Wednesday, 15 August 2012

Stuffed Pork Tenderloin on the rotisserie!

Happy 100th Birthday Julia! . She was born on August 15, 1912, in Pasadena, California, and died August 4, 2004, just before her 92nd birthday, in Montecito, California. 

I was lucky enough to meet Julia and take a class from her. She was amazing, friendly and full of wit! I have most of her cookbooks but, this is my most prized. It is the first cookbook, first print, 1961. I bought it used, as I was 9 years old. It is not signed :-(

However, I was able to have her personalize a copy of "The Way To Cook", at a class I took from her in 1989. She will always be special to me.

 Now, out in time for what would have been the late chef’s 100th birthday on Aug. 15, today, Bob Spitz has written "Dearie: The Remarkable Life of Julia Child", a soup-to-nuts biography of her life. Spitz takes readers from her childhood in Pasadena, Calif., to her days at Smith College and from her work for America’s first intelligence agency during World War II to her introduction to serious cooking in France. While the book begins with her first television appearance, it backtracks to her youth, and readers don’t get to her enrollment in cooking classes at Paris’ Le Cordon Bleu until more than a third of the way into the book. Happy Birthday Julia!

To me a house is not a home without good food. My Mom was a excellent cook, and I grew up with homemade organic meals everyday. I didn't know any different! We raised our beef, chicken, pigs, ducks, goats, milk cows, fruit's, berries and vegetables. My Dad and my brother's were/are hunters, so, add to the diet, deer, elk, moose, carabou, bear and all species of fish. My Mom pasteurized the milk and made us fresh whipped topping and fresh butter from the cream. My jobs were many on the farm, but one of my favorites was to gather the eggs from the chickens, without getting pecked!! Then, bring them into the farmhouse and candle, (to look for embryo development). My egg candler looked like this.

After, the candling, I would weigh them and put them into cartons according to size and weight. I loved my job!

Fond memories of growing up in the country on organic food. I didn't know anything else!! 

Today, I am offering you another main course to make on your rotisserie. In past blogs I have covered the craze over bacon. This combines bacon, Gorgonzola and pork. It is another easy recipe you can make on a week night.

Pork Tenderloin with Bacon and Gorgonzola

8 ounces cooked crumbled bacon
2 1/2 lb pork tenderloin
8 ounces Gorgonzola or Blue cheese
salt and pepper to taste

Turn on your gas barbeque and heat to 375F-400F.
Remove all the fat and membrane from the pork tenderloin. If there are two pieces of tenderloin in the package (AKA Costco) separate and cut a channel into one.

If there is one, again, cut a channel the length of the loin. Stuff with the cheese and bacon. Using kitchen string, tie 2-3" apart the entire length of the loin. Skewer the loin and secure with the forks. You are ready to put it on the rotisserie!

This will take 20-30 minutes depending on the size of your loin.

For juicy, tender and flavorful pork, it might be time to toss out Grandma’s advice. According to the new U.S. Department of Agriculture (USDA) guidelines, pork chops, roasts and tenderloins can be safely cooked to medium rare at a final internal cooked temperature of 145 degrees Fahrenheit as measured by a food thermometer, followed by a three-minute rest time.

The new cooking temperature will produce pork that’s succulent and tender—not an over-cooked hockey puck – and will likely yield a finished product that is pinker in color than most of you are accustomed to.  

I made Saffron rice with chives and corn on the cob, to accompany my pork. I served with a beautiful Calera Pinot noir from Wine on the Way! It is easy! 

Saffron salt can be added to the rice. Or you can salt your rice before cooking and add the saffron just before serving. I also added some snipped chives from my herb garden!

 Mmmmmm now this is yummy and is a perfect complement to your pork! This recipe has been added to my catalog of minimal effort, yet super tasty recipes!

The Calera Pinot noir is perfect for pork, turkey and salmon order from Wine on the Way! Click on their icon on the right and it will take you to Adams site! Free shipping on any 12 bottles!! Yes they can ship to Arizona, although I would wait until it cools down!

Have a great hump day and tune back in Friday for "Sweet Ones Sweet Shop"! I think she is cooking up something mouthwateringly good!

Bon Appetit! Thanks Julia for the memories......

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