Spiced Pork Tenderloin with Rhubarb Chutney

As I mentioned before, pork tenderloin regularly pops up in my supper menus. Over time, I have prepared it in many different ways and hardly ever remember any that we didn’t care for.

Since my three rhubarb plants seem to still be producing those lovely stalks, why not use them! This blog recipe is easy, wonderful tasting and a great presentation all in one. Here’s my interpretation of Spiced Pork Tenderloin with Rhubarb Chutney. Enjoy!

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Spiced Pork Tenderloin with Rhubarb Chutney
The spice rub 'marinating' adds so much to the overall flavor.
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Rating: 5
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Course Main Dish
Servings
Ingredients
Course Main Dish
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Pork Tenderloin
  1. In a large resealable plastic bag, combine spice rub ingredients. Butterfly pork tenderloin & flatten to uniform thickness. Place in plastic bag with spice rub & shake to distribute seasoning well. Close bag & allow to stand in refrigerator for several hours.
Rhubarb Chutney
  1. In a heavy saucepan, combine first 9 chutney ingredients. Bring to a simmer over low heat, stirring until sugar dissolves. Add rhubarb, onion & dried cranberries; increase heat to medium & cook until rhubarb is tender & mixture thickens slightly, about 5 minutes. Cool completely. Can be made ahead of time & refrigerated until needed.
  2. Preheat oven to 350 F. Grease a piece of aluminum foil & place on a wire rack on a baking pan. Cut plastic bag open; lay tenderloin flat with cut side up. Spread chutney over tenderloin & carefully roll (using plastic bag), starting with the long side as you would with a cake 'jelly roll'. Place on greased foil on pan.
  3. Lightly rub a small amount of olive oil or a 'fig balsamic dressing' over top of tenderloin. Bake for about 45 minutes or until tests done. DO NOT OVER BAKE! Remove from oven & allow stand for a few minutes before slicing.

Summer Picnic # 4

                                                        MENU

                    ROSEMARY HAM   *   CAJUN CHICKEN     WRAPS    

             THAI CHICKEN   *   PEPPERONI     PASTRY PINWHEELS    

                  FRESH FRUIT with CHEESE, CAKE or in CUPS   

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Wraps, Pinwheels & Fresh Fruit Picnic
Keeping it light & simple but still adding a touch of gourmet.
Instructions
Tortilla Pinwheels
  1. Spread each tortilla with herb & garlic cream cheese as well as a thin layer of hot red pepper jelly.
  2. For the 3 ROSEMARY PEPPER HAM pinwheels, place 1 of the Asiago cheese slices on left side. Next lay 1/3 of ham slices followed by a length of 6 spinach leaves. Repeat with 2 more tortillas. For the 3 CAJUN JAMBALAYA CHICKEN pinwheels, place 1 of the strong cheddar slices on left side. 1/3 of chicken slices followed by a length of 6 spinach leaves. Repeat with 2 more tortillas.
  3. Starting on the left side, roll tortillas up tightly. Wrap in plastic wrap for several hours or overnight. At picnic time, trim a bit off each end; slice each roll into 8 pieces. Secure with a tooth pick if you think its necessary. Place in fridge until picnic time.
Pepperoni Pinwheels
  1. On lightly floured surface, roll puff pastry sheets slightly. Spread mustard over all pastry. Divide & arrange pepperoni slices on the 2 pastry sheets, sprinkle with cheese & oregano. Tightly roll up pastry; gently pinch edge into roll to seal. Wrap in saran wrap & refrigerate 2-3 hours. Preheat oven to 425 F. Line baking sheet with parchment paper. Cut pastry into 30 - 3/4 slices. Place on baking sheet. Bake 15 minutes or until golden & slightly puffed.
Thai Turkey Pastry Pinwheels
  1. In a large skillet, heat oil over medium-high heat. Add turkey; cook 4-5 minutes, stirring occasionally, until no longer pink. Stir in remaining ingredients. Cool before using.
  2. On a lightly floured surface, roll puff pastry sheets slightly. Spread Thai turkey mixture over all pastry to within 1/2" of edges. Tightly roll up pastry; gently pinch edge into roll to seal. Wrap in saran wrap & refrigerate 2-3 hours. Preheat oven to 425 F. Line a baking sheet with parchment paper. Cut pastry into 30 - 3/4" slices. Place on baking sheet. Bake 15 minutes or until golden & slightly puffed.
Fresh Fruit with Cheese, Cake Cubes or in Cups
  1. On 6 wooden 8" skewers, alternately thread the strawberries, cheese cubes & cantaloupe. On another 6 skewers, alternate strawberries with cake cubes. Layer 6 plastic cups with colorful fresh fruit combos. Serve all as is or with a flavored yogurt for an easy dip.
Recipe Notes
  • Herb & Garlic Cream Cheese Spread can be purchased or make your own. I found a  great recipe for this spread on allrecipes.com which I used in my pinwheels.
  • If you choose, you could lay some pickle strips or red pepper strips at the edge of the left side of the tortillas creating a center in your pinwheels.
  • If you feel like your picnic needs one more item, add your favorite salad to the mix.
  • You might want to include some  flavored yogurt  for dip to go with the fruit items.
  • You should have roughly about 48 pinwheels, 60 pastry pinwheels & 18 desserts.

