Brussels Sprouts with Walnuts & Dried Cranberries
- 1/4c walnuts, coarsely chopped
- 2tbsp olive oil
- 1 1/4lb brussels sprouts, halved
- 2 shallots, chopped
- 1 clove garlic, minced
- 1/4c dried cranberries, chopped
- 1tbsp agave nectar
Toast walnuts in a hot fry pan for 3 to 4 minutes. Set aside.
Add oil to pan. Add Brussels sprouts, cook 5 minutes or until browned. Add shallots and garlic and cook 1 more minute.
Stir in cranberries, agave and 1c water. Partially cover, reduce heat to medium, simmer 5 – 7 minutes.
Season with salt and pepper just before serving.
Spinach & Blueberry Stuffed Pork Tenderloin
- 1 med. sized pork tenderloin
- 16 spinach leaves
- 55g hazelnuts, chopped
- 55g blueberries
- 15ml Dijon mustard
- sea salt and pepper to taste
Cut tenderloin in half and butterfly each part.
Place half the spinach on each piece. Add half the hazelnuts and blueberries to each piece. Split the cream cheese in two and place on top of other ingredients. Roll tenderloin back up tight; don’t let these yummy fillings get away.
Rub dijon mustard on the outside and season with salt and pepper.
Heat olive oil in a fry pan. Sear tenderloin for two minutes on each side. Place on a baking sheet and bake at 180 degrees celsius for 20 minutes.
Remove from oven. Slice and let sit 10 minutes before serving.