Last February I was invited to participate in a recipe swap of sorts, using a vintage cookbook that the swap organizer Christianna from Burwell General Store had found during her travels. Here it is a year later and a new cookbook and Christianna’s recipe swap is still going strong! This month’s recipe comes from The Second Ford Treasury of Favorite Recipes from Favorite Eating Places first published in 1954. This month’s recipe comes from the Pine Tavern, located in Bend Oregon where after 75 years in operation you can find it still today.
The featured recipe for the swap is a Wild Rice Dressing, and depending upon the area of the country you come form they can mean the same thing or something completely different. Generally a stuffing is as it suggests stuffed into the cavity of what ever meat you are roasting, where as dressing is made in a pan and served on the side of the dish, I’ve even seen the term dressing used as a loose vegetable topping used on meats. Well, I’m from the Southern part of the US and have heard the terms pretty much interchanged my entire life, so when I heard dressing I automatically thought of a stuffing…..at least that’s my story and I’m sticking to it!
Throughout my career as a restaurant chef, I always enjoyed creating flavorful dishes stuffed with a variety of ingredients, taking a lackluster dish and turning it into culinary adventure! I think the greatest joy a chef can have is walking through the dining room and hearing an occasional moan while someone is enjoying one of your creations. This dish caused that very reaction when I served it for dinner, even it was just from me…..sigh. I do miss my days in the restaurant, to me nothing was better than making people happy with food!
My recipe for the swap is a little bit more than just a dressing, its an entire entree and it was truly delicious, especially with my marsala sauce. I hope you enjoy it as much as I did!
- 2 in Pork Tenderloin usually two a pack
- 1 lb sweet sausage
- 8 oz bag baby spinach
- 2 oz shredded mozzarella cheese
- 2 cups stale bread cubes
- 1 eggs lightly beaten
- 4-6 oz chicken stock
- 1 cup seasoned bread crumbs
- 2 tbsp olive oil
- 1 cup Marsala
- 1 cup chicken stock
- 12 oz mushrooms - sliced
- 2 tbsp butter
- 2 tbsp flour
- 1 oz heavy cream
- Preheat oven to 350 degrees
- begin by cleaning up the tenderloin, removing silver skin and fat.
- Split tenderloin down the middle
- Cover the split tenderloin with plastic wrap and using the flat side of a meat hammer, pound out the pork to increase the size of the tenderloin.
- remove the casing from the sausage and cook in a frying pan breaking up the pieces so they look like ground meat. (allow to cool slightly)
- in another frying pan with a little water in the pan cook the spinach leaves until completely wilted, then squeeze out any additional water
- Using stale bread, cut it into cubes or small pieces
- In a large bowl, mix together the bread, sausage, spinach, mozzarella, egg and chicken stock, blend all the ingredients together*
- divide stuffing between two pork tenderloins, and roll tenderloins, along the long side making a log, tucking the edges in to seal it.
- dredge the stuffed tenderloin in seasoned bread crumbs.
- Place cookie sheet into preheat oven with olive oil in pan and allow it to get heat for about 10 minutes.
- remove pan from oven and very carefully roll the tenderloin in the hot oil to sear it slightly, Be very careful hot oil can burn!
- Place pan with tenderloins back into the oven and bake for 25 minutes
- saute mushrooms in a little olive oil for about five minutes or until they are tender.
- add marsala (reserve two tablespoons) and chicken stock, reduce heat and allow to simmer
- roll pieces of the butter in flour to make a Beurre manie, then add to the simmering stock to help thicken the sauce.
- add cream and continue to simmer
- before serving add the remainder of the marsala to boost the flavor.
- slice stuffed pork tenderloin about 1/2 thick and serve with mushroom marsala sauce
I wanted to take a minute to talk about Marsala. Every time I read about making a marsala dish they say to buy dry marsala. I disagree, If there is a distinction between marsala’s (which not every brand does) buy sweet not dry, it makes a much tastier sauce. That being said my favorite marsala is Pellegrino brand, it is a bit more expensive but the best I’ve ever used. After that I like either Florio or Cribari, sometimes I will start the sauce with Cribari and then finish it with Pelligrino, what ever you put in last in the sauce will be the flavor that you taste the most.
Thanks so much for stopping by today, and thanks again to Christianna for running the swap and allowing me to participate, I always have fun re inventing the recipes!
Just realized this is my 300th Post!! Time flies when you’re having fun!
Have a great week my friends!