A couple of weeks ago I showed this easy to make pepper bacon wrapped pork tenderloin filled with a cream cheese and hot diced green pepper. I wanted to make it again because it tasted so good and to make sure I had right measurements with the cream cheese. The first time I made it I had too much cream cheese that overwhelmed the dish. I got it right this time.
Stuffed Pork Tenderloin
1 – Pork Tenderloin (about 2 lbs.)
8 – Slices Pepper Bacon
½ Cup Cream Cheese (softened)
1 Small Can Diced Hot Green Peppers
Salt and Pepper
Butterfly the pork tenderloin and spread it on your cutting board. Place a sheet of plastic wrap over it and using a mallet to pound it until it is uniform and about ½” thick.
Salt and pepper this side of the meat and spread an even layer of cream cheese and then a layer of the diced chilies.
Place the bacon on the board perpendicular to you and then place fileted pork loin on it.
Starting at the side closest to you tightly roll it all up. At this point you might want wrap it all up with plastic wrap and put it in the refrigerator to firm up.
When ready to use remove the plastic wrap and insert toothpicks to hold it together and place it on a cooking rack on a small foil lined sheet pan and drizzle with honey.
Place the pan in a pre-heated oven at 250 dg. for about an hour, or until it reaches 145 dg. During the last 10 minutes turn on the broiler to crisp up the bacon.
Remove it from the oven and let the loin rest for about 10 minutes and then slice it into medallions. I served it over sautéed spinach.
Spaghetti Squash with Sausage and Greens
I found a recipe for Spaghetti Squash I wanted to try. I am so happy I made this dish. The Spaghetti Squash stays crispy which is a great contrast in texture. I recommend it. It is good both in hot weather and cold weather.
1 spaghetti squash (about 3-1/2 pounds) halved lengthwise.
1/3 cup grated Parmesan cheese
Salt and Black pepper
1-1/2 teaspoons extra-virgin olive oil
12 ounces sweet Italian sausage
1 bunch spinach, stems discarded and leaves coarsely chopped
½ teaspoon crushed red pepper
Place a squash half, cut side down, in a large microwavable dish. Add ½ cup water and microwave until tender, 10 to 15 minutes. Repeat with the remaining squash half. Discard the seeds. Using a fork, comb the squash into strands into a bowl. Toss with the parmesan and season with black pepper.
Meanwhile, in a large skillet, heat the olive oil over medium-high heat. Add the sausage and cook until no longer pink, about 6 minutes. Add the spinach and crushed red pepper and cook until wilted, about 2 minutes; season with salt and black pepper. Serve on top of the squash.
I wanted a simple summer dish and one of my favorites is tri-tip steak. A couple of hours before I cooked it I seasoned with my CK Almost Famous BBQ Rub. Then I threw it on my Weber using hardwood charcoal and mesquite chunks to add a little smoky taste and cooked it to an internal temperature of 135 dg. This is easy to make and truly a summer dish.
Santa Maria Style Tri-Tip
I served it with Cowboy Beans and Santa Maria style salsa. This salsa is a little different but works perfectly with the tri-tip steak and beans.
Santa Maria Style Salsa
Yields 3 1/2 cups
3 medium fresh tomatoes, chopped
1/2 cup finely chopped celery
1/2 cup chopped green onions
1/2 cup finely chopped California green chilis
2 tbsp. snipped cilantro
Dash of Worcestershire sauce
Pinch of garlic salt
Pinch of dried oregano, crushed
Few drops of hot pepper sauce
Combine all ingredients in a bowl. Cover and let stand for one hour to blend flavors.
As a side note, while I was cooking the tri-tip steak on the Weber I added some CK (Almost) Famous BBQ Rub seasoned chicken thighs to the grill for tasty meals later in the week.
For the Kids’ Corner recipe this week I chose Pizza Stuffed Zucchini. This is a really delicious dish I am sure your children would love to make. Be sure to go to http://cookingwithchris.com and click on Kids’ Corner for the recipe.