Herb Crusted Rack of Lamb with Mint Pea Pesto

I sure hope you’re ready for more MEAT!

A beautiful Herb Crusted Rack of Lamb served with Fresh Mint Pea Pesto.
This post was created in partnership with True Aussie Beef & Lamb and Big Green Egg in exchange for free product. As always, all thoughts and opinions are my own. Thank you for continuing to support the brands that make CaliGirl Cooking possible!

Because this Herb Crusted Rack of Lamb with Mint Pea Pesto is one for the books and I need you to make it ASAP.

First, important question: How do you feel about lamb? Do you love it? Hate it? Haven’t tried it? I never knew until recently how uncommon lamb as a meat option is in the greater United States. I mean, I grew up in California, with a fairly progressive upbringing food-wise, but I was recently pretty surprised when I was at a luncheon (not in California) that served lamb as the main dish and soooo many people at my table had either never tried it or just not grown up eating it.


Man, have they all been missing out! I was already a big fan of lamb before my partnership with True Aussie Beef & Lamb, but I have to say I became even more so (and converted a few non-lamb eaters) after I tasted the product I was sent. Seriously, guys, #TrueAussieLamb is LEGIT and I’ve made the most delicious Herb Crusted Rack of Lamb with Mint Pea Pesto to showcase it.

Two beautiful lamb lollipops of Herb Crusted Rack of Lamb with Mint Pea Pesto.

This is my second post partnering with True Aussie Beef & Lamb and our friends at Big Green Egg to help you #ownyourparty this summer, and I couldn’t be more excited about it. You can see my ranting and raving about BOTH companies’ amazing products in the first recipe I created for this partnership, Island Style Teriyaki Beef Sliders (which you should also be making ASAP.)

But really, I kept waiting for one of the meats that True Aussie Beef & Lamb sent me to be #average, and I’m happy to report that was most definitely never the case. Every time we bit into a new recipe I created featuring their beef or lamb, we were groaning with delight about how tender and decadently flavorful the meat was. If you haven’t tried their stuff yet, you’re definitely missing out.

Herb Crusted Rack of Lamb is prepped and ready to go on the Big Green Egg!

Okay, and the Big Green Egg. I’m giving that a much deserved shout-out as well because it is so. much. fun. To be honest, I know the basics of grilling, but the hubs takes care of most of the outdoor cooking in our household. When our Big Green Egg was delivered, I was determined to learn how to use it so I could take all the credit for these tasty dishes I was creating. I’m happy to say that, aside from pouring the charcoal in and lighting the fire (because, yo, preggo lady over here) I was able to learn exactly what needed to let these cuts of meat shine in all their glory.

So let’s get into it and talk about this Herb Crusted Rack of Lamb with Mint Pea Pesto, shall we? As I mentioned before, I was raised eating a fair amount of lamb, and it’s one of my favorite meats to cook. I’d put it in the red meat category, but it tends to have a much more grassy, herbal flavor than your AVERAGE beef (important to note that, because #TrueAussieBeef is definitely not average.) Because of this, you really don’t need to do much to it when cooking, however there are a few ingredients that pair fabulously with it.

Can you guess what those might be? You got it! Fresh herbs (especially rosemary,) mint and peas!!

Mint Pea Pesto is the perfect, easy accompaniment to Herb Crusted Rack of Lamb.

Here’s the 4-1-1 for this recipe that involves allll of these perfect flavors:

We start out by massaging our rack of lamb with a simple yet tasty blend of fresh garlic, rosemary, salt, pepper and a bit of olive oil to make it all stick. Throw that beautiful piece of herb crusted lamb on your Big Green Egg (yes, one could be yours, see below!) and give it a nice sear. It doesn’t take much, our rack of lamb is delicate and tastes so much better when there is still a little bit of pink in the center of the meat.

Herb Crusted Rack of Lamb is thrown into the fire of the Big Green Egg for a delicious sear.

