Ritz Cracker Crumb Pork Chops

They’re not just for snacking—Ritz crackers go in casseroles, main courses, appetizers, side dishes and even desserts! Everybody loves Ritz, and even more when they’re on pork chops.

Breading is an essential ingredient in so many recipes. Turns out that many pantry staples (including crackers, chips, and other dried goods) can be used as a breading. All it takes is crushing up some crackers to get the same effect as your usual breadcrumbs and you may even find that you like some of these swaps better than the real thing! Ritz Crackers make a great substitute for traditional breadcrumbs. 

Why use breading? Firstly, there’s the elements of taste and texture. Seasoned breading on a chicken or pork cutlet, for instance, helps encrust the meat in more flavor. It also adds a bit of texture and along with a good blend of spices, a humble pork chop becomes amazing!

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Ritz Cracker Crumb Pork Chops
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Instructions
  1. In a small dish, combine spices. Mince onion (chopping by hand).
  2. Empty 1 1/4 sleeves of crackers into a large zip-lock bag. Crush crackers finely until you have a uniform size. Add seasoning mixture & onions to the bag & toss well to incorporate.
  3. Create a breading station for pork chops. One dish with flour, one with the beaten egg & one with the cracker crumb breading.
  4. Dip one of the chops into the flour & flip it over a couple of times . Coat all sides of the pork chop well with a thin layer of flour. Dip the flour coated chop into the egg, coating all sides.
  5. Lastly, dip coated chop into cracker crumb breading mixture. Press the crumb mixture onto the pork chop with your hand to ensure it is coated well. Lie breaded pork chop onto a platter. repeat this process for the rest of the pork chops.
  6. Place breaded chops in the refrigerator for 10 minutes. This will help the batter adhere to the chops better.
  7. Heat a griddle to a medium-low heat & spray griddle with cooking spray. Grill chops on both sides until cooked through & nicely browned. Serve with pork gravy if desired.

Zesty Broccoli & Smoked Cheddar Pizza

HAPPY ST. PATRICK’S DAY!

St. Patrick’s Day is a funny thing here in Canada. It’s the one time each year that people seek out green food and drinks, everything from shamrock shakes, a green bagel, or green beer are part of our version of this holiday.

And what’s funnier, is that this holiday is a very different experience in Ireland. At least that is what I have been told by people who live there. They don’t do all the ‘crazy green stuff’ like we do, if they celebrate it at all.

Green food has been getting more and more ‘creative’ on this particular holiday. Clean eating, green foods like spinach, avocado and broccoli for example. A walk through the grocery store produce section will provide a variety of examples of just how many green foods are available to use in meals and snacks. 

In the spirit of St. Patrick’s Day, I wanted to incorporate some green food in our supper meal. What better excuse could I have to make some broccoli pizzas!

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Zesty Broccoli & Smoked Cheddar Pizza
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Instructions
Herb Sauce
  1. In a saucepan, combine butter, cream cheese, milk, garlic & onion powder, basil, oregano, salt & pepper. Heat & stir over medium heat until cream cheese is melted & sauce becomes thick & creamy.
Toppings
  1. Slice grape tomatoes in half lengthwise & marinate in zesty Italian dressing.
  2. Prepare broccoli florets. Steam in microwave dish for about 2 minutes. Drizzle with zesty Italian dressing.
  3. Shred cooked chicken & grate cheese.
  4. Preheat oven to 375 F.
  5. Spread herb sauce over Naan breads & top with shredded chicken. Divide cheese evenly between the 4 Naan breads.
  6. In the center of each pizza lay 6 marinated tomato halves. Place the florets in a circle surrounding them sprinkling veggies with black pepper.
  7. Bake pizzas for 10-15 minutes or until veggies are nicely roasted & edges are crispy. Remove from oven & serve.

Asiago Shrimp Risotto

Risotto is one of those dishes that’s purely Italian in nature. Most traditionally made with Parmesan cheese, which is stirred in right at the very end of cooking to not only boost the rice’s creaminess but also lend its signature salty, nutty flavor to the dish. Don’t get caught up in tradition though, because risotto is one of the most flexible meals you can make.

