Ingredient: pork tenderloin

Fig & Boursin Pork Wellington

HAPPY THANKSGIVING!

Here in Canada, we are in the autumn season of our year. Autumn is not to be taken lightly with its stunning foliage. It’s really quite a magical season that’s often overlooked. Ancient cultures, science and astrology have associated many aspects of this beautiful season to human life. These symbolic associations are powerful reminders that Mother Nature has an incredible influence on our lives. Soon most of the fall colors will disappear and slowly but surely, frosty white will take its place. I think it’s so important to take time to recognize these beautiful moments in our imperfect world.

For our holiday meal I am preparing a stuffed pork tenderloin. Pork tenderloin is incredibly tender since it is essentially the ‘filet’. Because there is very little fat in a tenderloin, it’s perfect to stuff with all sorts of tasty things to bring in both moisture and flavor. A little prosciutto, shallot, dried figs and fig balsamic Boursin cheese make a really delicious combination that pairs perfectly with pork tenderloin adding a unique twist to the classic recipe.

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 Fig & Boursin Pork Wellington
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Course Main Dish
Cuisine American
Keyword fig & Boursin pork wellington
Servings
Ingredients
Course Main Dish
Cuisine American
Keyword fig & Boursin pork wellington
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. In a bowl, combine green onion, figs & Boursin cheese.
  2. Cut away and discard the silver skin from the pork tenderloin. Butterfly the pork by cutting a slit down the tenderloin lengthwise, but don't quite slice it all the way through. The 2 sides should remain attached.
  3. Open the pork tenderloin flat like a book and cover it with a large sheet of plastic wrap. Lightly pound it to an even thickness. Spoon the cheese/fig mixture evenly on the cut side of the pork.
  4. Starting with a long edge, roll it up jelly-roll style. Lay out the prosciutto slices on a piece of parchment paper so that they overlap slightly on the edges. Then place the stuffed tenderloin at one end and roll the whole thing up in prosciutto.
  5. Once rolled in prosciutto, heat a large skillet to medium-high heat. Carefully add the tenderloin to the skillet & sear it all over, about 1 or 2 minutes per side, carefully turning the tenderloin. Remove from heat & set aside to cool.
  6. Preheat oven to 400 F.
  7. Place puff pastry sheet onto a large piece of parchment paper on a baking sheet. Cut out a few designs down the center then place the tenderloin at one edge of the pastry & roll it up. Start by rolling it lengthwise & then folding over any excess pastry at either end after you are done rolling. Press down gently on seams to create a good seal.
  8. Beat together egg & water to make an egg wash. Using a pastry brush, liberally cover the puff pastry.
  9. Place the wellington into the oven on the lower third rack & bake for about 40 minutes.
  10. After 35 minutes check the internal temperature using a meat thermometer. The pastry should look a nice golden brown & the thermometer should read between 150 & 160 F.
  11. Allow the wellington to sit for at least 10 minutes before slicing using a long, sharp, serrated knife. Plate & serve immediately. We really enjoyed this meat with a cranberry/raspberry sauce.
Recipe Notes
  • Simple Cranberry-Raspberry Sauce:
  • 348 ml whole cranberry sauce
  • 1 1/2 cups raspberries, fresh or frozen unsweetened
  • 1/4 cup sugar
  • 1 Tbsp orange zest
  • In a saucepan, combine whole berry sauce with raspberries, sugar & orange zest
  • Cook over medium heat, stirring often, until the sauce thicken slightly & is bubbly
  • Remove from heat & allow to cool.

Pork Tenderloin w/ Italian Sausage & Herb Stuffing

PORK, stuffed with PORK and wrapped in PORK bacon = a total delight for meat lovers!

Pork tenderloin is a wonderful cut of pork that when cooked well, produces a tender meal full of flavor.  Wrapping the pork in bacon simply enhances the flavor as, let’s face it – bacon makes everything taste great!!