Meanwhile (or even before you get to cooking the lamb,) you’ll want to whip up the creamy, fresh Mint Pea Pesto that will grace the top of each “lamb pop” you serve. It’s a fairly typical pesto, but with equal parts fresh mint and peas as the base rather than basil. This gives the lamb a truly Mediterranean feel, and adds a beautiful pop of bright green color to the plate. It’s also important to note that you’ll likely have some leftover pesto after the lamb is served, so be sure to have some crusty bread on hand for dipping or save it for a last-minute pasta dinner later in the week.

Lollipops of Herb Crusted Rack of Lamb are graced with a hearty dollop of Mint Pea Pesto.

That’s it for the recipe, now let me tell you about this giveaway. If you didn’t catch it in last week’s post, True Aussie Beef & Lamb and Big Green Egg are hosting a “Greater Outdoors” promotion where they are gifting one lucky reader their very own Big Green Egg! Seriously, you don’t want to miss out on this opportunity. The Egg is amazzzzing!! Simply click here to enter before the giveaway ends on August 1.

The Big Green Egg is the perfect outdoor cooking accessory to #ownyourparty. And you can win one for yourself!

We’re still babymooning in Kauai, but heading back tomorrow and then taking a quick trip to Napa before we head home to Santa Barbara, so thank you for your patience and understanding with my slow-down of content I have been posting so I can really enjoy my trip. I look forward to getting back into a regular schedule with you all when we get back! Xx

Lollipops of Herb Crusted Rack of Lamb are graced with a hearty dollop of Mint Pea Pesto.
Print
Herb Crusted Rack of Lamb with Mint Pea Pesto
Prep Time
25 mins
Cook Time
10 mins
Total Time
35 mins
 

A beautiful piece of lamb is coated with a fresh rosemary-garlic mixture and topped with a delicious mint pea pesto. 

Course: Main Course
Author: CaliGirl Cooking
Ingredients
For the lamb:
  • 2 tablespoons minced garlic (about 5 cloves)
  • 2 tablespoons chopped fresh rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 tablespoons olive oil
  • 3-5 pounds rack of lamb
For the pesto:
  • 1 cup fresh mint
  • 1 cup fresh cooked peas
  • 1/2 cup grated Parmesan
  • 1/2 cup pine nuts, toasted
  • 2 cloves garlic, peeled
  • Juice of 1/2 a lemon
  • 1/2 cup plus 3 tablespoons olive oil
  • Salt and pepper to taste
Instructions
  1. Heat your grill to high heat. If using the Big Green Egg, you’ll want it to read a temperature of 500 degrees Fahrenheit. 

  2. Next, prepare the herb rub for the rack of lamb. Combine garlic, rosemary, salt, pepper and olive oil in a small bowl, then rub onto both sides of the lamb rack. 

  3. Once the grill or Big Green Egg is heated properly, add the lamb and cook for 7-8 minutes each side, or until internal temperature reaches between 120 and 125 degrees Fahrenheit (for medium-rare.) Remove the lamb and let rest in a warm place for about 10 minutes before cutting and serving. 

  4. You can make the Mint Pea Pesto prior to grilling the lamb or while the lamb is resting. Combine all pesto ingredients except the olive oil, salt and pepper in a food processor. Pulse until all ingredients come together to form a rough spread, then slowly stream in the olive oil. Finally, add salt and pepper to taste. 

  5. Once lamb has rested and pesto is prepared, cut the lamb into chops and top each top with a heavy dollop of pesto. Reserve extra pesto for crusty bread or save for a future quick and easy pasta dinner!

Herb Crusted Rack of Lamb with Mint Pea Pesto | CaliGirlCooking.com

Island Style Teriyaki Beef Sliders

We’re getting in a Hawaii state of mind today!

Island Style Teriyaki Beef Sliders are the perfect dish to serve at a summer BBQ.
This post was created in partnership with True Aussie Beef & Lamb and Big Green Egg in exchange for free product. As always, all thoughts and opinions are my own. Thank you for continuing to support the brands that make CaliGirl Cooking possible!

