Ingredient: Paprika

Surf & Turf Burgers

CELEBRATING CANADA DAY!

In Canada, July 1st marks the day for Canadians to reinforce national unity, sovereignty, and shared values against external economic pressures and to mark the 60th anniversary of the flag. It acts as a unifying force against trade tensions, protects our identity from being absorbed by larger neighbors, and boosts morale. 

Today, Canadian pride and sense of belonging have reached their highest levels in years. Being Canadian brings pride through a strong commitment to multiculturalism, inclusivity, and freedom, alongside a reputation for politeness, resilience, and a high quality of life. 

From coast to coast the country’s birthday is marked with various events. Barbecues are definitely the preferred choice of food event for the day. Of course, the staple at most barbecues, tailgates and picnics is the classic burger. But a burger doesn’t have to be just a burger. The surf and turf burger is a variation of the surf and turf dish, typically made with minced meat and marine products like lobster, shrimp, or crab. 

The concept of ‘surf and turf’ is reported to have originated in the US as a dining trend in the mid-20th century. It refers to a dish that combines both seafood (surf) and meat (turf) in a single meal. While the idea of pairing seafood and meat together has been around for centuries in various forms, the modern surf and turf combination gained popularity in the 1960s and 1970s. The surf and turf burger is a creative twist on this classic concept.

Brion & I thought this was truly a gourmet meal burger in a bun. Much more than just a delicious meeting of ocean and prairie.

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 Surf & Turf Burgers
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Course Main Dish
Cuisine North American
Keyword surf & turf burgers
Servings
Ingredients
Burgers
Shrimp
Avocado Steak Sauce
Other Ingredients
Course Main Dish
Cuisine North American
Keyword surf & turf burgers
Servings
Ingredients
Burgers
Shrimp
Avocado Steak Sauce
Other Ingredients
Votes: 1
Rating: 5
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Instructions
Burgers
  1. In a bowl, combine all seasonings & add ground beef & beaten egg. Lightly combine without overmixing. Form into 4 burger patties. Set aside in refrigerator.
Shrimp
  1. Peel & devein shrimp. Rinse in cold water & dry with paper towel. Toss shrimp in olive oil & Old Bay seasoning. Set aside in refrigerator.
Avocado Steak Sauce
  1. In food processor, add all sauce ingredients. Process on high speed until smooth. Remove from processor & place in a glass dish. Cover with plastic wrap & refrigerate.
Other Ingredients
  1. Slice tomato & red onion. Slice or shred cheese. Very lightly butter hamburger buns.
Cooking / Assembly
  1. Heat a griddle to medium-high & cook shrimp until they are just done, about 1-2 minutes per side. Set them aside.
  2. Place burgers on the griddle & cook them until done or to your liking.
  3. Assemble surf & turf burgers as follows: roll, burger, cheese, arugula, tomato & onion, generous amount of avocado steak sauce, shrimp & top of roll.
  4. Serve immediately.

Pork Tenderloin in Mushroom Sauce w/ Pasta

Pork tenderloin has always been one of my favorite cuts of meat. One of the easiest ways to transform everyday pork into a special occasion main dish. It’s the best part of a pork chop without bone or fat and has that melt-in-your-mouth tenderness.

While the tenderloin is highly valued for its gentle texture, they are often sold with a stretch of membrane called the silver skin as well as some extra fat. It can be helpful to leave some of the fat on this extra-lean cut of meat for flavor, but the silver skin is going to be nothing but trouble.

Not only will this membrane remain tough after it’s cooked and ruin the tenderloin’s texture, but it will also cause it to buckle and cook unevenly. That buckling occurs when fat, or in this case tissue, cooks and shrinks at a different rate than the meat causing it to become oddly shaped. The best way to deal with this is to simply slip a thin-bladed knife under the membrane and gently slice it away from the meat. Repeat this until every bit of the silver skin is removed completely from the meat.

Serving pork with pasta is a comforting and simple dish perfect for any night of the week.

