pork tenderloin

Pork Tenderloin, Spanish-Style

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This is not a slow cooker recipe; it’s a skillet recipe. The slow cookers have retired for the season. The Spanish, like most people living in a country with a warm climate, grow and eat lots of peppers. We all know I don’t like hot peppers, but I love mild peppers. When we lived in Andorra I … Continue reading…

Pork Tenderloin Stuffed with Shallots; water birds

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I had a great shallot and onion harvest from the potager last summer. Even better, they all, almost 200 shallots and over 100 each red and white onions, kept very well. I must have the curing and storing bit mastered, finally. Or I was lucky….. The red onions and shallots are now gone but I … Continue reading…

Barbecued Stuffed Pork Tenderloin; why make it difficult?

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Stuffed Pork Tenderloin

Pork tenderloins are great for stuffing. They’re easy to slice open and cook in 30 minutes or less. They don’t take a lot of stuffing, just enough to add flavor.. I stuffed this with mushrooms. They kind of oozed out the top, which was fine – it all caramelized nicely. The recipe, Barbecued Stuffed Pork Tenderloin, … Continue reading…

Grilled Pork Tenderloin, Peanut Sauce

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pork tenderloin, peanut sauce

Yes, another edition of the Secret Recipe Club This month week I got to meander through the index at Bewitching Kitchen. Sally is a fellow expat but she’s from Brasil living in the US. Like me she loves to cook, exercise and golf. We share similar views on food and food production, although mine are just opinions and she knows … Continue reading…

Pork Tenderloin with Capers and Olives; it’s for the fish

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Pork Tenderloin with Capers and Olives

Capers and olives are a combination I never tire of. Sometimes I add lemon; sometimes white wine; sometimes neither…. It has a fresh zing that perks up the taste-buds – something most people can use to cut all the holiday sweetness this time of year. This is a dish that cooks quickly enough for a … Continue reading…