Jim’s Place prepares stuffed pork tenderloin with herb roasted potatoes

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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.

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.

Cooking:

Potatoes: 350 degrees for 25 minutes

After stuffing the pork tenderloin then cook at 350 degrees for 40 minutes.