Prosciutto Wrapped Pork Tenderloin with Roasted Root Veggies, Poached Pears, and a Red Wine Sauce

This is a great holiday meal! It is also a favorite of the band Jars of Clay. Enjoy! :)

Serves 4

1.5 lb Pork Tenderloin

8 Thinly sliced pieces of prosciutto

2 medium sweet potatoes, peeled and chopped

2 medium baking potatoes, peeled and chopped

2 large parsnips, peeled and chopped

2 T olive oil

4 green pears, peeled, quarter, and cored

1 bottle red wine

4 cloves

2 sticks of cinnamon

1 tangerine, zest and juice

2 dollops butter

Salt and Pepper

Preheat oven to 350.

Season the pork tenderloin all over with salt and pepper. (Be careful not to use too much salt because the prosciutto has salt in it as well.) Wrap the tenderloin in the prosciutto all the way, over lapping to make sure that as it bakes and the prosciutto shrikes it does to expose the tenderloin.

Pour the bottle of wine in a medium sauce pan add clove, cinnamon, zest and juice from the tangerine. Place pan over medium-high heat and bring to a simmer then add a pinch of salt and pepper.

Place the root veggies in a large roasting pan and the olive oil a t salt and pepper. Toss to combine well. Put the roasting pan in the oven and cook for 15 mins. Then take the pan out of the oven and place the tenderloin on top of the veggies and return to the oven.

Add the pears to the wine mixture and lower the heat if needed (you do not want the wine to boil. Poach the pears for 15 mins then pull the pears out of the pan with a slotted spoon and set aside.

Bring the wine to a boil and reduce by half then lower the heat to a simmer. Blast the tenderloin every 5 mins. Roast the veggies and the tenderloin for 25 mins. Take out of the oven and place the pork on a cutting board to rest. Place the pears back in the wines for 2 mins then remove the pears and keep them warm. Add the butter to the wine sauce and make sure it combines by whisking it. Slice the pork and serve with veggies, pears, and wine sauce. Enjoy!

Baked Pasta

This is my take on baked pasta. The freshness of this baked pasta makes it a favorite of my friends and me. The flavor is amazing and it is so easy to make. You can also add proteins if you like. Shrimp is great or your leftover turkey. ;) Have fun cooking and Enjoy!

1 box of good quality penne pasta

Pint of grape tomatoes, halved

1 red onion, chopped

3 cloves garlic, minced

8 oz. fresh feta, crumbled

Juice and zest of 1 lemon

1 1/2 t dried oregano

1 T Olive oil

1/2 t Salt; 1 t for pasta water

Pepper, freshly ground

Preheat oven to 400 degrees

You want to start boiling your water for the pasta. Once the water is boiling put in the salt and then the pasta. Put a large frying pan over medium-high heat and when the pan gets hot add the olive oil, tomatoes, onion, and a pinch of salt and two grinds of pepper. Sauté for 5 mins then add the garlic and cook for another mins. Check your pasta you want it to be al dente because it will cook more in the over. When pasta is ready drain and pour it into a deep baking dish. (Glass or ceramic and better then metal) Ad your tomato mixture and toss. Then add half of the feta and toss again. Then to the top add the rest of the feta, lemon juice and zest, dried oregano and bake in the over for until the feta is melting and turning brown and juices are bubbling in the middle. The serve and ENJOY!

Fall Soup

I love this soup because it brings out the flavor of the fall. Take it and make it your own. Enjoy!

2 lbs. Butternut squash, peeled, deseeded, and cut into chucks

1 Bell pepper, deseeded and sliced

1 onion, chopped

1 lb Okra, chopped

1 medium size yellow squash or zucchini, sliced

2 cloves of garlic, minced

1 T dried basil

4 strips of bacon, chopped

2 cups cooked beans

1 pint chicken stock

Place a large pot over medium-high heat then add bacon and let the fat render and the meat start to brown. Add butternut squash, bell pepper, onion, and garlic. Cook for 5 mins and keep stiring veggies to make sure they cook evenly. Then add basil and beans and cook for 1 more min. Add stock to the pot. The liquid should be an inch above the veggies if not add water or more stock. Bring to a boil then turn the heat down to a simmer and place a lid on top. Cook this way for 30 mins and stir from time to time to make sure that the soup cooks evenly. After that time add the okra and squash and cook for another 10 mins. Then serve with you favorite bread or salad.