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 Pork Tenderloin in Mushroom Sauce w/ Pasta
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Cuisine Canadian
Keyword pork tenderloin in mushroom sauce w/ pasta
Servings
Ingredients
Pork Tenderloin
Mushroom Sauce
Pasta
Cuisine Canadian
Keyword pork tenderloin in mushroom sauce w/ pasta
Servings
Ingredients
Pork Tenderloin
Mushroom Sauce
Pasta
Votes: 1
Rating: 5
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Instructions
Pork Tenderloin
  1. Slice pork tenderloin into several medallions, about 1-inch thick. On a large plate or use a zip lock bag, mix flour, garlic powder, onion powder, paprika, & salt/pepper. Dredge pork medallions in seasoned flour & sear them in light olive oil on medium-high heat until golden brown. Set aside to a warm place.
Mushroom Sauce
  1. Reduce heat to medium, add butter & light olive oil. Add sliced onion & mushrooms to the pan. Sauté until mushrooms are browned & onions are caramelized.
  2. Add garlic & cook for a minute. Add 2 tablespoons of flour & mix well. Add vegetable broth, ­scraping up all the bits in the bottom of the pan. Stir in cream cheese (or your choice of dairy).
  3. Return cooked pork to the pan & simmer for 1 – 2 minutes until the sauce thickens into a gravy consistency (it will thicken more as you serve). Adjust salt & pepper, to taste.
  4. Cook your choice of pasta according to the directions on the package. Add to the pan & mix with creamy mushroom sauce.
  5. Garnish with chives, thyme, dill, or fresh parsley if you wish. Serve.

Poor Man’s Lobster

I’m not sure about you, but lobster is a rare treat in our household because it’s so expensive. ‘Poor Mans Lobster’ with melted butter is a dish that is made with white fish, so it tastes just like lobster, but it doesn’t cost a fortune. 

When the first European settlers reached North America, lobsters were so plentiful that they would reportedly wash ashore in piles up to 2 feet high. Their bounty made them a precious source of sustenance during hard times—and gave them a lowbrow reputation as the poor man’s protein. Instead of this leading to seafood festivals and celebrations like the clambake, colonists were just super embarrassed by all of, what they called ‘the ‘cockroaches of the sea’. These hard-shelled creatures were even used as fertilizer and fish bait because there were just so many around. Dirt-cheap because they were so copious, lobsters were routinely fed to prisoners, apprentices, slaves and children during the colonial era and beyond.

However, all this started to change in the mid 1800’s because of canned food and trains. Lobster actually became one of the most popular canned products on the market. Later, during World War II, canned lobster was used to feed soldiers. 

Once railroad transportation began to make travel easier, more and more people began to experience the taste for lobster. Thanks to the cheap price tag and the copious quantities, lobster was served on passenger trains. Passengers were intrigued by the dish and word began to spread about the rediscovered cuisine.

Before long, demand and prices for lobster both increased, as the crustacean was ultimately rebranded by the North American population from a food for the poor to a far more decadent dish.

Today, poor man’s lobster refers to a dish made of white fish, cooked in the style of lobster, mimicking many of the similar flavors. Once simmered in boiling water, dipped in butter, with a squeeze of lemon, it takes on a taste like cooked lobster.

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 Poor Man's Lobster
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Course Main Dish
Cuisine North American
Keyword poor man's lobster
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Course Main Dish
Cuisine North American
Keyword poor man's lobster
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Preheat broiler.
  2. In a bowl, mix together water, sugar & salt then add to a large skillet.
  3. Place fish filets in the skillet & bring to a gentle simmer. Cook the cod by avoiding a hard boil during the poaching step. Keep the water at a gentle simmer & watch the cooking time closely ... overcooking is the main cause of rubbery fish.
  4. After poaching, transfer the cod to a baking sheet, brush with some melted butter & season with paprika.
  5. Broil for about 7 minutes on low until fish flakes easily with a fork.
  6. Brush with more butter & juice from the lemon & serve.
  7. This meal is nice served with broccoli or green beans & roasted potatoes or rice. We added some 'Cheddar Bay Bread' as well.

Taco Stuffed Sweet Potatoes

CELEBRATING CINCO de MAYO!