While there is nothing wrong with Parmesan, the cheese possibilities for risotto are nearly endless and you quickly discover that the world of this comfort-food staple really has no boundaries.

Risotto is one of those gourmet meals that is really not difficult to make, and it doesn’t take long either. You can have it on the table in 30 minutes or less. It takes some work stirring — not the kind of stirring where you must stand at the stove and stir constantly. You can step away for brief moments, but you do want to do lots and lots of stirring. It’s the stirring that breaks up the starches in the rice and makes the risotto so incredibly wonderfully amazingly creamy.

This rich and creamy risotto with tender shrimp, uses Asiago over Parmesan cheese for a semisweet touch, plus tarragon and flat leaf parsley to give the dish some freshness.

Asiago is a whole milk cheese that originated in Northern Italy, around the Po River Valley where Italy borders Austria. Coming from the mountains, Asiago is similar to other mountain cheeses, such as Switzerland’s Gruyere or France’s Beaufort. Asiago is made in large wheels designed for long-term aging to get through tough winters. Dense and flavorful, Asiago’s flavor profile changes as time polishes the wheels over the course of several months or years. Taken from the milk of cows grazing on the grasses and wildflowers of the mountains, Asiago can have a fresh, fruity flavor or a savory, zesty taste on the palate.

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Asiago Shrimp Risotto
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Course Main Dish
Cuisine Italian
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Instructions
Risotto
  1. Heat 1 tsp oil in a LARGE POT or DEEP SKILLET over high heat. Add bacon & cook until fairly crisp. Blot on paper towel & crumble. Transfer to a small microwave-proof bowl. Leave about 1 Tbsp bacon drippings in pot & discard the rest. Add mushrooms & cook until browned. Remove to a dish, set aside.
  2. Turn heat down to medium & return pot to the stove. Add butter & melt; then add garlic & onion. Sauté for 3 minutes or until softened. Turn up heat, add rice & stir until grains become partially translucent, about 1 minute (do NOT overcook).
  3. Add wine & cook, scraping the bottom of the pot to get any brown bits, about 2 minutes. Turn down heat to medium-low; add about 3 cups of chicken stock. Leave, uncovered, stirring just once or twice, until most of the liquid has been absorbed.
  4. Check firmness of rice & add 1/2 cup of broth at a time, stirring in between until absorbed & rice is cooked to YOUR taste.
Spicy Shrimp
  1. While the risotto is cooking, combine spice mix in a plastic bag. Add shrimp & shake to coat well. In a skillet, heat butter & olive oil; add shrimp & sauté for 2-3 minutes, just until cooked. Keep warm.
  2. Add the mushrooms back into the risotto towards the end, just to heat through. Right at the end when the risotto is ready, add a 'splash' more chicken broth to make the risotto slightly soupy, then take it off the stove.
  3. Add butter & Asiago cheese, then stir vigorously (this will activate the starch & make it super creamy). Add shrimp & gently stir to incorporate them into the risotto.
  4. Serve immediately. Garnish with reheated bacon & extra Asiago if you wish.

Shrimp & Broccoli ‘Hobo’ Packs

HAPPY LABOR DAY!

Once again, the last long weekend of summer has arrived. Here in Canada, families with school age children, take it as the last chance to travel before the end of summer. Others enjoy the company of family and friends at barbecues, picnics, fairs, festivals and fireworks displays. Canadian football fans may spend a large portion of their weekend watching the Labor Day Classic matches live on television. Whatever your choice of relaxation is, you know good food will be a part of the holiday.

If you’re barbecuing, some hobo packs might just be perfect. Each packet can be prepared individually or collectively so even the pickiest eater can be accommodated. If the weather doesn’t cooperate with outdoor cooking, you can always cook indoors in your oven & there’s minimal clean-up afterward either way.

Essentially a ‘hobo’ pack is a bundle of cut-up ingredients wrapped up in foil and cooked over the coals of a campfire.

Although, foil pack meals seem like the new summer go-to dinner, creative cooks were making these long before they became trendy. Depending on your eating habits, taste preferences and ingredients on hand, you can make any combination of flavors.