And for ohhhh so many good reasons.

Reason #1: We’re going to Kauai!! The hubs and I take off tomorrow morning for our babymoon/make-up honeymoon and we are soooo excited for a little one-on-one time in the sun just relaxing and enjoying each other’s company. It can’t come soon enough!


Reason #2: If you can’t come to Kauai with us, grilling up some of these Island Style Teriyaki Beef Sliders will be the next best thing. You’ll feel like you’re right there with us as soon as you take your first bite of these juicy, teriyaki-glazed burgers.

Reason #3: I’ve partnered with two amazing companies, True Aussie Beef & Lamb and Big Green Egg, to help you #ownyourparty this summer with some amazing beef and lamb recipes and….wait for it….a Big Green Egg giveaway!!! Pardon the pun, but it’s pretty #aussome and I can’t wait to tell you all about it.

But first, before I get to the giveaway, I feel it’s absolutely necessary to tell you about these mouthwatering Island Style Teriyaki Beef Sliders.

When I got my shipment from True Aussie Beef & Lamb, I saw the grass-fed ground beef and, naturally, I immediately started thinking burgers. Then, my friend with the most amazing Hawaiiana-inspired home (yes, complete with naturally heated pool and waterslide) suggested we have our first pool party of the summer, dubbing it “Aloha Sunday.” I immediately knew I had to turn these burgers into an island-inspired treat, and these Island Style Teriyaki Beef Sliders were born!

The patties for Island Style Teriyaki Beef Sliders are brushed with a delicious sweet and salty teriyaki glaze before serving.

So, what, you may be wondering, makes an “Island Style” beef slider? Well, let me fill you in! Think a normal slider, but with a few fun, tropical twists. The first important distinction between island style and just your average burger is a sweet-salty teriyaki glaze, brushed on to the burgers the moment they come off the grill. Brushing the sauce on while the sliders are still piping hot allows it to caramelize slightly and therefore stick nicely to the patties so you don’t have a huge mess on your hands. Have no fear, there will be extra sauce for adding to your sliders once you build them!

The other fairly consistent (at least in my book) difference between the two styles is the bun. Rather than typical slider buns, I served my Island Style Teriyaki Beef Sliders on Hawaiian sweet rolls. THE best! If you haven’t ever had Hawaiian sweet bread, do yourself a favor and go buy some right this minute. They sell it in almost all big box grocery stores nowadays. I’m a big fan of King’s Hawaiian brand, and while we’re in Hawaii you can bet I’ll be stocking up on my favorite local brand there, Ani’s.

The beauty of serving Island Style Teriyaki Beef Sliders is that you can cook them on your Big Green Egg all in one batch!

Okay, now we get to the somewhat controversial part: the condiments and toppings. Some argue that a “true” teri burger needs nothing more than a swipe of mayo and some lettuce, while others insist on including some fresh pineapple in the mix. There’s also that extra teriyaki sauce I mentioned earlier that to me is a non-negotiable. Of course, you’ll always have your traditionalists who MUST have their ketchup and mustard. I recommend just serving the sliders in a “build-your-own” manner, setting them out with all of the condiments imaginable and letting your guests opt for whichever direction they want to take.

Island Style Teriyaki Beef Sliders will keep everyone happy at your next outdoor BBQ or pool party.

Whichever way you choose to eat your Island Style Teriyaki Beef Sliders, I can tell you that you will NOT be disappointed. I added a secret ingredient or two to the patties just because, but with the quality of #TrueAussieBeef, you honestly don’t even need to. As soon as we tasted the finished product, I commented to my husband that you could really TASTE the fact that the beef was grass-fed. It’s melt-in-your-mouth tender, with a fresh, herbaceous quality that you really don’t taste every day. The ground beef is so flavorful, you could easily leave out any seasoning save for a little salt and pepper, but hey, I’m a food always blogger and like to put a little spin on things 😉

Island Style Teriyaki Beef Slider patties prepped and ready for the grill!

