Ingredient: onion, chopped small

Roasted Tenderloin Skewers w/ Papaya Chutney

Today, March 21st, our family is honoring the memory of our wonderful father’s birth date. Although it has been 21 years since his passing, he lives on in our hearts. It never ceases to amaze me how many things your parents do that are imprinted on you in childhood. As I grow older, I see and hear my dad living on through me. It seems we never fully appreciate our parents until they are gone. I’m told, ‘it’s a kid thing’, which doesn’t really seem to make it any better.

Having been raised on a farm, pork was a very common meal. Roast pork, chops and ribs were probably the cuts I remember eating the most.

When this date rolls around each year, I like to post something on the blog that I think my dad would have enjoyed. Today, I thought it would be nice to make some roast tenderloin skewers with papaya chutney.

Pork pairs well with fruits from tropical to mild because some cuts of pork are rich and fatty, while others are milder in flavor. You can substitute different fruits in almost any pork recipe to create unique flavor profiles. Chutneys are amazing condiments for roasted and grilled meats, including pork, chicken, duck, and lamb.

This simple-to-prepare chutney makes for a tasty, tart counterpart to the richness of the pork tenderloin. But nothing says you couldn’t spoon it over cream cheese or pâté for an easy appetizer dip, or serve it with grilled sausages, or spread some on a ham or grilled cheese sandwich. The possibilities are endless!

Print Recipe
 Roasted Tenderloin Skewers w/ Papaya Chutney
Votes: 1
Rating: 5
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Rate this recipe!
Course Main Dish
Cuisine Middle Eastern
Keyword roasted tenderloin skewers w/ papaya chutney
Servings
Ingredients
Papaya Chutney
Pork Tenderloin
Course Main Dish
Cuisine Middle Eastern
Keyword roasted tenderloin skewers w/ papaya chutney
Servings
Ingredients
Papaya Chutney
Pork Tenderloin
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Chutney
  1. Heat the oil in a large skillet & sauté the onion over medium heat until softened.
  2. Stir in remaining ingredients & bring to a boil. Reduce heat & simmer for about 35 minutes or until fruit is very soft.
  3. Remove from heat & allow to cool slightly then pulse in a food processor for a few seconds. Don't over process because the chutney is nice if it still as a slightly chunky texture.
Tenderloin
  1. In a resealable plastic bag, place cubed tenderloin. Add oil & steak spice & shake well to combine. Place in refrigerator for a few hours or overnight to marinate.
  2. Preheat oven to 400 F-425 F. Line a large baking sheet with foil.
  3. Thread marinated pork onto skewers. Arrange skewers about 1-inch apart on the baking sheet. Bake for 15-20 minutes, turning once or twice, until the pork is cooked through.
  4. Bake for 15-20 minutes, turning once or twice, until the pork is cooked through but NOT overcooked. To get a nice char, switch the oven to the broiler for the last 1-2 minutes.
  5. Remove tenderloin cubes from skewers on place on a bed of steamed rice. Top with warm papaya chutney.

Potato, Mushroom & Caramelized Onion Perogies

As the days get shorter, darker and colder in the winter, many turn to food as a source of internal warmth and comfort. Besides being essential for life, food brings people together and generally just makes us feel good. This is especially true during the chilly winter months we get here in Canada, where tasty comfort food is more than welcome.

 In 1966 when the term ‘comfort food’  was first used, one would turn to foods that were prepared in a traditional way and reminds the person of their childhood, home, family and friends.

Commonly eaten in the Canadian prairie provinces, perogies, pierogi, perogy – (however you spell it) are a delicious filled dumpling with origins from Central and Eastern Europe. They can be stuffed with potato, cheese, bacon, and more, and they taste absolutely perfect with their typical sour cream topping. There’s also a giant perogy statue in Glendon, Alberta, showing you exactly how important the food is viewed in Canada.

The ultimate in comfort, peasant food or gourmet cuisine, as a main event or side, perogies can do no wrong.

Print Recipe
 Potato, Mushroom & Caramelized Onion Perogies
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine European
Keyword potato, mushroom & caramelized onion perogies
Servings
Ingredients
Perogy Dough
Filling
Course Main Dish
Cuisine European
Keyword potato, mushroom & caramelized onion perogies
Servings
Ingredients
Perogy Dough
Filling
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Perogy Dough
  1. In a bowl, beat egg, soft butter & sour cream together. Add flour & salt, combining until smooth. Scrape dough out of bowl onto a lightly floured work surface & knead dough for 5 - 8 minutes. Wrap dough in plastic wrap & refrigerate until ready to use.
Filling
  1. Chop onions. Melt 2 Tbsp butter in a large skillet & sauté onions until caramelized. Remove from skillet & set aside.
  2. In the same skillet, melt another 2 Tbsp butter & add the chopped mushrooms. Salt & pepper the mushrooms & sauté until they are tender & all the liquid excluded by the mushrooms has evaporated, 5 minutes. Remove from heat.
  3. While you are cooking the onions & mushrooms, peel & quarter the potatoes & place in a small pot. Cover with cold water, bring to a boil, then lower heat & simmer until soft enough to mash, 15-20 minutes. Drain & place in a large mixing bowl.
  4. Mash & whip potatoes with grated cheddar cheese until smooth & fluffy. Fold in the cooked mushrooms & caramelized onions until well blended. Salt & pepper to taste.
Assembly
  1. Remove perogy dough from refrigerator & cut into 24 equal pieces. Roll each piece into about a 3-inch round. Place a heaping Tbsp of filling in the middle of pierogi. Dip your finger in a bowl of water & run it along the edge of the dough. Fold perogy in half, carefully pinching together edges to seal it completely.
Cook & Serve
  1. Bring a large pot of salted water to a boil. Carefully drop perogies in & boil until all the perogies float to the surface & dough becomes somewhat translucent, about 3-5 minutes. Remove perogies with a slotted spoon, making sure to let as much of the excess water drip off as possible. In a large skillet, heat a Tbsp of butter. Place drained pierogis in skillet. Do not over-crowd so that they can all lightly brown on both sides.
  2. If you wish , you can make a few extra onions & mushrooms for a garnish. Serve with either sour cream or Ranch dressing.
Recipe Notes
  • When making the pierogis, nothing wrong with rolling out all the dough at the same time & cutting your circles with a cookie cutter. I just personally like dividing the dough so I don't have to do any re-rolling with the scraps. Just personal preference.