Bacon wrapped sausage stuffed pork tenderloin is made with a lean pork tenderloin stuffed with spicy Italian pork sausages and herbs, wrapped in pieces of crispy bacon and a spicy pepper crust.

Although there were certain small differences in original Italian sausages, most consist of ground pork seasoned with some combination of fennel, anise, red bell peppers, paprika, garlic, and red pepper flakes. The red pepper flakes are what give the spicy varieties of Italian sausage their signature kick, while fennel is the hallmark flavor that makes Italian sausage distinct from other kinds of sausage.

This sausage typically comes as one of the following three kinds: hot, mild and sweet. The main difference between hot and mild is the addition of cayenne pepper or hot red pepper flakes. The difference between sweet and mild is the addition of sweet basil to the recipe.

All things considered, this combo should make a super good meal!

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 Pork Tenderloin w/ Italian Sausage & Herb Stuffing
Votes: 1
Rating: 5
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Course Main Dish
Cuisine American
Keyword pork tenderloin w/ sausage & herb stuffing
Servings
Ingredients
Course Main Dish
Cuisine American
Keyword pork tenderloin w/ sausage & herb stuffing
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Butterfly pork tenderloin & pound flat with a meat mallet.
  2. In a saucepan, heat oil & add onion & garlic. Sauté until aromatic. Add Italian seasoning, sage & sausage meat. Cook until browned then add panko crumbs & vegetable broth. Season with salt & pepper to taste. Remove from heat & allow to cool.
  3. Place the sausage mixture on top of the pork tenderloin, leaving about 1-inch around the sides. Tightly wrap the tenderloin into a roll.
  4. Starting at one side, wrap the bacon around the stuffed tenderloin. Overlap, using the bacon to secure the tenderloin from coming apart.
  5. Preheat oven to 350 F.
  6. In a skillet over medium heat, sear the pork tenderloin roll in a pan on the stove top on all sides.
  7. Transfer bacon wrapped tenderloin into the oven & roast for about 25-30 minutes or until internal thermometer reads 145-150 F.
  8. Allow meat to rest under foil for about 10 minutes before carving.

Pork Tenderloin Stuffed w/ Boursin, Pears & Prosciutto

Today, March 21st, our family honors the memory of my father on his birth date. He passed away at the age of 92, 20 years ago. Although my father lost his sight to macular degeneration, he carried on in his life with much courage and dignity.

As a teenager, I never realized what a special privilege growing up as a farmer’s daughter really was. Coming home on the school bus and having to do ‘chores’ seemed so boring as opposed to being able to spend after school hours with your friends. As I look back on those times now, it all comes clear as to how treasured and valuable those life lessons were.

To be a successful farmer takes a tremendous amount of strength and courage. I think back to those days with great admiration and appreciation of the special man he was.

If you are old enough, you might remember an American radio broadcaster by the name of Paul Harvey. Mr. Harvey’s twice-daily soapbox-on-the-air was one of the most popular programs on radio between 1950-1990. Audiences of as many as 22 million people tuned in on 1,300 stations to a voice that had been an American institution for as long as most of them could remember. He personalized the radio news with his right-wing opinions but laced them with his own trademarks: a hypnotic timbre, extended pauses for effect, heart-warming tales of average Americans and folksy observations that evoked the heartland, family values and the old-fashioned plain talk one heard around the dinner table on Sunday.

He would always begin with a velvety voice that turned the news into narrative and entertainment each week on his famous segment ‘The Rest of the Story‘.

‘So, God Made a Farmer’ was a speech given by Paul Harvey at the 1978 Future Farmers of America convention. When I read it I thought it was a nice tribute to our Dad on his birthdate.

So, God Made a Farmer

On the eighth day, God looked down on his planned paradise and said, “I need a caretaker.”

I need somebody willing to get up before dawn, milk cows, work all day in the fields, milk cows again, eat supper and then go to town and stay past midnight at a meeting of the Farm Bureau.

