Holiday Stuffed Pork Tenderloin Recipe | Club Foody

 

As I mentioned many times before, I think that pork tenderloin is underrated. It’s a great lean meat that is very easy to cook with plus it’s also versatile. It can be roasted, grilled, stuffed, smoked or simply pan fried. Another plus about this cut of meat is it’s budget-friendly 💰!
 
I have many recipes for different occasions and seasons. It can be my Coffee Cocoa Pork Tenderloin that I like grilling during the summer time or Stuffed Pork Tenderloin with fresh picked apples 🍏🍎 during the fall. El Diablo Pork Tenderloin is a year-round favorite along with others…
 
For December, I like serving this one… my Holiday Stuffed Pork Tenderloin! Colorful 🌈 and amazingly tasty, this is the ideal recipe to make this month! With delicious ingredients, this festive looking protein is sure to be a hit among your guests!
 
I won’t lie to you… this is an involved recipe! It takes some time ⏰ to prep the tenderloin, stuff it, roll it and then tie it up. The beauty of this though is the meat can be prepped all the way to a day ahead and when ready to cook, take it out from the fridge 30 minutes prior.
 
Here’s a “behind the scene” scoop…
When I filmed 🎥 this recipe, I wasn’t aware that Costco changed their packaging and instead of having a big, fat tenderloin, I ended it up with two. Each were smaller than what I’m normally used to so it was more than enough stuffing for both of them.
 
When prepping 👩‍🍳👨‍🍳 the tenderloin, it’s very important to remove the silver skin which is a connective tissue that doesn’t break down during cooking and as a result, the meat won’t cook evenly as it will twist and curl up.
 
After this crucial step is done, the meat is cut 🔪 lengthwise, making sure to not go all the way through and then make a few slits on each side so it sits flat on the cutting board. From here, it’s pounded down to about ¼-inch thick with a meat mallet.
 
Next steps can be tricky…
After brushing my gorgeous Pomegranate Molasses on the flattened meat and covered with a thin layer of prosciutto, the stuffing is spooned 🥄 on top followed by cheese and a little hot paprika. So far easy, peasy… BUT rolling it is the toughest part.
 
The meat has to be tightly rolled so all the yumminess stays inside. Most of the time, David helps me especially when it comes to tying it up with kitchen twine. After this is done, most likely, the ends will have to be secured with toothpicks… just don’t forget to remove them when serving 😉.
 
Then we’re back to effortless and uncomplicated…
When I make this Holiday Stuffed Pork Tenderloin, I like using shallots but red onions can be another substitute. There are a lot of baby spinach leaves 🍃 that go in the stuffing so it’s wise to work in batches, a handful at a time until the 5 cups of spinach are all in.
 
I mentioned about cheese 🧀 earlier. In the video, I used Jarlsberg but there’s other options such as Comté, Havarti, Gruyère, Beaufort, Cornish Kern, Gouda, Asiago, Parmesan, Fontina, or Emmental. I won’t go with Mozzarella… it’s not festive enough plus pretty tasteless.
 
After the meat is seared in an oven-proof skillet, seam side down, and flipped, it’s transferred to the preheated oven. It’s not an exact science 🧪 and depending on the size of your tenderloin, it can take anywhere from 18 to 23 minutes or until the internal temperature reaches between 140ºF to 145ºF.
 
The cooked stuffed pork tenderloin is transferred to a cutting board before being covered with foil, and allowed to rest for 10 to 15 minutes ⏳ which coincidentally is the amount of time it takes to make the pan sauce.
 
As much as the pan sauce 🥣 is delicious, it’s not a necessity to make because the stuffing in the meat is incredibly delicious! On the other end, it does finish it nicely. I prefer without while David and most of our friends like it with the sauce so it’s up to you.
 
Wow your guests with this tasty Holiday Stuffed Pork Tenderloin! Loaded with deliciousness, this colorful and festive recipe is perfect for this season! Served with mashed potatoes and steamed vegetables 🥦, this is a gorgeous meal to enjoy…
Bon Appétit! 🍽
 
Check out these other amazing Holiday recipes… 😀
– Crown Roast of Pork
– Blanquette de Veau
– Spanish Paella
– Coq au Vin
– Pistachio Crusted Rack of Lamb
– Boeuf Bourguignon (Beef Bourguignon)
– Lobster Newberg
– Red Wine Braised Short Ribs
– Pork Loin Chops with Cranberry & Pistachio Chutney
and for even more pork recipes 🐖, click on this link… Recipe Category • Pork

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/holiday-stuffed-pork-tenderloin/

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Pomegranate Martini Recipe • Tasty Holiday Cocktail! | Club Foody

 

December is a month of celebrations! With many parties 🥳 to attend plus Christmas and New Year’s Eve, there’s a lot of ways to cheer these events! It can be with a Punch, a Holiday Aperol Spritz, an Eggnog with rum in it, a Mistletoe Kiss as a shot, or a Kir Impérial.
 
