The stuffed pork tenderloin takes several steps but it is well worth the effort! I make extra Cauliflower Mashed Potatoes to use later in the week for shepherd’s pie.  The salad is a spin-off the Spinach Pomegranate Green and Red Salad


Black Bean Dip with snap peas, carrots sticks and tortilla chips

Used black beans instead of white (in recipe)


Mushroom-Stuffed Pork Tenderloin

I used Greek yogurt instead of cream

Cauliflower Mashed Potatoes with Garlic-Sauteed Spinach

Baby Kale, Pomegranate and Goat Cheese Salad with Toasted Walnuts

Day Before

  • Make bean dip
  • Prep carrot sticks and snap peas (or other vegetables for bean dip)
  • Make stuffing for pork tenderloin
  • Stuff pork tenderloin, cover and put in refrigerator; I use a ziplock bag instead of large pastry bag (which I don’t have). Simply cut one corner of the bag and use that to squeeze the stuffing into each end, pushing it in with the end of the wooden spoon
  • Make the gravy for the stuffed pork tenderloin
  • Peel the pomegranate
  • Toast the walnuts in a skillet
  • Make the CMF Basic Salad Dressing

Day Of

  • Make the Cauliflower Mashed Potatoes
  • Prep the salad, tossing together the arugula, green onion, half of the pomegranate, about 1/3 cup crumbled goat cheese and 2 – 3 tablespoons walnuts.
  • Roast the pork tenderloin.
  • Remove from oven when done, while it is resting, warm up the Cauliflower Mashed Potatoes
  • Toss the salad with dressing, and sprinkle remaining walnuts and pomegranate on top




Lemon 1

Snap peas

Carrots 2

Shallots 3

Mushrooms 8 oz

Leeks 2

Marjoram (can use dried instead)

2 russet potatoes


Pomegranate (or dried cranberries)

Green onion

5 oz spinach

5 oz arugula

Walnuts (or other tree nut)


Butter 3 sticks (1 cup)

Greek yogurt

Goat cheese



Tortilla chips

15-oz can black beans

Chicken broth

Beef broth