Incredible, we had yet more snow yesterday, I couldn’t believe it. In fact it didn’t settle and occasionally it was more hail than actual snow, but even so!!!
Just watched Jamie Oliver on GMA. They never give people enough time, but he cooked chicken and chipotle salsa which looked pretty good. He has a new programme starting on Tuesday (next week) showing how he was trying to work with schools in LA (Los Angeles) and he ended up being banned from the schools. So what he does, he gets the kids to bring their school lunches to him and, of course, they are pretty appalling. How stupid of the boards to ban him. Trying to save themselves a buck or two I guess. All power to Jamie with these programmes trying to get proper food served to kids in particular, and to defeat the big obesity problem in the western world. He has statistics on obesity, I think he said 80%, which are pretty frightening.
Matt has decided to get some rust fixed on our oldish car. He wants to keep the vehicle going as long as we can, we like the car anyway and don’t really want to go into debt to buy a newer one just at the moment. Trouble is we will be without transport for a couple of days minimum. He went shopping first thing this morning and then off to MAACO the body repair shop.
Not a lot in our news at the moment except for politicians running around the country campaigning. There is a picture I just saw of Jack Layton, NDP, talking to a waitress. Only trouble is she has two plates of food in her hands which are getting cold!!! Glad I wasn’t on the receiving end of that food.
We buy a lot of pork tenderloins so when I saw this recipe I figured it was definitely one for us.
Pork Tenderloin "Rosa di Parma"
WebMD Recipe from EatingWell.com
This is a traditional roast from the Italian province of Parma, often served for special family celebrations. ("Rosa di Parma" means it’s stuffed with Parmigiano-Reggiano and prosciutto.) Typically made with beef, it is equally delicious and more economical made with pork tenderloin and ideal for entertaining parties of 8 to 10. Seek out true Italian Prosciutto di Parma and Parmigiano-Reggiano for this dish—even though they are more costly, the superior flavor is worth the expense.
- 2 teaspoons fresh sage, finely chopped
- 1 1/2 teaspoons minced garlic
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground pepper
- 2 pork tenderloins (1-1 1/4 pounds each), trimmed
- 4 thin slices Italian Parma ham (Prosciutto di Parma), divided
- 1 cup freshly grated Parmigiano-Reggiano cheese, divided
- 3 teaspoons extra-virgin olive oil, divided
- Combine sage, garlic, rosemary, salt and pepper in a small bowl. Set aside.
- Preheat oven to 450°F.
- You’re going to double butterfly the tenderloins, so they can be flattened, stuffed and rolled. To do that, you’ll make two long horizontal cuts, one on each side, dividing the tenderloin in thirds without cutting all the way through. Working with one tenderloin at a time, lay it on a cutting board. Holding the knife blade flat, so it’s parallel to the board, make a lengthwise cut into the side of the tenderloin one-third of the way down from the top, stopping short of the opposite edge so that the flaps remain attached. Rotate the tenderloin 180°. Still holding the knife parallel to the cutting board, make a lengthwise cut into the side opposite the original cut, starting two-thirds of the way down from the top of the tenderloin and taking care not to cut all the way through. Open up the 2 cuts so you have a large rectangle of meat. Use the heel of your hand to gently flatten the meat to about 1/2 inch thick.
- Cover each butterflied tenderloin with 2 of the ham slices, then spread 1/2 cup Parmigiano-Reggiano over the ham, leaving a 1-inch border. Starting with a long side, roll up each tenderloin so the stuffing is in a spiral pattern; then tie the roasts at 2-inch intervals with kitchen string.
- Lightly brush the roasts all over with 1 1/2 teaspoons oil then rub with the reserved herb mixture. Heat the remaining 1 1/2 teaspoons oil in a large, heavy, ovenproof skillet over medium-high heat. Add the roasts, bending to fit if necessary, and cook, turning often, until the outsides are browned, 3 to 5 minutes total.
- Transfer the pan to the oven and roast, checking often, until the internal temperature reaches 145°F, 15 to 20 minutes. Transfer to a cutting board, tent with foil and let rest for 5 minutes. To serve, remove the string and cut the pork into 1-inch-thick slices.
Have a great day