Lemon Herb Pork Chops

If delicious, tender and juicy pork chops are what you are after then this is the recipe you must try. Searing the pork chops before placing them into the oven may seem unnecessary however it is worth the effort, as it makes for a tastier, flavourful chop. You may try different herbs if you wish however the thyme and lemon pair perfectly here, giving a balmy burst of summertime savour.    

Lemon Thyme Pork Chops

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4 boneless pork chops, 1 inch thick and 6 - 7 ounces each

salt

ground black pepper

1 - 2 tablespoon olive oil

2 teaspoons fresh thyme leaves, chopped or dried thyme 

1 lemon, cut into wedges

Take the pork chops from the refrigerator and place on a clean cutting board or large plate. Season both sides of each chop with salt and pepper. Set aside to rest for about 30 minutes.

When you are almost ready to cook the chops, preheat the oven to 375ºF (190ºC).

Heat the oil in a large frypan over medium-high heat.

When the oil is hot and shimmery, pat the pork chops dry and add them without moving them until golden brown, about 2 to 3 minutes, on one side. While the pork sears, sprinkle half the thyme over the side of the pork chops facing up. Notes: You do not want to over crowd the chops in the frypan so sear in batches, 2 chops at a time, if your frypan cannot accommodate all of the chops at once. If the pork has a fattier edge, use tongs to hold the chops fat-side-down until they sizzle and brown slightly, about 30 seconds. 

Flip the pork so that the seared side faces up and scatter with the remaining thyme. Sear the other side for 2 minutes then transfer pork chops to an oven proof baking dish. If you are doing the chops in batches, transfer the pork chops as you go in batches to the oven proof baking dish. Once all the chops have been seared and in the baking dish, arrange the lemon wedges around the pork chops. Save the residue in the frying pan to make a glaze, see Frying Pan Glaze recipe below.  

Bake for 8 to 15 minutes or until a thermometer reads 145ºF/63ºC when inserted into the thickest part of the chop. Cooking time depends on the thickness of the pork chops and you roughly want to check after 5 minutes of cooking time. You will know when the chops are done if the juices run clear when cutting into them and they have reached the internal temperature stated above.  

Transfer the baked pork chops to a plate, cover loosely with aluminum foil and let the chops rest for about 5 minutes. Serve with the roasted lemon wedges and pan juices on top if you haven't made a glaze using the leftover brown bits from the frying pan.

Frying Pan Glaze:

When the baked pork chops are resting on the plate. Place the fry pan you used to sear the chops in, there should be some brown bits or sizzling residue left in the pan, over medium-high heat and add 1/2 cup water, 1/2 cup low sodium chicken stock, 2 teaspoons honey, 1 teaspoon low sodium soy sauce and 1 tablespoon butter. Use a wooden spoon to scrape the bottom of the fry pan so that any stuck bits come up. Bring to a simmer and cook until reduced. Taste and adjust the seasoning according to your preference, with more salt or pepper, honey or soy sauce. Take the fry pan off the heat and carefully spoon the glaze into a heat proof measuring cup for serving.   

   

Pork Chops

 

I don't cook pork chops often, when I do this is my go to recipe for tender, juicy chops every time. A little to no fuss straightforward method using key savoury pantry ingredients for a tasty modest meal.  

Pork Chops

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4 pork chops, boneless 

1 tablespoon flour

1 teaspoon chilli powder

1/2 teaspoon smoked paprika

1/2 teaspoon dried thyme

1/2 teaspoon black pepper

1 teaspoon brown sugar

2 garlic cloves crushed

1 tablespoon olive oil

1 tablespoon butter

1/2 to 3/4 cup of water or chicken stock

Season both sides of the pork chops with a light dusting of salt. Set aside on a cutting board and allow the pork chops to rest for about 30 minutes. In the mean time make the spice rub... in a bowl mix together the flour, chilli powder, smoked paprika, dried thyme, black pepper, brown sugar and crushed garlic. You can change the spices according to your preference.  

