If my father were still living he would love this recipe. He was truly a meat and potatoes man. John, my husband and the father of my children loves to make this dish. So here’s to you, Fathers. “Happy Father’s Day!”
Bacon Stuffed Pork Tenderloin
I’d never made Bacon Stuffed Pork Tenderloin (wow that’s a mouthful) before and let me just say… yummy! This recipe is a win at my house, very tender and packed with lots of flavor. I think the bacon inspired the kids to try the tenderloin. They love bacon so I think it really helped. I hope you enjoy it too. It’s pretty easy to make. The tricky part it getting the skewers to hold the tenderloin together. I used small turkey skewers, because that is all I had, something a little larger might work better.
Bacon Stuffed Pork Tenderloin
Pork Tenderloin
Stuffing
4 -6 slices of Bacon
Skewers or Toothpicks
Place on a baking sheet.
Cook at 425 degrees for 25 – 35 min per pound or until your meat thermometer reads 170 degrees.
Let the Pork Tenderloin stand for about 10 min. Oh…be sure to remove all skewers and toothpicks.
Slice, serve and enjoy!
Thanks!
Margaret
Shepherd’s Pie
Do you know the names of these vegetables?
These are the great root vegetables that make this
“Shepherd’s Pie”
very different and very tasty.
This however is not an inexpensive recipe to make. These vegetables are not as commonly used and thus cost more,
but oh is it worth it.
2 lbs Yokon Gold potatoes, peeled and quartered
1 large celery root – peeled and cut into chunks
3 tbsp butter
1/2 cup sour cream
1 cup potato water, reserved from cooking potatoes
2 lbs pork sirloin roast, cut into 1/2 inch cubes
1- 2 tbsp olive oil
3 medium carrots, peeled and diced
2 large parsnips, peeled and diced
6 baby or 2 medium leeks, white part only chopped
1 small fennel bulb, chopped
4 tbsp flour
2 cups chicken broth
salt and pepper to taste
1/2 – 1 cup grated medium cheddar cheese
Place potatoes and celery root in large pot and almost cover with cold water. Bring to a boil and simmer until a knife pierces the vegetables easily. Drain the potatoes and celery root, mash with butter and sour cream. Add reserved potato water as needed, for smooth and creamy mashed potatoes. Set aside. In a large Dutch oven, heat the olive oil and brown the pork chunks. Add leeks, parsnips, fennel and carrots to Dutch oven.
Saute until the leeks are tender. Sprinkle with flour; and cook and stir for two minutes. Pour in broth and bring to a boil stirring. Simmer 2 minutes. Pour meat mixture into a tall 3 quart casserole and spread the mashed potatoes on top. Sprinkle with grated cheese. Bake at 375 degrees for 30 minutes or until hot, bubbly and browned slightly.
Makes 8-12 really big servings.
This is definitely a meal in a bowl.
Enjoy!
Mary Ellen
Spice Rubbed Pulled Pork
Sometime I want a great meat sandwich without having to go to a restaurant. You just can’t beat a good pulled pork. So here is another pulled pork recipe.
“Spice Rubbed Pulled Pork”
Spice Mix
1 tbsp onion salt
2 tbsp paprika
1/4 cup brown sugar
2 tsp chili powder
1/2 tsp ground allspice
1/2 tsp black pepper
1/2 tsp cyan pepper
Combine ingredients in a small bowl and mix thoroughly.
2 1/2 pounds boneless pork roast
3/4 cup cider vinegar
Rub the spice mix into the pork roast. Wrap the roast in plastic wrap and refrigerate for 1 hour to overnight.
Place spiced pork into crock pot or slow cooker. Add cider vinegar. Cover and cook on low 6 to 10 hours, until tender. Shred into bite size pieces. Toss lightly to coat pork in the spicy liquid. Serve on your favorite roll or bun.
It freezes great for leftovers on another day.
I tastes good with just a little BBQ sauce on it too. Make some for your next family party.
Mary Ellen
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Crock Pot BBQ Pulled Pork
I have not enjoyed cooking this summer. I’ve lost all motivation to be in my kitchen. I’m blaming the heat. I’m hoping, and I’m sure my husband is hoping too, that my desire to cook returns. In the mean time we’re eating a lot of sandwiches. BBQ Pulled Pork is a family favorite. Good thing you just toss everything in the crock pot.
Isn’t the crock pot great. I really don’t use my enough. If I was like my sister and had a stash of Crock Pot Freezer meals ready to go, my summer meals would be better. Maybe I just need more recipes. Hmmm, Okay! Now I’m thinking cooking could start to get fun again. Lets change things up a bit. So for your change up. Try our Crock Pot BBQ Pulled Pork, you’ll love it.
Crock Pot BBQ Pulled Pork
1 – 3 pound boneless pork roast
1 onion, chopped
1/2 cup chicken broth or water
2 cups bottled or homemade barbeque sauce
2 tablespoons dry mustard
2 tablespoons honney
1 tablespoon soy sauce
salt and pepper
Sprinkle onion on the bottom of crock pot. Place pork on top. Add broth, cover, and cook on low for about 8 hours. Remove pork roast and let cool enough to handle.
Pull pork roast into thin shreds. You’ll want to remove any fat and gristle. Skim fat from broth. Return pulled pork to crock pot.
Stir in barbecue sauce, dry mustard, honey, and soy sauce.
Cook for 1 hour on low.
Serve on toasted rolls or hamburger buns.
I hope you enjoy. We sure did!
Stay tuned I’m thinking of returning to the kitchen soon.
Do any of you loose you desire to cook in the summer?
What do you do about it?
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