1911 Curve Crest Blvd. West, Stillwater, Minnesota 55082
651-430-2739 - info@valleyoutreachmn.org

Business Hours: M, W, & F: 9:00am – 4:00pm T & Th: 9:00am – 7:00 pm

Client Service Hours: M, W, & F: 10:00am – 12:00pm T & Th: 5:00pm – 7:00 pm

Donation Hours: M – F: 9:00 am – 4:00 pm at 1901 Curve Crest
(no donations accepted at the loading docks)
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Feed the Valley 2014

2014 Cook's Challenge Winning Meal


Pork Roulade with Blueberry Balsamic Reduction and Light Spinach Salad

Ingredients
1 Boneless Pork Chop
1 c Kashi Heart to Heart Toasted Honey Oat Cereal
2 c Fresh Spinach
6 sprigs Fresh Thyme
1/2 c Frozen Blueberries, Thawed with Juice
10 T Clementine Infused Olive Oil
1/4 C Sweet Balsamic Vinegar
3 T White Balsamic Vinegar
1 T Butter
1 T Olive Oil
Salt and Pepper to Taste

1. Crush the cereal until it resembles a fine crumb. Lightly season with salt and pepper. 
2. Sauté 1 cup of spinach in 1 T of clementine oil and season lightly salt and pepper until wilted and dark green. Set aside to cool slightly.  
3. Flatten pork chop with a meat mallet or with fist. For easy clean up, wrap in plastic wrap before flattening.  Lightly season both sides of pork with salt and pepper. 
4. Spread pork chop with the sautéed spinach and roll lengthwise so slices will be across the grain.
5. Heat butter and olive oil in sauté pan over medium heat.
6. Carefully coat all sides of the roulade with cereal crumb mixture. Place seam side down on hot pan.
7. Cook until it begins to brown, rotate to next un-seared part, and repeat. 
8. Cook until meat thermometer inserted into center reaches 155 F

Blueberry Balsamic Reduction

1. Combine blueberries, balsamic vinegar, and thyme leaves in a sauté pan over high heat. 
2. Bring to a boil, then reduce heat to medium-low
3. Reduce the mixture to a thick syrupy consistency - BE CAREFUL NOT TO BURN! 

Spinach Salad Vinaigrette


1. Whisk 9 T clementine oil and 3 T white balsamic vinegar together to create an emulsion (it will look creamy). The proportion to oil and vinegar is 3 to 1.

Plating

1. Arrange remaining spinach leaves on the plate. Drizzle with vinaigrette.
2. Slice the roulade across the grain (on the bias) and arrange it in a fan shape over the spinach salad.
3. Drizzle blueberry reduction over the top of the pork.
4. Viola! You've got a delicious and beautiful plate!

2014 Feed the Valley Gallery



MISSION

Valley Outreach is a bridge between the crisis of the moment and the solution of the future. We help our St. Croix Valley neighbors in need of food, clothing, emergency financial assistance, and other support while respecting their individual dignity and offering them encouragement and hope.

© 2013 Valley Outreach - Terms 

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