Saturday, October 24, 2009

Stuffed Pork Tenderloin with Squash, Walnut and Pomegranate Salad

This is by far one of those “wow” meals. From the smells that filled the kitchen when my husband was cooking the sausage, to the popping of the pomegranate arils in the salad, every single thing about our dinner last night was outstanding.

The salad was filled with textures and flavours that complemented one another amazingly well – fresh arugula, toasted walnuts, tasty autumn squash, crumbled blue cheese and juicy pomegranate arils. Literally the perfect fall salad. The tender pork, stuffed with spicy Italian sausage and cilantro, was heavenly.

It's tough not to overeat when you're eating so well. My husband really knows how to wake up our taste buds and make the most of every single meal. I love it.


Anonymous said...

How do you cut the pork in order to stuff it?

Anonymous said...

this is how i do it exactly - if you're offended by bad language/bad everything - turn down the volume and skip ahead to about 2:30. this is really the best video i could find on how to do it correctly. i use a bottle and everything.

ah, the internet...

Melissa Peterman said...

Hi Rachelle!

Great Recipe!
You should enter this in the Foodista cookbook contest for a chance to be published! I would if I were you! Great food and great photos!
The Foodista Best of Food Blogs Cookbook