JANUARY 19, 2012 • BETHEL JOURNAL • B3
Pork that looks as good as it tastes A couple of weeks ago I was on Ron Wilson’s garden show on the radio and we were talking about cooking and gardening trends. I brought Ron and his executive producer, Joe Strecker, this pork tenderloin. I gave the recipe over the air and Rita it garnered Heikenfeld a huge response – RITA’S KITCHEN I’m still getting requests for it. I thought I’d share it with you since it really is a nice way to prepare pork and looks as good as it tastes.
Peppered bacon-wrapped pork tenderloin Friend and Kentucky reader Carolyn Grieme served us this delicious stuffed tenderloin. Here’s my adaptation: 4 tablespoons butter or olive oil ¾ pound fresh mushrooms, sliced (I used Kroger blend with wild mushrooms but button and/or cremini work great, too) 1 cup chopped onion 1 ⁄3 cup chopped pecans, toasted (toast before chopping) Two tenderloins, about 1 pound each, trimmed Salt and pepper to taste (start with a teaspoon of each) 8 slices thick peppered bacon 1 ⁄3 to ½ cup firmly packed
Rita's stuffed pork tenderloin features mushrooms, onion, pecans and peppered bacon. THANKS TO RITA HEIKENFELD.
brown sugar, dark or light
Preheat oven to 450. Melt butter and add mushrooms, onions and sauté until tender. Stir in nuts and set aside. Butterfly pork by cutting a slit into the middle about 2⁄3 of the way down. It will open like a book. Then pound it out to even thickness and sprinkle with salt and pepper. Spread mushroom mixture evenly, leaving a bit of a border so the filling doesn’t ooze out too much. Roll up and wrap 4-5 bacon slices around tenderloin. If you like, you can get the pork ready to this stage the morning of your party but let sit out about 30 minutes prior to baking. (Now if you forget, that’s OK – just remember that it will take longer to bake). Place, seam side down, in roasting pan. Rub evenly with brown sugar and bake uncovered at 450 degrees for 15 minutes. Reduce temperature to 400 and
bake about 15 more minutes, or until meat thermometer registers 150. Don’t over bake so that meat stays moist. To toast pecans: Toast in single layer in 350 degree oven just until they smell fragrant, about 6 minutes or so.
Corn pudding No. 1 similar, to City BBQ
For Gary, a Bethel reader, who loves the corn pudding at this restaurant and wants to make it at home. I called the restaurant and they told me their pudding contained basically creamed corn and regular corn, milk, eggs, sour cream and corn meal, among other things. Here’s one from my files that readers say is similar except for the cheese, which the restaurant’s does not contain. If you like, leave the cheese out. 1 15 oz. can creamed corn 1 15 oz. can whole kernel corn, drained 2 large eggs, lightly beaten 1 cup sour cream
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1 cup shredded cheddar or Colby cheese 6 tablespoons butter or margarine, melted 1 small box corn muffin mix
Preheat oven to 350 and butter a 13- by 9-inch pan. Mix everything together well and pour into pan. Bake 45-60 minutes. Let sit 10 minutes before serving.
Five-star classic corn pudding Check out my blog Cooking with Rita at Cincinnati.com for this heirloom recipe. The texture is a lot lighter than the one above, and it’s a classic.
Sautéed carrots with sage
I first tasted this when daughter-in-law Jessie brought this side dish to dinner. She found it online and everybody loved them. I made a double recipe of this last night when we were having our neighbors over for dinner. It’s easy, full of good nu-
tender, about 10 minutes. Add seasonings and increase het to medium high. Cook until carrots are tender and lightly browned, stirring frequently, about 5-10 minutes. Sprinkle with sage and serve. Serves 4-5. Rita Nader Heikenfeld is an herbalist, educator and author. Email her at email@example.com with “Rita’s kitchen” in the subject line. Call 513-248-7130, ext. 356.
trition (did you know sage is good for your mind?) and pretty on the plate. Here’s how I made it: 1 tablespoon each butter and olive oil 3 cups diagonally sliced carrot ¼ cup water Salt and pepper to taste Palmful chopped fresh sage
Melt butter in large skillet over medium heat, add oil and blend. Add carrots and water. Partially cover pan and cook until carrots are crisp
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