Stuffed Pork Loin with Cranberry Sauce


Stuffed Pork Tenderloin

Click image to view video.


  • 3 cups cubed corn bread (bought or home made)
  • 1 tbsps butter
  • 1/4 cup finely diced onion
  • 1/4 cup finely diced celery
  • 1/4 tsp sage
  • 1/4 tsp thyme
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup dried cranberries
  • 3/4 cup chicken broth
  • 1 egg
  • 1/4 cup finely chopped pecans -optional

Put the cornbread cubes on a baking sheet and put into a 325 degree oven for about 25 minutes or until toasted and dry.  Remove.

Put the cornbread into a large bowl,

In a small pan, melt the butter.  Saute the onion and celery until soft.  Remove and add to cornbread.

Add all the rest of the ingredients and mix well.  If cornbread does not break down enough, use a potato masher.

Pork Loin:

1 approx 2 lbs pork loin – butterflied (see video)

Once pork is butterflied, salt and pepper the pork.  Put the stuffing on top, spreading it out and press down.  From the short side, roll the pork loin tightly.  Tie with string in 4 places.

In a large pan, melt 1 tbsps butter and 1 tbsp oil.  Brown the pork loin on all sides.

Remove the pork.  Put it into a baking pan and put into a 350 degree for about 40-45 minutes or until internal temp is 160 degrees.  Remove, tent with foil and rest 10 minutes.

Cranberry Sauce:

  • 2 cloves garlic minced
  • 1-1/4 cups white wine
  • 1-1/4 cups whole berry cranberry sauce
  • 1/2 tsp sage
  • 1/2 tsp thyme.

Saute garlic in 1 tbsp oil for 3-4 minutes.  Add the wine and cranberry sauce, whisk to combine.
Cook until thickened and reduced by about 1/2.  Add the sage and thyme.  Hold till ready to serve.

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Bourbon Caramel Sauce

1 cup sugar

1/4 cup water

Cook over medium heat, swirling often – do not stir.  Cook about 15 minutes, swirling often,

until the mixture is a deep caramel color.

Immediately remove from heat and add 1/2 cup heavy cream, a pinch of salt and 1 tbsp bourbon.

Put back on the heat and this STIR for one minutes.  Remove.  Cool.

Store up to 2 weeks in refrigerator in a jar with a tight lid.  To use, rewarm slightly in microwave

and pour warm syrup over apples (or ice cream or both!)

Baked Apples

Baked Apple

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1/2 recipe of home made puff pastry or 1 package frozen commercial puff pastry, thawed but cold

2-4 apples (depends on how many you want to make)

Peel and core the apples. Let sit in water with lemon juice while you prepare the pastry.

Roll the dough to about 1/4″ thickness.  Cut into 8″ squares.  Cut a V-notch in the middle of each side about 2″ in.  Remove apples from water and dry off with paper towels.

Place one apple on each pastry square.  Fill the center of the apple with a brown sugar and cinnamon mixture

(1/2 cup brown sugar and 2 tsp cinnamon mixed for 4 apples)

You can add a few chopped nuts or dried cranberries to the middle if you wish.

Sprinkle on 1 tsp lemon juice and a small knob of butter.

Bring opposite ends of pastry up to the center, covering the apple.  Repeat with the other 2 sides.

Pinch the pastry closed all around the apples.  Brush apples with egg wash and sprinkle with sugar.

Bake at 425 degrees for about 15 minutes.  Reduce heat to 375 degrees and bake an additional 35-40 minutes or until apples have softened.

Serve with Bourbon Caramel Sauce

NOTE:  I used Gala apples.

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Chicken a la King

Baked Apple1 lb chicken breast (or use leftovers)

4-8 oz mushrooms sliced and chopped (to taste)

6 tbsps butter

6 tsps flour

1 tsp onion powder

1/2 tsp garlic powder

salt and pepper to taste

1-1/2 cups whole milk (can use evaporated)

1-1/2 cups chicken stock

2 tbsps sherry

1 cup frozen peas

2 tbsps chopped pimento

Cut  the chicken into bite size pieces.  Add 2 tbsps oil to a pan and saute the chicken and mushrooms.  Remove from pan.

Add the sherry to the chicken stock.

Place the butter in the pan and melt it.  Add the flour and whisk vigorously.  Add half of the chicken stock and whisk well.  Add the

rest of the stock and keep whisking.  Gradually add the milk.  Then add the onion and garlic powder and salt and pepper. Whisk well till thick and smooth.

Return the chicken and mushrooms to the pan and simmer on medium low for 5 minutes. Lastly, add the pimento and mix well.

Serve as you wish!

Boston Cream Pie

BostonCreamPie- PCPastry Cream:

  • 1 cup milk plus 1/3 cup milk
  • 1 vanilla bean (or 1 tsp vanilla extract)
  • 2 tbsps corn starch
  • 4 egg yolks
  • 2 tbsps soft butter

Heat 1 cup milk in microwave for 1 minute – remove – scrape seeds from vanilla bean and put into warm milk.

Whisk in a saucepan 1/3 cup milk and 2 tbsps corn starch.  Add the 1/3 cup room temp milk and the 4 eggs yolks.

Blend well with a whisk.  Slowly whisk in the warm/vanilla milk.  Put on a medium  high heat and whisk constantly until well blended and thickened.  When thick, remove from heat and stir in the butter.  Put in a small bowl, cover tightly with plastic wrap and refrigerate at least 2 hours – you can do this up to 2 days ahead of time.


  • 2 cups cake flour
  • 2 tsps baking powder
  • 1/4 tsp salt
  • 1 stick soft butter
  • 1 cup sugar
  • 2 eggs
  • 3/4 cup milk
  • 1 tsp vanilla

Grease and flour and line with parchment on bottom one 9″ springform pan for 4 mini springform pans (which is what I used)

Whisk together the flour, baking powder and salt.

In mixer bowl, beat butter and gradually add sugar.  Beat 2 minutes till light and fluffy.

Add the 2 eggs, one at a time and beat till well combined.

Add 1/3 of the flour, then half of the milk.  Repeat until all used and well blended.

Pour into prepared pan and bake at 350 for about 25 minutes or the mini pans and

35-40 minutes or the large pan, or until a toothpick comes out clean.  Cool in pan.

When cool, remove from pan and level the cake (cut off the dome) Then cut the cake in half lengthwise.


  • 1/4 cup heavy cream
  • 4 oz. semi sweet chocolate
  • 1 tbsps corn syrup
  • 1/4 cup confectioners sugar

Heat milk in a pan until it just comes to a boil.  Remove and immediately pour over the chocolate.

Let sit for a minute and then whisk until it is smooth.  Then add the corn syrup and confectioners sugar and blend well.  Let stand 10 minutes to set up slightly


Put one half of the cake on a plate.  Top with enough pastry cream to fill the top almost to the edges.

Top with another cake half.  Spread enough chocolate on top, letting it spill over the sides if you wish.

Top with a cherry!