 I need somebody with strong arms to wrestle a calf, yet gentle enough to deliver his own grandchild. Somebody to call hogs, tame cantankerous machinery, come home hungry and have to wait until his wife is done feeding visiting ladies, then tell the ladies come back soon.

I need somebody willing to sit up all night with a newborn colt and watch it die and then dry his eyes and say maybe next year. I need somebody who can shape an ax handle from a persimmon sprout and shoe a horse with a hunk of car tire. Who can make harness out of hay wire, feed sacks and shoe scraps. Who’s planting time and harvest season will finish his 40-hour week by Tuesday noon. Then, with the pain from tractor back, he will put in another 72.

So, God made a farmer.

God had to have somebody willing to ride the ruts at double-speed to get the hay in ahead of the rain clouds and yet stop in mid-field and race to help when he sees the first smoke from a neighbor’s place.

I need somebody strong enough to clear trees and heave bales, and yet gentle enough to wean lambs and pigs and tend the pink combed pullets. And who will stop his mower for an hour to splint the broken leg of a meadowlark.

It had to be somebody who would plow deep and straight and not cut corners. Somebody to seed, weed, feed, breed, and rake and disc and plow and plant and tie the fleece and strain the milk and replenish the self-feeder and finish a hard week’s work with a five-mile drive to church. Somebody who would bale a family together with the soft strong bonds of sharing. Who would laugh, then sigh and reply with smiling eyes… when his son says he wants to spend his life doing what Dad does!

So, God made a farmer.

For any of us growing up as farmers’ daughters or sons, I think we can relate to this article well.

Print Recipe
 Pork Tenderloin Stuffed w/ Boursin, Pears & Prosciutto
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Rating: 5
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Course Main Dish
Keyword pork tenderloin stuffed w/ boursin, pears & prosciutto
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Course Main Dish
Keyword pork tenderloin stuffed w/ boursin, pears & prosciutto
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Preheat oven to 350 F.
  2. Core & cut apples & pears into thin slices.
  3. Cut the pork tenderloin by making an incision over its entire length of about 1 1/2 -inches, leaving about 1 cm at each end to form a pocket.
  4. Spread the Boursin in the cut & add the apples & pears. Close the pork tenderloin by wrapping it in prosciutto.
  5. Bake 20 minutes. Cut into medallions about 1 1/2-inches wide.

Gorgonzola Stuffed Pork Tenderloin w/ Pomegranate Blueberry Sauce

Today, November 28th, our neighbors to the south in the USA, are celebrating their Thanksgiving Day. It encompasses both religious and secular aspects … being both a harvest festival and a festival of family.

Here in Canada, we have already enjoyed our Thanksgiving in October, but I thought it would be nice to acknowledge their holiday with posting a special meal.

Stuffed pork tenderloin is an amazing way to amp up a simple cut of meat. Pork tenderloin is incredibly tender since it is essentially the ‘filet’. Because there is very little fat in a tenderloin, its perfect to stuff with all sorts of tasty things to bring in both moisture and flavor.

Today I am going with a very simple stuffing of gorgonzola cheese and herbs and serving it with a pomegranate/blueberry balsamic sauce.

Pomegranate & blueberry sauce is the epitome of fruit flavors mixed with pork. Sweet, tangy, and savory! Balsamic sauce, the versatile, sweet reduction made by adding sugar to balsamic vinegar and cooking it down to thicken, arrived during a time of chicken Kievs, vol au vents and trifle, when chicken satay was still mysteriously exotic. 

Pomegranates have a bright, sweet-tart flavor that can be incorporated into all kinds of meals. The only thing is that they are a seasonal fruit, so you need to take advantage of them while they are available from October to January. There are many interesting facts about pomegranates, but here are just a few.

  • Pomegranates don’t contain any saturated fats or cholesterol.
  • In China, a picture of a ripe, open pomegranate is a popular wedding present because it represents a positive, blessed future and fertility for numerous offspring.
  • Ancient civilizations used pomegranate juice as a condiment or a meat marinade, much like we use lemon juice today.
  • Before granulated sugar, people used ‘syrup’ from pomegranates and other fruits as sweeteners for dessert dishes.
  • The word pomegranate means ‘apple with many seeds.’
  • Pomegranates botanically belong to the berry family.

