Quinoa Stuffed Pork Tenderloin

by Ruth Rautio

1/4 cup uncooked quinoa
1/2 cup water
2 tablespoons olive oil
1/2 onion, chopped
2 cloves garlic, chopped
1 small apples – peeled, cored and chopped
1/4 cup raisins
2 tablespoons pine nuts
4 mushrooms, chopped
2 tablespoons white wine
1 (1 pound) pork tenderloin
1 pinch ground cinnamon
1 pinch garam masala, or to taste
salt and ground black pepper to taste

Directions

  • Bring the quinoa and water to a boil in a saucepan over medium-high heat. Reduce heat to low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 minutes.
  • Heat the olive oil in a skillet over medium heat. Cook and stir the onion, garlic, apples, raisins, pine nuts, and mushrooms until the onion has softened and turned translucent, about 8 minutes. Stir in the white wine, and cook another minute until the liquid has evaporated. Combine the apple mixture and quinoa until evenly mixed; set aside.
  • Preheat an oven to 425 degrees F (220 degrees C).
  • Cut the pork tenderloin from one side through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book. Place between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the tenderloin with the smooth side of a meat mallet to a thickness of 1/2 inch.
  • Season the tenderloin on both sides with cinnamon, garam masala, salt, and black pepper. Spoon the quinoa filling onto the tenderloin, then roll up and secure with kitchen twine or toothpicks. Place onto a roasting pan.
  • Roast in the preheated oven until the pork is no longer pink in the center, about 35 minutes. An instant-read thermometer inserted into the center of the filling should read 145 degrees F (63 degrees C). Cover with aluminum foil, and let rest for 10 minutes before slicing.
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Skillet Lasagna

Ingredients

1          jar (24-26 oz or 680-700 mL) marinara sauce
3          cups (750 mL) water
8          oz (250 g) lasagna noodles
1          lb (500 g) bulk hot Italian turkey sausage or sausage links, casings removed
2          garlic cloves, pressed
2          oz (60 g) Parmesan cheese
2          tbsp (30 mL) chopped fresh parsley, divided
1          cup (250 mL) fresh whole milk ricotta cheese
1/2       cup (125 mL) shredded mozzarella cheese
1/4       tsp (1 mL) coarsely ground black pepper
Additional grated Parmesan cheese (optional)

Directions

Combine sauce and water in (12-in./30-cm) Skillet. Cover; bring to a boil.

Meanwhile, wrap noodles in clean kitchen towel and break crosswise into quarters. Stir noodles into sauce. Cover; reduce heat and simmer 16-18 minutes or until noodles are tender, stirring occasionally.  As noodles cook, place sausage into (10-in./25-cm) Skillet; cook and stir over medium-high heat 6-8 minutes or until sausage is no longer pink, breaking into crumbles using Mix ‘N Chop. Add pressed garlic; cook 1 minute. Remove from heat. Stir sausage into noodles and sauce.  Meanwhile, grate Parmesan cheese using Cheese Grater. Chop parsley using Santoku Knife; set aside 1 tbsp (15 mL) parsley for garnish. Combine cheeses, remaining parsley and black pepper in Classic Batter Bowl. Scoop cheese mixture over noodles using Medium Scoop. Cover Skillet and simmer gently 3-5 minutes or until cheese is melted and ricotta mixture is heated through.

To serve, sprinkle lasagna with reserved parsley and additional Parmesan cheese, if desired.

Yield: 6 servings

Nutrients per serving: Calories 470, Total Fat 21 g, Saturated Fat 9 g, Cholesterol 80 mg, Carbohydrate 41 g, Protein 30 g, Sodium 1200 mg, Fiber 3