Dinner tonight...Italian Stuffed Pork Tenderloin

 

Italian Stuffed Pork Tenderloin

 

My family devoured dinner!! I served this roast with mashed potatoes and steamed broccoli. This delicious dinner could be waiting for you in the freezer! Yes, I said freezer. This recipe is from my Downright Delicious Freezer Meal Workshop. If only I could post the smell - it was mouth watering!!!!!

 

To order your Wildtree ingredients please contact me or go to www.jenwarr.mywildtree.com.

Afterschool Leftover Snack ~ Simple Meatballs with a Pancetta Red Sauce

What does your child eat for an after school snack?

Fruit?

Cheese & crackers?

Remnants from the lunchbox?

Mine can and does eat a meal...it's not a snack...and you would think he didn't have a hearty lunch...which he did...and no fruit or yogurt or other light snacks will do. This seven year old boy is hungry with a capital H.

So what is a busy Mum to do when faced with this dilemma? Rely heavily on leftovers! This was a delicious meal that tasted like it took hours to slowly cook, but in reality it was about 45 minutes. The meatball recipe is super simple as we are gluten, dairy and egg free. If you prefer to add breadcrumbs, milk, eggs to your meatballs please feel free to - but you might want to give mine a shot!

Simple Meatballs with a Pancetta Red Sauce

Simple Meatballs

1 1/2 lbs grass fed ground beef

1/4 onion, diced small

1 TBSP Wildtree Hearty Spaghetti Blend

2 TBSP Tamari

1 TBSP Wildtree Tuscany Bread Dipper Herb Blend

salt & pepper to taste

Combine all ingredients in a bowl and roll into small meatballs (they cook faster) and set aside.

Pancetta Red Sauce

1 slice (1/2" thick) pancetta, cut into small cubes

1/2 onion, diced medium

two 28 oz cans of plain crushed tomatoes

2 cloves fresh garlic, pressed

2 TBSP Wildtree Hearty Spaghetti Blend

1/2 TBSP Wildtree Basil Pesto Grapeseed Oil

salt & pepper to taste

Heat a large cast iron skillet over medium high heat, add the Basil Pesto GSO and pancetta. Stir while cooking until the pancetta renders its fat. Remove cooked pancetta from the pan with a slotted spoon and set aside. Meanwhile, cook the meatballs being careful not to overcrowd the pan. Most likely you will need to cook them in several batches. You do not have to cook them in their entirety, just make sure they are browned on all sides. Next, add the onions to the pan and soften slightly (you might need to add a dash of Basil Pesto GSO to the pan). Place all the meatballs back in the pan and add the tomatoes, garlic, Hearty Spaghetti Blend and pancetta. Turn heat down to low and simmer away, uncovered so the sauce will slightly thicken and the flavors will meld together.

Serve over rigatoni with freshly grated Parmigiana Reggiano.

A Valentine's Dinner to Serve Any Day

Strawberry Sweetheart Salad

Serves 4

3 cups arugula

1 ½ cups radicchio

6 strawberries, thinly sliced

2 blood oranges, peeled and segmented

1/3 cup Wildtree Wildberry Dressing

¼ cup crumbled blue cheese

¼ cup chopped walnuts

In a medium size bowl, toss together the arugula, radicchio, strawberries, and blood orange segments. Drizzle with the Wildberry Dressing, and toss making sure that the salad is evenly coated. Divide among four plates, and top with blue cheese and walnuts.

Calories 190g; Fat 11g (Sat. Fat 2g); Protein 4g; Carb 20g; Fiber 3g; Chol 5mg; Sodium 120mg

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Tuscan Pork Tenderloin with a Pomegranate Cherry Relish

Serves 4 to 6

2 tablespoons Wildtree Natural Grapeseed Oil

1 ½ pounds pork tenderloin

2 tablespoons Wildtree Tuscany Bread Dipper Herb Blend

1 jar Wildtree Sweet Onion Spread

½ cup dried cherries

 ½ cup pomegranate juice

¼ cup pomegranate seeds (optional)

Preheat oven to 450º F. Heat grapeseed oil in a large ovenproof skillet over medium-high heat. Season pork with Tuscany Bread Dipper and salt. Sear pork on all sides, about 2 minutes. Place skillet with pork in the oven. Roast pork until thermometer inserted into center registers 145ºF for medium, about 10 minutes. Let rest 10 minutes and slice. Meanwhile, combine the jam, cherries, and pomegranate juice in a small saucepan and bring to a boil, reduce heat, and simmer for 10 minutes. Take off heat and stir in pomegranate seeds, if using, and serve with the pork.

Calories 360g; Fat 9g (Sat. Fat 1.5g); Protein 5g; Carb 45g; Fiber 3g; Chol 75mg; Sodium 140mg

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Strawberry Truffle Brownies

 Serves 16

I package Wildtree O’ So Fudge Brownie Mix

6 tablespoons unsalted butter, melted

3 large eggs, lightly beaten

2 tablespoons low-fat milk

1 jar Wildtree Strawberries & Dark Chocolate Jam, divided

¾ cup semisweet chocolate chips

2 tablespoons honey

2 tablespoons unsalted butter

Preheat oven to 325ºF. Grease an 8x8-inch baking pan. In a medium sized bowl, combine the brownie mix with butter, eggs, milk, and 2/3 cup jam, and stir well. Spread into prepared baking pan. Bake 50 to 60 minutes or until toothpick inserted in the middle comes out clean. Cool them 1 hour before glazing. For the glaze, combine the remaining jam, chocolate chips, honey and butter in a small saucepan over low heat until the chocolate and butter are melted. Stir until smooth and spread over the cooled brownies. Cool for several hours before cutting the brownies.

Calories 280g; Fat 11g (Sat. Fat 6g); Protein 4g; Carb 47g; Fiber 2g; Chol 55mg; Sodium 30mg