Are you ready for a tasty recipe just in time for St. Valentine's Day?
Chef Martin Romo and Mike Catlin Jim's Place whipped up a tasty dish.
- Jim’s Place
- 518 Perkins Extd.
- (901) 766-2030
- Jim’s Place Grill
- 3660 South Houston Levee Road #112
- Collierville, TN
- (901) 861-5000
Stuffed Pork Tenderloin with herb roasted potatoes
Accompanied by a roasted red pepper cream sauce
To prepare the stuffing:
5 large mushrooms
1 cup of spinach
1/2 cup of smoked Gouda cheese
1 tablespoon of olive oil
** Chop the spinach, shred the cheese, slice the mushrooms and mix together with the olive oil in a medium size mixing bowl and set aside.
To prepare the potatoes:
3 potatoes (new, red, and Yukon)
1/4 cup olive oil
1 tablespoon dried basil
1 tablespoon dry whole thyme
1/2 tablespoon dry whole rosemary
1 tablespoon of salt
1/2 tablespoon of pepper
1/4 tablespoon of garlic salt
**mix all ingredients (except potatoes) in a mixing bowl. Once you have thoroughly mixed the ingredients then add potatoes and coat liberally.
To prepare the cream sauce:
2 cups red wine
2 red peppers (diced very small)
2 cups heavy cream
** Roast red peppers and cut to desired thickness. Reduce wine to 3/4 cup, add cream. Optional: add cornstarch to thicken. Add peppers and salt and pepper to taste.
Potatoes: 350 degrees for 25 minutes
After stuffing the pork tenderloin then cook at 350 degrees for 40 minutes.