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2015-03-30 17.07.41How many of you use Google for dinner inspiration? I bet a bunch.  We own our own business and when 5:00 comes around I have already been making so many decisions that figuring out what’s for dinner is the last thing on my mind.  So, I turn to Google.

Tonight’s dinner was no exception.  Hubbie had pulled out a package of sliced pork tenderloin.  This is the first part of the “frugal” pieces of this blog.  We like to buy the huge pork tenderloins at Costco and cut them up into either slices or chunks.  This was one of those packages – 4 small slices.

This week, hubbie had brought back some amazing cheeses (we are certified rats) so I went to the internet and Googled “pork and cheese” to see what kind of inspiration I could find out in internet-land.  I found a great site (I’ve put the URL below) that talked about pork medallions stuffed with sun dried tomatoes and cheese. Winner winner.

Here’s what I did with that “inspiration” because to me, that’s typically what a recipe is anyway.  I took the pork slices and pounded them out and marinated them with some olive oil, garlic, salt and oregano.  Then, I went to the fridge and realized I no longer had my jar of marinated sun dried tomatoes.  But…I did have a package of my home grown tomatoes that I had dried.  I needed to re-hydrate them but I wanted to do it with olive oil.  Also in the fridge was a jar of mushroom stems that I had left over from mushrooms caps, that I had put in a jar with olive oil and a little vinegar because I don’t throw away anything.  The olive oil was congealed, so I put a couple of teaspoons of this mixture in with the sun dried tomatoes and microwaved them.  The smell was amazing.

Next, I took out the Mobier cheese hubbie had bought (soft cheese with Ash) and crumbled it together with the tomatoes and some fresh chopped parsley from my garden.  I rolled this mixture inside the 4 pounded tenderloins and closed them with some small wooden sticks.

Next I browned them on all sides, placed them in a 375 degree oven in the same skillet and roasted them for about 20 minutes.  I removed the skillet, put the tenderloins on a plate to rest and deglazed the pan with some sherry.

OMG – what an amazing dish.  I must be candid and say I am blogging about this tonight so I will remember what I did. The flavors were spectacular.

I used Google for the inspiration and frugalness to have the pork, sun dried tomatoes and mushrooms to add to the mixture.  Inspiration – not perspiration. My favorite way to cook.

http://www.doctorsreview.com/recipes/pork-medallions-stuffed-sun-dried-tomatoes-and-goa/

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