The Sausage Superstore and Encased Meat Emporium!

Last week, my good friend Cathy and I decided it was time to conquer a major Chicago foodie right of passage. I've heard about Hot Doug's since we rolled into town three years ago, but the long lines on the weekends had scared me off more than once. People have sworn to me it's worth it, but I just haven't been able to bring myself to wait in line for an hour or two just for the duck fat fries and gourmet sausages. Call me crazy, but with Urban Belly right down the street, I still leave the area well fed and quite satisfied.



Last Tuesday, Cathy and I were trying to decide what to do on our day off, and I suggested Hot Doug's. She had also never been, and we agreed there was no better time than the present. There was one down side to a Tuesday visit to the "Sausage Superstore and Encased Meat Emporium"... they only serve their infamous duck fat french fries on Fridays and Saturdays. While I would still love to try these fries, I have no complaints about their regular french fries, and even fewer complaints about the practically non-existent line!

The hot dogs we had were seriously fantastic! Cathy had the "game of the week" buffalo sausage, and I had a Portugese linguisa. The have a standard menu that doesn't change, but also tons of special combos that they rotate. Check out the current specials here. There were so many dogs that I wanted to try, and I'm pretty sure I'll come back on other weekdays when I know the line will be shorter. I am still dying to try the duck fat fries, though, so maybe one of these weekends I'll suck it up and brave the line. Anyone want to visit this summer, so I have an excuse to go back?

Green Chili with Pork

Anyone who blogs about food would probably agree with me when I say I plan some meals specifically so that I can post about them. There are probably one or two recipes per week that I pick out and plan specifically because they sound like something I'd like to share on this site. But pulling out the camera can get a little old, and I sometimes just want to eat my dinner without thinking about how I would describe the taste to someone else! Does anyone feel me on this?


This Chile Verde was a dinner I made when the blog was far from my mind. I actually made it the night before and let it sit in the fridge overnight, because the recipe recommended letting the flavors marry. Also, I was going to be working until 7:00 the next evening, so I thought it would be really nice to have dinner 95% ready to go when I got home. So I got home from work, threw the dutch oven back on the stovetop, and patiently waited for the chile to reheat. Not thinking too much, I grabbed a couple bowls, ladled in full scoops, and sat down on the couch with Joe. Being an example of what's wrong with dinner in America, I had my eyes on the TV as I went to take the first bite. WOW! I was amazed with what was going on in the chile. The pork was fall apart tender, and the tomatillos had melted into sauce. The chunks of poblano peppers added the perfect amount of spice, and as the recipe predicted, the flavors really did marry nicely. I forced myself to stop eating long enough to tell Joe to grab the camera, and after a few shoddy pictures I settled back into the couch to really savor this fantastic stew. If you wanted to make this yourself, I would really recommend making it the night before, then putting it in the fridge until the next day's dinner. I think it would also be nice to freeze some of this, then have it on hand for a busy night. Once it gets cooler in Chicago I can promise you I'll be making this again!

Chile Verde
from Cooking Light (2005ish?)

1 Tbsp canola oil
2 (1 lb) pork tenderloins, trimmed and cut into 1-inch cubes
1 1/2 tsp salt
1/4 tsp freshly ground pepper
1/4 cup all purpose flour
4 cups chopped onion
2 lbs small tomatillos, husks and stems removed and quartered
1 lb Anaheim or poblano chiles, cut into 1 inch pieces (I charred and peeled the skin, too)
6 garlic cloves, chopped
3 cups water
1 cup chopped fresh cilantro
1 tsp ground cumin
1/2 tsp dried oregano

Heat canola oil in a stockpot over medium high heat. Sprinkle pork evenly with salt and pepper. Place flour in a large zip top plastic bag, add pork to bag, seal, and shake to coat. Add pork to pan and saute for 5 minutes, browning on all sides. Remove pork from the pan.

