HOLIDAY SPECIAL

Ingredients

• 1 fl. oz. Liquid Egg
• 10 oz Carrot
• 2 oz Baby Spinach
• 4 fl. oz. 2% Milk
• ⅞ oz Butter
• 1 oz Dried Cherries
• 1 oz Goat Cheese Crumbles
• 1 Butcher’s Twine
• 1 Pork Tenderloin
• ½ oz Honey
• 3 Thyme Sprigs
• Olive Oil
• Salt Pepper

Instructions

1. 1

   Cooking Spray: Small Oven-Safe Casserole Dish

2. 2

   Cook Within: Pork tenderloin naturally tapers at one end. You can ensure a thick consistency when rolling with stuffing by rolling tenderloin halfway, then tucking skinny end over and rolling the rest of the For a closer look at the art of butterflying a tenderloin, check out this recipe on our website for an instructional video. “Butterflying” got its name not because of the meat’s metamorphosis from thick to thin, but because the motion of the meat being unfolded is said to resemble butterfly wings.

3. 3

   Prepare Ingredients and Cook Potatoes: Peel, trim, and cut carrots into ½” diagonal slices. Coarsely chop spinach. Peel and cut potatoes into 1” dice. Bring a medium pot with potatoes covered with lightly salted water to boil over high heat. Reduce heat to medium and simmer until fork tender, 15-18 minutes. Drain in a colander and return to pot. Add half the milk, half the butter, and liquid egg and mash until smooth. Add remaining milk 1 Tbsp. at a time to achieve desired consistency. Season with ½ tsp. salt and ¼ tsp. pepper.

4. 4

   Bake Potatoes and Cook Tenderloin: Transfer potatoes to a small casserole dish. Use a fork to pull potatoes into small peaks, forming ridges with tines of fork. Brush lightly with olive oil and bake until golden brown, 20-25 minutes. While potatoes bake, heat 2 tsp. olive oil in pan used for filling. Add pork to hot pan and cook until browned on all sides, bake until pork reaches a minimum internal temperature of 145 degrees, 10-12 minutes. Wipe pan clean and reserve.

5. 5

   Make the Filling: medium-high heat. Add spinach and ¼ tsp. salt to hot pan. Cook, stirring often, until spinach is just and cool 5 minutes. Wipe pan clean and reserve. After spinach has cooled slightly, mix in dried cherries and goat cheese crumbles (breaking up with your hands if needed). Cut twine into five equal

6. 6

   Cook the Carrots: Return pan used to sear tenderloin to medium heat. Add remaining butter, honey, thyme sprigs, carrots, and 2 Tbsp. water to hot pan. Bring to a simmer and cover pan. Cook, stirring occasionally, until carrots are tender, 8-10 minutes. Discard thyme sprigs.

7. 7

   Stuff the Tenderloin: Rinse tenderloin and pat dry. Lay tenderloin on a separate cutting board. Hold knife blade parallel to the board and make a lengthwise cut through the center. Stop ¼” short of opposite edge of tenderloin so pork remains in one piece. Open meat as you would a book. Cover with plastic wrap and pound out to a uniform ½” thickness. Place filling down center and roll up tenderloin. Tie pork tenderloin closed with twine. Season pork on all sides with ½ tsp. salt and ¼ tsp. pepper.

8. 8

   Plate the Dish: Slice pork into ½ thick slices and serve alongside duchess potatoes and carrots. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts • For a fancier presentation, feel free to use individual ramekins for duchess potatoes. twice. Half is added to potatoes and remaining is used for carrots. the recipe before you start–we promise it will be time • Prepare a small casserole dish • Place a colander in the sink • Separation is natural when shipping liquid eggs. Shake well before using.