After 30 minutes, use paper towel to lightly dry the pork chops then rub both sides of the chops with the spice rub.

Heat a large frypan with the olive oil and butter over medium high heat. As it melts swirl them together and when hot, the oil should gleam and be shimmery, add the pork chops, making sure not over crowd the chops, and cook for about 3 to 4 minutes each side or until browned on both sides, searing times may vary depending on the cut or thickness of the pork chops you use, I had a standard boneless cut.     

Add the water or chicken stock to the frypan, reduce heat to low and cover and simmer for about 20 to 30 minutes, or until tender, a thermometer should read an internal temperature of 145ºF (63ºC), adding more water or stock if needed. Remove the pork chops from the frypan and place on a plate and loosely covered it with aluminum foil, allowing the chops to rest for 3 minutes, before serving. If there are any drippings left in the frypan, carefully pour or spoon into a lipped cup or bowl and serve with the pork chops as a light gravy.

Notes: I cooked eight pork chops, so the spice rub was doubled, and I did them in two batches of four, adding more butter and olive oil for the second batch. While cooking the second batch, I placed the first batch on a plate and loosely covered it with foil. When all pork chops were cooked, the first batch was returned to the pan with the other cooked chops to continue on with the recipe.

   

Pulled Pork Sandwiches

 

Easy, providing you have leftover cooked pork and if you don't then this is a recipe to consider when you do. Everyday pantry ingredients come together effortlessly that ease the use of leftovers. You can add the pulled pork to any bun you wish or serve it over toast and top with whatever condiments you desire. Diced red onion, grated mozzarella cheese and sliced pickles, which I so candidly forgot to add until after I took the photo, were our choices, with a side of sweet potato fries.   

Pulled Pork Sandwiches

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1 can no salt crushed tomatoes

1 cup barbeque sauce

1 tablespoon apple cider vinegar

2 teaspoons prepared mustard

2 tablespoons dark brown sugar

3 cloves of garlic, crushed 

2 teaspoons dried thyme

1 teaspoon chili powder

2 teaspoons smoked paprika

leftover pork tenderloin, I had half a tenderloin

In a large pot combine all the ingredients together, except the leftover pork, heat over medium high heat until warm, about 5 to 7 minutes. 

Add the leftover pork tenderloin to the pot, you may have to chop it into three pieces to make it fit, cover and simmer for about 30 minutes. When the pork has soften a bit and begins to breaks away in chunks, use two forks and begin to pull or shred the pork, you may find it easier to remove the pork completely from the pot and shred on a clean cutting board then place the shredded pork back into the pot, do not worry if some of the pork doesn't separate or shred easily, you can always repeat the shredding process throughout the cooking time. 

Lower the temperature to medium low and continue to simmer for 15 to 20 minutes, by that time the sauce, seasonings and pork should be heated through and well marinated and ready to serve. 

  

Herb Roasted Pork Tenderloin

 

Tender and all the herbs you can handle. Sunday roasts or even weekday roasts, if you are inclined to do so, never tasted better. Seemingly effortless and there was enough leftovers to make pulled pork. You can easily double this recipe for a more thick aromatic rub.   

Herb Roasted Pork Tenderloin

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2 teaspoon olive oil

2 teaspoons Herbs de Provence

1/4 teaspoon smoked paprika 

1/2 teaspoon salt

1/4 teaspoon pepper

1 clove garlic, crushed

2 pork tenderloins, about 3/4 pounds each

Heat oven to 450ºF. Spray with cooking spray or line the bottom of a shallow roasting pan with baking parchment paper.

In a medium sized bowl mash all ingredients together, except pork, into a paste. Rub the paste on pork. Place it in the prepared pan. Bake uncovered in the preheated oven for about 20 to 30 minutes or until a thermometer reads 155ºF. Carefully remove from oven and cover pork with aluminium foil and let stand 10 to 15 minutes or until thermometer reads 160ºF. 