Add onion, tomatillos, chiles, and garlic to the pan. Saute about 8 minutes, or until tender. Add pork, water, and remaining ingredients to pan. (It will seem very chunky, but that's ok) Bring to a simmer, cook for 2 hours until pork is tender, stirring occasionally. If saving for the next day, allow the chile to cool to room temperature and then put in the fridge overnight.

Now that's what I call BBQ!

It's been a busy couple weeks, but I'm finally back here to tell you what I've been up to. I've been working kind of a lot, and have been traveling during the weekends in between. I have had a new job for about a month and a half now, at a kitchen store and cooking school called The Chopping Block. If you live in Chicago, check out the locations at The Merchandise Mart and in Lincoln Square. I'm mostly working as a class assistant, helping teach the cooking classes. This is the second time I've worked at a store like this, and I have to say I couldn't ask for a better job! The classes are a lot of fun, and I learn while I'm working. Plus, I love being in an atmosphere where everyone appreciates and enjoys cooking and eating good food. If you're ever in the area, check our the website and stop in! http://www.thechoppingblock.net/

One of our recent weekend trips was to Kansas City, where Joe and I lived before moving to Chicago. We have family and friends that live around the area, so we try to get back to visit every once in a while. The 4th of July was a great opportunity to visit, with the built in 3-day weekend. We had a fantastic time catching up with all our old friends! It was a great holiday weekend, and we were so glad we had the chance to visit. One of the highlights was a visit to a BBQ establishment, which is a necessary part of any visit to Kansas City.


In the past my favorite had been Arthur Bryant's, where I tried to go whenever possible. It's the real deal for awesome Kansas City BBQ. But recently it came to my attention that Anthony Bourdain had listed another BBQ joint, Oklahoma Joe's, as one of the top 13 places to eat before you die. In his article for Men's Health, Bourdain listed Okie Joe's along with some heavy hitters like French Laundry and el Bulli (and also Hot Dougs, here in Chicago, which has the most insanely long lines EVER). Joe used to go there for lunch sometimes when he worked nearby, but I'd never had a chance. So I requested some BBQ for dinner one night, and everyone jumped on board quickly!

Considering the recent publicity, the line was pretty reasonable. I guess it did stretch out the door, but they moved along at a good pace. The smell inside was enough to make your stomach growl, and watching people walk by with full trays almost made me want to swipe it and run. There were plenty of tables, so we didn't have to stress about where to sit. All good signs...

The food was all I had hoped for. I am a pulled pork connoisseur (some might say addict), and I was really happy with my sandwich. I'm not really a purist, so I like to slather it with sauce before digging in. The pork was tender and full of flavor, and I liked the sauce a lot.

I had to have baked beans, too, and thought they were pretty good. Not mind-blowing, but tasty and satisfying. Our group also had burnt ends, ribs, sausage, cole slaw, and fries... needless to say, no one left hungry.

Want some for yourself? Check out their website for locations and for a store where you can order your own sauce. Sorry, that pork doesn't ship very well!

Those are some

satisfied smiles,

wouldn't you say?

Classic Cookout with Palm Leaf Plates

Have you seen the Marx Foods website before? It's an amazing collection of exotic and hard to find meats and gourmet foods. They even have a blog, which I enjoy reading for culinary inspiration! A few weeks ago I saw an offer on their website that I had to respond to-- they were looking for bloggers to test out their eco-friendly palm leaf plates. I said I would love to review them, and a few days later the plates arrived.

Dig in!

I consider myself a pretty green person, and I try to avoid disposable plates, silverware, and napkins whenever possible. Having a smaller city condo helps, because we rarely have more dinner guests than we have plates! We use cloth napkins instead of paper, and I only use paper towels on extra-dirty messes. The palm leaf plates are a dream-- they are made from palm leafs that naturally fall off the trees, and it's a renewable process. The plates are biodegradable, so you can feel totally guilt-free when you pull out a stack for your next get together! I also thought they had a kind of eco-chic look, and I could picture them as part of a stylish outdoor spread. They are more expensive than typical paper plates, but if they fit in your budget I would totally recommend these plates. You can find them at this link: http://www.marxfoods.com/Eco-Friendly-Plates. And check out the whole Marx Foods site while you're at it-- there is a lot of cool stuff to buy and send to me :)

