Stuffed Tenderloin Ingredients
- 6 oz center-cut shoulder tenderloin
- 1 oz minced garlic
- 2 oz chopped onion
- 1 tsp black pepper
- ¼ tsp white pepper
- 1 tsp chopped fresh basil
- 1 tsp chopped fresh parsley
- 2 oz fat-free cream cheese
- ½ tsp balsamic vinegar
- 2 oz fresh spinach leaves
- Toothpicks
- 1 tsp paprika
- ½ tsp oil
Stuffed Tenderloin Preparation
Cut tenderloin lengthwise so it is flat. Season outside with paprika and black pepper. In pan heat oil, garlic, onion, balsamic vinegar, black pepper, and white pepper until translucent. Remove to meat cut open and add cream cheese, basil and parsley. In pan blanch, spinach and place on flat tenderloin. Place cream cheese stuffing on top and roll and toothpick close. Place tenderloin in pan and sear on all sides. Cook until stuffing seeps out of edges. Remove and let rest before cutting.
Spinach Cream Sauce Ingredients
- ½ tsp oil
- 4 oz fresh spinach (use frozen if necessary)
- 1 tsp black pepper
- 1 oz minced garlic
- 1 oz minced onion
- 2 oz fat-free cream cheese
- 3 oz salt-free vegetable stock
- 2 oz skim milk
- 2 oz diced red bell peppers
Spinach Cream Sauce Preparation
Place oil in pan with black pepper, garlic, onion, and red bell pepper and sear. Add spinach. Toss until soft and add cream cheese, milk, and stock. Stir until smooth and creamy.
Brabant Potatoes Ingredients
- 4 oz quartered red potatoes
- ½ tsp oil
- 1 oz garlic
- 1 tsp fresh rosemary
- 1 tsp minced parsley
- 1 oz parmesan
- 1 oz paprika
Brabant Potatoes Preparation
Place oil in pan with potatoes and sear over medium heat, turning constantly. Potatoes should be crisp on all sides. Add all ingredients and toss vigorously to serve.