Okay, so that’s the delicious scoop on my Island Style Teriyaki Beef Sliders, now let’s get to the important part, the GIVEAWAY!! As part of my partnership with True Aussie Beef & Lamb and Big Green Egg, I was given both the delicious grass-fed ground beef I mentioned above as well as my very own Big Green Egg. I had read about these Big Green Eggs, and always been fascinated by them, but to be honest, didn’t think we needed to invest in one quite yet since we already own both a gas and charcoal grill. Boy, was I wrong! As soon as our Big Green Egg came into our lives (which we’re still thinking of a name for, any suggestions?) we knew it was going to be a game-changer and become a go-to for all our grilling, cooking and smoking needs.

The Big Green Egg is the perfect outdoor cooking accessory to #ownyourparty. And you can win one for yourself!

This thing is amazing, and I’m happy to tell you anything you want to know about it (comment with any questions below!) but the most important thing I need to let you know is that YOU COULD WIN A BIG GREEN EGG FOR YOURSELF! That’s right, Big Green Egg and True Aussie Beef & Lamb will be sending one lucky winner a Big Green Egg through their “Greater Outdoors” campaign, running now through August 2. Click here to enter and cross your fingers that you’ll get to experience this truly #aussome outdoor cooking tool!

I’ll be taking things a little slower here on the blog for the next week and a half or so in order to really soak up our last vacation as a family of two, but you can certainly count on some more delicious #TrueAussieBeef and #TrueAussieLamb recipes during that time, plus more chances to enter to win your Big Green Egg!

Have a great Wednesday and continue to #beAussome!

Island Style Teriyaki Beef Sliders are the perfect dish to serve at a summer BBQ.
Print
Island Style Teriyaki Beef Sliders
Prep Time
20 mins
Cook Time
8 mins
Total Time
28 mins
 

Summer cookouts just got that much better with these sliders with a twist. A sweet-salty teriyaki glaze & Hawaiian sweet rolls are the ultimate game-changers!

Course: Main Course
Servings: 20 sliders
Author: CaliGirl Cooking
Ingredients
For the teriyaki sauce:
  • 1 cup soy sauce
  • 1 tablespoon peeled and minced ginger
  • 1 tablespoon peeled and minced garlic
  • 1/2 cup brown sugar
  • 3 tablespoons pineapple juice
  • 2 tablespoons cornstarch
For the burgers:
  • 2 pounds ground beef (preferably grass-fed True Aussie Ground Beef)
  • 2 tablespoons nutritional yeast
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
Suggested condiments:
  • Hawaiian sweet roll buns
  • Extra teriyaki sauce
  • Mayonnaise
  • Ketchup
  • Mustard
  • Sliced tomato
  • Sliced onion
  • Sliced pineapple
Instructions
  1. Heat your grill to a medium-high temperature. If using the Big Green Egg, you’ll want the temperature to get to about 500 degrees Fahrenheit.

  2. First, make the teriyaki sauce. Combine all ingredients except cornstarch in a small saucepan over medium-low heat. Let come to a low simmer, then whisk in cornstarch until sauce begins to thicken. Turn off heat and let sit at room temperature while you make the burgers. 

  3. In a medium mixing bowl, combine all burger ingredients. In this situation, it’s probably easiest to just get in there and mix everything together with your hands. 

  4. Once burger ingredients are combined, use your hands to form slider-size patties (make a ball about the size of a lacrosse ball, then flatten it slightly and use your thumb to place an indent in the center to allow the meat to expand while cooking.)

  5. Place sliders on the prepared grill and cook for just a few minutes each side. Since the patties are small, they won’t take much time at all to cook. 

  6. Remove burgers from the grill and immediately brush with some of the prepared teriyaki sauce. Reserve the remaining sauce to serve as a condiment. 