I wanted to test the plates with some heavy-duty food, so I figured American Cookout food would fit the bill. I made BBQ sauce from this recipe on Pithy and Clever, and used it for BBQ pulled chicken sandwiches. The sauce was a good first attempt, but I would like to try other recipes. I also made fantastic baked beans, which are one of my favorite foods of all time. I was ashamed to say I had never made baked beans from scratch before this night, but I think this recipe was darn close to perfect. It didn't take much time, and the flavor was spot on. I recommended them to my mom for the 4th of July, and she reported back with rave reviews. I also made a German Potato salad from Emeril on Food Network, and my friends liked it so much that I made the same recipe three days later for a 4th of July cookout. This whole menu was one I will gladly repeat again and again.

German Potato Salad
From Emeril Lagasse on foodnetwork.com

Ingredients
2 lbs baking potatoes, peeled and medium diced
Salt
6 oz raw bacon, chopped
1 cup chopped onions
Freshly ground black pepper
¼ to 1/3 cup apple cider vinegar
¼ cup whole grain mustard
4 hard boiled eggs, sliced
¼ cup chopped green onions

In a saucepan, over medium heat, cook the potatoes in salted water until tender, about 15 minutes. Remove and drain well. Keep warm. In a saute pan, over medium heat, cook the bacon until crispy. Add the onions. Season with black pepper. Saute for 1 minute. Remove from the heat.

In a large mixing bowl, combine the cooked potatoes, crispy bacon/onions with fat, vinegar, to taste, mustard, eggs, and green onions. Season with salt and pepper. Mix well. Using the back of a spoon, mash the mixture together. The salad should be well blended but with some lumps.

Baked Beans
From Dave Lieberman on foodnetwork.com

Ingredients
8 slices bacon, chopped
1 medium onion, chopped
3/4 cup ketchup
3/4 cup tomato puree
1/2 cup firmly packed dark brown sugar
1/4 cup cider vinegar
1 tablespoon Worcestershire sauce
Salt and pepper to taste
1/4 teaspoon cayenne pepper
2 twenty-eight ounce cans red beans, drained and rinsed

Preheat the oven to 325 degrees F.

Put a heavy-bottomed pot (with a lid) over medium-high heat. Add the bacon and cook, stirring often, until the fat renders and bacon begins to crisp, about 6-8 minutes. Add the onion and cook until softened, about 5 minutes more. Stir in the ketchup, tomato puree, brown sugar, vinegar, Worcestershire, salt, pepper, and cayenne and mix well.

Bring to a simmer and cook for 5 minutes. Stir in the beans until well coated, cover, and bake in the oven for 1 hour. Remove the lid and continue baking until sauce thickens and the beans begin to brown, about 15 minutes more. Remove from the oven and allow to cool at least 15 minutes before serving.

Serve warm or at room temperature.

Asian Flavored Pork Burgers

I made these burgers for the first time last year, and I'm really surprised I didn't blog about them that time. Wrapping the mini burgers in lettuce leaves is such a fresh surprise, and the sauce on top is absolutely to die for. I always feel like a pretty badass chef when I make these, because I have to trim and grind the pork myself. Thank goodness for my KitchenAid pasta making attachment-- it is pretty much worthless for pasta, but the food grinding feature works great! If you looked hard enough, you could probably buy pre-ground pork, too. The flavor combination in this recipe is flawless, and I really wouldn't change anything! And if it happens to be raining like crazy when you're ready to grill, these work just as well under the broiler.