Remember those Taco Bell commercials with the slogan, ‘think outside the bun’? Taco-stuffed sweet potatoes are a perfect example of that.

Cinco de Mayo commemorates a regional Mexican military battle that has nothing to do with Mexican independence. It’s kind of the equivalent of Victoria Day in Canada but it has evolved to become a big celebration of Mexican cuisine and culture in the USA and Canada.

The taco as we know it today is a blend of ancient Mexican recipes and international influences. However, before it was known in North America, natives in Mexico were eating a version that looked quite different.

In traditional Mexican cuisine, ground beef tacos are not as common as tacos made with other types of meat preparations. Ground beef tacos with toppings like shredded lettuce, cheese, and sour cream are more commonly found in Tex-Mex or North Americanized Mexican food.

This tender baked sweet potato is stuffed with spicy, juicy, ground turkey and tomatoes then topped with grated cheese. No bun (or tortilla) required on this Cinco de Mayo.

Native to Central and South America, sweet potatoes are some of the oldest vegetables on the planet. Distantly related to commonplace, starchy Russets and Yukon Golds. Western markets have tagged some sweet potatoes with the deceptive name ‘yams’ to differentiate the southern from the northern crops. True yams are rough-skinned tubers, related to lilies.

Cinco de Mayo just got an upgrade with all the things you love about tacos inside the deliciousness of a freshly baked sweet potato.

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 Taco Stuffed Sweet Potatoes
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Course Main Dish
Cuisine Mexican
Keyword taco stuffed sweet potatoes
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Ingredients
Course Main Dish
Cuisine Mexican
Keyword taco stuffed sweet potatoes
Servings
Ingredients
Votes: 1
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Instructions
  1. Pierce the sweet potatoes all over with a fork. Cook in the microwave on HIGH until tender when pierced with a fork, 4 to 5 minutes per side. Let the potatoes rest until cool enough to handle.
  2. Cut the potatoes in half lengthwise. Carefully scoop the flesh out of the potatoes & place in a medium-sized bowl. Reserve the skins. With the back of a fork, mash the potato flesh until most lumps are gone. Stir in the olive oil, ½ teaspoon cumin, ¼ teaspoons salt and ¼ teaspoon pepper. Divide the mashed sweet potato evenly between the potato skins. Place on a baking sheet.
  3. Heat a large nonstick skillet over medium-high heat. Lightly coat with cooking spray. Add the ground turkey & cook, breaking up with a wooden spoon, until cooked through. Stir in the garlic, chili powder, remaining ¾ teaspoon cumin, oregano, paprika, & remaining ⅛ teaspoon salt & pepper. Cook for 1 minute. Stir in the crushed tomatoes.
  4. Preheat the broiler. Spoon the turkey mixture into each sweet potato skin. Top each with 1 tablespoon grated cheese. Broil until the cheese is melted, about 30 seconds. Garnish with sliced green onions. Serve.

Pork Medallions w/ Apples & Stuffing

The core idea of pork with apples is ancient, but the specific preparation using commercial apple pie filling is a modern, convenience-driven take on that tradition. This method transforms a classic historical pairing into a quick, easy-to-prepare meal using modern pantry staples. This inspiration appeared around 2010, utilizing canned filling and sometimes boxed stuffing to create simple, one-pan baked meals.

Cooking doesn’t always have to be complicated. Sometimes, it’s the simplest amount of ingredients that come together to recreate a traditional flavor profile without the extra prep work.

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 Pork Medallions w/ Apples & Stuffing
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Course Main Dish
Cuisine North American
Keyword pork medallions w/ apples & stuffing
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Ingredients
Course Main Dish
Cuisine North American
Keyword pork medallions w/ apples & stuffing
Servings
Ingredients
Votes: 1
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Instructions
  1. In a large skillet, brown pork medallions & onions in oil over medium-high heat. Remove to paper lined plate & set aside.
  2. Preheat oven to 350 F.
  3. Prepare stuffing according to package directions. In a bowl, combine apple pie filling, apple juice, cranberry sauce, herbs & spices. Spread mixture into a lightly greased 9 x 9-inch baking dish. Place onions over top then nestle pork medallions into apple mixture. Finish with spooning stuffing over all.
  4. Cover & bake for about 55 minutes or until medallions are cooked through. A meat thermometer inserted into pork should read 145 F.
  5. Sprinkle with parsley & serve.