If you get a chance to try this recipe I hope you enjoy it as much as Brion & I did.

Print Recipe
 Gorgonzola Stuffed Pork Tenderloin w/ Pomegranate Blueberry Sauce
Votes: 1
Rating: 5
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Course Main Dish
Keyword gorgonzola stuffed pork tenderloin w/ pomegranate & blueberry sauce
Servings
Ingredients
Tenderloin
Sauce
Course Main Dish
Keyword gorgonzola stuffed pork tenderloin w/ pomegranate & blueberry sauce
Servings
Ingredients
Tenderloin
Sauce
Votes: 1
Rating: 5
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Instructions
Tenderloin
  1. Preheat oven to 375 F.
  2. Remove silverskin & any excess fat from tenderloin then butterfly it open. Cover with plastic wrap & pound with a meat mallet until about 3/4-inch thick.
  3. Add herbs to a small dish & mix in a Tbsp of water to reconstitute. Set aside. Add gorgonzola to a small saucepan & heat over medium low heat. Break apart into small chunks. Add herbs & mix well. Heat until melted & bubbly. Remove from heat.
  4. Spread the cheese & herb mixture down the middle of the tenderloin, leaving a gap around the edges.
  5. Roll up the tenderloin from the short side & secure with kitchen twine if necessary. Place pork in a baking pan, drizzle with oil & season with salt & pepper.
  6. Roast for 45 minutes or until cooked through & at least 145 F. internally.
Sauce
  1. In a saucepan, combine pomegranate juice, balsamic vinegar, brown sugar, onion, pomegranate seeds & blueberries. Cook over medium heat about 15-20 minutes the stir in cornstarch/water combo to thicken sauce slightly. If the sauce is too thick or you would like it a bit more tart, just add some more balsamic vinegar.
Serve
  1. Remove pork from oven & lay on a cutting board. Allow it to rest for 10 minutes. Slice into medallions, drizzle with the berry sauce & serve with seasonal vegetables & mashed potatoes.

Pork Medallions w/ Blackberry Bacon Sauce

It seems there has been a bacon explosion in North America, in more ways than one. Novelty bacon dishes and other bacon-related items have been popularized rapidly via the internet. Fast-food chains boast about double bacon burgers, and upscale restaurants are wrapping steaks in bacon — even adding it to chic desserts. It’s the old sweet and savory marriage of flavors that seems to work so well.

Bacon mania has made bacon the star ingredient. The movement has been traced to the late 1990s when high-protein foods became a more prominent diet focus due in part to the Atkins diet.

The huge popularity of bacon has also encouraged product introductions such as bacon salt, maple bacon donuts, baconnaise, bacon-infused vodka, bacon ice cream, bacon jerky and chocolate covered bacon just to name a few. Condiments are the unsung heroes of the culinary world. A finishing sauce can be an important part of every meal. Whether you’re serving pork tenderloin, pork chops, pork loin, or pork roast, a flavor-filled sauce will guarantee to take the meal from good to great. We found this blackberry bacon sauce to do exactly that.

