Pork Lovers’ Heaven

Pork Lovers’ Heaven pork tenderloin stuffed with ground pork and wrapped in bacon makes a grand entrance to your table any time of the year.   A delicate white meat, pork is the most succulent when cooked to perfection.  In this recipe the three layers come together and  produce the ultimate taste.

Pork known as the other white meat, always pleases the palate.  Whether savoury and sweet, pork comes to the table dressed for any occasion. I love entertaining with pork; it is a good value for your money and it is elegant. Pork is one of the most commonly used meats world wide.  When my nonna was a little girl in Italy, pork was more common than beef in their cooking.  She used pork in many dishes and even a little went a long way for taste and aroma.

The immigrants cured pork and created the famous soppressata, salami, prosciutto, capocollo and salsiccia.  All these products became much sought after as the years went by; how lucky we were to grow up with such a rich cultural background where the kitchen was full of the foods our ancestors ate.  My favourite was and is the dried sausage; we don’t make it anymore, but I buy it at Italian specialty stores.  Immersed in oil, I love to take it out, cut it up and enjoy a nice glass of Primitivo because it pairs well with the spiciness of the sausage.  With this dish a white wine pairs well, but I am a red wine lover and will go with a Chianti Classico or a Pino Noir.

I cut the pork tenderloin in half and then pound it with a mallet.

The stuffing goes down the centre and now I roll it up and use toothpicks to secure it.

After I rub the pork tenderloin with the oil and spices, I place it on a grill and sear it.

This grill goes directly from the stovetop to the oven and now the pork cooks another 20 minutes on each side.

After it rests, I begin to cut it and it looks amazingly succulent.

Arrange it on a platter and let your guests add their own amount of sauce.

Our friends Lorne and Sheila Levy enjoy the meal with us.

You can individually plate it and add whole apricots to the sauce over the pork before serving.

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Pork Lovers' Heaven

Pork Lovers' Heaven brings three layers of pork together for extra comfort.   

Course Main Course

Cuisine Home Cooking in Canada, Italian

Keyword Pork Lovers' Heaven

Prep Time 30 minutes

Cook Time 10 minutes

Total Time 40 minutes

Servings 10

Author Renata Solski

Ingredients

The pork tenderloin

• 1 tbsp pork spice I use McCormick
• 1 tsp each of paprika and garlic powder
• 2 large pork tenderloins any boneless pork loin
• 1 tsp paprika
• 2 tbsp canola oil

The Stuffing

• 1 box prepared stuffing mix
• 1/2 cup water
• 1 egg
• 1 lb ground lean ground pork
• salt and pepper
• 1 small onion finely diced
• 2 tbsp parsley chopped
• 20 toothpicks

The Sauce

• 1 cup canned peaches or apricots set aside a couple of slices
• 1/2 cup each of peach juice and orange juice
• 2 tbsp peach schnapps
• 2 tbsp butter
• 1 tbsp flour
• 1/2 tsp nutmeg
• 1 small shallot

Instructions

The stuffing

1. Take the stuffing mixture out of the box and place in a medium size bowl.

   Add the lean ground pork, onion, water, egg, salt, pepper and parsley.  Mix it all together and put it aside.  

The pork loins

1. Take the pork loin and butterfly it.  https://www.youtube.com/watch?v=HP6FFChioPs

   Watch this video, it is the easiest method.

   Salt and pepper the inside of the pork loin.

   Spoon half the mixture down the middle of the pork loin.

   Bring sides together and secure with toothpicks.  

   Rub the outside of the pork loins with some canola oil and the pork spices.

   Brush some canola oil on your grill.

   Place the pork loins on the grill for a few minutes and brown all sides.

   Put the pork loins in a heated 375 F oven.

   My grill goes directly into the oven, but you can put the pork loins on racks over a jelly pan.

   Turn pork loins after 20 minutes and return to the oven for another 20 minutes.

   Let rest covered for 15 minutes before slicing.  

The sauce

1. Place the butter in a pan over medium heat.

   Sautee the shallot in the butter.

   When melted add the flour to make a roux.

   Whisk in  the peach juice and orange juice.

