Here on the Canadian prairies we have a native berry called a ‘Saskatoon’. These berries are very special …. the kind of special that only comes once a year.
Saskatoon berries look much like blueberries, but in fact are part of the rose family which includes apples, cherries, plums and of course roses. Saskatoons ripen in late June or early July. They grow in many conditions from sea level to mountain peaks and are less picky about soil conditions than blueberries. Trying to explain their flavor to anyone who has never tasted them is difficult and elusive. They’re sweet, dense, rich, seedy, slightly blueberryish, more almondish, a bit apple-y, dusky and deep. Like I said …. difficult to explain!
Throughout North America, saskatoon berries have a variety of names including: prairie berry, service berry, shadbush or juneberry.
Saskatoon berries work equally good in sweet treats as well as savory recipes. This pork tenderloin entrée is a good example of the latter.
Honeyed Saskatoon Balsamic Pork Tenderloin
In a small bowl, combine panko crumbs, Parmesan, thyme, oregano, garlic & pepper.
Remove silverskin from tenderloin & 'butterfly'. Place meat between 2 sheets of plastic wrap & pound, making it all the same thickness. Spread mustard evenly on flattened cut side & top with 'stuffing'.
Preheat oven to 375 F. Starting with the long side, carefully roll the tenderloin as opposed to just folding it over.
Place a rack in a shallow roasting pan & lay a piece of foil on top creating sides for it. Lightly oil center of foil; place tenderloin on it & brush with Fig Balsamic Olive Oil Vinaigrette or just use olive oil. Roast for about 45 minutes until just a hint of pink remains.
In a small saucepan over low heat, add 1 tsp oil & sauté green onions & ginger for a couple of minutes. Add honey, water, cider vinegar, cornstarch & salt; mix well. Add saskatoons; bring to a simmer & cook until chutney thickens slightly.
Slice roast tenderloin into medallions about 1-inch thickness. Pour some chutney onto serving platter; place sliced tenderloin medallions on top & drizzle with remaining chutney.
CELEBRATING FATHER’S DAY!
Father’s Day is celebrated on many different dates around the world. It gives us the opportunity to thank or reflect on, that special person we call ‘Dad’.
The imprint of a father remains forever on the lives of his children. For daughters, he is the standard against which she will judge all men. To a son, he is his first hero.
Father’s are some of the most unsung, unpraised and unnoticed valuable assets of our society. Growing up, I recall that wonderful feeling of being very protected by our father.
Both of our dad’s are no longer with us but we will always hold dear fond memories of them. It seems a father’s love and influence is never fully appreciated until they are no longer with you.
Today, I’m making a stuffed tenderloin meal which I think they both would have enjoyed.
Pork tenderloin is definitely one of my ‘go to’ sources of protein. It is a very lean cut with virtually no fat at all and can be flavored and cooked in a variety of ways.
Pork can be as easy or involved as you choose to make it. Since sweet potatoes make the perfect compliment to pork, combining them with caramelized onion and bacon tastes amazing.
Slicing into this tenderloin reveals the wonderful colors of the stuffing, making it a feast for both eyes and taste buds.
Stuffed Pork Tenderloin w/ Sweet Potato, Caramelized Onions & Bacon
In a skillet, fry bacon until cooked but not crisp. Remove bacon from skillet; blot on paper towel.
Dice onion in about a 1/4-inch size. Add to bacon drippings in skillet & sprinkle with salt. Cook & stir about 15 minutes or until moisture has evaporated & onion is soft.
Reduce heat; sprinkle with apple cider vinegar. Cook & stir until golden. Add brown sugar; cook & stir until golden. Cook sweet potato, peel & mash.
Remove any 'silver-skin' from pork tenderloin. Butterfly tenderloin & pound carefully to make it an even thickness. Sprinkle with salt & pepper. Spread cut side evenly with mashed sweet potato & top with caramelized onion & crumbled bacon .
Starting on the short end, roll tenderloin & place seam side down on a lightly greased piece of foil. Place on a baking sheet & cup foil corners to resemble a dish. Brush tenderloin with Fig Balsamic Olive Oil Vinaigrette (or just use oil).
Roast about 45 minutes or until meat thermometer reaches 160 F. If you prefer you can roast the tenderloin 8-10 minutes more.