I’m a martini girl and during the Holidays, I have a few favorites 💖. It can be Blood Orange, Sugar Cookie, Lemon Drop Limoncello, Peppermint, Chocolate, Gingerbread, Espresso, Snowflake, or simply my classic Dirty Dry Martini! Another one that fits perfectly for the season is Pomegranate Martini!
 
This refreshing drink 🍸 has a gorgeous balance of sweet and tart! It’s a great cocktail to serve with hors d’oeuvres like Gougères, Mini Cheesy Sausage Balls, Shrimp Bruschetta, Croquetas de Jamón, and Beet Hummus.
 
I also enjoy this Pomegranate Martini as is or on Christmas brunch 🎄. Like most cocktails, it takes 2 minutes to make it. I like Vodka but nothing is stopping you from switching to Tequila instead. For the orange liqueur, Triple Sec, Grand Marnier and Cointreau are all great options!
 
A couple years ago, David and I bought Grey Goose Citron 🍋 and I’ve been using it in many drinks such as Bloody Caesar/Mary, Michelada, and also in this featured recipe. Its citrus flavor gives another layer of yumminess.
 
Toast the season with this cheery Pomegranate Martini! With its bright ruby-red color, this vibrant drink is ideal to serve for any celebration! It can be garnished with an orange twist 🍊 or a few pomegranate seeds…
Cheers! 🥂
 
Check out these other great cocktail recipes… 😀
– Boozy Mexican Coffee
– Coco Cognac
– Paloma Cocktail
– Blueberry Tea
– Moonwalk Cocktail
– Mulled Cider – Slow Cooker
– White Russian
– Hot Toddy
– Manhattan Cocktail
and for even more Holiday recipes 🎄🥳, click on this link… Recipe Category • Holidays & Events

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/pomegranate-martini/

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Breakfast Sausage Croissant Casserole Recipe | Club Foody

 

Some of our family and friends live outside of British Columbia. When they come to visit, they obviously stay with us. With the Holidays 🎄 coming up soon, I’m sure we will have some of them spending a few days at our house.
 
Of course, I’ll be serving them lovely dinners 🍲 but also amazing breakfasts. I have a few favorites when there are guests staying over. It can be Breakfast Burritos, Georgian Cheese Bread, Waffles, Pancakes, Farmer’s Sausage Skillet, Breakfast Scramble Vol-au-vent, Quiche, Omelets, Eggs Benny Poutine, etc.
 
Besides my regular Breakfast Casserole, there’s another one I enjoy making 👩‍🍳… my Breakfast Sausage Croissant Casserole! Very delicious and super quick to put together, this amazing recipe is perfect to serve the morning after when there’s people staying over.
 
The bonus with the dish is that it can mostly be made ahead. After cooking the hot Italian sausage and sautéing the vegetables 🧅, they can be stored in a container and transferred to the fridge until ready to bake – I suggest not chilling them more than a day.
 
The next day, everything is mixed together with the torn croissants. The mixture is dropped into a 3-quart greased baking dish before the egg mixture 🥚 is poured over. The two cheeses are sprinkled on top as well as the smoked paprika and the dish is baked for 40 minutes… done!
 
I use 6 large croissants 🥐 for this recipe. I prefer tearing them into large bite-sized pieces. I find that when they’re torn smaller, it turns the dish into a mushier texture which is really not enjoyable. I personally don’t like it but everyone’s taste is different so go for what you like!
 
I like using hot Italian sausage but mild is another option. For the veggies, there’s onions, bell peppers and poblano peppers. In the video 🎥, I used an orange pepper. Visually, red would’ve been better but that orange one needed to be looked after before it got too soft so it went into the dish.
 
That’s the beauty when making this Breakfast Sausage Croissant Casserole. Just like in a Quiche, you can use different vegetables from your crisper. Zucchini 🥒, mushrooms, spinach, kale, peas, etc., are all great choices.
 