Baked Lobster Tails

HAPPY NEW YEAR TO EVERYONE!

Food has always been a powerful symbol, especially during rites of passage, such as the start of a new year. It’s hard to know which came first – the belief in the food being lucky, or the tradition of eating it because it was available, and then attaching meaning to it.

New Year’s signifies a new beginning and is a time of renewal and regeneration. Each year people welcome the New Year with a variety of traditions that include fireworks, noisemakers, drinking and making resolutions. New Year’s is celebrated at different times around the globe and in many different ways. However people celebrate, they do so in hopes of ushering in a happy and prosperous new year.

It is a tradition to sing ‘Auld Lang Syne’ on New Year’s Eve. The words to the Scottish song were first published by the poet Robert Burns in 1796. Burns made refinements to the lyrics after hearing it sung by an old man. Guy Lombardo, a Canadian born bandleader, made the song a New Year’s tradition when his orchestra played it each year at the stroke of midnight at the annual New Year’s Eve festivities held at the Roosevelt Grill in New York, and later at the Waldorf Astoria.

People follow certain food traditions for luck on New Year’s Day. What one eats often depends on his or her family heritage. Here are some of the world’s popular culinary traditions for a promising new year. Eating pork and sauerkraut is a German tradition. In the American South, some people eat black-eyed peas and collards, while in Sicily, some people eat lasagna. In Spain and parts of Mexico, it is common to eat 12 grapes at the stroke of midnight. In Sweden and Norway, people serve rice pudding with an almond hidden inside. The person who finds the nut will have a year of good fortune.

Not everyone celebrates the New Year on January 1. Koreans celebrate New Year’s during the first three days of January. In China, which follows a lunar calendar, and celebrates the new year in the spring, a parade is led by a silk dragon, which is the Chinese symbol of strength.

People in parts of South America and Mexico wear red underwear on New Year’s Eve to be lucky in love, yellow undies to be lucky with money. The Dutch welcome the new year with fireworks and bonfires of old Christmas trees.

As we welcome the New Year, many of us are looking for ways to start afresh, particularly when it comes to our health and diet. If you’re a seafood enthusiast, the good news is that lobster, a luxurious treat, can be part of your healthy eating plan. Many cultures believe that eating lobsters before midnight on New Year’s Eve is bad luck because they move backwards, therefore setting you up for a year of setbacks. Since Brion & I are having them for a New Year’s Day feast I think we’re safe!

Brion & I would like to wish everyone happiness, health and of course a little good luck in the new year!

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 Baked Lobster Tails
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Course Main Dish
Cuisine American
Keyword baked lobster tails
Servings
Ingredients
Course Main Dish
Cuisine American
Keyword baked lobster tails
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Using a clean pair of scissors or kitchen shears, cut along the middle of the top of the shell towards the fins of the tail, making sure to cut in a straight line. Do not cut through the end of the tail.
  2. Using a spoon, separate the meat from the two sides of the shell, then lift the meat up and out from inside the shell.
  3. Press the two sides of the shell together, then lay the meat over the seam where the two shells meet.
  4. If you are having difficulty opening the shell up to lift out the meat, flip the tail over and make cuts along the carapace where the legs meet the bottom part tail. This will help break the rigid structure of the shell and allow it to be more flexible.
  5. While cutting through the shell, you may have also cut into the meat, which is perfectly okay. Make a shallow cut through the middle of the lobster meat so that you can peel down the thin layer of meat over the sides. This gives the lobster tail its signature look.
  6. Preheat the oven to 450 F.
  7. In a small bowl, combine the butter, salt, pepper, garlic powder, paprika, lemon juice, and parsley, then brush the mixture evenly over the lobster meat.
  8. Place the tails onto a baking sheet, then bake for approximately 12-15 minutes, until the lobster is fully cooked but not rubbery.
  9. Nice to serve with a side of rice & some fresh broccoli with lemon wedges.
Recipe Notes
  • 4-6 ounce (113 gm-170 gm) tail serves 1 person
  • 8-10 ounce (226 gm-283 gm) tail serves 1-2 people
  • 12-14 ounce (340 gm-396 gm) tail serves 2-3 people
  • 18+ ounce (510 gm)  tail serves 4+ people

