What’s New at PC2!

Pilates Core Center introduces two new pieces of equipment to our One-on-One training room.

Arm Chair – The Pilates Arm Chair is an original piece of equipment designed by Joseph Pilates to develop upper body strength, increase proprioception and improve posture. With its high back, Pilates students get increased feedback as basic arm exercises are performed. This increased feedback can then be translated into more advanced exercises on the arm chair as well other pieces of equipment. Other major components of and arm chair workout include spinal mobility, abdominal strengthening and spinal extension in addition to leg work both from standing and lying down positions.

Balance Beam – You may recognize our balance beam as a standard piece of gymnastics equipment, but don’t worry we will make sure you are prepared before we ask you to cartwheel on it! With the balance beam you can work on standing balance as well as foot, ankle and knee strength and flexibility. Walking along the beam, single leg stepping up and over it are some of the many ways that your balance and proprioception can be challenged.

Talk to your teacher and give some of our new equipment a try!
Special thanks to Louise, Terry and Kevin





Chelsea's Recipe of the Month

WHOLE PORK TENDERLOIN STUDDED WITH SAUSAGE, FENNEL AND APPLES

BRINE:

  • BRINE THE PORK TENDERLOIN FOR ATLEAST 24 HOURS
  • 2 C WATER
  • 2 C APPLE CIDER
  • 5 HEALTHY SPRIGS ROSEMARY
  • 10 SPRIGS THYME
  • 3 T SALT
  • 1 T WHOLE PEPPERCORNS
  • 1 BAY LEAF
STUFFING:
  • ½ POUND ITALIAN SAUSAGE
  • 2 LARGE SHALLOTS – small dice
  • 4 CLOVES GARLIC - minced
  • 1 LARGE FENNEL BULB – small dice
  • 1 GRANNY SMITH APPLES – small dice
  • ½ SMALL CUBED STALE BREAD
In a large skillet, cook the sausage in medium heat until all the fat has rendered out. Add shallots and garlic and cook on low for about 3 minutes. Add the fennel and cook for about 5 mins then add apples. Cook until fennel and apples are tender. Add the bread and 2-3 T of water just to get the bread soft and everything comes together. Season with salt and pepper to taste. Let cool and set aside.

Take the pork out of the brine at least 2 hours before cooking so that it comes up to room temperature. To create a hole in the middle of the tenderloin, using a shark long, thin knife (boning knife or petty) cut an inch criss cross incision at each end of the pork. Then gently use the knife, going straight in the middle of the loin and create a 1 inch circular motion. If the loin is too long, you can cut it in half to make it easier to create a whole in the middle.

Pre-heat oven at 450.

Put the stuffing in a piping bag and stuff it inside the loin. Place the stuffed loin on a sheet pan with a rack. Sprinkle with salt and pepper. Cook in oven at 450 for about 30-45 mins. (depending on the size) Should have a nice golden color and internal temperature should be at 145. Let it rest for about 10-15 minutes before slicing.



~ Chef Chelsea ~

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