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 Pork Medallions w/ Blackberry Bacon Sauce
Votes: 1
Rating: 5
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Course Main Dish
Cuisine American
Keyword pork tenderloin w/ blackberry bacon sauce
Servings
Ingredients
Blackberry Bacon Sauce
Tenderloin
Course Main Dish
Cuisine American
Keyword pork tenderloin w/ blackberry bacon sauce
Servings
Ingredients
Blackberry Bacon Sauce
Tenderloin
Votes: 1
Rating: 5
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Instructions
Sauce
  1. In a saucepan, cook bacon until almost crisp, remove to a paper towel.
  2. To the bacon drippings, add sliced mushrooms & garlic, sauté until cooked. Remove to a plate, set aside.
  3. To the saucepan, add remaining sauce ingredients & bring to a boil. Once boiling, reduce heat to simmer & allow to simmer for about 30 minutes.
  4. Remove from heat & allow to cool slightly then place in a food processor & pulse a few times.
  5. Pour sauce through a wire sieve & press to get everything but the seeds for your sauce.
  6. Add bacon & mushroom/garlic mixture. Combine well & set aside.
Tenderloin
  1. Preheat the oven to 425 F.
  2. Slice the tenderloin into even, 1 1/2 inch thick, medallions, sprinkle with garlic & onion powder & the salt & pepper.
  3. Then, heat the olive oil and butter in a large heavy skillet, cast iron if you have one. Braise the pork tenderloin medallions, you may have to work in 2 batches. Cook for 2 - 3 minutes on each side, remove from the skillet and cook the remaining pork. Using 2 wooden skewers, thread meat first with one & then with the other. It should resemble the unsliced tenderloin but do leave a tiny bit of space between each piece.
  4. Place on a baking sheet & roast for 30-35 minutes.
  5. To serve, plate the tenderloins and spoon (reheated) sauce over them. Garnish with a few whole blackberries & serve any remaining sauce on the side.

Roasted Pork Tenderloin w/ Cranberry Lemon Couscous

Couscous can be used as a side dish, as part of a salad, added to a soup, or as a component of an entrée when combined with other hearty ingredients. Because of its ‘blank slate’ flavor profile, it is the ideal base for a wide range of seasonings, from sweet to spicy, as well as ingredients, pairing well with anything from cranberries to lemon.

Israeli or pearl couscous, is larger than traditional couscous and shaped like little pearls of pasta. As the name suggests, its origins are from Israel. When the country’s first prime minister requested a wheat-based substitute to rice, this Israeli couscous was created. It’s a very versatile ingredient that can be either boiled like pasta or toasted in a skillet pan, and it works well in both savory and sweet applications. Israeli couscous is different from the North African version, which has a more fine-grained, fluffy texture.

Over the years, Brion & I have really grown to like Israel couscous. I have tried it in numerous ways both sweet & savory. Today I’m pairing it with some roasted tenderloin which should be real good.

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 Roasted Pork Tenderloin w/ Cranberry Lemon Couscous
Votes: 1
Rating: 5
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Course Main Dish
Cuisine Middle Eastern
Keyword roasted pork tenderloin w/ cranberry lemon couscous
Servings
Ingredients
Course Main Dish
Cuisine Middle Eastern
Keyword roasted pork tenderloin w/ cranberry lemon couscous
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Preheat oven to 375 F.
  2. Brush tenderloin with olive oil & seasoning. Place tenderloin in a 9 x 13 pan lined with foil. Roast for about 35 - 40 minutes or until just a FAINT pink color in center remains.
  3. Bring water to a boil in a small saucepan. Add couscous & simmer on low for 8 minutes. (Your couscous should be firm, not mushy). Remove pan from heat & add remaining ingredients, mixing well.
  4. Place couscous in a serving dish, cover to keep warm. Allow tenderloin to rest 10 minutes then slice & place on serving dish.

Sage-Dijon Pork Tenderloin w/ Pistachio Couscous

HAPPY NEW YEAR!

Many cultures around the world believe the key to a happy, healthy, prosperous & productive year begins with eating certain lucky foods on New Year’s Eve and New Year’s Day. The theory is ‘do good, eat good’ on the 1st day of the year, to begin the New Year right.

It hard to believe we have arrived at the end of another ‘complicated’ year and its time to reflect and assess the year it was. The word ‘new’ brings thoughts of hope and makes us realize how precious time is.

The tradition of eating pork on New Year’s dates back to …. well, no one really knows when. If your a meat eater, chose pork over chicken or beef on New Year’s Day because pigs dig with their snout, representing forward movement or progress, while chickens or turkeys scratch backward, the cows stand still. That’s it, that’s the folklore behind the tradition!

