Recently, I threw a cherry-themed dinner party, where I highlighted nature's jewel-toned stone fruit. In addition to making cherry pan dowdies, my pièce de résistance was a pork tenderloin that had been butterflied, pounded, stuffed, sliced, and served as a beautiful roulade. The recipe looks lengthy, but don't be deterred by it; you can shave time off by asking your butcher to do the trimming, cutting, and pounding of the pork tenderloin. On top of being pretty to look at, the flavor combinations of this dish — juicy, sweet, fruity, meaty, salty — are spectacular. Serve it on a large platter with asparagus or on top of a bed of sautéed greens. To impress guests at a Summer dinner party, read more.
Normally I stuff chicken breasts with creamy cheese or buttery ham. When I came across this recipe for herbed couscous stuffed chicken, I got very excited. A much healthier alternative to cheese or pork, couscous is equally delicious. I love how it makes an entire meal in one chicken breast!
Feel free to get creative, if you have a bunch of parsley on hand use that instead of mint. Want to know how it's made? read more