Notes: General guidelines for roasting pork tenderloin apply with an approximate cooking time of 20 to 30 minutes per pound. Cooking the pork tenderloin at a high temperature helps cook it quickly and prevents it from drying out. 

Tourtière

 

Tourtière is a classic French-Canadian savoury meat pie dish originating from Quebec and named after the vessel it was cooked in. It's usually made with minced pork, beef, or veal and potatoes. Eaten at Christmas or New Years it may also be eaten at Thanksgiving. In Saguenay, Quebec, the Tourtière du Lac Saint Jean has become the traditional and iconic dish of the region. However during the 18th Century a dish known as "sea pie" became popular between French and British colonists which seems to be the starting point of the tourtière du Lac Saint Jean. Tourtière has been called 'the cuisine of the occupied', food that is French by the way of the British, who took over Quebec in 1759. Tourtière is not exclusive to Quebec, this French-Canadian dish has been served across Canada and to some of the bordering states in America. 

This recipe comes from one of my favourite cookbooks I have called the Métis Cookbook and what I love about this recipe is that it is a no fuss recipe and easy to make during the week plus delicious. Tourtière was something I always thought about making however became reluctant, why? I don't know, this recipe seems to have changed that. Instead of making mashed potatoes, I mashed leftover oven roasted potatoes and vegetables I already had in the fridge, into the meat filling.  

Tourtières - Lii Torchiyer (Courtesy of Shirley (Logan), Morrish, Ontario)

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Pastry for 2 pies

1 lbs. minced pork

1 lbs. minced beef

1 onion, minced

1 cup water

1 cup mashed potatoes

1/2 teaspoon thyme

1/4 teaspoon sage

1/4 teaspoon dry mustard

1/8 teaspoon ground cloves

garlic salt, optional

Cook meat with onion and spices with water for half hour until water is reduced.

Add potatoes and mix well.

Chill.

Place in prepared pastry line pans.

Cover with pastry. Brush with milk.

Bake at 350ºF for half hour until golden brown.

Slow Cooker Pork Chops

Easy and simple sums up this recipe with many ways to add flavour by choosing different seasonings.    

Slow Cooker Pork Chops

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1/2 cup all purpose flour

1/2 teaspoon ground mustard

1/2 teaspoon ground black pepper

1/4 teaspoon salt

1 teaspoons herb seasoning mix

4 to 6 boneless pork chops, about 4 ounces each 

2 tablespoons vegetable oil

14 oz mushroom or chicken broth

2 crushed garlic cloves

1 teaspoon Worcestershire sauce

In a shallow bowl, combine half of the flour (1/4 cup), ground mustard, black pepper, salt and herb mix. Add the pork chops, one at a time, and dredge to coat. 

In a large skillet, brown the chops in the oil, for about 4 minutes each side.

Transfer the seared pork chops to a 5 quart slow cooker. Pour broth over top of the chops add the crushed garlic and Worcestershire sauce. Cook, covered, on low for about 2 to 3 hours or until meat is tender.

Remove the pork chops from the slow cooker to a serving plate and keep warm. Whisk the remaining flour (1/4 cup) into the cooking juices until smooth. Cook covered on high until gravy thickens.

Have a nice weekend and stay safe everyone! - JD 

Slow Cooker Pulled Pork

A delicious recipe that can easily juggle ingredient substitutions according to your pantry and how spicy or smoky you like pulled pork. 

Slow Cooker Pulled Pork

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1 tablespoon vegetable oil

1 (4 pound) pork shoulder roast

1/2 cup dark brown sugar

1 cup barbeque sauce  

1 tablespoon prepared yellow mustard

1/2 cup chicken or vegetable broth

1/2 cup apple cider vinegar

1 tablespoon Worcestershire sauce

1 Tablespoon chili powder

2 large cloves of garlic, crushed

1 1/2 teaspoons dried thyme

1 medium onion, chopped

In a large bowl whisk together the brown sugar, barbeque sauce, mustard, chicken stock, apple cider vinegar, Worcestershire sauce, chili powder, crushed garlic, dried thyme and chopped onion, to create a sauce. Set aside. 