Many European countries such as Germany, Austria, Switzerland & Ireland, eat pork not only because of the belief of moving forward but because fatty meat is also symbolic of ‘fattening’ their wallets. Germans feel that pigs are so lucky that they give marzipan pigs known as ‘Glucksschwien’ or lucky pigs, as gifts to bring good luck in the coming year. They can also be given in other forms, such as little wooden or glass figurines.

With the pandemic situation that seems to be never ending, I think anything that will help in the good luck department is a good thing.

Print Recipe
 Sage, Dijon Pork Tenderloin w/ Pistachio Couscous
Votes: 2
Rating: 4.5
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Course Main Dish
Cuisine American, Middle Eastern
Keyword sage-Dijon pork tenderloin w/ pistachio couscous
Servings
SERVINGS
Ingredients
Pork Tenderloin
Pistachio Couscous
Course Main Dish
Cuisine American, Middle Eastern
Keyword sage-Dijon pork tenderloin w/ pistachio couscous
Servings
SERVINGS
Ingredients
Pork Tenderloin
Pistachio Couscous
Votes: 2
Rating: 4.5
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Instructions
  1. Cook the couscous according to package directions. Add parsley, olive oil, salt and pepper, and pistachios. Stir to incorporate. Taste and adjust for seasonings. Cover and set aside.
  2. Preheat oven to 350º. Spray an 9” x 13” baking dish with cooking spray.
  3. Using a knife poke several holes in the tenderloin about a half-inch deep so marinade can penetrate.
  4. In a small bowl whisk together the shallots, garlic, soy sauce, mustard, honey, juice, sage, salt and pepper, and olive oil.
  5. Pour the marinade over the tenderloin.
  6. Bake uncovered for 45 minutes basting every 10-15 minutes.
  7. Transfer the tenderloin to a large cutting board and allow them to rest for 10 minutes before slicing.
  8. Slice the tenderloin and transfer to a serving dish placing atop warmed couscous. Drizzle the marinade from the pan over the sliced pork medallions & couscous.

Pepper-Peach Glazed Pork Tenderloin

There’s something very complex about the taste of sweet and spicy. Have you ever used hot pepper jelly? If not, its a preserve in a jelly form …. somewhere between jam and jelly. The main ingredients are peppers, sugar and vinegar which are combined with pectin to form a preserve.

Hot pepper jelly is such a versatile product, that there is no limit of different ways you can use it, depending on your taste preference.

I was thinking that if this recipe appeals to you and you purchase some of this jelly, here are a few other ways you could make use of it.

  • Ham & Turkey Sandwich – use jelly instead of mustard
  • Cocktail Meatball Glaze
  • Serve on Cornbread – with or without butter!
  • Dip for Egg rolls
  • On a Bagel with Cream Cheese
  • Sauce for Hot Wings or Chicken Tenders
  • Topping for Baked Brie Cheese
  • Glaze for Baked Ham

One thing about pork tenderloin is it will never disappoint when it comes to tenderness and flavor.

Print Recipe
 Savory Pork Wellington w/ Pepper-Peach Glaze
Votes: 1
Rating: 5
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Course Main Dish
Cuisine American
Keyword savory pork wellington w/ pepper-peach glaze
Servings
Ingredients
Course Main Dish
Cuisine American
Keyword savory pork wellington w/ pepper-peach glaze
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
Tenderloin
  1. Remove silver skin from tenderloin by sliding the knife tip under one end of the silver skin. Keep the blade flat (parallel to the meat) & slide the knife between the meat & the silver skin, pulling up on the sliver skin as you go. Discard silver skin. Remove any excess fat if any.
Glaze
  1. In a small saucepan, heat jelly, preserves, vinegar, mustard, brown sugar & sage to simmering over medium heat; stirring occasionally. Remove saucepan from heat.
  2. Preheat oven to 425 F.
  3. After trimming the meat, brush it all over with a generous amount of olive oil. Place the tenderloin in a skillet that has been heated to a hot temperature previously. Sear tenderloin about 1 1/2 minutes on each quarter turn.
  4. Place meat on a piece of foil paper in a roasting pan. Lightly coat the meat with some of the glaze using a brush so it will spread evenly. Roast tenderloin for about 25-35 minutes depending on the size of your tenderloin.
  5. Insert a probe thermometer into the thickest part of your meat & check the temperature. The pork will continue to cook for about 10 more degrees outside of the oven & then will stop cooking after that. Once out of the oven, Generously brush meat with remaining glaze. Allow to rest between 5 & 10 minutes before slicing.
Recipe Notes
  • I had actually doubled the glaze recipe so we would have some extra since we both enjoy pepper jelly. Strangely enough, it tasted real good not only on the meat but the mashed potatoes we had with it. 

