Fig and Date Stuffed Pork Tenderloin with Shaved Brussels Sprouts Salad

If you’re looking for recipes for your Easter dinner, then look no further!   This past weekend I had a craving for Brussels sprouts and also wanted to use some dates and fig preserves I had on hand.  I’ve done roasted and fried Brussels sprouts before, but this time I wanted to create a lighter salad to accompany the pork I was going to make.  I stuffed the pork tenderloin with a mixture of rosemary, panko breadcrumbs, chopped dates, and fig preserves.  The sweetness of the dates and fig preserves balanced the saltiness of the pork.  The salad was a great combination of Brussels sprouts, blueberries, walnuts, and bacon with a honey-lemon Dijon vinaigrette.  Both dishes were delicious and not overly labor intensive, which is always a plus.  The salad was great leftover too!

1 1/2 pounds pork tenderloin
1/4 cup panko breadcrumbs
1 teaspoon fresh rosemary, finely chopped
1 1/2 cups pitted dates, finely chopped ( I used my mini food processor)
1 tablespoon fig preserves
Kosher salt
Freshly ground black pepper
Olive oil
20-25 Brussels sprouts, stems removed and finely sliced
1 1/2 pints blueberries
1/2 cup coarsely chopped walnuts, toasted
6 slices cooked crispy bacon, crumbled
1 teaspoon Dijon mustard
Juice of 1 lemon
2 tablespoons honey

IMG_1556Preheat oven to 375º F.  Drizzle with olive oil and season with salt and pepper both sides of the pork tenderloin.   Slice the pork lengthwise from end to end leaving about 1/2 inch of the pork intact on the other side.  In a medium bowl, combine the rosemary, panko breadcrumbs, dates, and fig preserves.  Stuff the pork by spreading the mixture along one side of the open incision.  Secure the both sides of the pork together with toothpicks or butcher’s twine (I never have twine on hand, and the toothpicks worked just fine).  Transfer to a roasting pan and roast for 50 to 60 minutes till cooked through.  Remove to a cutting board and let rest for about 10 minutes before slicing.

IMG_1558While the pork is roasting, combine the Brussels sprouts, blueberries, walnuts, and bacon in a medium bowl.  In a small bowl, whisk together the honey, Dijon mustard, and lemon juice.  Drizzle in about 1 teaspoon of olive oil while continuing to whisk.  Season with kosher salt and freshly ground pepper.  Toss Brussels sprouts mixture with the vinaigrette.  Serve with the pork.  Enjoy!




Chocolate Chip “Cookie Dough” Bites

IMG_7561I ♥ LÄRABARS®!!!  They are so simple yet delicious and only consist of a few ingredients such as dates and various nuts.  I’ve been wanting to make them for a while and finally remembered to buy some dates the other day.  One of my favorite flavors is their Chocolate Chip Cookie Dough one.  They were so easy to make!

1 1/3 cups pitted dates
1/2 cup cashews (you can do unsalted or I used lightly salted with sea salt)
1/4 cup mini semi-sweet chocolate chips

IMG_7564Blend the dates, cashews, and mini chocolate chips in a food processor (I used my Proctor Silex Food Chopper).  If the dates are dry at all, you can add a little water or soak them in some water ahead of time.  Roll the mixture into balls (about 1″) or bars.  Makes 12 balls.IMG_7565