Lamb tenderloin with red wine risotto topped with a wild mushroom sage sauce

This is a great dish for date night. It is sexy and has a great depth of flavor. This recipe serves two. Enjoy! And make it your own.




1 lamb tenderloins

2 cups red wine

1 cup of risotto

1 pint chicken stock, warmed

2 cups mixed mushrooms, sliced

1/4 of an onion, thinly sliced

8 sage leaves

1/2 cup of butter

2 garlic cloves, pressed

2 tablespoons of fresh rosemary, finely chopped

2 teaspoons herb de province

2 teaspoons of mint

2 tablespoon olive oil

Half of 1 sweet potato, julienne

Half of 1 Idaho potato, julienne

1/2 cup of veggie oil

Enough salt and pepper for seasoning

Put the tenderloins in a plastic bag with one cup of wine and salt and pepper. Let them marinade hour.

Meanwhile put your rice into a sauce pan and also put in a tablespoon of olive oil and season with salt and pepper. Toast the rice for 5 mins. then add 1 1/2 cup of stock stir the rice frequently. Repeat the presses often until the rice is cooked through and there is a creamy sauce. Then pull off the heat and add 1 cup of red wine.

Deep fry the julienne potato for five minutes. Then set aside.

In a small food processor place the mint, province, rosemary and 1 tablespoon of olive oil. To make a paste.

Remove the tenderloin from red wine and pat dry. Then put herb mixture all over the tenderloin and place in a hot dry pan and sir on all sides. Then let the tenderloin rest until the rest of the meal is served. Slice crosswise.

In a medium sized frying pan melt a 1/4 butter slowly so that it does not brown and then add the sage. Let cook for 1 min then add the mushrooms, garlic, onion and season with salt and pepper. When mushrooms are cooked add the rest of the butter in the center of the pan and let it slowly melt and create a sauce.

When risotto is finished serve everything together.

Shrimp Curry with Friends

I love curry! The spices take me away it faraway places. Last night I had a few friends over for dinner but I had to work late so I made the curry the day before. This made the dish so much better because all of the flavors had  time to become very happy. You should make this dish your own change things you don't like or if you can't find them in your area.

Shrimp Curry

10 whole cloves
1/2 t whole fennel seeds
10 cardamom pods
1/2 t mustard seeds
1 1/2 T olive oil
1 stalk fresh lemon grass, sliced
1 small red onion, chopped
2 cloves of garlic, chopped
3 small hot peppers, sliced
2 T curry powder
1 T ground turmeric
1 t ground cumin
1 large sweet potato, peeled and cubed
2 cups cherry tomatoes or other kinds of small tomatoes, sliced in half
1 cup chicken of the woods, sliced *
1 lime, the vest and juice
2 cups shrimp stock or fish stock
1 lb Shrimp, peeled and devein.
1 can of coconut milk

Place a large skillet over high heat when warm add the first four ingredient to pan and toast for 2 mins. The add the next five ingredients and turn heat down to medium high heat. When onions begin to become translucent add the next four ingredients to the pan and cook for 5 mins. Add more olive oil if needed. Add the tomatoes and when they begin to release their juices add the next 3 ingredients and bring to a boil then turn heat down to a simmer. when liquid has reduced by half add the shrimp. When the shrimp starts to turn pink add the coconut milk. Turn the heat up and bring to a boil then turn down to a simmer and let cook for 7 mins. Serve with your choice of rice and Enjoy!

*Chicken of the woods are a mushroom. If you can't find them you can use any other one you wish. ;)