Garlic Stuffed Beef Tenderloin with Apple Dip
- 1 boneless beef tenderloin
- 1 head of garlic, peeled and sliced
- 2 tsp cumin
- 1/4 tsp cinnamon
- Sea salt and pepper
For the dip:
- 2 large apples (I used gala), sliced
- 2 tbsp butter or ghee
- 1 tbsp cinnamon
- 1 tbsp raw honey
- 2 tbsp raw nuts (I used pistachios)
- A bit of juice from your cooking tenderloin
Preheat your oven to 425F/220C.
Roll your tenderloin in a mix of the cumin, cinnamon, salt, and pepper. Cut a slit all the way down the middle, and fill it with the slices of garlic.
Place it in a roasting pan, and stick it in the oven.
Meanwhile, melt the butter in a skillet, and toss in your apples, cinnamon, honey. Cook on low, making sure that all of the slices are covered in deliciousness. Allow the tenderloin to cook for 35-40 minutes. You can turn it occasionally if you’d like. Your garlic will probably fall out, but that’s okay. It’s done when it’s simmering in a ton of juice, and the inside is barely (if even at all) pink. Reserve about 2 tbsp of the juice for the dip.
In a food processor, combine most of the apples (save some for the plate), the nuts, a bit more honey, and 2 tbsp of juice from the tenderloin. Process until a smooth paste forms.
Serve the sliced tenderloin with a dollop of dip, and a few slices of apples.
For more recipes for Sohour, Iftar and desserts as well as hydration and SOS tips..make sure you download your FREE Ramadan Guide here: http://danadinnawi.com/ramadan-guide/…
Dana Dinnawi is an Integrative Nutrition health coach specializing in empowering women to improve their health and family life. She received her training from the Institute for Integrative Nutrition, where she studied more than one hundred dietary theories and a variety of practical lifestyle coaching methods. She can be reached through her website and Facebook page.
