Crazy Good Stuff Pork Tenderloin vs. Delightful Light & Healthy Zucchini Tart

So it has been a slow month or two in terms of not going to wine dinners or visiting wineries.  That will change some this summer (stayed tuned).  For now I thought I would post some recipes we have tried recently that are worth passing along.


Mushroom Stuffed Pork Tenderloin (Food Network Magazine) Original Recipe

I followed this recipe exactly except we did just one tenderloin for the two of us.  It is very rich with the bacon and mushrooms inside the pork loin but the lemon zest "dressing" brightens it and helps to cut the fatty taste.  I am not sure that the extra salt is needed considering the amount of bacon being used so go light with that if you are salt sensitive.  There is a decent amount of prep time involved but it was nice to then kick back and let Brad handle the grilling portion of the recipe.  One of these days I am going to use that grill even if I have to sedate him.

2	Pork Tenderloins (2 – 2½ lb total)
5 Tbsp	Olive Oil
4	Slices Bacon – chopped
8 oz	Cremini Mushrooms – thinly sliced
1	Garlic Clove – minced
1 Tbsp	Breadcrumbs
½ cup	Fresh Parsley – chopped
½ tsp	Lemon Zest

 
Heat 2 Tbsp oil in large skillet over medium heat. Add bacon and cook till crisp, about 8 min. Add mushrooms, ½ tsp salt, pepper to taste, cook till mushrooms are soft, about 4 min. Add garlic and cook 1 min. Remove from heat and stir in breadcrumbs and all but 2 Tbsp parsley. Let cool. Soak 12 toothpicks in water. Butterfly pork loins, open like a book, cover with plastic wrap and pound to ½ inch thick. Spread mushroom mixture over each loin, roll up and secure with toothpicks. Coat each with olive oil, salt, pepper. Grill over medium-high for 25 – 30 min turning periodically till internal temp is 140F. Rest for 10 min before slicing. Mix remaining parsley with lemon zest in 3 Tbsp olive oil and drizzle on top of pork slices.

Ricotta and Zucchini Tomato Tart (Shape Magazine) Original Recipe

So after a rich, extra pork filled dish how about something for those wanting a meatless option?  This recipe was listed as a vegetarian entree but that doesn't work for Brad so I served it as a side dish.  I wasn't sure how the leftovers would be but after gently heating slightly in the microwave it was still good and the crust was still fairly crispy.  I used regular ricotta versus part skim version as listed in the original recipe and used one large regular tomato instead of two plum tomatoes.  Also I found that one zucchini (regular size so not large) was sufficient for the pan I used.  In looking back at the photo on the website I think they overlapped the zucchini more than I did so if you are wanting to use of all the zucchini your garden has produced then go ahead and layer away.

1 cup	Ricotta
2	Eggs – lightly beaten
½ tsp	Fennel Seeds – crushed
½ tsp	Salt
½ tsp	Lemon Zest
½ tsp	Ground Pepper
2	Medium Plum Tomatoes – thinly sliced
8	Sheets Phyllo Dough
2	Medium Zucchini – thinly sliced
2 TBSP	Grated Parmesan Cheese

 
Combine ricotta, eggs, fennel, lemon zest, and half of salt and pepper, set aside. Lay tomato slices on paper towel to remove excess moisture. Lightly mist 9 inch pie pan with non-stick spray. Place 1 sheet on phyllo on pie plate, mist with spray and repeat layering of all phyllo rotating slightly. Top with ricotta mixture, then a layer of zucchini and ring of tomato, sprinkle with parmesan and remaining salt and pepper. Roll overhanging phyllo into a neat border. Bake at 350F for 35 minutes till crust is golden brown and zucchini is tender. Let cool 20 minutes before serving.