you can essentially wrap whatever you so choose to stuff in there, in there. Slice it in it’s entire length, a little over half it’s width. Let the meat loaf. Over medium heat, sautee your spinach until it’s soft. In a bowl, combine your room temperature cream cheese, your spinach, garlic and herbs until it’s smooth, creamy and evenly and uniformly mixed up. Carefully, spoon your cheesy spinach mixture into the tenderloin, plop it into a pan and bake it for about 25-30 minutes.
Time is irrelevant when it comes to most things in life, but not when it comes to pork tenderloin. I plated this dinner with a big ol’ green tossed salad (romaine, celery, cucumber, light tarragon honey Dijon dressing and feta – because it makes it betta!) then beautiful medallions of stuffed tenderloin and a few roasty toasty potatoes.
Easy dinner, practically no effort, and so delicious! Tenderloin is one of those very flexible cuts of meat – it’s delicious savory, sweet, spicy, sweet & spicy, I could really go on but if you’ve had a well cooked piece of tenderloin, you know what’s up.
What’s on your green spoons?