   Add the peach schnapps.

   Puree the peaches, but hold back 1/2 a peach or a couple of slices.  Chop these and add at the end to give some texture to the sauce.

   Add the puree to the pot.  

   Let cook and reduce.

   Add the reserved peaches for texture.  

   Sprinkle in the nutmeg to the sauce.

The presentation

1. After the pork rests, cut nice thick slices and arrange on a platter.

   Serve the sauce as a side.  

   If plating, add a half a piece of apricot or some slices of peaches on top of the pork with the sauce.  This adds another level to the plate. 

Light Chili Tortilla Lasagna

Light Chili Tortilla Lasagna is a way for an Italian to bring Mexico to the table.  The tortilla is a substitute for the lasagna noodle.  It is hearty and thick; the combination of salsa and marinara give this dish extra moisture.  The cheese calls everyone to your table.

My first experience with Mexican food was in 1978. My mother-in-law Erika, along with my mother and I went shopping for mother of the bride and groom dresses.  We drove into Sault Ste. Marie, Michigan.  They didn’t find dresses, but we went to a Mexican Restaurant.  I did not like the taste of the cilantro and some of the spices were new to me.  To this day, I don’t like cilantro and always replace it with parsley.  Apparently, some people may be genetically predisposed to disliking cilantro.  Good read: https://www.nytimes.com/2010/04/14/dining/14curious.html

As immigrants, we didn’t venture to many restaurants.  First of all, they like to save their hard-earned money.  Secondly, my nonna said that we didn’t know how others prepared food and that we would eat much better at home.  LOL  In some ways she was right, to this day the best meals I enjoy are around a family table, at home.  However, I am known to dine in many restaurants and around the world.

The turkey and onions sit in the frying pan with the spices.

A mixture of marinara and salsa combine to make the sauce.

The second batch of spices go in; it’s important to season as you layer the flavours.

Lay the Tortillas out and fold into 3.

Use a pizza cutter to make the strips.

My trusty notebook where the ideas come together.  LOL

When the sauce thickens, it’s time to layer the ingredients.  Make sure that the sauce is not watery.

Put some sauce at the bottom of a deep dish.

I used 4 types of cheese.

This bechamel sauce made with yogurt is the star of the dish.

Look at the topping puff.

After the dish goes under the broiler and browns.

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Light Chili Tortilla Lasagna

Mexican meets Italian with a twist on this sauce.  

Course Main Course

Cuisine Home Cooking in Canada, Italian, Mexican

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 7

Author Renata Solski

Ingredients

• 1 lbs ground turkey, chicken or lean ground beef
• 2 cloves garlic minced
• 1 onion sliced
• 1/2 tsp red chili flakes or more
• 1 tbsp chili powder
• 1/2 tsp each dried oregano and basil
• 3 cup marinara sauce homemade or ready to use
• 1 cup salsa medium or hot
• 6-8 tortilla cut into strips
• 2 cups 4 cheese Italiano
• 2 cups cheddar cheese

The Bechamel

• 2 cups yogurt
• 2 eggs
• 1/3 cup parmesan
• 1 tsp Italian Seasoning

Instructions

1. Preheat oven to 350 F.

   Use a 9x13 baking dish or a cake pan.

   Grease the baking dish with canola oil.

   In pan brown the turkey with the onion and garlic.

   Add the red chili, flakes, chili powder and dried herbs.

   Add marinara sauce and salsa.  

   Cover and simmer for 15 minutes at medium/low heat. 

   The mixture should be bubbly, reduced and thick.

   For the Bechamel combine all the ingredients except the Italian seasoning and beat with a fork.

   Cut the tortillas into strips.

   Layer Tortillas, meat sauce and cheese.

   Continue until all ingredients are used.

   Top with the Bechamel sauce and sprinkle with the Italian seasoning. 

   Bake uncovered for  40 minutes.

   Turn on the broiler for 3 minutes. 

   Remove and let sit for 15 minutes before serving. 

Recipe Notes

If using a round cake pan, leave the tortillas whole and layer.

I used whole wheat tortillas for this recipe. 

Use any cheese you prefer.