Chicken Madeira

Wine is not just a beverage with dinner, but can also be a key ingredient in dinner. Madeira wines are known for their versatility. Madeira perfectly complements all sorts of ingredients because of its vast range of wines. It not only adds flavors, but also dimension to the dishes. From soups to stews to desserts, it packs quite a punch and has an intense impact on the final product.

Madeira wine evolved on the island of the same name on the coast of Portugal. It presents different characteristics to all other types of fortified wine due to its specific winemaking process, since it is obtained by intentional heating, and characterized by a distinct ‘baked’ bouquet.

Madeira is classified according to several designations, including vintage, grapes used, and sweetness. There are a few variations on the production method, but Madeira must be oxidized and heated (a process called “maderization,” named after the wine). This makes for a fortified wine that can last for centuries.

Madeira has several taste profiles, but most will have flavors of caramel, walnut oil, peach, hazelnut, orange peel, and burnt sugar.

The first thing to check before cooking a Madeira based dish is what kind of wine does the dish require? It is always safe to use an average blended Madeira. Choose the safest- Finest or Rainwater type. These are packed with flavors and aromas and are typically inexpensive.

A good example is Sandeman Madeira Rainwater. It is light in body but full of flavor. It has a light amber color with golden highlights, as well as clean, nutty aromas. Its flavor is nutty and lightly complex, with a clean finish. This Madeira makes a wonderful accompaniment to a variety of foods and is also a fabulous cooking wine that can be used in various traditional dishes. ‘Rainwater Madeira’ was so named in the 18th century because it is as soft as rainwater and the color of straw, glistening after a shower of rain.

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 Chicken Madeira
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Course Main Dish
Cuisine American
Keyword chicken Madeira
Servings
Ingredients
Chicken
Sauce
Course Main Dish
Cuisine American
Keyword chicken Madeira
Servings
Ingredients
Chicken
Sauce
Votes: 1
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Instructions
  1. In a large saucepan melt 2 tablespoons of butter. Add 1 tablespoon of oil then add the mushrooms to the pan. Cook the mushrooms for about 5 minutes until they become soft.
  2. Add the onions to the pan & cook them along with the mushrooms for about 2-3 minutes. Add garlic & parsley to the pan & sauté them for a minute or two. Then, transfer this mixture to a plate.
  3. Slice the chicken breast in lengthwise strips. Season with garlic powder, Italian seasonings, paprika, salt & pepper.
  4. In the saucepan, melt a tablespoon of butter. Add a tablespoon of oil as well & let the butter foam. Add the chicken breast to the pan & cook it on both sides for 3-4 minutes each until golden brown. When it is cooked, transfer it to the plate with the mushrooms.
  5. In the same pan, pour in the Madeira wine & bring it to a boil. When it has reduced to almost half its volume, add the beef stock & boil it for about 10 minutes until only ¼ of the original volume remains.
  6. Add the heavy cream to the pan & simmer it for 2-3 minutes until it thickens. Sprinkle a pinch of salt & pepper into the pan to add flavor & stir.
  7. Return the cooked chicken to the pan along with the mushrooms. Top it with the shredded mozzarella cheese. Place the pan in the oven broiler and broil it for 2-3 minutes until the cheese has completely melted.
  8. Remove the pan from the oven. Place chicken on a serving platter & garnish with some parsley. Nice served with mashed potatoes.

Italian Sausage Lasagna

Whether you prefer a sweet or spicy variety, there’s no denying the delicious versatility of Italian sausage.

The predominant flavor in ‘mild’ Italian sausage is fennel, or actual anise, a licorice like flavor with a little more earthiness. This emulates the style of sausages in Northern Italy, known for milder flavors with a noticeable presence of both fennel and garlic. It will also typically have a small amount of red pepper flakes to open up the flavors.