I don’t use a lot of seasonings as the sausage already has a lot. On the other hand, if you’re using mild instead of hot, definitely add more seasonings like red pepper flakes, fennel, garlic 🧄, paprika, etc. Here’s the link for my homemade Hot Italian Sausage recipe… Hot Italian Sausage
 
A casserole won’t be complete without cheese 🧀! I use two kinds: sharp Cheddar cheese and Havarti which gives a nice creamy and buttery flavor. Once again, use the ones you prefer like Mozzarella, Fontina, Monterey Jack, Gruyère, smoked Gouda, etc.
 
The rest is easy peasy! The dish is covered with foil and baked at 350ºF for 40 minutes ⏰. Halfway through cooking though, the foil is removed and continue baking for the remaining 20 minutes or until the top is golden. After it has cooled for 10 minutes, the casserole is garnished with chopped green onions…
 
This flavorful Breakfast Sausage Croissant Casserole is ideal when you have company 👨‍👩‍👧‍👦 staying overnight. With a gorgeous combination of ingredients, it’s a satisfying meal to make. Don’t spend too much time prepping breakfast and serve your guests this delightful meal…
Bon Appétit! 🍽
 
Here are more scrumptious breakfast recipes for you to try… 😀
– Pancetta Vegetable Frittata
– Old Fashioned Baked Beans with Bacon
– Creamy French Eggs
– Ham & Asparagus Crêpes with Cheese Sauce
– Apple Cheese Soufflés
– Mini Mexican Tortilla Quiche
– Healthy Homemade Granola
– Hard-Boiled Eggs
– Shakshouka
and for even more breakfast and brunch recipes 🍳🥞, click on this link… Recipe Category • Breakfast & Brunch

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/breakfast-sausage-croissant-casserole/

Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
 

Sweet Potato Pie Recipe • A Southern Classic! | Club Foody

 

Depending on the season, sweet pies are always a favorite 💖! During fall and winter, there’s Chocolate Bourbon Pecan Pie, Raisin Pie, Tarte Tatin, Apple Cheese, Silk & Satin Chocolate, and many others.
 
One that is pretty similar to Pumpkin Pie 🎃 is the famous Sweet Potato Pie! This Southern staple has a gorgeous flavor profile. It’s sweeter and creamier than its counterpart with a nice background of warm spices.
 
Both, sweet potato and pumpkin pies, are popular during the cooler months, particularly during Thanksgiving 🦃 and the Holiday season. This featured dessert is less dense and also doesn’t require as many spices as the pumpkin one.
 
To get the most natural sweetness from the potatoes 🥔, it’s important to bake them in their skin. After letting them cool off, the skin separates easily from the flesh therefore no need to smash them!
 
To make the best Sweet Potato Pie 🥧, it’s important to break down the strings from the spuds. The best way is to use a food processor and mix until they turn into a very smooth texture with no strings in it. When doing this step, make sure they’re still warm… they mix better.
 
After poking 🍴 the bottom and the sides of a pie crust (homemade or store-bought), crumple a piece of parchment paper before placing it in the crust. The reason is it makes it more pliable and helps to take the shape of the crust especially the sides.
 
To prevent the dough from puffing up and keeping it in place, pie weights are dropped in the crumpled parchment paper. If you don’t have any, simply use dried beans or even rice 🍚 but keep them for a few times for that purpose only, otherwise if incorporated in other recipes as an ingredient, they’ll taste horrible.
 
The pie crust is partially baked for 15 minutes ⏳. This is called “blind baking” which means baking a pie crust without any filling. Doing this step will prevent the bottom from getting soggy especially when the filling is pretty thin or “liquidy”.
 
The rest of the recipe is very easy. Mix 🥄 all the ingredients in a large bowl. Turn the reserved egg whites into foam and gently fold it in with the potato mixture. Pour the filling into the partially baked pie crust and bake.
 
Just a quick note about the egg whites…
You don’t have to do this step and simply add the whole eggs 🥚 along with the other ingredients in the potato purée. I separate them because it makes the pie airier and taller but again, it’s not necessary to turn the whites into foam.
 
At first, the pie is baked at 400ºF for only 15 minutes before decreasing the temperature to 350ºF, letting it bake for 45 to 50 minutes ⏰ or until the center slightly jiggles and the top is dry. The pie needs to cool completely before serving or refrigerated.
 
