Stuffed Pork Tenderloin / Greek-Style with a Sour Cream Dill Sauce!
In this video, Chef Colin Roche shows you how to make Wicked Easy Greek Style Stuffed Pork Tenderloin that is served with a quick Sour Cream Dill Sauce, a dish that you can make in about 30 minutes. You can find the Greek-style Stuffed Pork Tenderloin recipe below, as well as the Sour Cream Dill Sauce recipe.
If you would like even more recipes from Chef Roche, be sure to check out his Food & Travel blog at
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RECIPE:
“Wicked Easy” Greek-style Stuffed Pork Tenderloin with a quick Sour Cream Dill Sauce
Yield: 8 to 10 Servings Time: About 30 to 45 minutes
Ingredients
• 2 Tbsp. Olive Oil
• ½ lb. Mushrooms, rough chopped
• 3 each Garlic Cloves, minced
• 1 Tbsp. Soy Sauce
• 6 cups Baby Spinach, chopped (6 oz. package)
• 6 oz. Cream Cheese
• 2 Tbsp. Greek Olives, chopped
• 1 Tbsp. Capers, drained
• ½ cup Panko Bread Crumbs
• 1 ½ to 2 lbs. Pork Tenderloin (2 tenderloins per package)
• 1 Tbsp. Dijon Mustard
• As needed Salt and Black Pepper
• As needed Toothpicks or Butcher’s Twine
Directions
1. Preheat the oven to 450*F.
2. For the stuffing, heat the olive oil in a pan. Add in the mushrooms, garlic and soy sauce and cook until the mushrooms have softened, about 5 minutes. (Do not cook the mushrooms to dry, as the juice will help keep the pork moist.)
3. Add in the chopped spinach, cover, and cook until just wilted.
4. Remove the pan from the heat and add in the cream cheese, olives, capers and panko breadcrumbs. Stir until mixed adjusting the seasoning as needed. Push to the side and let cool.
5. Butterfly the pork tenderloins and open like a book. Place between two sheets of plastic wrap and pound flat to an even ½” thickness throughout.
6. Spread the cooled filling over the inside surface of the pork and roll up jellyroll style. Secure with toothpicks or butcher’s twine.
7. Spread / brush the Dijon mustard over the outside of the stuffed tenderloin and then season with salt and pepper.
8. Roast for 20 to 25 minutes just until the internal temperature reaches 145*F. If the outside is not brown enough, put under the broiler for a couple of additional minutes. Let the pork tenderloin rest for 5 to 10 minutes before slicing.
Quick Sour Cream Dill Sauce
• ½ cup Sour Cream
• 1 to 2 Tbsp. Water
• ½ tsp. Dried Dill
• As needed Salt / Black Pepper
1) Start by mixing 1 Tbsp. of the water into the sour cream to thin out the consistency.
2) Continue slowly adding the remaining water little by little as needed until the sour cream is pourable. Add in the dill and then the salt and pepper to taste.
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Copyright 2022
Chimichurri Sauce with Mint, Parsley and Dill #chimichurri #recipeshorts #chimichusauce
I show you how to make a herb rich chimichurri sauce that will take your meals to the next level. This easy chimichurri recipe with mint and parsley is perfect for any occasion.
You also learn how to make almost authentic chimichurri sauce with this easy-to-follow recipe! Perfect also for grilling season, this chimichurri is packed with flavor and can be used as a marinade or topping for your favorite dishes. This easy chimichurri sauce recipe goes well with roast beef, and that is our plan this time.
So get ready to elevate your meats, salads and other dishes with this delicious chimichurri recipe! In this video, I'll show you how to make the perfect chimichurri sauce, a staple in Argentinian cuisine. With a blend of fresh herbs, garlic, and spices, this chimichurri is super delicious.
Olive oil
Red Onion
Red Chili
Garlic
Fresh Dill
Fresh Mint
Fresh Parsley
Dried Oregano
Black Pepper
Salt
White Wine Vinegar
Red Wine Vinegar
Full video of making chimichurri is on our youtube Channel @recipecellar Go check it out, it's quite hilarious but informative. ????????
Finnish Dill and Beef Sauce | Tilliliha
Tilliliha divides people. Most only had it in school cafeterias, and it's not so popular to make at home. But for those who want to relive the nostalgia, here's how you make it at home.
Geoffrey Zakarian's Roasted Split Chicken with Dill Salsa Verde | The Kitchen | Food Network
Geoffrey prepares a simple yet elegant roast chicken dinner that's perfect for a weeknight dinner!
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Roasted Split Chicken with Dill Salsa Verde
RECIPE COURTESY OF GEOFFREY ZAKARIAN
Level: Easy
Total: 1 hr 20 min (includes resting time)
Active: 30 min
Yield: 4 servings
Ingredients
One 3 1/2- to 4-pound chicken, halved through the breast and back
Kosher salt and freshly ground black pepper
1 tablespoon capers, drained
1 tablespoon chopped garlic
1 teaspoon lemon zest
2 anchovies, drained
Smoked flaky sea salt
1 cup fresh dill fronds
1/2 cup arugula
1/2 cup fresh basil leaves
1/2 cup fresh parsley leaves
1/4 cup fresh tarragon leaves, optional
1/2 cup extra-virgin olive oil
Directions
Special equipment: a mortar and pestle
Preheat the oven to 450 degrees F.
Place the chicken on a baking sheet fitted with a rack. Sprinkle the chicken all over with salt and pepper. Roast the chicken until it is rich and caramelized and an instant-read thermometer inserted in the thickest part of the leg (avoiding bone) reads 160 degrees F, 30 to 40 minutes. Allow the bird to rest for 20 minutes.
In a mortar and pestle, add the capers, garlic, lemon zest, anchovies, flaky salt and black pepper to taste. Mash into a coarse paste. (You can also use a mini chopper and pulse into a coarse paste, then transfer to a bowl.) Coarsely chop the dill, arugula, basil, parsley and tarragon, if using, together, then add to the anchovy-caper paste. Stir in the oil and set aside.
Cut the chicken into drumsticks and thighs, then halve the breasts (with wings still attached), and arrange on a platter. Spoon the salsa verde over the chicken. Season with some more pepper and smoked salt. Serve.
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Geoffrey Zakarian's Roasted Split Chicken with Dill Salsa Verde | The Kitchen | Food Network
Crock Pot Dill Pickle Roast - Best Beef Roast!
Amazing Crock Pot Dill Pickle Roast!
3-5 pound beef roast
1 packet or 2 Tablespoons ranch seasoning
1 packet brown gravy packet
16 oz jar of baby dill pickles
Place roast into slow cooker. Sprinkle brown gravy packet
and ranch over roast. Then add entire jar of pickles. Cover
and cook on low for 8-10 hours. Enjoy.
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Dill Pickle Pot Roast in the Crockpot!
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