The ‘hot’ designation means a higher content of pepper flakes, or the addition of cayenne, giving you that spicier flavor that is more common in the southern regions of Italy.

‘Sweet’ is pretty straightforward, little bit of sugar, milder flavors around that, sometimes some mild herbs, typically a lot of basil and such to round it out.

In this meal, the layers of lasagna noodles blanket a creamy béchamel sauce and a filling with a savory ‘Italian sausage’ flavor and tender artichokes. Truly a comfort food meal.

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 Italian Sausage Lasagna
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Course Main Dish
Cuisine American, Italian
Keyword Italian sausage lasagna
Servings
Ingredients
Filling
Béchamel Sauce
Other Ingredients
Course Main Dish
Cuisine American, Italian
Keyword Italian sausage lasagna
Servings
Ingredients
Filling
Béchamel Sauce
Other Ingredients
Votes: 1
Rating: 5
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Instructions
Filling
  1. Drain artichokes (reserving oil) & slice in halves; set aside. In a heavy skillet, heat artichoke marinade oil; sauté garlic, onions & mushrooms for a few minutes.
  2. Add ground pork, sun-dried tomatoes & spices. Cook over medium heat until meat is no longer pink; add artichokes. Remove from skillet & set aside until ready to assemble lasagna.
Béchamel Sauce
  1. In the skillet, melt butter over low heat. Once the butter is completely melted and bubbling, add the flour & mix well. Cook for a couple of minutes until flour just begins to take on some color.
  2. Slowly start adding the milk, whisking continuously to prevent lumps from forming. Continue to simmer until the sauce begins to thicken, stirring often. Season with a pinch of salt, white pepper & nutmeg.
  3. Set aside until you are ready to use, by pouring the sauce into a glass bowl & covering with a buttered sheet of plastic wrap. Cook lasagna noodles. Grate cheeses.
Assembly
  1. Preheat oven to 375 F.
  2. In a 13 x 9 x 2-inch baking dish, spread 1/2 cup of the béchamel sauce on the bottom. (Set aside 1 cup of the béchamel sauce for the top.) Arrange a single layer of lasagna noodles over sauce; spread some of the filling over noodles, top with a sprinkling of the grated cheeses. (Make sure to reserve a bit of cheese for the topping.) Repeat layers, ending with noodles.
  3. Spread the reserved 1 cup of béchamel sauce over the noodles & top withy the remaining grated cheese. Cover with foil, bake for 35 minutes, remove foil & bake until bubbly & lightly browned on top, about another 15-20 minutes.
  4. Allow to stand 10 minutes before serving.

Veggie Shrimp Pasta w/ Garlic Knots

As I was preparing this meal today, the same question that I’ve pondered many times, came back to me. Why do we serve (garlic) bread with a pasta meal? It makes no sense! Pasta and bread are both starches so why do we eat them together?

After a lot of research on this subject, I now think I have the answer. When the first wave of Italian immigrants arrived in America from Southern Italy in the late 19th and early 20th centuries, they couldn’t get good quality olive oil, the right produce or arborio rice, but were instead able to afford ample quantities of cheese and meat. They pioneered a culture of ‘abbondanza’ (meaning in abundance), building on traditional recipes and creating new ones; always sure to use as much of a good ingredient as possible. The result … a hearty, delicious cuisine that has never seen the light of day in the land that inspired it. ‘Italian garlic bread’, as found in North American restaurants and grocery stores, does not exist in real Italian cuisine. It is an Italian-American creation that nobody in Italy would recognize.

Ok, so now I have the answer and you’ve probably noticed, I made Garlic Knots to go with our pasta!