During the depression, many people were homeless and lived in encampments. They were known as Hobos.  Whatever food they could find, whether it was wild caught, wild grown, in the trash, or given from a neighbor, they would cook all the food over the fire.  Because they were hungry, they would use even the peelings of vegetables that others would throw away.  Being resourceful was their survival.  I am sure that is where we get the term ‘Hobo Dinner’, because it is comprised of simple ingredients that are cooked together.

Whether you call them meals in foil, zip packs, hobo bundles, or some other name, meals in foil are easy and unmessy, camp-style cooking in your own backyard (or kitchen).

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Baked Shrimp & Broccoli 'Hobo' Packs
Instructions
  1. Preheat oven to 425 F.
  2. Cut 2 sheets of 14 by 12-inch (35 x 30 cm) heavy-duty aluminum foil then lay each piece separately on the countertop. In a small bowl, combine the ingredients for the spice mix: Italian seasoning, onion powder, salt, pepper, & smoked paprika & powdered vegetable or chicken stock.
  3. In a shallow plate, add shrimp; sprinkle with the spice mix, coating on all sides. Divide shrimp onto the aluminum foil near the center then place broccoli florets to one side of the shrimp.
  4. Add garlic over broccoli & shrimp, then sprinkle with lemon juice, red crushed chili pepper flakes (if using) and finish with salt and pepper. Divide butter pieces evenly among the shrimp foil packets, layering them over the shrimp & broccoli.
  5. Add a tablespoon of vegetable stock in each foil packet & wrap packets in; crimp edges together then wrap ends up. Don’t wrap too tight – keep a little extra space inside for heat to circulate.
  6. Transfer to a baking sheet & bake shrimp foil packets in the oven, sealed side upward until shrimps have cooked through, about 15 minutes.
  7. Carefully unwrap the baked shrimp & broccoli foil packets then garnish with fresh parsley and a slice of lemon.
Recipe Notes
  • Brion & I found some roasted cherry tomatoes were especially good with this meal. After drizzling the tomatoes with Golden Italian Dressing, I roasted them on their own  in the same oven as the hobo packs were baking.

Oyster, Bacon, Tomato & Avocado Po’boys

I have always had a love for sandwiches, not sure why … just do. Submarine, sub, grinder, hero, hoagie … there are many names for a sandwich on a length of Italian bread split horizontally and filled with cold cuts, cheese, veggies and dressing.

The classic oyster po’ boys make the most of briny, salty oysters. If you’re not familiar with this sandwich, it originated in New Orleans in 1929 as a way to feed the striking workers. Credit goes to brothers Clovis & Bennie Martin, streetcar conductors-turned-sandwich-shop owners who made it their duty to help out striking streetcar conductors by giving them free sandwiches. The strikers were called ‘poor boys’ (New Orleans shortens everything, so it got shortened to po’ boy). The brothers’ generosity earned thousands of new fans, and the sandwich with its new name, became of symbol of the city’s heart & soul.

The original po’ boy was filled with breaded, fried oysters or shrimp. Some common variations include crab, catfish, crawfish, spicy sausage, fried chicken and shredded seasoned beef. Seafood and chicken po’ boys are made with breaded and deep fried ingredients, but if deep frying is not your thing, oven baked is the closest technique to achieve the crunchy, deep-fried texture.

Brion & I like this combo because the avocado brings out the sweetness in seafood. Oysters coated in cornmeal make a savory sandwich and a perfect meal. It’s portable, it’s filling and there are endless possibilities.

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Oyster, Bacon, Tomato & Avocado Po'boys
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  1. In a skillet, fry bacon until crispy but not hard. Drain on paper towel until ready to use.
  2. In a small bowl, whisk together cornmeal & spices; set aside.
  3. Gently dredge oysters in flour then in egg whites & lastly in cornmeal/spice mixture. Cover breaded oysters & refrigerate until ready to bake. Prepare tomato, avocados (guacamole) & bread.
  4. Preheat oven to 375 F.
  5. Remove oysters from refrigerator, spray a baking sheet with cooking spray & carefully place oysters on it so that they are not touching each other. Bake for 15 minutes until crispy & cooked.
  6. Spread bread 'pieces' with your choice of dressing. Divide oysters between bottom halves, followed by avocado, bacon & tomato. Place top halves of the bread over the fillings & press lightly. Serve immediately.

