Sunday Summer Supper

I know it doesn’t feel like summer today if you’re in San Diego, but yesterday was the picture perfect sunny June day (no June gloom in yesterday’s forecast) so I was in the mood to make a light dish. I had a pork tenderloin defrosted with the idea of stuffing it since tenderloin can be dry if overcooked or not seasoned right. I scoured the refrigerator for some greens and came up with kale and green onions. I decided to put a Greek spin on the dish so I picked feta as the cheese of choice. Throw in some breadcrumbs and viola, a stuffing is created. As I usually say, anything you have on hand (greens wise) will work, which makes this another simple dish to recreated.

Ingredients:

1-2 lb Butcher Box pork tenderloin (mine was small, less than 1 lb so scale up the ingredients for a larger cut)

1/2 bunch of Tuscan kale chopped

1 bunch of green onions chopped

1 teaspoon of minced garlic

1 -2 teaspoons of olive oil

4 ounces of feta cheese crumbled

1/3 -1/2 cup of panko breadcrumbs

salt and pepper to taste

Pre-heat oven to 375 degrees

Place onions and kale in sauté pan with olive oil and cook for about a minute then add the garlic and cook until greens are soften. Take off the heat and add crumbed cheese, breadcrumbs, and pepper. Taste to determine if additional salt is needed, this depends on how salty the feta cheese is.

Place a cut into the tenderloin wihtout cutting through to create a pocket for the stuffing. Stuff and tie with twine to keep filling in tenderloin. Place on a cookie sheet or cast iron pan and into the oven it goes. Cook for about 20-25 minutes until internal temperature says between 145 to 165 degrees.

Wine to pair?

Yes you guessed it, Pinot noir. However not just any Pinot, we went with something special and opened a 2014 bottle of Papapietro Perry Leras Family Vineyard. Of course any well balanced Pinot will do, but if you haven’t tried Papa yet please give it a whirl, you will NOT be disappointed.

Cheers to pigs and papa!