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 Veggie Shrimp Pasta w/ Garlic Knots
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Course Main Dish
Cuisine American, Italian
Servings
Ingredients
Garlic Knots
Veggie Shrimp Pasta
Course Main Dish
Cuisine American, Italian
Servings
Ingredients
Garlic Knots
Veggie Shrimp Pasta
Votes: 1
Rating: 5
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Instructions
Garlic Knots
  1. Preheat oven to 375 F. Line a baking sheet with parchment paper.
  2. In a large bowl, combine flour, baking powder & salt; whisk well. Add yogurt, mixing with a fork until incorporated. On a lightly floured surface, knead dough about 15 times. Divide the dough into 8 equal pieces & roll into strips about 9-inches long. Tie each strip into a 'knot-like' ball; place on baking sheet. Bake about 18 minutes or until golden then allow to cool 5 minutes.
  3. In a saucepan, melt butter, add garlic & cook until golden about 2 minutes. Brush the knots with the garlic butter & sprinkle with Parmesan cheese.
Veggie Shrimp Pasta
  1. In a large pot of boiling water, cook pasta until tender but firm; drain & set aside.
  2. Heat oil in a large skillet over medium-high heat. Add zucchini, peppers & mushrooms; cook for 5 minutes or until tender-crisp, stirring occasionally. Add garlic, spices & shrimp; stirring for another 3 minutes or until shrimp is opaque.
  3. In pasta pot, place soup & milk; when hot add half of the Parmesan cheese, pasta & shrimp/veg mixture. If necessary, cook a few more minutes just to make sure everything is hot. Sprinkle with remaining cheese before serving.

Braided Pork Tenderloin w/ Pineapple Stuffing

EASTER GREETINGS!

Easter is synonymous with spring, it represents a time of renewal. The winter months are now in our rear view mirrors and we can look forward to those wonderful summer days. Fresh new buds are on the trees, just waiting to burst out as the season unfolds. Everything speaks of new life and fresh hope. Spring is so unique (even if we still have snow on the ground in our part of the country).

Though ham is traditional in many homes, there are just as many people who would prefer something different for dinner on Easter Sunday. Holiday cooking is all about making a meal that feels more special than what you would cook on a regular basis.

Pork tenderloin is one of my favorite meats due to its tenderness and versatility. This meal started out with an idea to stuff a tenderloin and developed into so much more. I must say, I was even more pleased with the final results when we both enjoyed it.

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 Braided Pork Tenderloin w/ Pineapple Stuffing
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Course Main Dish
Cuisine American
Servings
Ingredients
Pineapple Stuffing
Tenderloin Rub
Pineapple Salsa
Course Main Dish
Cuisine American
Servings
Ingredients
Pineapple Stuffing
Tenderloin Rub
Pineapple Salsa
Votes: 1
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Instructions
Pineapple Stuffing
  1. Drain pineapple; reserving 1/3 cup juice. In a large saucepan, melt margarine. Add walnuts, celery & sage; cook stirring until celery is tender-crisp. Stir in green onions, pineapple & reserved juice. Remove from heat; toss in cornbread stuffing mix & set aside.
Tenderloin
  1. Using a sharp knife starting 3-inches from end, slice tenderloin lengthwise twice; making 3 equal strips. Carefully take the knife & cut pockets lengthwise every 3-inches in the center of each of the tenderloin strips. Spread the combined rub ingredients over meat & allow to stand at room temperature for about 20 minutes before continuing with preparation.
  2. When meat is marinated, stuff each pocket with pineapple stuffing. Place a strip of bacon along each tenderloin strip. Braid the stuffed tenderloin/bacon by crossing the right section over the middle section then the left section over the new middle section. Continue until you run out of tenderloin.
  3. Insert a wooden or metal skewer into the end of braided tenderloin to keep it together. Tuck in the remaining stuffing mixture in the folds of the braid.
  4. Preheat oven to 425 F. Bake, uncovered for 25-30 minutes or until meat thermometer reads 160 F. Remove from oven & loosely cover with foil. Allow to rest for 3-5 minutes before slicing. Serve with pineapple salsa.
Pineapple Salsa
  1. In a large skillet, combine pineapple, sugar, vinegar, lime juice, red onion, cumin, salt & pepper. Bring to a boil & cook over medium-high heat until thickened, 7-10 minutes. If there is still a lot of liquid left, use a slotted spoon to transfer the pineapple to a bowl & continue to cook the liquid over high heat for 5 minutes more, then pour the liquid over the pineapple. Mix in the onions & cilantro. Season with salt to taste.