Pork Tenderloin Stuffed with Sausage, Apple and Prunes, and Wrapped in Bacon

Pork Tenderloin Stuffed with Sausage, Apple and Prunes, and Wrapped in Bacon

And that is why this recipe, which isn’t a recipe, works so well. Crispy bacon up hugging the softness of sausage and sautéed apples – there’s a balance of textures. Salty bacon, sweet apple – opposites attract. This is Mary Berry’s recipe — from her reliable cookery books.

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Take one large whole pork tenderloin, trim the sinew from it, tidy the ends, then cut it in half lengthwise down the middle so you have two long strips. Put the two pieces between cling film, and roll to flatten slightly. Now peel and cut half an apple into small pieces,  and do the same with half an onion. Sauté until soft, and then set aside to cool completely. Lightly toss the meat from two uncooked sausages with 1 tsp dried sage and three prunes cut roughly into small pieces with the cooled apple and onion. Place the stuffing on one of the tenderloin halves, level, and then top with the other half of the tenderloin.

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On a cutting board, place strips of bacon slightly overlapping, and then place the tenderloin at the end of the bacon. Place one strip of bacon end-to-end so the ends and covered. Now roll the tenderloin like a swiss roll until it is completely encased in the bacon. Place in a shallow roasting pan or oven-safe frying pan with the bacon ends underneath so it doesn’t flick up and burn during roasting. Heat the oven to 220C/425F, and then roast for 50-60 minutes until the bacon is golden brown. Let rest for 10-minutes before slicing.

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And don’t forget to make some gravy! The concentrated flavours are delicious.

In My Kitchen, January 2015

Happy new year to you! Santa delivered my wish list to my sons this year. I was delighted.

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I received the cast iron skillet that I’ve wanted for more years than I can count. A Lodge pan made in Tennessee that’s pre-seasoned. Even so I seasoned it again, and I’ve used it often. The first thing I made in it was sausages with shallot and red wine gravy from Nigel Slater’s Eat cookery book.

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Then Santa saw to it that I received some Falcon enamelware roasting and pie pans. The white sort with the dark blue rim. I love them. And they wash-up so nicely, too.

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And then had some Christmas money, so when Sainsbury’s had a sale on their copper pots and pans, I couldn’t resist. Owning a few copper pans has always been a dream of mine, and now I have two small gorgeous pans that are a perfect size for two portions. I had to use some of my loyalty points for them, too. But a half-price sale is hard to resist!

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And we had the traditional Christmas goodies. Peder brought me a huge bouquet of white flowers. Disappointingly, they didn’t last very long – just 10-days. Does anyone know of any tricks to extend the life of cut flowers?

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We also had lots of sugar-free candy, plus some lovely Swiss and Italian chocolates. And oranges, which is always a tradition in our house … something about their colour also reminds me of Christmas gold.

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So that’s what’s happening my kitchen. What’s happening in yours? To join the fun pop over to Celia’s blog where In My Kitchen is hosted.

Food Photography Challenge 3: Bread

The third food photography challenge assignment is all about bread. I know bread. I’ve photographed it many times. But now the assignment is to approach bread as a story, not just a loaf. So here are my three photographs of bread (and one of scones). Each of these three photographs are clickable for a close-up view.

This is an online course, by the way, and if you wish to join in pop over to the “Learn Food Photography and Styling” course webpage.

Roasted Leftovers

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This was totally delicious. Emptied the refrigerator into a baking sheet and tossed the following with olive oil, salt and lots of pepper, and fresh chopped thyme:

Cumberland sausage cut into bitesize lumps, quartered onion, brussel sprouts, chopped carrots, cubed new potatoes, leftover parsnips, and fresh beet root from the garden. Roast in a hot oven until the edges begin to crisp and brown, and everything is sizzling hot. About 20-30 minutes at 200C.

 

How To Reheat Pizza

In 3 easy steps it
tastes like fresh!

We indulge in a pizza perhaps twice a year. We love pizza, don’t get me wrong, but it’s not the healthiest of foods for a diabetic or someone watching salt intake or even saturated fats. We’re a simmering urge that builds to a if-I-don’t-have-a-pizza-soon-I’ll- pop. And our local pizza take-away has a two-for-one offer on Tuesdays. Buy one, get the second one free. We ordered pizza. And we had a lot of leftovers.

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Now I’ve tried many methods of reheating pizza, mostly because Mr Misky detests cold pizza (personally, I love it). I’ve microwaved it, which turns the cheese to tarmac, I’ve warmed it on low heat in oven, and I’ve warmed it on high heat in oven. Those methods are unsatisfactory as either the crust goes hard and brittle, or the toppings go hard and brittle. But I think I’ve found the best way to reheat pizza. It works best if you do one or two slices at a time.

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You need a skillet or frying pan preheated on the stove. Don’t put your pizza slices in the pan until the surface is HOT.

1. Lid off: warm the slices for 2-3 minutes. Don’t let them burn. If it starts to scorch, turn down the heat.

2. Add a few drops of water to the pan’s surface – but not on the pizza. Now quick….

3. Clap on the lid or cover tightly with foil, so the water evaporates and creates steam. About 2-minutes should do the trick.

Buon appetito!

In My Kitchen: November 2014

Every month, Celia at Fig Jam and Lime Cordial hosts the very popular “In My Kitchen”. Friends around the world join in to share a few items that make their kitchens fun and interesting. To join in the fun, pop over to Celia’s blog and follow what others say about their kitchens.

In My Kitchen this month is the return of hot, home-made soup. This is such an easy soup to throw together at the last minute. Chicken broth, a hint of tomato (either from a tin or freshly chopped or even from paste), sautéed chili peppers, onion and garlic, and a handful of cooked mini tortellini in each bowl. Spoon the broth over the pasta, your choice of filling but we like the spinach and cheese, and then garnish with freshly chopped chives, which are still growing like weeds in the garden. Bon appetite!

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And speaking of soup, In My Kitchen are Pepperidge Farm Gold Fish. What fun! I love a sunny-colour, smiling fishy cracker floating in my home-made creamy tomato soup. These are cheese flavoured. Great fun to see one floating in a bowl. Childhood memories…

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And then here’s a real find that I’m really excited about. I haven’t seen this in our local supermarket for years. It’s magic. Truly. In My Kitchen is Anchovy Sauce! Add it to home-made salad dressing, perfect for fish pie as it kicks the flavour up a notch, brilliant on scrambled eggs, surprising in gravy and rich brown sauces. If you’ve never tried Anchovy Sauce, look for it in your supermarket. It’s very handy for adding flavour.

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And finally In My Kitchen is the proof that autumn is here. Clementine oranges are in the supermarket produce section again. I love them. No seeds, peel easily, tart and wonderful.

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So that’s what’s in my kitchen this month. What’s in your kitchen?

Food Photography: Let There Be Light

The October food photography challenge is finished but I want to try a little experiment.

One of the food photography students suggested that this photo would benefit from a bit of ‘lightening up’. Now I don’t have fancy photo editing software. I use one of those free online ones, PicMonkey, plus a Google program that suits my purposes well enough. So I tried ‘lightening up’ the photo, and here’s what happened.

original photo untouched
original photo untouched
same photo lightened up
same photo lightened up

So the question is: Which one do you prefer? I know which one I prefer – how about you?