  7. Serve burger patties alongside sliced Hawaiian rolls and the rest of the suggested condiments. Let guests build their sliders as they please!

Island Style Teriyaki Beef Sliders | CaliGirlCooking.com

Dark Chocolate Coconut Granola

Vacation vibes right here ↓

A large batch of Dark Chocolate Coconut Granola is all you need for snack time cravings or the perfect breakfast.

We’re heading to Kauai on Thursday for our babymoon/make-up honeymoon (since we got stuck in a hurricane on the last one) so delicious, healthy travel snacks have been on this momma-to-be’s mind. And what better travel snack then homemade granola? Dark Chocolate Coconut Granola to be exact. We are headed to the tropics, after all!


It’s no secret that I’m a huge fan of granola, and especially any homemade version since I found my favorite base recipe, Andy’s Fairfield Granola. It’s THE perfect granola recipe as it is, and it’s served as the perfect guideline whenever I’ve had inspiration strike for a certain special flavor, like my Addicting S’mores Granola Clusters.

I’ve been dreaming of a Dark Chocolate Coconut Granola for quite some time now, and I figured what better time to make it than when I’m in need of some travel-friendly snacks for a five hour plane ride?

A delicious bowl of Dark Chocolate Coconut Granola just waiting to be consumed.

But before I get to the recipe, tell me, do you have any recommendations for us for while we’re in Kauai? I’ve been there before (although it’s been at least 10 years or so) but the hubs has never been. We’re staying in Poipu, and the only thing we have planned so far is a boat ride up the Na Pali Coast. Since I’m 25 weeks now, we’re obviously not planning on doing anything too strenuous, but any pregnancy-friendly recommendations you have are welcome (and, obviously, any food we must eat while we’re there!)

Okay, back to this granola. It’s really so easy, it doesn’t need much explaining. I (very) roughly followed the guidelines of Andy’s Fairfield Granola, but with some modifications to really make it pop with dark chocolate and coconut flavors. The original recipe calls for honey as a sweetener, but this time around I decided to try out maple syrup to change things up a bit, and I’m pleased to say it worked out fabulously.

Also, cocoa powder to coat all your oats is such a must in this recipe! Being the chocolate-lover that I am, I often find myself picking out only bites that involve it when I’m eating things like granola, trail mix, etc. With the cocoa powder coating on the oats, you get delicious chocolate in every bite! My kind of granola right there.

A bowl of Dark Chocolate Coconut Granola doused in almond milk.

Did I mention this recipe is SUPER easy to make? I mean, seriously, if you’re a novice baker, this recipe’s for you. All you have to do is mix the ingredients together in a bowl with a spoon, spread the mix out on a cookie sheet and bake for about 40 minutes. The trickiest part is the stirring and adding of the coconut you have to do partway through the baking process, but as long as you know how to set a timer, I think you’ve got this.

Mixing up a big batch of Dark Chocolate Coconut Granola.

Oh, you’re also going to have to have the patience to let your Dark Chocolate Coconut Granola cool back down to room temperature and let the chocolate harden again, which may in fact turn out to be the hardest part since the granola’s delicious smell will be permeating through your household the entire time. But wouldn’t you say a big batch of a delicious, nutritious snack is worth it?

Dark Chocolate Coconut Granola is the perfect on-the-go snack or breakfast.

A large batch of Dark Chocolate Coconut Granola is all you need for snack time cravings or the perfect breakfast.
Print
Dark Chocolate Coconut Granola
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

A classic granola recipe gets a decadent makeover with the addition of antioxidant-heavy dark chocolate and toasted coconut.

Course: Breakfast, Snack
Servings: 6 servings
Author: CaliGirl Cooking
Ingredients
  • 4 cups rolled oats
  • 4 ounces unsweetened applesauce
  • 1/4 cup maple syrup
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon sea salt
  • 2 cups flaked unsweetened coconut
  • 2 cups dark chocolate chips
Instructions
  1. Preheat the oven to 310 degrees Fahrenheit. Line a large jelly roll pan with parchment paper and set aside.