Beer Can Burgers

CELEBRATING VICTORIA DAY!

For many Canadians, Victoria Day marks the unofficial beginning of summer. It is Canada’s oldest non-religious holiday and although we still hang on to the British Queen’s name (for old times’ sake), this truly Canadian holiday has everything to do with the end of the cold weather and short days and a lot to do with some great food.

This holiday is called ‘May 2-4’ in some parts of Canada, a name that refers both to the date around which the holiday falls (May 24th) and Canadian slang for a case of twenty-four beers (a ‘2-4’), the popular beverage during the long weekend.

I’m sure, for many this weekend, barbecuing will be up front and center with burgers, steaks and ribs taking top billing. By now we’ve all heard of or tasted Beer Can Chicken but what about Beer Can Burgers? One might think that the burgers were cooked with the beer can inside like the beer can chicken is. They’re not. The burgers are just shaped around the beer can or bottle, then they are filled with whatever you choose to put in them. What you’re trying to achieve is really just a bacon wrapped ‘cup‘ from the ground beef with a filling inside. After this you can either grill (with indirect heat) or bake them low & slow. The bacon renders and caramelizes, so the beef is flavored by both the bacon and the filling inside.

As for the fillings, the sky is the limit as long as you’re using something that’s both pre-cooked and can withstand the long slow cooking. Just a few ideas would be caramelized onions, peppers, mushrooms, hash browns, cheese (of course!), avocado, chili etc. etc.

When making beer can burgers its good to use an 80/20 blend of beef and the standard (not thick) slice bacon. The thing about this kind of burger, is that they are best made with about 285 gms (about 10 oz.) so you can wrap two rows of bacon around them. Reason being, if made smaller, as the burger cooks, the meat shrinks and the filling falls out. The ideal height going up the can or bottle would be about 3 1/4 – 3 1/2 inches.

Beer can burgers can be baked in the oven or done on a grill. They are going to take some time to cook, about 50 minutes to an hour. Low and slow is the key so aim at about 300 F. Once they’re cooked, you can eat as is or add some tomato, lettuce, pickles, etc. I could hardly imagine anyone needing a bun with the size of these burgers … but?!

Whatever you decide to have today, the main thing just enjoy it!

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Beer Can Burgers
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Course Main Dish
Cuisine American
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Instructions
Caramelized Onions
  1. In a skillet, heat 1 Tbsp oil; add sliced or chopped onion & sprinkle with salt. Cook & stir about 15 minutes or until moisture is evaporated & onion is soft. Reduce heat; sprinkle with 1 1/2 tsp cider vinegar & 1 Tbsp brown sugar. Cook, stirring until caramel brown in color. Transfer to a dish to cool.
Sautéed Mushrooms & Avocado
  1. In the same skillet, add sliced mushrooms, minced garlic & a few drops of water (just to get them sautéing). Sauté until moisture evaporates. Set aside. Peel & cut avocado into 1/2-inch slices; set aside
Cheese
  1. Shred or cube cheese of choice; set aside.
Burgers
  1. In a bowl, combine ground beef with spices. Divide beef in half & form each piece into a ball. Place on a work surface; using a beer can or bottle, press down firmly. With your hands, form beef around can/bottle to a height of about 3 1/4 to 3 1/2 inches. Horizontally wrap, two slices of bacon, one to the bottom of the beef & the next just above on each burger. Carefully remove can/bottle.
  2. Set up grill for indirect heat at around 300 F. Alternately, set a wire rack over a rimmed, foil lined baking sheet & preheat oven to 300 F.
  3. Fill burgers with prepared fillings & cook for about 50 minutes or until meat is cooked. Once cooked, allow them to sit for a few minutes so the burgers & cheese firm up slightly without the burger losing its juiciness.
  4. Enjoy as is or top with whatever you prefer.

Roasted Parmesan Shrimp with Jicama Fries

Years ago, shrimp was low on my personal priority list among seafood. Breaded oysters would never fail to get my attention but somehow tastes change. Brion, on the other hand, loves shrimp and it seems to have rubbed off on me. Strangely enough, deep fried food doesn’t appeal to me and never has. I put it down to the fact that I spent many years in the commercial food atmosphere so that deep frying smell just doesn’t work for me. Now when it comes to oven baked ‘frying’ that’s another story.