Asian Pork and Mushroom Burger Wraps
from Bon Appetit, July 2008

• 2 tablespoons canola oil or peanut oil
• 2 tablespoons minced lemongrass (from bottom 3 inches of about 4 stalks)
• 2 garlic cloves, minced
• 4 ounces fresh shiitake mushrooms, stemmed, caps chopped
• 1 teaspoon coarse kosher salt, divided
• 1 3/4 pounds ground pork shoulder (Boston butt)
• 2 tablespoons soy sauce, divided
• 3 teaspoons Asian sesame oil, divided
• 3/4 teaspoon cracked black pepper
• 1/2 cup hoisin sauce*
• 1 tablespoon minced peeled fresh ginger
• 1 tablespoon unseasoned rice vinegar
• 1 teaspoon hot chili sauce (such as sriracha)*
• Nonstick vegetable oil spray
• 2 heads of Bibb lettuce, cored, leaves separated
• 1 cup matchstick-size strips red bell pepper
• 1 cup matchstick-size strips peeled carrot
• 1/3 cup fresh cilantro leaves

Heat oil in large skillet over medium-high heat. Add lemongrass and garlic; sauté 2 minutes. Add mushrooms. Sprinkle with 1/2 teaspoon coarse salt; sauté until mushrooms are tender, about 4 minutes. Remove from heat; cool in skillet.

Place pork in large bowl. Mix in 1 tablespoon soy sauce, 1 teaspoon sesame oil, cracked pepper, and 1/2 teaspoon coarse salt, then fold in mushroom mixture. Using 2 generous tablespoonfuls for each, shape into 18 patties, each about 2 1/4 inches in diameter; arrange on plastic-lined baking sheet.

Whisk hoisin sauce, ginger, vinegar, chili sauce, and remaining 1 tablespoon soy sauce and 2 teaspoons sesame oil in small bowl for sauce. DO AHEAD: Burgers and sauce can be made 6 hours ahead. Cover separately; chill.

Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Grill burgers until cooked through, about 3 minutes per side. Arrange burgers on platter; set out sauce. Place lettuce, bell pepper, carrot, and cilantro in separate bowls. Serve, allowing guests to wrap burgers in lettuce and add sauce and vegetables as desired.

Two years down, a lifetime to go...

I got the new Ina Garten cookbook, Back to Basics, for Christmas this year. A few short days later it was my second wedding anniversary, and I knew that was the perfect occasion to test it out. We had initially planned a pretty posh dinner out for this anniversary (Blackbird in Chicago), but the state of the economy has hit close to home and we decided to be a little more financially responsible this year. There will be a dinner at Blackbird in the future, but for now we decided a nice night at home was the best way to celebrate.

There are tons of recipes in Back to Basics that sounded perfect to me, and I settled on Roasted Potato Leek Soup and Herb Marinated Loin of Pork. It sounded classy, romantic, and cozy on a freezing cold Chicago night. And since our anniversary was on a Monday, the meal I chose was also one that could be mostly prepared the night before. The soup was made almost entirely the night before, and then the last few ingredients were added when I reheated it on Monday night. I also did the marinade the night before, so I only had to throw the meat on the grill when it was almost dinner time. I did simple roasted broccoli as a side, and the meal ended up simple yet nice enough to feel special.

The soup was good, but not the most amazing thing ever. I ended up roasting the veggies for about half the time, then boiling them in the broth until the potatoes were soft. It might be my cheap pan, but the potatoes and leeks were browning way too much for my tastes. I was actually pleasantly surprised by the end result, because while I was cooking I really worried this dish might be a waste of time.

The pork, however, was FANTASTIC! It was so moist and flavorful, and grilling it was so much easier than the baking or broiling methods we've used in the past. Even a few days later, the pork was great left over. It was elegant on its own, and would also be delicious served on rolls as mini sandwiches for a party. And since the tenderloins were sold with two in a package, I froze the second one and get to make this again in the near future.




Roasted Potato Leek Soup with Crispy Shallots

Ingredients:
2 pounds Yukon gold potatoes, peeled and cut into 3/4 inch chunks
4 cups chopped leeks (4 leeks), white and light-green parts, cleaned of all sand
1/4 cup good olive oil
Kosher salt and freshly ground black pepper
3 cups baby arugula, lightly packed
1/2 cup dry white wine, plus extra for serving
6 to 7 cups chicken stock
3/4 cup heavy cream
8 ounces crème fraiche
1/4 cup freshly grated Parmesan cheese, plus extra for garnish (see note)
Crispy shallots, optional (recipe follows) ** I didn't make these, but it sounds like a tasty addition**

Directions:
Preheat the oven to 400 degrees.

