Menu
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
Appetizer
Black Bean Dip with snap peas, carrots sticks and tortilla chips
Used black beans instead of white (in recipe)
Dinner
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
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Produce
Garlic
Lemon 1
Snap peas
Carrots 2
Shallots 3
Mushrooms 8 oz
Leeks 2
Marjoram (can use dried instead)
2 russet potatoes
Cauliflower
Pomegranate (or dried cranberries)
Green onion
5 oz spinach
5 oz arugula
Walnuts (or other tree nut)
Refrigerated
Butter 3 sticks (1 cup)
Greek yogurt
Goat cheese
Raisins
Pantry
Tortilla chips
15-oz can black beans
Chicken broth
Beef broth
Port
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