Archive for February 28th, 2010

February 28, 2010

Roasted Chicken and Asparagus

This is a versatile recipe and you can switch it up using different veggies, and serve with pasta or rice, and switch up the dressing you use – lemony vinaigrette or a tarragon vinaigrette. 

2 large boneless skinless chicken breasts, sliced in half to make thin breasts
1lb. asparagus
2 shallots sliced
1T herbs de provence
juice of one lemon
1t. dijon mustard
1/4c. olive oil
salt and pepper
1T capers, drained

Cover a large cookie sheet with foil. Set oven to Broil.

Set the asparagus on one side of the pan drizzle with oil and salt and pepper. Season chicken with salt and pepper and herbs de provence and set on the other side of the pan.

Cook for 8 minutes and then turn the chicken and toss the asparagus.

Meanwhile make pasta or rice and dressing.

Make dressing : mix lemon juice, mustard, salt and a pepper. Whisk in oil.

Finish cooking chicken until cooked through and asparagus browns just a bit.

Remove from oven and drizzle with dressing. Serve over rice or pasta.

February 28, 2010

Apricot Stuffed Pork Tenderloin Wrapped in Prosciutto

Apricot Stuffed Pork Tenderloin

This is a recipe a friend gave me, and told me to try. I had made a bacon wrapped pork tenderloin and it reminded him of this recipe, so I’m giving it a try now. I was a little hesitant at first because I’m not a huge fan of fruit in savory foods but this was really good! It’s good enough that I’m sharing it here and will make it again! It’s fairly simple and it doesn’t take too long either!

Wine Pairing – My friend says a Spicey Pinot!

Ingredients (Serves 4)

1/3 cup dried apricots
1 T. unsalted butter
2 shallots, minced
2 T. fresh sage, minced
3 T. pine nuts, coarsely chopped
1/4 cup. (4 oz.) Mascarpone cheese
1 lb. pork tenderloin
8 slices prosciutto
1/2 cup dry white wine

Soak the apricots in warm water for 2 hours or more.  Drain and finely chop. (I skipped this step because I got Trader Joe’s Apricots and they are pretty plump and not tough and too dried out)

Preheat the oven to 400F. 

In a small mixing bowl, combine the sage, pine nuts, apricots and all but 1 T. of the mascarpone.  Don’t mix yet…

In a sautee pan over medium heat, melt the butter and sauté the shallots for 5 minutes, or until golden. Add to the apricot mixture now mix well.

Make a deep slit down the side of the tenderloin from end to end, cutting nearly all the way through.  Open the butterflied meat and spoon the stuffing along the middle of the cut.  Fold the tenderloin around the stuffing.

Lay 4 pieces of string and place the stuffed tenderloin on top, with the open/stuffed side facing up. Place the slices of prosciutto, slightly overlapping, on top of the tenderloin, then tie the strings to hold it all together. 

Place the meat in a small roasting pan and roast for 30-45 minutes (temp registers 170° in stuffing and in thickest part of tenderloin), basting with the wine halfway through.  Remove from the oven and let rest on a warm platter.

Over medium heat, bring the pan juices to a simmer and whisk in the remaining 1 T. mascarpone.  Whisk well.  Remove from heat. 

Cut the strings and slice the tenderloin crosswise into 4 pieces.  Place them on a platter and drizzle the sauce over each piece.

A slice

(Note: I used pancetta because I didn’t have proscuitto, they are so similar so it turned out really good still!)