  2. In a large mixing bowl, stir together the oats, applesauce, maple syrup, cocoa powder, cinnamon and sea salt until well-combined. Spread out evenly on the prepared jelly roll pan.

  3. Place the pan in the preheated oven and bake for 20 minutes. After 20 minutes, give the granola a stir and set the timer for 5 more minutes. 

  4. When the timer goes off again, add the flaked coconut and stir the granola again. Return to the oven for an additional 15 minutes. 

  5. Remove granola from the oven and add the dark chocolate chips to the pan, stirring to spread them out evenly. Let cool to room temperature before eating.

Dark Chocolate Coconut Granola | CaliGirlCooking.com

Virgin Stone Fruit Sangria

Because every pregnant mama deserves a delicious virgin sangria, right?!

A tall, refreshing glass of Virgin Stone Fruit Sangria.

I tell ya, when you’re pregnant, you sure do get some funny cravings. And once you start thinking about something, it’s pretty hard to stop. For example, I’ve been craving doughnuts virtually my entire pregnancy, but have yet to satisfy my craving. I don’t know why I haven’t, maybe because I’m trying to be “healthy”? (Says she who has been baking the likes of cinnamon rolls and Chocolate Cherry Bread basically nonstop.) But perhaps if I DID give in to my craving and just go to Dunkin’ Donuts already, I’d be able to stop thinking about them! Anyone out there  have some insight on this?


But anyhow, one of the other things I’ve been really thinking a lot about in this day of pool parties and beach days is fruity, refreshing sangria. Sure, my Spindrifts and La Croix’s get me through an afternoon lounging in the sun, but sometimes I want something just a little more special (and, let’s be honest, I REALLY miss the wine.)

An overhead shot of two glasses of refreshing Virgin Stone Fruit Sangria, perfect for summer entertaining!

I got this idea for a virgin sangria when I was looking for some glasses of wine to use as props for one of my photo shoots. Since I’ve been on the wagon, the hubs hasn’t been opening too many bottles of wine because he’d then have to drink the whole bottle himself….womp womp. TBH, I’ve been totally okay with this because (a) I would be really bummed if he opened a bottle I really wanted to taste/enjoy with him and (b) that’s basically every bottle of wine we own.

So, in lieu of opening a bottle of wine which I would subsequently get to enjoy no part of, I turned to my refrigerator and realized that the bottle of cherry juice I had stuck in there would look JUST like red wine. And I could drink it up afterwards! This got me thinking, what else could I make that used cherry juice as a red wine substitute? Some sort of fruity sangria was the first thing that came to mind.

On top of the sangria inspiration, my local Trader Joe’s just happens to be popping with just about every type of stone fruit imaginable, and every time I go I just want to eat it all up. I decided a Virgin Stone Fruit Sangria would be the perfect way to satisfy both my wine and stone fruit cravings and, let me tell ya, I’m so pleased with the result!

A big pitcher of Virgin Stone Fruit Sangria is all you need for your next summer get-together.

I used fresh cherries, apricots and plums in my recipe, but you could really substitute any stone fruit that looks or sounds good to you. That’s half the fun!

And aside from the cherry juice I already mentioned, you’ll also want to have ginger beer and club soda on hand. The ginger beer adds a nice zest to the mix, while the club soda adds even more fizz and dilutes the mixture slightly so it’s not overly sweet.

Mix your stone fruit and your liquids together in a big pitcher, let chill for a bit (you definitely want that fruit to marinate!) and, finally, serve over ice in a big wine glass. Your Virgin Stone Fruit Sangria is served, wine headache not included.

This Virgin Stone Fruit Sangria is filled with the season's best fruit with a zesty kick from ginger beer.

