Stuffed pork tenderloin

5 slices bacon chopped

2 apples peeled and finely diced

1 shallot finely diced

2 garlic cloves minced

1 tsp dry rosemary

¼ cup pecans, chopped

2 pork tenderloins

Salt and pepper

Dijon mustard

Preheat over to 325. Cook bacon and drain all but 1 tbsp of fat. Add apples and shallots and cook for 4 minutes until softened. Add garlic and cook until fragrant, 1 minute. Add rosemary and pecans and season to taste.

Butterfly tenderloins by using a sharp knife to ‘unroll’ muscle into a sort of rectangle. Place tenderloins side by side with an overlap. Season pork with salt and pepper and top with the filling. Roll up the tenderloin and secure roast with kitchen twine. Rub all over with mustard and place in roasting pan, bake until internal temperature is 155F, approximately an hour and 30 minutes. Serve with mashed potatoes or a cold potato salad and your favorite vegetables.

Argentinian Carbonada Criolla

  • 1/3 cup vegetable oil
  • 1 onion, diced
  • 1 yellow pepper
  • 2 garlic cloves, minced
  • 2 packages beef cubes (or try lamb or llama !)
  • 1 big can good quality crushed tomatoes
  • 1.5 cups beef broth
  • 3 large sweet potatoes in big cubes
  • 2 russet potatoes in big cubes
  • 1.5 tbsp sugar
  • 1 butternut squash peeled and cubed
  • 1 cup green beans, cut
  • 1 cup dried apricots, chopped
  • Salt and pepper to taste
  • Corn optional

In a Dutch oven, heat oil and sauté onions, bell pepper and garlic until soft. Add meat and cook on medium high while browning all sides. Add tomato can, broth, all potatoes, sugar, squash, apricots and beans and lower to simmer. Cover and simmer for 1-2 hours until beef is tender. Stir now and then to prevent sticking to bottom. If adding corn, throw in at last minute and simmer for 5 minutes more. Serve with chunky bread slices.