Tuesday, January 24, 2012

Missing the bread? Nope...

Forget the mac 'n cheese, leave the french toast behind and jettison the baked goodies.  Wow, that sounds pretty scary doesn't it?  Well, truth be told once you get away from  legumes, dairy, grains and sugars you go through some withdrawal, and then as Whole9's Robin Strathdee says, you grieve. After the grieving and the withdrawal the first time I did this I went down the path of trying to paleo-ify everything....yea another bad idea.  If you want to understand why that's a bad idea, again I'd direct you to the smart smart folks at Whole9/Whole30, they are definitely opinionated on the subject.

So this time, as I wander back down the path of another Paleo Challenge with Milestone Crossfit I am fighting some serious desires to lapse, go get a block of cheese and say forget it!  Instead of doing that I'm trying to find ways to keep making tasty and diverse meals (yes, I get bored easily).  Thank God I've got a lot of other folks around to lean on when I'm struggling, and truth is, it's early to be struggling, I'm only in day 4 of an 8 week stint!  So last night, coming out of a WOD that beat me up pretty good (yes, I'm slow like a 90 year old today) I was looking for a little good old fashioned comfort food, what's more comforting and meat stuffed with goodies, baked sweet potato and stuffing?  Nothing, that's right, nothing!

Paleo Stuffed Pork with Mushroom Stuffing

1lb Pork Cutlet, pounded until thin
1 Granny Smith Apple, chopped
1/2 Large Sweet Onion, chopped
12-14oz Whole Roasted Chestnuts, packed in water (if canned)
1/2 Cup Dried Cherries, chopped
3/4 Cup Dried Apricots, chopped
4 Portobella Mushrooms, chopped
4 Tsp Dried Garlic
4 Tsp Dried Rosemary
5 Tsp Extra Virgin Olive Oil
1/2 Cup Chicken Broth
Salt & Pepper to Taste

1. Mix apple, chestnuts, cherries, apricots, 2 teaspoons of the garlic and rosemary together in a medium sized bowl.  Lay pork on a cutting board and put about 1 cup of fruit/herb/chestnut mixture inside pork and wrap pork up to look like a tenderloin.  Once pork is wrapped, it's best to tie it up with twine/kitchen string.  I'm not super fancy with this step, I tie it so it won't all come out as it's cooking but there are great videos, like this one, that show you how to tie it up all pretty.
2. Place pork in an oven safe baking dish.  Drizzle remaining garlic, rosemary and 2 tsp olive oil over the top of the pork and season with salt and pepper to taste.  Bake in a pre-heated oven at 375 until cooked and brown (30-45 minutes).
3. While pork is baking, saute onion with 1 tsp olive oil until begins to caramelize, add remaining fruit/chestnut/herb mixture to pan and saute for about five minutes.  Add mushrooms and broth to pan and cook until broth has reduced to almost nothing.  Stir regularly.
4. When pork is cooked remove from pan and let it rest for a few minutes, slice and serve with stuffing and baked sweet potato.




3 comments:

Katherine Aucoin said...

You did great with this! After seeing all of the ingredients and flavors you combined in that pork cutlet, I can't imagine that you're missing anything! Keep up the good work with your diet.

Angie's Recipes said...

I love all the flavours in this pork recipe. It looks mouthwatering!

grace said...

i'm fairly certain i wouldn't last a week without bready things. sad but true. that said, this is an amazing bread-free dish--the components of that stuffing sound extremely delightful, especially when combined with pig. :)