This traditional Southern Sweet Potato Pie is a scrumptious change from the pumpkin one! Served with a dollop of whipped cream, this delicious classic dessert is sure to please your family and friends for this coming Thanksgiving and Holiday season 🎄!
Bon Appétit! 🍽
 
Check out these other great BBQ & grilling recipes… 😀
– Pumpkin Cheesecake with Biscoff Crust
– Black Forest Cake
– Orange Flan
– Bumbleberry Pie
– Maple Walnut Cake
– Grasshopper Pie
– Red Velvet Cake
– Bread Pudding with Bourbon Sauce
– Chocolate Beet Cake
and for even more dessert recipes, click on this link… Recipe Category • Dessert

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/sweet-potato-pie/

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Shrimp & Vegetable Tempura Recipe • Japanese Style | Club Foody

 

Contrary to many families back in the 70s, our parents often made recipes 🥮 from other cuisines. This encouraged both my brother and I to be more adventurous and open-minded, trying new dishes and foreign ingredients.
 
Our culinary curiosity increased as Daniel and I got older. Besides savoring exotic restaurants in our respective cities, we both have enjoyed traveling 🛫 outside Canada, discovering new cultures, scenery, as well as tasting their local dishes.
 
As a young adult, I had a friend who was curious too. Taking turns, once a month, we chose an unfamiliar restaurant from the yellow section of the Montréal phone book 📞. We experienced Indian cuisine, Polish, Thai, Turkish, etc.
 
The next one on that list was Japanese but we never went together as I got a job in southern Ontario as a newswriter for Radio-Canada. After a couple months living in a new city, someone from my work took me to one of those restaurants and it became my favorite spot 💖 for the next 3 years.
 
I clearly remember my first order. I had plum wine along with California rolls 🍣 – I was a rookie and my date highly recommended that I start slowly with sushi. Then for my main course, I had the most amazing dish… Shrimp & Vegetable Tempura!
 
What’s not to like about this dish?
With a light, airy, and crispy batter, this amazing recipe is simply fabulous. The method is uncomplicated and you’ll end up with a gorgeous crispy, thin coating! The beauty of this recipe is you can enjoy it in the comfort of your home 🏡 without paying the big bill at the end of dinner…
 
Incredibly delicious, this became one of my favorite Japanese dishes. Each time I went to a Japanese restaurant, nine out of ten, I ordered it. I never entertained the idea 💡 of making it from scratch until the pandemic back in 2020. It forced me to duplicate this Shrimp & Vegetable Tempura…
 
One thing I would like to highlight is about the prawns 🍤…
It’s important to get the large ones and leave the tails on. To prevent them from curling up in the hot oil when frying, I make a few incisions 🔪 along the belly, making sure to not cut through. When this is done, I flip it, belly side down, and gently push down over each cut to break the muscle… that way they won’t curl up!
 
After this step is done, the dry ingredients for the batter are mixed and transferred to the fridge along with the prepared prawns. When it’s time to fry, ice-cold carbonated water 💦 is poured into the batter and mixed until combined. The cold batter is what makes that crispy coating.
 
The choice of vegetables is at your discretion. I like using lotus root, carrots 🥕, broccoli, and mushrooms but sweet potatoes, eggplant and bell peppers are also delicious options. You can start by frying the vegetables and then move on with the protein.
 
The cooking times vary from one veggie to the next…
The root vegetables (lotus root, carrots, sweet potatoes) take the most time: about 3 to 4 minutes. Then come the softer vegetables (eggplant 🍆, zucchini, mushrooms, bell peppers) which take about 2 to 3 minutes. The broccoli is the fastest one… 1 to 2 minutes. For the prawns, it takes only 3 minutes or until golden brown.
 
As soon as they’re fried, scoop them onto a wire rack to remove any excess oil and leave them for a couple minutes ⏳. Nobody wants to eat cold so this is a recipe where you want to serve the ingredients as they come out especially the prawns.
 
Served with a Tempura Dipping Sauce (Tentsuyu), this delicious Shrimp & Vegetable Tempura recipe is perfect when entertaining! Enjoy this succulent meal in the comfort of your home without spending a lot of money 💰 at the restaurant!
Bon Appétit! 🍽
 
Check out these other incredible seafood recipes… 😀
– Clams Casino
– Moules (Mussels) à la Provençale
– Lobster Newberg
– Blood Orange Miso Scallops
– Shrimp Fra Diavolo
– Bouillabaisse à la Marseillaise
– Oysters Bienville
– Crab Stuffed Mushrooms
– Prawn Saganaki
and for even more international Asian recipes 🍜, click on this link… Recipe Category • International – Asian Cuisine

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/shrimp-vegetable-tempura/

Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube