A. Hang Power Clean
- Work to a 3rm
- 1xMax Reps @95%
- rest as needed
- 10 Bent Row – heaviest possible, rest 60 sec.
- 10 Partner GHR
D. Princess: 5 rounds
- Double unders 50-40-30-20-10x (scaled: x4)
- Handstand push-ups 10-8-6-4-2x
Stuffed Pork Tenderloin with Fresh Tomato Sauce Wrapped in BACON!
- 2 pork loins (about 4 lbs.), trimmed (they come packaged together)
- 1 4-oz. log fresh goat cheese
- 1 jar of sun-dried tomatoes in EVOO, chopped
- 4 Tbs. minced basil
- salt and freshly ground pepper, to taste
- 1 package bacon for wrapping
- 3 tablespoons fresh rosemary, minced
- 2 tablespoon minced garlic
- 1/2 tsp. each salt and freshly ground pepper
- 1 tablespoon olive oil
- Fresh Tomato Sauce
- rosemary sprigs for garnish
Prepare Fresh Tomato Sauce (recipe follows). While Tomato Sauce is cooking, prepare pork loins.
Preheat oven to 400ºF. Mix together goat cheese, sun-dried tomatoes, and basil. Cut each pork loin in half lengthwise, to, but not through one edge. Open the tenderloin like a book and spread half of the goat cheese mixture along the inside of each loin. Season with salt and pepper.
With a mortar and pestle, make a coarse paste of the minced rosemary, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Spread over all sides of both pork loins. Wrap bacon around loins. Tie loins with unwaxed string and allow to stand at room temperature for 30 minutes.
Heat large oven-proof sauté pan over moderately-high heat. Add olive oil and heat. Sear pork loins on all sides and transfer pan to preheated oven. Roast 15 minutes for medium doneness. Remove from oven and cover pan with foil. Allow meat to rest 5 minutes before slicing.
Slice loins about 1/2-inch thick and serve with Fresh Tomato Sauce strewn across the slices. Garnish with a few rosemary sprigs.
Fresh Tomato Sauce
- 1 3/4-lbs Roma tomatoes (see note below)
- 1 teaspoon olive oil
- 1/2 cup onion, diced
- 1 clove garlic, minced
- 1/2 cup tomato paste
- 2 cups chicken or vegetable stock (or more as needed)
- 2 tablespoons fresh basil, chopped
- salt and freshly ground black pepper, to taste
Peel, seed and chop tomatoes.
In large sauté pan that can be fitted with a lid, heat oil. Adjust temperature to medium heat, and add onions and garlic. Cover and sweat until soft, about 5 to 7 minutes. Add tomatoes and tomato paste; pincé. Add 1 cup of stock, stir, and cover pan. Simmer, stirring occasionally until sauce is thick, about 45 minutes. (If sauce appears too thick during cooking time, add a little more stock to obtain desired consistency.) Add basil and season with salt and pepper.
Note: If tomatoes are out of season, which would be any time of the year except late summer and early fall, you can improve the flavor by roasting them if desired. Cut the tomatoes in half lengthwise, seed them, and place them cut-side up on a baking sheet. Roast in a 325º oven for about 30 minutes. Remove skins and continue with the recipe.
Servings: 6 to 8