Pork Tenderloin stuffed with Bacon, Feta, Sage, Apple and Creamed Leek Filling

                                                                                                           








Is.55:6-7 
6 "Seek the LORD while he may be found; call upon him while he is near
7 let the wicked forsake his way, and the unrighteous man his thoughts; let him return to the LORD, that he may have compassion on him, and to our God, for he will abundantly pardon


I made these tenderloins for lunch today and they were great!!! My grand-daughter cleaned her plate!!

2 small Pork Tenderloins Butterflied and pounded thin
1/2 Can Apple Pie filling (finely chop apples)
Thin slices of ham to cover the loins
Crisp fried bacon
Fresh sage (6-8 leaves)
1/4 cup 1/2 and 1/2 or heavy cream
1 Leek sauté in a little olive oil and butter
1/2 cup crumbled Feta
Kitchen string for tying loins (tie 6-8 times along the length so loin will hold shape)

Liquid for roasting:
1c apple juice
1c red wine

Prepare tenderloins. Use small loins (Walmart), I tried larger ones (bought at Costco) and they were too hard to work with.
Salt and pepper loins.
Fry bacon until crisp and rough chop.
Sauté thin-sliced leeks, when soft add cream.
Chop fresh sage, mix in with the creamed leeks.
Add half of the finely crumbled feta to each loin.

Layers:
Cover the loins with thin slices of ham.
Spread 1/4 of the apple pie filling onto each loin.
Add 4 pieces of crumbled bacon to each loin.
Add half of the creamed leek mixture.

Bake:
350 Degrees for 35-40 minutes (internal temp of 150-160)
Sear loins in olive oil.
Use a pan that a rack will fit and put roasting liquid in bottom. I used the small size aluminum disposable pan from Costco and a small cookie rack. Do not cover rack. The roasting liquid will steam the loins giving a wonderful flavor and keeping it moist. Spray rack with cooking spray.  Place tied loins on rack. Bake. Let loins rest 10 minutes before slicing.

Spinach and Fig Preserve Stuffed Pork Tenderloin

                                                                                                                             




Ps.7:11-12

11 God is a righteous judge, and a God who feels indignation every day. 
12 If a man does not repent, God will whet his sword; he has bent and readied his bow


1 Package of pork tenderloins (usually contains 2 tenderloins)
1 box of Creamed Spinach (Green Giant box) cooked by box directions
1 Jar Fig preserves
1 Package of Prosciutto
1/4 t Coarse sea salt (on each tenderloin)
Few turns of black pepper (on each tenderloin)
1/2 t minced garlic (split the amount for the 2 tenderloins)
1 cup Red Wine
1/2 c water
Olive oil for searing
Kitchen string for tying tenderloins

Begin by butterflying tenderloins, being careful not to cut through the tenderloins. Pound them to a 1/4 inch thickness, then salt and pepper. After the spinach has cooled, drain in paper towels to remove some of the liquid.  Layer the prosciutto on the tenderloins. With a spoon, spread each tenderloin with 1/2 of spinach mixture.  Sprinkle with the garlic. The next layer will be the fig preserves which you can spread with a spoon over the spinach. Tie the loins in 5 or 6 places so it will hold its shape. In a skillet with olive oil, sear loins on all sides. For roasting, I used a foil pan that I could fit a rack onto so the loins would be a few inches from the pans bottom. Put wine and water in bottom of roasting pan, place loins on rack. I roasted mine in the toaster oven, with the confection on, on 350 degrees for 40 minutes. Loin should be 145-150 degrees when checked with an instant read thermometer. Let loins rest for 10 to 15 minutes before cutting into 1 inch slices. YUM!!! The wine and water mixture keeps the loins from being dry!!

Gouda Bites

                                                                                                                     



2Tim.1:6-7
6 For this reason I remind you to fan into flame the gift of God, which is in you through the laying on of my hands, 
7 for God gave us a spirit not of fear but of power and love and self-control

1 cup all-purpose flour, sifted
1 stick salted butter, room temperature
1 cup Gouda cheese, grated
1/2 teaspoon cayenne pepper
1/2 teaspoon smoked paprika
1/4 teaspoon kosher salt
1 cup panko bread crumbs

Preheat oven to 350 and line cookie sheets with parchment.
Put flour, butter, cheese, cayenne, paprika and salt into food processor and pulse till completely blended and a ball forms.
Add panko and process in small pulses (as few as possible) to incorporate panko into dough.
Scoop small balls of dough (about 1/2 teaspoon) and roll in the palm of your hand. Roll the dough out about 1/2 inch thick and cut with a small cookie cutter. Sprinkle the tops with smoked paprika and more salt if desired.
Bake at 350 for 15 minutes until the bottom is lightly browned and the crackers are cooked through.
Remove from cookie sheet and cool on wire rack.
.

Bourbon Banana Cake

                                                                                                                         


Eph.2:4-5 

4 But God, being rich in mercy, because of the great love with which he loved us, 
5 even when we were dead in our trespasses, made us alive together with Christ--by grace you have been saved-- 

2 T lemon juice
2/3 cup buttermilk
3 large very ripe bananas, mashed
1 (18.25 ounce) package butter cake mix
1 teaspoon baking soda
1/2 cup butter, softened
3 eggs
1 t vanilla extract
1 t bourbon

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Put 1 tablespoon lemon juice in a measuring cup with 2/3 cup buttermilk. Set aside. Mash bananas with a fork, adding the remaining 1 tablespoon lemon juice to them as you mash. Add bourbon. Set aside.
In a large bowl, combine cake mix and baking soda. Stir to combine. Add bananas, softened butter, buttermilk mixture, eggs and vanilla. Beat at low speed until moistened (about 30 seconds). Beat at medium speed for 4 minutes. Pour into prepared pan.
Bake in the preheated oven for 30 to 35 minutes, or until center of cake springs back when lightly tapped. A toothpick stuck in the center may leave a slight crumb. Allow to cool.

Crab Bites

                                                                                                                 


Jer.17:9 The heart is deceitful above all things, and desperately sick; who can understand it?

1 cup self-rising white cornmeal mix 
1/2 cup self-rising flour
3 green onions, thinly sliced
1/2 of a seeded jalapeno
1 tablespoon sugar
1/4 teaspoon salt
8 ounces fresh lump crabmeat, picked
1 large egg
3/4 cup beer
Olive oil

Stir together cornmeal mix and flour in a large bowl. Use a pestle and mortar to crush salt, sugar, green onions and jalapeno. Add to cornmeal mixture. Stir in crabmeat, egg, and beer until just moistened. Let stand 10 minutes. Heat oil to 350°. Drop batter by tablespoon into hot oil, and fry, in batches, 2 to 3 minutes or until golden brown, turning once. Serve with your favorite rémoulade.