Add the vegetable oil to the bottom of the slow cooker insert. Place the pork roast into the slow cooker; pour the sauce over the pork roast. Cover and cook on HIGH, until the roasts shreds easily with a fork, for 5 to 6 hours. 

Remove the roasted pork from the slow cooker and place on a clean large cutting board and shred the meat, using two forks. Carefully return the shredded pork to the slow cooker, and stir the meat back into the sauce. You may shred the pork in the slow cooker insert when cooked, just be careful because the outside of the slow cooker gets extremely hot and you do not want to scrap the insert.  

Serve on toasted buns with grated carrot, sliced red onions and pickles. 

Notes: the 1 cup barbeque sauce may be changed for 1/2 cup ketchup with 1/2 cup crushed tomatoes. Just increase the chili powder or other seasoning to add flavour.

Tourtiere

This was my first time making Tourtiere and there are plenty of recipes with a few alterations. It is my understanding that a traditional tourtiere recipe does not have potatoes; the addition of potatoes makes for a dense, thicker Tourtiere. This is one of my daughter's favourites and I received a double thumbs up from not only her, but my son and my husband. My son thinks the more seasoned a tourtiere is the better and he also added his final touches by creating the vent design on top of the pie.   

Tourtiere

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1 Ib ground pork

1 lb ground beef

1 small onion, finely chopped

1/2 cup water

2 or 3 large potatoes, peeled and cut into quarters

1/2 teaspoon salt

1/2 teaspoon mustard powder

1/2 teaspoon mixed spice or all spice

1 teaspoon summer savoury

1 teaspoon sage

1/4 teaspoon pepper

*other seasonings to use, thyme, oregano, or cinnamon

2 homemade pie crusts or 2 ready made pie crusts 

Preheat oven to 450ºF.

In a large sauce pan combine the ground pork, ground beef, onion and the water. Mix well. Cook covered over low medium heat until the ground pork and beef are cooked through, stirring occasionally.

Place the peeled and quartered potatoes in a medium saucepan; cover with water and boil until just tender. Drain and give them a rough mash. Add to the cooked meat mixture. 

Remove from heat and add the salt, mustard powder, mixed spice, summer savoury, sage and pepper. Mix well to combine the meat, potato and seasonings. 

Roll your pastry out and line a 9 inch pie dish with it.

Fill with the meat mixture. 

Roll the other pie crust out. Cover the top of the pie with it. Roll or pinch the edges. Press down the edges with the tongs of a fork. Then cut several vents on top. Brush with an egg wash and place in the pre-heated oven for about 20 to 25 minutes or until nicely golden brown.     

Notes: Normally Tourtiere does not have the addition of potatoes therefore you may omit them, if you wish. You may also wish to tweak the amounts of the seasonings according to your taste. I made one large pie, as I do have a deep pie dish and a large quiche baking dish, I used the large quiche baking dish and made two batches of pie pastry to accommodate.   

Bacon ~ A Love Story

This condensed cookbook is resourceful and fun and is written by bacon blogger and enthusiast, Heather Lauer. She explores the increasing popularity of bacon with historical and fun facts. Bacon sales have increased over the years and, according to this book, Google has over 50 million results for bacon! 

Whether we love or loathe bacon, it has become more common place in our households and daily life. No longer a breakfast staple but a hot culinary commodity that has evolved. Traditionally, bacon is pork however over the years and the flux in eating habits has created some interesting versions such as: turkey bacon, tofu bacon, beef bacon and duck bacon. Yes, duck bacon! Pork, turkey, and tofu, are the most recognized. 

