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Pork Tender Wellington
Pork Tender Wellington Ingredients:
2 (10 ounce) packages frozen chopped spinach
½ pound sliced mushrooms
1 onion, chopped
½ teaspoon minced garlic
2 (1 pound) pork tenderloins, trimmed of fat
Salt and pepper to taste
1 package phyllo dough
1 gallon freezer bag, labeled
1. Cook spinach according to package directions, drain and squeeze dry; set aside.
2. In a large nonstick skillet coated with nonstick cooking spray, sauté the mushrooms, onion, and garlic until tender. Add the spinach.
3. Transfer spinach mixture to a food processor and pulse until puréed. Season to taste.
4. Season each tenderloin with salt and pepper. Mold the spinach mixture around the sides and top of each tenderloin.
5. On waxed paper, layer ten sheets of phyllo dough, spraying each layer with nonstick cooking spray. Lay the spinach-covered tenderloin on one end of the phyllo dough and roll up, tucking the ends on each side under. Repeat procedure with the remaining phyllo dough and tenderloin. Spray each wrapped tenderloin with nonstick cooking spray.
6. To prepare and eat now, preheat the oven to 375°. Place the wrapped tenderloin on a baking sheet coated with nonstick cooking spray. Bake for 45 minutes or until the phyllo dough is lightly browned and a meat thermometer reads 160°F.
Makes 2 entrees, each entree serves 4
Do not bake before freezing. Let cool completely. Wrap the individual tenderloins in waxed paper, then plastic wrap. Place in a labeled gallon freezer bag and freeze up to 2 months.
Remove from freezer to defrost. Preheat oven to 375°F. Bake for 45 minutes to 1 hour or until a meat thermometer reads 160°F.
Roasted Vegetables Ingredients:
4 medium beets
3 tablespoons olive oil
1½ pounds carrots, peeled and cut into 1-inch thick rounds
1½ pounds Brussels sprouts, trimmed and cut in half lengthwise
8 large garlic cloves, left unpeeled
½ teaspoon salt, plus more to taste
¼ teaspoon pepper, plus more to taste
1 tablespoon fresh chopped thyme
1. Preheat the oven to 375°F.
2. Put the whole beets into a small baking dish and run them with 1 tablespoon of the oil. Cover the dish with aluminum foil and roast for 30 minutes.
3. Put the carrots, sprouts, and garlic cloves in a large baking dish and toss with remaining 2 tablespoons oil. Sprinkle with salt and pepper.
4. After the beets have cooked for 30 minutes, add the large pan of vegetables to the oven separately, and cook everything for 1 hour more, stirring the vegetable mixture once or twice.
5. Remove the beets from the oven and transfer them to a cutting board to cool. Stir thyme into the carrot and Brussels sprout mixture and let it continue to cook for another 10 minutes while the beets are cooled and cut.
6. When the beets are cool enough to handle, after about 5 minutes, peel, then cut them into 1-inch chunks. Remove the other vegetables from the oven, toss with beets, season with salt and pepper, and serve.