Bacon & Mushroom Stuffed Pork Tenderloin

Dec 16, 2019

Looks fancy. Check. Easy to make. Check. Tastes delicious. Check. Perfect for the holidays or formal dinners. Check!

In this recipe, juicy pork tenderloin is stuffed with bacon and mushrooms then rolled and roasted to perfection.

This dish requires the pork tenderloin to be prepared for rolling up, technically referred to as butterflying, which means the meat should be cut thinly into one large piece. It’s really easy to do but if you are unsure watch this video from Manitoba Pork: How To Butterfly Pork Tenderloin

Prep Time: 20 minutes • Cook Time: 35 minutes • Total Time: 55 minutes

Makes: 6 servings

Ingredients

• 4 tablespoons olive oil, divided
• 2 slices bacon, chopped
• 6 oz fresh mushrooms, coarsely chopped
• 1/3 cup onion, chopped
• 1 1/2 teaspoons coarse or sea salt, divided
• 1/2 teaspoon black pepper, divided
• 1 garlic clove, minced
• 1/4 cup fresh parsley, chopped
• 1 1/2 tablespoons breadcrumbs
• 1 1/2 lb pork tenderloin

Instructions

1. Preheat oven to 400°F.
2. In a large, oven-safe skillet, add 2 tablespoons olive oil and chopped bacon and cook over medium heat until browned; about 3 to 4 minutes. Add the mushrooms and chopped onion and sauté 5 minutes, or until soft.
3. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, chopped parsley, and minced garlic. Cook another minute, stirring constantly. Remove the pan from the heat and stir in the breadcrumbs. Transfer the mixture to a bowl.
4. Prepare the pork by removing any silver skin. Using a sharp knife, carefully cut horizontally through the tenderloin starting at the tail end, and using a back and forth movement with the knife, continue to the head of the tenderloin, being very careful not to cut all the way through. Carefully open tenderloin like a book so that it lies flat. The head end of the tenderloin is usually thicker than the tail end. To even the thickness of the pork, simply cover with a sheet of plastic wrap, and using the flat side of a meat mallet, hammer the thicker portions until about 1/2-inch thick being careful not to tear through the meat.
5. Spread the prepared bacon and mushroom mixture evenly over the surface of the tenderloin making sure to leave about a half-inch border on all sides of the tenderloin. Roll tightly starting with the long end and secure the ends with toothpicks. Once rolled and secure, season the tenderloin on all sides with 1 teaspoon of salt and the remaining 1/4 teaspoon of black pepper.
6. In the same skillet used for making the bacon and mushroom mixture, heat 2 tablespoons of oil over medium heat. Once the oil is hot, place tenderloin in the skillet, toothpick side down, sear for about 2 minutes then turn the pork to sear each side; about 2 minutes per side. Transfer the skillet with the tenderloin to the oven and bake at 400°F for 18-20 min or until a meat thermometer reads 145-150°F in the thickest portion of the meat.
7. Transfer to a cutting board, and let rest for 10 minutes before slicing.

Spaghetti alle Vongole

Dec 16, 2019

Spaghetti Alle Vongole (spaghetti with clams) is a classic Italian dish that is full of fresh flavours and is perfect for a light dinner any night of the week.

Prep Time: 10 mins • Cook Time: 20 mins • Makes: 6 servings

Ingredients

• 1 pkg. (16 ounces) spaghetti
• 8 cloves garlic, finely chopped
• 1/4 cup finely chopped fresh parsley
• 4 anchovies, chopped
• 10 ounce can baby clams, drained, reserve the juice
• 1/4 cup pure olive oil
• 3 dozen frozen littleneck clams
• 1/2 cup dry white wine
• 1/2 teaspoon crushed red pepper flakes
• 1/4 cup extra virgin olive oil
• 2 cups reserved pasta water

Directions

1. In a deep-sided pot, cook the spaghetti “al dente” in boiling salted water according to package instructions (generally 8 minutes). Reserve about 1 cup of pasta water.
2. In a large skillet, saute garlic and anchovies on medium-low heat in a 1/4 cup of olive oil.
3. Once the garlic is nice and golden and the anchovies are mostly dissolved, add the littleneck clams to the skillet with the 1/2 cup of white wine.
4. Increase the heat to medium-high. Cover, and let the clams steam for about 5-7 minutes.
5. Using a slotted spoon, remove the steamed clams and place them in a separate bowl on the side.
6. Add the parsley, reserved canned clam juice, 1/4 cup pasta water and the hot red pepper flakes to the skillet. Cook for 2-3 minutes until the sauce is somewhat reduced and thickened.
7. Turn heat down to medium and add the pasta to the pan. Cook for 1 minute tossing to thoroughly coat and allowing the sauce to absorb into the spaghetti.
8. Add the canned baby clams to the pan and mix thoroughly. Taste and adjust salt and/or crushed red pepper, as desired. Add the littleneck clams to the skillet and mix thoroughly. Add a drizzle of extra virgin olive oil on top and serve.
9. NOTE: If the spaghetti alle vongole gets dry and sticky before serving, just add some extra reserved pasta water to moisten and loosen it back up.

Homemade Sausage Rolls

Dec 16, 2019

Hosting a party? Sausage rolls are the perfect little snack for entertaining.

Prep time: 40 mins • Cooking Time: 20 mins

Ingredients

• 6-ounces very cold butter
• 1 1/2 cups all-purpose white flour
• Pinch salt
• Ice cold water
• 1 lb. pork sausage meat
• 1 teaspoon red pepper flakes
• 1/2 teaspoon smoked paprika
• Pinch of Salt and Black Pepper
• 2 egg yolks, lightly beaten
• Splash whole milk
• Coarse sea salt
• Fennel seeds

Directions

1. In a large bowl, sift together the flour and salt. Using a grater, quickly grate the cold butter into the mixing bowl. Gently incorporate the butter into the flour using a fork or knife until the mixture becomes crumbly. Add ice-cold water in small increments to form a non-sticky dough that leaves the bowl clean. Carefully remove the dough from the bowl, place it in a covered container, and chill for 30 minutes in the refrigerator.
2. In a bowl, mix together the sausage, red pepper flakes, paprika, salt, and pepper.
3. Pre-heat oven to 400°F. Sprinkle your work surface with flour. Cut the pastry ball in half and roll into 2 strips approx. 16-inch x 6-inch each. Roll the sausage meat into 2 sausage shapes and place them along the middle of each strip. For the egg wash, whisk together egg yolks with a splash of milk. Coat the pastry either side of the sausage with the egg mixture. Fold the pastry over and press down to seal. Brush the tops of the sausage rolls with egg wash, sprinkle with fennel seeds and sea salt. Cut into 2-inch lengths and place them on a non-stick baking sheet. Bake for 20 minutes, until risen, puffed and golden brown.