There are two parts to this book which read like a paperback : Bacon 101 and The Bacon Diet, together they consists of 10 chapters and approximately 20 recipes. This cookbook is sure to inspire and quite possibly sway you into the throws of Baconmania. Like bacon brownies, candied bacon ice cream, bacon wrapped corn on the cob and bacon wrapped water chestnuts dipped in honey. I am going to share the recipe for Hungarian Rice because it is an easy and simple dish that can be adapted to your culinary desires. Like adding mushrooms using turkey or tofu bacon, or shaking in a bit of paprika; it is a bit universal with possibilities. There is a back story for this recipe which I am including as well from the book. 

To find out more about Heather Lauer and Bacon Unwrapped click *here*

"This recipe comes courtesy of a Bacon Unwrapped reader named Steph: "Our standby bacon-based entrée is what my husband calls Hungarian Rice." "This dish is perfect example of how the use of bacon and a few simple ingredients can make an incredibly delicious entrée." 

Hungarian Rice

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Serves 4 to 6 

1 pound sliced bacon (your favourite)

2 cloves of garlic, finely minced

4 cups cooked rice (your choice)

1 cup frozen peas, thawed and drained

salt and pepper

1. In a large cast-iron skillet or other heavy skillet, cook the bacon over medium heat until crispy. Remove the bacon and place it on a paper towel-lined plate. Reserve the bacon grease in the skillet. Once the bacon has cooled enough to touch, chop it coarsely.

2. Add the garlic to the drippings in the skillet and cook over medium heat just enough to bring to the flavour. Add the rice and heat, stirring to get the drippings and garlic mixed in well. Add the bacon and peas. Continue cooking until the peas are heated through. Add salt and pepper to taste. Serve hot. 

Hope everyone is having a good week so far. A bit warmer temperatures which is welcoming before we head back to cold. - JD 

Leftovers #36 ~ Open Pulled Pork Sandwich with Herbed Halloumi Cheese

Leftover pork means pulled pork sandwiches in our house. These open faced sandwiches are easy. Make whatever pulled pork recipe you like. I made mine with chopped spinach and served over a toasted crusty roll and placed a slice of grilled herbed halloumi cheese over top. Serve with whatever side you like, ours was a mixed green salad.  

Leftovers #22 ~ Pulled Pork Sandwiches

Sunday roast was slow cooked seasoned pork tenderloin and of course there were leftovers which became pulled pork sandwiches. This recipe is simple and easy providing the pork you use is already cooked. The ingredients can be found in your kitchen or pantry possibly with the exception of Camp coffee. Which is an easy ingredient to substitute. Not only is Camp coffee good to bake with it is also good to cook with as I am finding out. 

Pulled Pork Sandwiches

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2 cups of Passata sauce (strained tomatoes)

1 tablespoon apple cider

2 teaspoons Worcestershire sauce

2 teaspoons English mustard

1 tablespoon Camp coffee, optional

2 tablespoons dark brown sugar 

1 to 2 cloves of garlic

1 shallot finely minced

vegetables - chopped spinach, grated carrots, or diced peppers (optional) 

Leftover pork tenderloin - I had about half of a pork tenderloin  

roughly chopped green onions (scallions) for garnish. 

In a medium large pot mix all the ingredients together, except the pre-cooked pork tenderloin, over medium heat. 

Add the leftover pork and cover the pot with a lid and let cook... or stew for about 30 minutes. 

By this time the pork should be nice and soft and ready to be pulled. Remove the lid and using two forks start to shred the pork. Not to worry if some pieces don't separate easily. Lower the heat to medium low and continue to simmer for a few minutes longer. About 5 to 7 minutes.    

Remove from heat. Spoon the now pulled pork onto buns. Place chopped green onions on top. Serve with a green salad or steamed veggies. Enjoy! 

Notes: If you do not have Camp coffee or can't find any then try using gravy browner. The measurements for ingredients may be changed based on your tastes. I like a more seasoned rich smoky flavour rather than a sticky sweet one therefore I only added 2 tablespoons of dark brown sugar.  

 

                Pulled to perfection. Such a delicious rich smell. Nice texture.

