There are some who say it’s a bad idea to try new recipes when you’re entertaining. I almost never follow that advice. I like to try out new recipes on my friends because it’s the only way I know if something is actually good or if I just liked it.
I had a friend and colleague over for dinner and wanted to try something different. I had some pesto in the fridge that needed to get used up and decided to turn it into a stuffing (one of my favourite ways to use pesto). The idea steamrolled from there. I also crusted the pork with a panko and Parmesean combination so you get a creamy inside and crispy outside. It was a hit and I forgot to take a picture.
The potatoes are simple. I love a creamy potato salad, but I feel like it’s a waste of fresh potatoes from the market, so I kept the dressing light with fresh herbs.
Pesto Stuffed Pork
Serves 4
2 medium pork tenderloins
1/4 cup ricotta cheese
1/4 cup + a Tbsp goat cheese
2 Tbsp pesto
1/3 cup flat-leaf parsley finely chopped
1/4 onion chopped
1/2 red pepper chopped
1 tsp balsamic vinegar
1/2 cup panko bread crumbs
1/4 cup grated Parmesan cheese
salt/pepper
cooking spray
Lightly saute the red pepper and onion with a little oil until soft. Once soft and lightly browned, add the balsamic and allow to cool slightly.
In a bowl, combine the ricotta, goat cheese, pesto, parsley, a little salt/pepper and the cooled peppers and onions.
Cut the pork lengthwise so it opens in the middle, but is still attached. Season lightly with salt/pepper.
Put the cheese mixture into the pocket in the pork. Use enough so it’s full, but so you can almost close it.
(You can put the stuffed pork in the fridge for a couple hours if you want to get this out of the way early)
Heat oven to 400 degrees. And put an oven-safe skillet on the stove on medium-high heat with enough oil to coat the bottom of the pan.
In a shallow bowl combine the panko, parm and salt/pepper. Carefully roll the pork in the panko mixture. Put the meat in the pan stuffing side UP. Cook on the stovetop for 3-5 minutes. Lightly spray the top with cooking spray (or brush with oil) then transfer to the oven for about 20 minutes until the pork is cooked.
Let it rest for 5-10 minutes. Slice and serve.
NOTE: You may have more cheese filing than you need. If you didn’t contaminate it with raw pork, you can use it as a dip, on a pasta, sandwich etc.
Herby potato salad
1/2 pound potatoes in 1/4 inch pieces
1/2 cup chopped flat-leave parsley
1/4 cup chopped fresh basil
1 lemon – zest and juice
1 Tbsp dijon mustard
1 tsp honey
1 tsp red wine vinegar
Approx. 1 cup extra virgin olive oil (adjust to your taste)
salt/pepper
Cook the potatoes until fork tender. Drain and season lightly with salt. (potatoes love salt)
Combine the parsley, lemon, basil, mustard, honey and vinegar with salt/pepper. Then add the olive oil. Toss with the potatoes while they’re still slightly warm.
Let sit for about 30 minutes before serving.
NOTE: This same dressing also works really well with fresh dill in place of the basil.
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