Love = Valentine's Dinner
Yes... I know, Valentine's Day is not until... but, for a working busy mom, it's almost impossible to make a nice meal not just for her ONE TRUE LOVE, but numerous (children) and make it on the dinner table before 8pm, right?? At this point, the kids have whined, made themselves sandwiches... threatened you with chips and chocolate, have now totally disappeared and you're wondering where they are. Hubby is hovering over you, he's looking at you and smiling, but deep down inside, YOU SO KNOW, he's thinking... "where the heck is dinner, what in heaven's name is that woman MAKING NOW"??
You're a mess, I know I AM!!!
So I said to myself a long time ago; "self, when Valentine's Day falls on any other day, but the weekend, celebrate on weekends, ONLY"!!! It's worked wonders so far!!
Mind you the Rugrats will still get their gifts on have given day, as well as hubby!! However, when I come home on said day; I'm not stressing, I'm not bouncing off the walls to make a nice dinner, nor do I have to come home HURRY, GET THE KIDS ALL ROUNDED UP TO GO out...
Kids: NOWHERE TO BE FOUND
Me: "Where are those kids"??
**one is texting and on FB. The other is texting on FB and watchin a movie on their IPad***
I'M NOT FEELING THE LOVE HERE!!!!!!
So, my fellow family, foodies and readers, here is my solution to the problem!!! Celebrate the weekend before (preferably) or the weekend after!! Time spent with loved ones means more than the DESIGNATED day!! Enjoy the ones you love, and don't forget to serve up something amazingly tasty too... hey memories are memories ya know!!!! ;-)
Herb Crusted Stuffed Pork Loin with a Raspberry/Balsamic Reduction
4-6lb Boneless Pork Tenderloin
2 cups fresh Crimini mushrooms, sliced
3 green onions, chopped finely
1/3 cup fresh parsley chopped fine
2/3 cup Panko bread crumbs (unseasoned)
6 slices bacon, cooked crisp and crumbled
1/2 tsp. Granulated garlic
1/4 cup grated Pecorino Romano Cheese
1-1/2 tsp. Fresh rosemary, chopped fine
Fresh black pepper
Trim all fatty parts and skin from your pork loin. Working with a very sharp knife, insert knife all the way into the one part of the loin like this, take out your frustration I say!!! ;-) Reserve cut out portion of pork roast, chop into small pieces and freeze. Use for chili, tacos or whatever the mood set you for!! Maybe stir fry??
Using a circular motion, cut out a 2 inch piece circle from the center of your loin. Remove pieces, set aside, switch side of loin around and do it again on the other side.
You will have a nice stuffing surface on both sides. Set aside.
Slice up your veggies; your Crimini mushrooms (or mushrooms of your choice).
Your parsley and green onions.
Preheat oven to 375. In a saute pan fry your 6 slices of bacon. Once crispy, set aside on paper lined plate. Reserve bacon drippings and add 1 tbls of butter. Once butter has melted, add your mushrooms. Saute till they have reduced in size by half, (about 4-6 minutes). Turn off heat. Add your granulated garlic, chopped green onion, your parsley, your crumbled bacon, finely chopped rosemary, your Panko bread crumbs, and finely your grated Pecorino Romano cheese. *Mixture will be on the dry side, no worries*
Using your very clean fingers, take portions of the stuffing and stuff the one side of the loin. Pressing evenly to make sure all surfaces are stuffed inside. Once you have come to the end of the one loin, flip the other end over and repeat. Set aside.
You should have about 1/2 cup of filling left over at this point. *if you have any mushrooms, try and stuff them on either end, it just looks prettier if you don't have huge mushrooms on the top of the loin*.
Last but not least, using a large toothpick, or small skewer, skewer each end close to avoid leakage of the filling.
WARNING: Be very careful how you skewer... you can skewer yourself faster than you can blink... TRUST ME!!!!
YES, YES SHE DID!!!! NOOOOOOOOO she didn't??? Yea, she did... look!!!!!!!
So I did the bravest thing I could do. I didn't scream or SWEAR!! Nope, nope! I handled it like the big girl I am ... I washed thoroughly with soap and water. I then rinsed with Peroxide, applied Neosporin and then a bandaid. Gloved my hands in gloves, and off I went to finish the recipe!!
Cover thoroughly in aluminum foil and place in over for approximately 55-65 minutes. The last 15 minutes, uncover aluminum foil. Drain excess juices and return to oven till nicely golden and meat thermometer reads 155-165. Take out of the oven, cover back up with aluminum foil and let rest for 10 minutes.
Meanwhile, as roast is resting, you can start on your raspberry/balsamic reduction.
Raspberry/Balsamic Reduction Sauce
1 cup good quality Balsamic Vinegar
1/2 cup raspberry jam
1 tsp. Ground mustard
Pinch of sugar
Pinch of black pepper (or a few cranks of fresh)
In a small saucepan, add your vinegar, jam, mustard and sugar and pepper. Heat on high, and reduce temperature to as low as it can go. Let is simmer till it has reduced in half about 8-10 minutes or so. It should be a semi-thick sauce at this point. Turn off the heat and drizzle this amazing sauce over the sliced stuffed pork roast.
Dishin with Didi