Just waiting for a bite and to melt-in-your-mouth. These pulled pork sandwiches went over very well and were complimented with a super green salad. Double thumbs up from everyone including the kidlets!  


   

Sausage Rolls

When I was younger I thought most things that had puff pastry were sweet not savoury. We had sausage rolls on occasion however I got the impression that they were time consuming and you had to be a proper pastry chef to manage making them. Yesterday I made these sausage rolls. They were easy considering that I used a package of puff pastry, unfortunately. Right now I am not about to fuss with making puff pastry although I do want to try. And after some research I have found many recipes which vary from simple to all out time consuming. For this recipe you can make your own puff pastry or simply do what I did and buy a box of ready made low sodium puff pastry.

Sausage Rolls

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2 eggs

1 package of ground pork

1/4 cup (60ml) bread crumbs, 

1/4 cup (60ml) minced fresh parsley

1/4 cup (60ml) minced onion or shallot

2 cloves garlic, minced

1 tablespoon of grainy organic mustard

1 package (450g pkg) frozen puff pastry, thawed and chilled

Line a baking sheet with parchment paper. Set aside.

In a bowl blend the ground pork, bread crumbs, parsley, onion, garlic and mustard. In a smaller bowl beat 1 of the eggs until frothy and add it to the ground meat mixture. Stir. Set aside.

On a lightly floured surface roll out pastry, one square at a time. *The box of puff pastry I bought came as two squares.* Yours may come wrapped differently. Roll until you have a fair sized rectangle. Spoon half of the meat mixture lengthwise down the side of the each pastry. You want to leave about an inch between the edge and where the mixture starts. Fold and roll over all the way to the other side. Fold in the edges as you go.

Arrange rolls seam side down on the prepared baking sheet. Cover and freeze for about 10 minutes. Cut each roll into about 1 inch pieces.

In another small bowl, whisk the other egg with 1 tablespoon (15ml) of water; brush over rolls. Bake in a 425ºF (220ºC) oven until puffed and golden. About 20 minutes.

I served them with seasoned oven roasted baby potatoes and mushy peas.   

    

Have a good weekend everyone! - JW 

  

   

Guinness Infused Cumin and Rosemary Pork Tenderloin with Root Vegetables

Sunday dinner was an interesting one. I was inspired by my luv of the spice cumin and a can of Guinness. The rosemary was a last minute add. Why not have stout as the liquid base for the pork tenderloin and root veggies. I definitely saved the stock. 

I rolled the pork tenderloin in olive oil making sure all sides were lightly coated and then added the spices rolling to ensure each side was coated with cumin and rosemary. The pantry was very fragrant over the weekend do to the cumin! The Guinness was added to the bottom of the slow cooker pot, then some veggies, then the herbed pork tenderloin was set on top of the veggies and more veggies were added around it. The remaining Guinness was poured on top. The slow cooker was set to low for about 5 hours. 

The veggies were not under or over done for the most part because I decided to slice them chunky. A subtle flavour infused by the Guinness however still true their form, taste and texture. There were parsnips, carrots and multi coloured baby potatoes. With a few quarters of white onion here and there for sweetness.

When all was done this is how it got plated. Just a dash of summer savoury. I was going to make a gravy however I feel sometimes we may add sauce for the sake of making it taste better or hiding the natural flavours. I did have a bit of Fortnum's Piccadilly Piccalilli to the side of the meat, not pictured here, but the pork tenderloin was very melt in your mouth that it stood happily on it's own. - JW  

Blackcurrant and Shallot Pork Tenderloin

I had some Blackcurrant and Shallot compote for brie cheese in the fridge that desparately wanted to be used or should I say that I wanted to use. Knowing that pork tenderloin was on the dinner menu I decided that this is where it shall go. As much as I like using the oven having a slow cooker can be just as effective in having delicious tasting meals as long as you are able to plan ahead.  