Cooking shrimp in the oven preserves the natural flavors. Frying and grilling will cause flavor and moisture loss, which can make the shrimp turn out rubbery after it cooks. In this recipe the shrimp is prepared with a parmesan/garlic coating which bakes up nice and crispy. As a side, I’m making some  jicama fries. If you have never tasted this vegetable, it is very unique. A perfect description would be like a ‘savory apple’. A root vegetable, native to Mexico, sometimes referred to as a Mexican turnip or potato. Then to add a little pizzaz to the meal, I’ve made a garlic avocado ranch dip for both the shrimp and fries.

The classic Ranch dressing has been around since the 1950’s. While very popular in Canada and the United States, it is virtually unknown in other parts of the world. Typically made with buttermilk, onion, garlic, herbs and spices all combined into a mayo based sauce. This low-fat version of  garlic avocado ranch is perfect for this oven fried meal.


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Roasted Parmesan Shrimp with Jicama Fries

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Course Lunch, Main Dish
Cuisine American, Mexican

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Course Lunch, Main Dish
Cuisine American, Mexican

Servings

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Instructions
Garlic Avocado Ranch Dip
  1. Peel, core & mash avocado. In a food processor, add avocado, yogurt, garlic, herbs, onion powder & lime juice. Pulse a few seconds until well blended. Refrigerate in an airtight container until ready to serve.

Jicama Fries
  1. Peel jicama & cut into french fry pieces. In a saucepot of boiling water, sprinkle 1/2 tsp salt; add jicama fries & boil for 10 minutes. Drain well. In a large bowl, combine fries with oil, 1/4 tsp salt, garlic powder, cumin & smoked paprika. Coat well, blending spices. Preheat oven to 400 F. Spread fries onto a lightly oiled baking pan & bake for about 30 minutes, turning halfway through baking time, until fries are crisp.

Parmesan Shrimp
  1. Preheat oven to 400 F. In a bowl, combine oil, garlic, oregano, basil, parmesan, salt & pepper. Add shrimp & toss gently & thread on wooden skewers. Line a baking pan with foil & lightly oil. Place shrimp in oven & roast JUST until pink, firm & cooked through, about 6-8 minutes. Serve immediately with lemon wedges. jicama fries & dip.

Pita Pockets

From what archaeologists can determine, pita bread originated with peoples west of the Mediterranean. Pitas have been both a bread and a utensil throughout the Middle East and Eastern Mediterranean.It is a rather  simple bread that could be made with limited technology. Pitas are cooked quickly at a relatively high temperature. The flat dough expands dramatically to form an interior pocket from steam. 

Pitas’ popularity is partially attributed to using the pocket like a sandwich bread. Many traditional cultures use the pita more like a soft taco or the pita is pulled apart into pieces and dipped in a variety of sauces.

The possibilities of being able to pack, dip or wrap whatever you choose in the pita bread is limitless. Their taste can only be appreciated when eating your pita with different foods that will compliment them.

Although pitas are enjoyed all through the year, they seem like an easy summer meal to enjoy.

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Pita Pockets
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Instructions
Filling
  1. In a large skillet, cook beef, onion & green pepper over medium heat until meat is no longer pink; drain. Add the Worcestershire sauce, soy sauce, garlic powder, cumin & Italian seasoning; mix well. Simmer, uncovered, for 5-10 minutes.
Sauce
  1. In a small saucepan, bring all the sauce ingredients to a boil. Reduce heat; simmer uncovered for 5-10 minutes. Spoon meat mixture into pita halves; top with sauce, tomatoes & lettuce.

‘Kartoffelpuffer’ – German Potato Pancakes

Today is Shrove Tuesday or Pancake Day. The date can be any time between February 3rd and March 9th. It is exactly 47 days before Easter Sunday, based on the cycles of the moon. The expression ‘Shrove Tuesday’ comes from the word shrive, meaning ‘absolve’. This day is observed by many Christians who make a special point of self-examination of considering what wrongs they need to repent and what amendments of life or areas of spiritual  growth they especially need to ask God’s help in dealing with.

