Archive for March 16th, 2010

March 16, 2010

Sun Dried Tomato Stuffed Pork Tenderloin

This is a different take on the Apricot version but with sundried tomatoes in place of the apricots.

1/3 cup sun dried tomatoes
1 T. unsalted butter
2 shallots, minced
2 T. fresh sage, minced
3 T. pine nuts, coarsely chopped
1/3 cup. Mascarpone cheese
1 lb. pork tenderloin
8 slices prosciutto
1/2 cup dry white wine

Preheat the oven to 400F. 

In a small mixing bowl, combine the sage, pine nuts, apricots and all but 1 T. of the mascarpone.  Don’t mix yet…

In a sauté pan over medium heat, melt the butter and sauté the shallots for 5 minutes, or until golden. Add to the apricot mixture now mix well.

Make a deep slit down the side of the tenderloin from end to end, cutting nearly all the way through.  Open the butterflied meat and spoon the stuffing along the middle of the cut.  Fold the tenderloin around the stuffing.

Lay out 4 pieces of string and place the stuffed tenderloin on top, with the open/stuffed side facing up. Place the slices of prosciutto, slightly overlapping, on top of the tenderloin, and then tie the strings to hold it all together. 

Place the meat in a small roasting pan and roast for 30-45 minutes (temp registers 170° in stuffing and in thickest part of tenderloin), basting with the wine halfway through.  Remove from the oven and let rest on a warm platter.

Over medium heat, bring the pan juices to a simmer and whisk in the remaining 1 T. mascarpone.  Whisk well.  Remove from heat. 

Cut the strings and slice the tenderloin crosswise into 4 pieces.  Place them on a platter and drizzle the sauce over each piece. 

March 16, 2010

Barbeque!

Yes barbeque not just grilling (you know who you are!).

I bought a smoker this weekend and something was missing….

Disappointment...

Since I already bought the ribs and I want to eat ribs today I will alter my propane grill. Next weekend we smoke! (My daughter and her Auntie Tara will be able to have some then too…they will be so happy!)

Rub
3T. Kosher Salt
3T brown sugar
3T black pepper
2T paprika
2T garlic powder
2T onion powder
2t. mustard powder
dash of cayenne (or more if you like the heat)

Ribs
1 rack of baby back ribs
covered with rub and placed in fridge overnight or a few hours

SET UP FOR MY PROPANE GRILL:
Hickory is my favorite so I wrapped up some hickory chunks in foil. If I had an aluminum throw away pan I would have used that but instead I just used my roasting pan with the rack placed on top of the pan the opposite way so that I can put water in the pan and keep the ribs above it.

Ribs

Using one burner only, I placed the ribs on the opposite side of the grill of the burner that was turned on. I kept the temp about 220-230 until the ribs are done.

“Done” is an art that I’m still perfecting. Some places say until the meat falls off the bone. That is good and all, but I like the ribs a little “less done” so you have to pull them off with your teeth, but they still come clean off the bone. So about 3-4 hours.

But first you have to decide how you like your ribs…falling off the bone, or slightly less done…then figured out how long it takes in your environment (altitude and temps may change the cooking time) with your equipment.

If you use sauce, after slow cooking the ribs, crank up that heat on your grill. Slather those baby backs with some good sauce and place on grill and cook until the sauce carmelizes.

March 16, 2010

Barbeque Sauce

I love vinegar-sweet sauce and have played with this recipe a lot. Everytime I make it I seem to alter it maybe a little more. But this is the best version yet.

1/2 white onion (Or 2 shallots)
2 cloves minced garlic
1/2 c. beer
1 can tomato sauce
1/4 c. vinegar
2/3 c. brown sugar
1T worchestershire
1T soy sauce
1T hot sauce
1t. mustard powder

Saute onion and garlic in butter for 2 minutes. Add beer next and stir. Add the rest of the ingredients – adding the tomato sauce last. Simmer for 1 hour.