I place about a 1/2 cup of low sodium organic chicken stalk in a slow cooker. Added some veggies like carrots, potatoes, onions and leeks. Then place the pork tenerdloin on top and add the remaining veggies around the pork tenderloin. Then drizzled some olive oil on top.  Adding a pinch of salt and some pepper. Then placed the blackcurrant and shallot compote on top of the pork and cooked on high for about 6 hours. 

The house smelt wonderful. I served the pork with a bit of hot English mustard with red chili on the side which complemented the sweetness of the pork. The veggies were tender and had a hint of sweetness to them thanks to the compote. It was simply a delicious robust meal. - JW   

Fortnum and Masons

I am not trying to tease you in anyway however I have the feeling some of you might think that is exactly what I am doing. This may leave some jealous and flat out hungry! I am only sharing. When in London I had the fortunate experience to dine at Fortnum and Masons, The Gallery. It was an exquist meal to say the least. The dining room was nearly full and a bit loud at times however that subsided due to the exceptional service. I felt as though we were the only ones dining. It was a very memorable, special meal. The  Fortnum and Masons experience was one I highly recommend.   

Starters: Fig and Rosemary bread. Sweet and savoury. Just how I like it!  

The First Course: Pea and Mint Soup. Hot or cold. I chose hot. I found this portion to be a generous size. Therefore I could not finish my portion. I have never had this soup before. It was fresh. Vibrate green. Bursting with flavour.

The Main Course: Pork Belly with fennel and apricots. Tender and melt in your mouth. Not overly sweet. Nothing was underdone or overdone. All the flavours came together.

To Drink: Beaujolais-Villages. A red wine that accompanied the meal very nicely. 

The Third Course: The Dessert: Rum Baba. Very rich with loads of good quality rum. The vanilla bean ice cream that perched on top of the cake was smooth and delicious. It had a very natural homemade taste. I had to ask if they made the ice cream. Fortnums did not. Unfortunately I only ate half due to it's richness. 
    

The other option for dessert was the cheese plate. A creamy smooth blue stilton served with a selection of Fortnums crackers, chutney and grapes.  

To finish and help digest... a latté. Apart from the one I had in Winchelsea this ran a very close second. It was served with your choice of a Fortnum and Masons square chocolate. 

This is a view of the dinning room. Bright and lovely. Inviting in every way.   

And this was the view to the left. Over looking the bannister is Fortnum and Masons glorious food hall. Where I just had to make the rounds and place an order to be shipped. It arrived all in one piece and we are enjoying the delicious treats that will tie us over until Christmas. - JW 

Peachy Pork Tenderloin

Nothing says summer like peaches. Peaches remind me of stopping at a roadside fruit stand while driving in the country and buying fresh local fruit. It all seemed magical to me. Novel, I suppose... fruit came from the grocery store. With this recipe I tried to capture sweet summer days.

The ingredients you will need are:

2 tablespoonfuls of olive oil
1-2 teaspoons of cajun spice
1-2 teaspoons of ground cumin 
two cloves garlic chopped and minced
1/4 cup - 1/2 cup of peach jam
chicken or vegetable stock
water
a slow cooker

You can always tweak the measurements to your liking. Mix the olive oil, cajun spice, ground cumin, chopped garlic and peach jam in a bowl. Add some chicken stock and water to the slow cooker. This is to make sure that the pork doesn't stick. Place the pork tenderloin into the slow cooker. Place the mixture over top of the pork. Making sure all the surface is covered. Add some crushed black pepper and a pinch of salt on top. Close the lid and cook on low for 4 hours. Slow cookers are valuable in the winter and a heavenly in the summer. When the days are hot... very hot, who wants to be sweltering in the kitchen. 

You may also add fresh peaches with the ingredients or possibly make a fresh peach compote to serve with the cooked pork. The aroma in the house was absolutely scrumptious! I found the flavour was more of a smoky sweetness and not so heavy on the peachy flavour as I would have liked. So I had it as is with a side of rice, fresh runner beans and a spinach and kale salad. - JW