Shrove Tuesday precedes Ash Wednesday or the first day of Lent. Popular practices, such as indulging in food that one sacrifices before commencing the fasting and religious obligations associated with Lent.

FASTNACHT, (or Shrove Tuesday) is celebrated throughout Germany with masquerades, carnival processions and ceremonials that vary in character according to locality and folk custom. Fasching is Germany’s version of Mardi Gras, a French term for ‘Fat Tuesday’. This carnival climaxes on the night before the fast. It’s roots go way back to ancient Roman times.

Fastnachts are yeasted doughnuts that are eaten in Germany instead of pancakes. Typically they have no hole or filling and are dusted with powdered sugar. The rich treats presented a way to use up all of the butter, sugar and fat in the house prior to the self-denying diets of Lent.

GERMAN POTATO PANCAKES  are my Shrove Tuesday meal. I definitely grew up enjoying pancakes and with the many flavor options of today how could you not like them! 

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Kartoffelpuffer - German Potato Pancakes
Sour cream or applesauce make great compliments to this meal.
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Cuisine American, German
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pancakes
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Cuisine American, German
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pancakes
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Instructions
  1. Par boil potatoes; cool slightly so you can peel & grate them. In a small bowl, combine next 6 ingredients. In a separate dish, whisk together melted margarine, buttermilk & eggs. Carefully combine wet & dry ingredients, stirring only until just blended.
  2. Heat a non-stick griddle to 350 F. Fold potatoes into batter. Using a 1/4 cup measure, place batter on grill, spreading slightly. Brown lightly on both sides.

Spiced Pork Medallions with Mango Salsa

Today’s pork is leaner and more tender due to breeding and feeding changes over the last number of decades. Ounce for ounce, pork tenderloin is almost as lean as boneless, skinless chicken breast as well as being economical. Its one of those meats that can be an elegant company meal or used in a stir fry for a weekday supper. Pork tenderloin’s mild flavor partners well with sweet and savory ingredients. Unbelievable in its versatility, you can cook it whole, slice into medallions, butterfly and stuff it, or use it in stir fry. It’s great grilled, roasted or simply seared.

When I was growing up on the farm, pigs were a part of the ‘mixed farming’ my parents did. At that time, there wasn’t much about the animal I cared for. They squealed, smelled and were not much fun to feed. My parents cured their own bacon, which always seemed to be so salty to my liking. To this day, bacon is not something that has a big draw for me for that reason.

My dad was not a man that did any cooking. With my mother being such a fabulous ‘cook’, there certainly was no need. For some reason, every once in a while, dad thought he would show us the way he thought bacon should be cooked. The cast iron frying pan was made ‘smoking’ hot to which he would then put the bacon in to fry it. That little episode was definitely cause to have to ‘air’ out the house for the next couple of hours!

Years later I have come to enjoy today’s lean pork tenderloin as a staple in my rotating household menu choices. With mangoes being quite plentiful right now, it seemed fitting to feature some Spiced Pork Medallions with Mango Salsa. 

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Spiced Pork Medallions with Mango Salsa
Seasoned tenderloin wrapped in bacon and served with a fruity mango salsa
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Instructions
Mango Salsa
  1. Mix together cubed mangoes & red pepper, green onions & sauce. Set aside.
Tenderloin
  1. Cut tenderloin into 4 equal pieces. Flatten cut side down into about a 3 1/2" circumference. In a small bowl, mix together all SPICE RUB ingredients. In a resealable plastic bag, combine medallions & spice rub, seal bag & shake well. Refrigerate for several hours.
  2. When ready to cook, wrap bacon slice around edge of each medallion; secure with wooden toothpicks. Heat BBQ to medium-high heat. Grill 8-10 minutes on each side or until done (160 F.) OR Heat a large skillet sprayed with cooking spray medium-high heat. Add medallions; cook, partially covered 25 minutes or until done (160 F.) , turning after 15 minutes.
  3. Serve topped with Mango Salsa.
Recipe Notes
  • Mango Salsa can be marinated with other choices of 'sauces' or salad dressing marinades if you prefer something less sweet.