Gourmet Stuffed Potatoes with Caramelized Onion-Apple Burgers

CELEBRATING FATHER’S DAY!

Father’s Day, a time to honor our fathers and father figures who have influenced our lives. Honoring your father on Father’s Day doesn’t require his physical presence. I feel what is more important is the just act of doing it

….. ‘Remembering you is easy, we do it every day.      Missing you is the heartache that never goes away’.

My father passed away in 2005 and Brion’s in 2011. The passage of time will never dim those precious memories we have of them. They followed very different paths in their life’s journey; my father was a farmer and Brion’s an army soldier. Both of them gave so much of themselves to their life’s work as well as to their families.

Since both of our Dad’s were ‘meat & potatoes’ kind of men, it seems fitting that my Father’s Day  blog recipes would center around just that. When I made the Caramelized Onion-Apple Burger combination for us, I made it with ground pork but I’m sure it would taste great with either ground beef or chicken. The Gourmet Stuffed Potatoes are definitely a tried & true recipe that has been around forever but are always enjoyed. 

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Caramelized Onion-Apple Burgers with Stuffed Potatoes
Votes: 1
Rating: 5
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Servings
Ingredients
Caramelized Onion-Apple Burgers
Onion-Apple Burger Filling
Gourmet Stuffed Potatoes
Servings
Ingredients
Caramelized Onion-Apple Burgers
Onion-Apple Burger Filling
Gourmet Stuffed Potatoes
Votes: 1
Rating: 5
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Instructions
Caramelized Onion-Apple Burgers
  1. To Caramelize Onions/Apples: Heat oil in a large skillet. Add onions & apples; sprinkle with salt. Cook & stir about 15 minutes or until both are tender. Reduce heat; sprinkle with vinegar. Cook, stirring until golden. Stir in brown sugar; cook & stir until caramel brown in color.
  2. To Make Stuffed Burgers: Place ground meat in a large bowl & combine with spices. Mix well. Shape into 8 thin patties. Divide onion/apple mixture into 8 portions. Place one portion on each of 4 patties ( reserve other 4 portions for later use). Top with remaining 4 patties & press gently to seal enclosing filling completely. Place burgers on preheated, greased barbecue grill over medium heat, close lid & grill, turning once. Cook approximately 14 minutes total. Top with remaining onion/apple mixture. Serve on buttered, lightly grilled Ciabatta buns.
Gourmet Stuffed Potatoes
  1. Pierce potatoes with a fork; rub with oil if desired. Bake at 400 F. for 1 hour or until tender. Let stand until cool enough to handle. Cut a slice off the top of each potato lengthwise. Scoop out pulp, leaving a thin shell. Place pulp in a large bowl & mash.
  2. In a small skillet, saute onions in 1/4 cup butter until tender. Stir Ranch salad dressing mix into sour cream & add to potato pulp along with cream, salt & pepper. Fold in cheese & bacon bits. Spoon into potato shells. Place on a wire rack in a foil baking pan. Melt remaining butter; drizzle over the potatoes. Sprinkle with paprika. Place pan on barbecue to heat through while meat is cooking. If you prefer, you can always put them in the oven at 350 F. for about 20 minutes instead.

Stuffed Burgers

RESHAPING THE BASIC BURGER

It’s only mid May and the enticing smell of the neighborhood barbecues drifts through the air. Spring has felt more like summer due to the high temperatures we are having.

Burgers have long been a summer barbecue staple so why not put a new spin on it. My first thought goes to using the same spice combination for a variety of ground meats such as beef, chicken/turkey, or pork. Next make a filling that would taste great in whatever meat you feel like serving or better still use a variety.