Combine the potatoes and leeks on a sheet pan in a single layer. Add the olive oil, 1 teaspoon salt and 1/2 teaspoon black pepper and toss to coat the vegetables evenly. Roast for 40 to 45 minutes, turning them with a spatula a few times during cooking, until very tender. Add the arugula and toss to combine. Roast for 4 to 5 more minutes, until the arugula is wilted.
Remove the pan from the oven and place over two burners. Stir in the wine and 1 cup of the
chicken stock and cook over low heat, scraping up any crispy roasted bits sticking to the pan.

(I did things a bit different here. I roasted the potatoes and leeks about 20 minutes, and when they seemed to be browning way more than softening I decided to change things up. I moved them to a saucepan, and added the broth to that. I simmered it until the potatoes were soft, then added things in and pureed it. I did scrape the brown bits from the pan as described above.)

In batches, transfer the roasted vegetables to a food processor fitted with the steel blade, adding the pan liquid and about 5 cups of the chicken stock to make a puree. Pour the purée into a large pot or Dutch oven. Continue to purée the vegetables in batches until they're all done and combined in the large pot. Add enough of the remaining 1 to 2 cups of stock to make a thick soup. Add the cream, crème fraiche, 2 teaspoons salt and 1 teaspoon pepper and check the seasoning.
When ready to serve, reheat the soup gently and whisk in 2 tablespoons white wine and the Parmesan cheese. Serve hot with an extra grating of Parmesan cheese and crispy shallots, if using.

Crispy Shallots

Ingredients:
1 1/2 cups of olive oil or vegetable oil
3 tablespoon unsalted butter
5 to 6 shallots, peeled and sliced into thin rings

Directions:
Heat the oil and butter in a saucepan over medium-low heat until it reaches 220 degrees on a candy thermometer.
Reduce heat to low, add shallots slowly to make sure they brown evenly. Remove them from the oil with a slotted spoon, drain well and spread out to cool on paper towels. Once they have dried and crisped, they can be stored at room temperature, covered, for several days.

Herb Marinated Loin of Pork

Marinade:
grated zest of 1 lemon

1/4 cup freshly squeezed lemon juice (4-6 lemons)

1/2 cup olive oil

2 Tbsp minced garlic (6 cloves)

1 1/2 Tbsp minced fresh rosemary leaves

1 Tbsp chopped fresh thyme

2 tsp Dijon mustard

Kosher salt

2-3 pork tenderloins, 1 lb each

freshly ground black pepper

(I did a half recipe of the marinade, and one pork tenderloin)

Combine the lemon zest, lemon juice, olive oil, garlic, rosemary, thyme, mustard, and 2 tsp salt in a 1 gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze the air out of the bag. Marinate in the refrigerator overnight, or at least 3 hours. (I like to put the bag in a bowl, just in case).

When you're ready to cook, preheat the grill. Be sure to brush the grill with some oil to prevent the pork from sticking. Remove the tenderloins from the marinade and discard the marinade.

Sprinkle with salt and pepper, then grill, turning a few times to brown on all sides, for 20 minutes--until the meat registers 137 degrees at the thickest part. **Use your meat thermometer, or you will do what I used to and overcook it!**

Transfer the tenderloins to a platter and cover tightly with aluminum foil. Let the pork rest for at least 10 minutes before cutting.

Thanks to The Food of Love for typing this shorter version of the recipe for me to use!

Quick and Easy Mexican Chili

My mom went through many cooking phases as I was growing up, and one I distinctly remember was the Mexican phase. And I guess really, it was more than a phase, because the Mexican cooking (as well as every other phase) has stood the test of time. But there was a time when Mexican cuisine seemed to be her favorite to cook, and I've experienced numerous flavors and ingredients because of her.