Char Siu -Roast/Barbecued Pork

CELEBRATING VICTORIA DAY!

Victoria Day is the distinctly Canadian holiday that serves as the official marker to end winter. For Canadians, this is the first long week-end since Easter and a good excuse to celebrate the beginning of the summer season. Camping and barbecuing are the name of the game but this year in view of the pandemic crisis, things are quite a bit more subdued.

In keeping with the spirit of a ‘seasonal barbecue’ on this holiday, Brion & I are having some char siu pork tenderloin.

Char siu is a dish made from seasoned boneless pork. The pork is covered in a sweet, savory glaze and placed on wooden skewers or forks over low heat. Its cooked until tender but not falling apart. The use of the skewers changes how the meat cooks. It should heat slowly and evenly from all sides. The char siu marinade is very distinctive in its flavor.

Many cuts of pork can be used in char siu such as neck meat, pork belly and pork butt. Just about any lean boneless cut will work but I like pork tenderloin the best.

Char siu has been around for many years and was generally roasted over a fire. Nowadays, its either cooked in an oven or on an outdoor grill. No matter which way you choose to cook char siu, the shiny red glaze gives it a very unique look and flavor. Char siu doesn’t have a lot of fancy ingredients or a complicated procedure. Instead, it pairs a tasty marinade with a lean cut of quality meat for a super good meal.

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 Char Siu - Chinese Roast/Barbecued Pork
Votes: 1
Rating: 5
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Course Main Dish
Cuisine American, Asia
Keyword char siu chinese barbecued pork
Servings
Ingredients
Marinade
Meat
Course Main Dish
Cuisine American, Asia
Keyword char siu chinese barbecued pork
Servings
Ingredients
Marinade
Meat
Votes: 1
Rating: 5
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Instructions
Marinade
  1. Whisk marinade ingredients together in a bowl. Cut pork in half horizontally to make two long, flat, thin pieces about 2 X 1-inches in thickness. Place the pork & marinade in a zip-lock bag. Marinate 24 - 48 hours in refrigerator (3 hours is the bare minimum). Soak wooden skewers in water while meat marinades.
To Roast
  1. Preheat oven to 350 F. Line a deep baking tray with foil.
  2. Remove pork from marinade, save marinade. Thread meat onto soaked skewers. The skewers will naturally suspend the meat above the baking tray with plenty of room to ensure that the meat is cooked evenly from all sides. A small amount of water in the bottom of the baking tray will help to keep the meat moist while its roasting.
  3. Pour reserved marinade in a saucepan & combine with the 2 Tbsp of extra honey. Bring to a simmer over medium-high heat & cook for 2 minutes until syrupy. Remove from heat.
  4. Around halfway through roasting, baste generously with the reserved marinade. Try to get as much marinade on the meat as possible as it is the key for getting the thick glossy glaze. When finished roasting, the meat should be tender but not falling apart. Allow to rest for 10 minutes before slicing.
Recipe Notes
  • One of the key ingredients that gives char siu its wonderful taste is hoisin sauce.
  • Chinese five spice refers to a mixture of spices used commonly in Chinese cooking. Each brand varies in terms of content.

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
Votes: 1
Rating: 5
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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
Rating: 5
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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.