Over the last couple of weeks I did some recipe development  on seven different ideas to simplify  making  ‘Stuffed Burgers’.   In my next few blogs I would like to share these recipes with you.  Here is the list:   > Moroccan            >  Apple-Zucchini Bacon            > Savory-Herb                               > Seafood/Avocado &  Spinach/Cheese Portobello Mushroom Burgers                                                  > Mushroom-Cheese Stuffed Ground Salmon    > Garden Grain Burgers    

The focus of my blog is very often on the ‘Taste of a Memory’  so I decided to start my stuffed burger series with a memory from Morocco.

In 2014, my husband Brion and I enjoyed a holiday travelling Spain, Morocco, and Portugal. I had never really paid to much attention to the interesting flavor of the Moroccan spices before that trip. Since then I have made numerous dishes that included them as we have come to really enjoy that flavor.

Key Moroccan spices include aniseed, black pepper, cayenne, cardamom, cinnamon, coriander, cumin, ginger, paprika, parsley, saffron and turmeric.      

Morocco is like a tree whose roots lie in Africa but whose leaves breath in European air. This is a metaphor that has been used to describe a country that is profoundly traditional and strongly drawn to the modern. It is this double-sided, seemingly contradictory disposition that gives Morocco its cultural richness. The country is slightly larger in area than California. Unlike most other African countries, it produces all the food it needs to feed its people. Located on the coast of the Mediterranean Sea, the country is rich in fish and seafood. Beef is not plentiful, so meals are usually built around lamb or poultry. Another Moroccan staple is couscous, made from fine grains of a wheat product called semolina. It is served many different ways with vegetables, meat or seafood.

In today’s  Moroccan Burgers, I used beef and turkey patties, stuffing them with a spicy fruit filling. Strange as it seems, Brion and I found mustard   to be a great condiment to use on them.  In keeping with the Moroccan theme, couscous makes a nice side dish however you choose to prepare it. Your comments are most welcome.                                       

Print Recipe
Stuffed Burgers
I used the same spice combination in the basic meat patty recipe for whatever meat I chose to use ( beef, chicken/turkey, pork), to keep it simple. These meat patties were then used to prepare the SAVORY-HERB, APPLE-ZUCCHINI BACON, & MOROCCAN burgers.
Votes: 1
Rating: 5
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Servings
Ingredients
Basic Meat Patties
Moroccan Spicy Fruit Filling
Easy Couscous Side Dish
Servings
Ingredients
Basic Meat Patties
Moroccan Spicy Fruit Filling
Easy Couscous Side Dish
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Basic Meat Patties
  1. Place ground meat in a large bowl & combine with spices. Mix well. Shape into 8 - 1/4" thick patties. Place equal amounts of prepared filling in center of each of 4 patties. Top with remaining 4 patties & press gently to seal, enclosing filling completely.
  2. Place burgers in a greased foil disposable pan. Preheat barbecue grill to a medium heat, place pan on grates & close lid. Turn burgers once during cooking time, (do not overcook as the meat is only 1/4" thick on each side).
  3. Serve on a Ciabatta bun (or hamburger bun of your choice).
Moroccan Spicy Fruit Filling
  1. Combine dates, apricots, raisins, apple & orange juice in a small bowl. Season with spices. Mix well; set aside to let marinate for a few hours. Divide between 4 burger patties & complete as above.
Couscous Side Dish
  1. Heat 1/2 tsp olive oil in small saucepan. Add next 4 ingredients. Cook & stir until green onion is softened. Add honey. Heat & stir until onion is coated.
  2. Add broth. Bring to a boil. Add couscous & 1 tsp olive oil. Stir. Cover. Remove from heat. Let stand for 5 minutes without lifting the lid. Fluff with fork; stirring in remaining ingredients adding a bit of butter if it seems to solid. Makes about 2 3/4 cups.
Recipe Notes
  • I found it really made this whole burger idea easy if I made 908 grams (2lbs) of each of the 3 types of ground meat into patties. Portion the meat with a scoop into 56 grams (2 oz.) balls, flatten & place in a plastic container, layered singly between a non-stick waxed paper to freeze.
  • When it comes time to use, take out the number of patties you require for the meal. Prepare the filling of choice, stuff & cook. What could be easier than that for a quick & easy great tasting meal!