A big pitcher of Virgin Stone Fruit Sangria is all you need for your next summer get-together.
Print
Virgin Stone Fruit Sangria
Prep Time
10 mins
Total Time
10 mins
 

A fun, virgin take on classic sangria, this recipe utilizes fresh cherry juice, zesty ginger beer and summer's best stone fruits for a truly refreshing drink.

Course: Drinks
Servings: 6 servings
Author: CaliGirl Cooking
Ingredients
  • 2 cups fresh cherries, pitted and cut in half
  • 3 small apricots, sliced
  • 2 plums, sliced
  • 2 cups cherry juice
  • 2 cups ginger beer
  • 2 cups sparkling water or club soda
Instructions
  1. Combine all ingredients in a large pitcher and refrigerate for at least 30 minutes or up to a few hours.

  2. Serve in wine glasses filled with ice and enjoy!

Virgin Stone Fruit Sangria | CaliGirlCooking.com

Pear and Gruyere Stuffed Pork Tenderloin with Roasted Cippolini Onions

Today’s post comes with allll the mixed emotions.

An overhead shot of delicious Pear and Gruyere Stuffed Pork Tenderloin with Roasted Cippolini Onions.

There are happy memories, there are sad moments, all of which I will get more into in a moment but, for now, let’s just look at this Pear and Gruyere Stuffed Pork Tenderloin with Roasted Cippolini Onions as a nostalgic meal best shared with those you love. Because life is all too fleeting, and you need to grasp those moments when you have them.


If you read my Travel Diaries: Tuscany post, you already know that this past April the hubs and I went with both of our parents and my aunt to visit our dear friends Sergio and Stefano at their beautiful Tuscan villa. My aunt and I had been there before, but our parents had yet to experience their over-the-top hospitality and beautiful grounds.

One of the biggest regrets I had on that first trip with my aunt was that we spent every day out and about exploring, and never had the chance to stay at the Villa for a day and take a cooking class, which Sergio and Stefano specialized in. I knew that when we went back to visit this was going to be a MUST. Who doesn’t want to learn what goes into true Italian cooking?

This Pear and Gruyere Stuffed Pork Tenderloin with Roasted Cippolini Onions is the perfect centerpiece to a meal with good friends and loved ones.

So we spent one day on our last trip in the kitchen, learning all about how to make the fluffiest homemade gnocchi, the beefiest Bolognese and the richest tiramisu. I seriously don’t know how we did it all in the course of half of a day. But Sergio and Stefano had it down to a science, and boy did they make it all look so easy. They’d been teaching classes together for years, even traveling to the U.S. to do so, and it was oh-so-apparent in the way they took us through all of the recipes like a well-oiled machine.

We got some sad news a couple of weeks ago. Unfortunately, Sergio had lost a long struggle he had been fighting over some health issues the last couple of years. As would be expected, we were all deeply saddened by the news. At the same time, I feel so grateful that we were able to make the trip and spend so much time with him when we did. Sergio was such a gem: humble, kind, selfless and one of the friendliest people you’ll ever meet. He and Stefano had taken our crew by the hand during our trip, being the most selfless hosts while also escorting us on all of our excursions, serving as our own personal tour guides. They truly made us feel like family.

The hubby and I with our gracious hosts, Sergio and Stefano, at Villa Fabbroni in April of 2017.

Sergio was a true master in the kitchen, shown here making the stuffed pork tenderloin that inspired this very recipe!

Juicy slices of Pear and Gruyere Stuffed Pork Tenderloin with Roasted Cippolini Onions.

As I often do when struggling with difficult emotions, I decided the best way to both express my sympathy and honor Sergio’s memory would be through cooking. This Pear and Gruyere Stuffed Pork Tenderloin with Roasted Cippolini Onions is my own personal take on one of the (many) recipes we learned to make during their cooking class and, I have to say, I think Sergio would be proud.

It’s actually a lot more simple than it looks (or sounds,) yet is an elegant dish to serve a dinner table full of guests you care about. The version we made at the villa was filled with apples and Parmigiano, but for this version I decided to sub in one of my favorite combos: fresh pears and gruyere.

