Dinner and Dessert

It’s a two-fer!

In a desperate attempt to make-up for my absence, here’s a dinner and dessert two-fer!

So, here we have an asparagus and goat cheese stuffed pork tenderloin. Behold, dinner:

Followed by dessert, a chocolate torte topped with a fresh raspberry, yum.

No need to bore you with the stories behind these dishes, let’s skip the foreplay and jump right into the good stuff, shall we?

Asparagus and Goat Cheese Stuffed Pork Tenderloin

1 tenderloin
1 bundle of asparagus*
½ cup goat cheese
½ teaspoon Mediterranean sea salt**

For the rub:
2 cloves of garlic
½ teaspoon Mediterranean sea salt**
¼ teaspoon of the following:
onion powder
chili powder
cayenne pepper

* Depending on their thickness you could fit 4-12 stalks inside the pork, might as well just make them all and serve the extra on the side.
** I know, I know. I’m not one to typically use fancy salts and spices, but this one is awesome. I got it for Christmas and have used it A LOT. It’s basically salt mixed with Italian Seasoning, so do ¼ of each of those as a substitution.

Blanch the asparagus (drop it in boiling water for a few minutes and then shock it to stop the cooking by placing it in an ice bath).  While you’re waiting for the water to boil, and for the few minutes (2-4) that the asparagus is cooking, you can mince or press the garlic and mix everything else together to make the rub, and set it aside.

Butterfly your tenderloin (omg you guys, did you notice I’m using proper cooking terms??) I pounded it out a bit to even out the thickness (obviously after this picture was taken), sprinkle the salt over the meat.

Arrange the asparagus (blanched and pat dry) and goat cheese in the middle of the tenderloin.

Wrap it and rub it!

Heat up some oil in a pan, you’re going to brown this baby before roasting it in a 375° oven (preheat it now!).

Sear the tenderloin on all sides before putting it in the oven for 20-30 minutes or until it’s 160° inside. I did it on a roasting pan with a rack, rather than having it lie flat in a baking dish, although that is a suitable option if you don’t have a rack.

Awwwww, yiss. Serve it along side some potatoes, extra asparagus or another vegetable for a delicious, savory meal.

Alrighty, onto dessert! I found this recipe through Pintrest (shocker), and it was too good not to share. It’s from Baker Bettie over at bakerbettie.com, here is the original recipe and following was my step-by-step attempt.

Mini Chocolate Tortes

4 eggs
2 cups semi sweet chocolate chips
6 tbsp unsalted butter
3 tbsp cornstarch
¼ tsp salt
fresh raspberries

For the Chocolate Ganache:
¾ cups bittersweet chocolate chips
¼ cup milk
pinch of salt
Let’s start with the cakes themselves, preheat oven to 325° and grease a mini muffin pan.
Double boil the semi-sweet chocolate and butter, stirring frequently. Once everything is melted and it’s smooth, set it aside.

Crack and beat the eggs until pale yellow and frothy about 3-4 minutes. Set these aside.

Add salt and cornstarch into the melted chocolate and mix until well combined. Although not mentioned in the original recipe, I mixed the salt and cornstarch together and sifted them once before sifting them again into the chocolate. My cornstarch had some small clumps and I didn’t want to have those sitting in the tortes.
Pour ⅓ of the egg mixture into the chocolate and stir gently until combined. It’s important to do it a little bit at a time, above is what it looked like when I did the first third and only stirred for a bit. I was about to freak out but after a bit more stirring, it smoothed out.Continue until all of the egg is combined and chocolate mixture is smooth. Fill the muffin tins half full with the chocolate mixture and bake for 7-10 minutes. Set aside and let cool.

In the meantime, prepare your raspberries. I like to let them air dry on a paper towel after rinsing. I find if I let them sit on top of each other after rinsing that they tend to get mushy. Mind you, I don’t always line them up perfectly to dry, either.

Double boil the bittersweet chocolate, when it’s mostly melted add the milk and the salt.
I like to add a little bit at a time, especially after I see how the milk makes it look.
When it smooths out (it always does) set it aside to cool, slightly.
Top the tortes with the ganache, I think I did about a heaping teaspoon on each.
Add a raspberry to each. Try not to eat them all in one sitting, believe me, it’s hard.  I stored them in the fridge, to let the ganache harden and the raspberries keep. 

So, it’s still early in the day… what are you eating tonight?



One thought on “Dinner and Dessert

  1. Yummy :). When I was living in TO, I used to pick the LCBO Food & Drink magazine (monthly, hard to get if you don’t get it at the beginning of the month), plenty of great recipes (to this day, I’m still looking forward to Asparagus season in order to do a Pancetta/Asparagus risotto recipe I got there some 7 years ago 🙂 )

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