The pork tenderloin is already beautifully decadent with the filling, but becomes even more so with the light jacket of prosciutto that’s wrapped around it just before cooking.

Slices of fresh prosciutto are wrapped around this Pear and Gruyere Stuffed Pork Tenderloin before cooking.

It’s cooked completely on the stove top, but with very little hands-on work. A quick flip of the tenderloin about halfway through cooking is all you’ll need. We leave the oven open for roasting the cippolini onions, which are the perfect contrast to the Stuffed Pork Tenderloin with their sweet yet tangy glaze.

Pear and Gruyere Stuffed Pork Tenderloin with Roasted Cippolini Onions is the perfect main event for any family dinner.

So here’s to all those we’ve loved and lost too soon, and all of the recipes we have to share the memories. Cheers to you Sergio, che tu possa riposare in pace.

This Pear and Gruyere Stuffed Pork Tenderloin with Roasted Cippolini Onions is the perfect centerpiece to a meal with good friends and loved ones.
Print
Pear and Gruyere Stuffed Pork Tenderloin with Roasted Cippolini Onions
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 

Pork tenderloin makes the perfect dinner centerpiece when stuffed with pears and Gruyere and wrapped in crispy prosciutto.

Course: Main Course
Servings: 5 servings
Author: CaliGirl Cooking
Ingredients
For the pork tenderloin:
  • 1 1/2 pounds boneless pork tenderloin (or sirloin,) sliced in half and opened like a book
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 pear, peeled and sliced
  • 3 1/2 ounces shaved Gruyere
  • 1 tablespoon butter
  • 1/2 cup sherry
  • 2 cups chicken broth
For the cippolini onions:
  • 14 ounces peeled cippolini onions
  • 3 tablespoons butter
  • 4 tablespoons sugar
  • 1/4 cup white vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
Instructions
  1. Begin by pounding the pork tenderloin to a ½-inch thickness. Sprinkle with salt and pepper, then layer on the pear and Gruyere.

  2. Lay out the slices of prosciutto on a piece of plastic wrap so that they mimic the shape that the tenderloin has taken. For mine, I made two columns of three slices of prosciutto each, right up next to each other. Place the pork on top of the prosciutto.

  3. Using the plastic wrap to hold everything together, first roll up one side of the tenderloin, then the other, having the two ends of the pork meet at the top, with the prosciutto extending over that seam just a bit. 

  4. Using a piece of butcher’s twine, make loops down the length of the tenderloin to hold everything together. I just kind of made up my method, but use whatever works best for you while losing as little of the filling as possible.

  5. Preheat the oven to 350 degrees Fahrenheit for the onions.

  6. Place a large, deep saute pan or Dutch oven on the stove over medium-high heat and melt the butter in it. Once the butter is melted and the pan is nice and hot, add the pork and brown it on all sides (about 2 minutes each side.)

  7. Once the pork is browned, pour in the sherry and let the alcohol evaporate off a bit, about 3 minutes. Add the chicken broth.

  8. Cover the pot or pan and cook for about 15 minutes. 

  9. While the meat is cooking, prep the onions. In an 8-by-8-inch baking dish, spread out the onions in a thin layer. Cut the butter into tablespoons and drop the tablespoons evenly over the onions, followed by the sugar, white vinegar, salt and pepper. Place in the preheated 350 degree oven and cook for 30-40 minutes, or until the onions are golden brown and can be pierced easily with a fork.

  10. After 15 minutes, remove the lid and pour off the liquid until only about ½ cup remains. Flip the pork over and replace the lid. Cook the pork for another 15 minutes, or until cooked through.

  11. Transfer the pork to a serving dish and surround it with the cooked cippolini onions. Garnish with whatever fresh herbs you may have on hand!

Pear and Gruyere Stuffed Pork Tenderloin with Roasted Cippolini Onions | CaliGirlCooking.com