Hominy is one of the Mexican ingredients my mom introduced me to. It was most likely in the form of Pasole, a Mexican stew made with pork and this variation of corn. Hominy is a type of dried corn that is treated to remove the hull from the kernel, which leaves it dense yet puffy. It isn't much on it's own, but when added to a soup or stew it takes the dish to a new level.

I haven't found many ways to use hominy besides in a soup like the Chili I made last night. I need to find other recipes, though, because each time I cook with hominy I'm reminded how much I enjoy it. This recipe for Pork and Hominy Chili is a keeper, for sure. Not only is is great tasting, but it's FAST. Seriously, I was done in less than the 30 minute Rachael Ray time limit. I am not usually the fastest in the kitchen, so I was pretty shocked at how quickly this came together. The pork stayed nice and tender, and the seasoning blended nicely. Other than adding a little oregeno I stuck to the recipe. If you're looking for an easy weeknight meal with a new ingredient mixed in, I think I've found the recipe for you!

Pork and Hominy Chili
Cooking Light, September 2007

Ingredients

2 teaspoons canola oil
8 ounces boneless center-cut pork chops, trimmed and cubed
1 cup chopped onion (about 1 medium)
3/4 cup chopped green bell pepper
2 teaspoons bottled minced garlic
1 tablespoon chili powder
2 teaspoons ground cumin
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
1/4 cup no-salt-added tomato paste
1 (15.5-ounce) can golden hominy, rinsed and drained
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1 (14-ounce) can fat-free, less-sodium chicken broth
1/4 cup light sour cream


Preparation

Heat oil in a large saucepan over medium-high heat. Add pork to pan; sauté 5 minutes or until lightly browned. Add onion, bell pepper, and garlic to pan; sauté 5 minutes or until tender. Stir in chili powder and next 4 ingredients (through red pepper). Cook 1 minute, stirring constantly. Stir in tomato paste, hominy, tomatoes, and broth; bring to a boil. Reduce heat, and simmer 10 minutes. Serve with sour cream.

Pre-Thanksgiving Cooking

Earlier this fall my mom sent me a great Thanksgiving cookbook. She had looked through Thanksgiving 101 by Rick Rodgers at one of her friend's houses, and decided my sister and I each needed a copy to inspire us this Thanksgiving. I was very impressed with this cookbook, and couldn't wait to try it out! The recipes were approachable yet gourmet enough for my tastes, and the author had really detailed notes and explanations to go along with the recipes.

I was disappointed when I realized I wouldn't be able to use this cookbook on Thanksgiving day, since we'll be spending 8 hours in the car before sitting down to our turkey dinner. I think cookies are the only travel friendly thing I'll be able to contribute, but that doesn't mean I can't test out some Thanksgiving inspired recipes some other time. I tend to have time and inspiration on Sunday afternoons, and last Sunday that inspiration turned into this menu.

The Butternut Squash and Rice Tian was from Thanksgiving 101, and it stood out as a recipe that didn't have to be saved for Thanksgiving day. I'm also addicted to butternut squash, so I was excited to find a new way to cook it. I made a pork tenderloin stuffed with provolone cheese, prosciutto, and sage, which was primarily inspired by the fresh sage that was left over from a previous dinner. I'd never made a stuffed pork tenderloin before, but now I can see numerous variations on this idea. I rounded out the meal with some biscuits from last month's Bon Appetit, which turned out so flat and horrible that I refuse to show them here. Seriously, I thought biscuits would be an easy thing to make!?! But two thirds of this dinner turned out fantastic, so I'll share the successes with you.

Butternut Squash and Rice Tian

from Rick Rodger's Thanksgiving 101

Serves: 8 to 10 (or half it like I did, and it fits perfectly in a 9 x9 square baking dish)

3 lbs butternut squash
1/4 cup extra virgin olive oil
1 large onion, chopped
1 large red bell pepper, cored, seeded, and chopped
2 garlic cloves, minced
1 1/2 cups long grain rice
6 large eggs
1 1/2 cups Gruyere cheese
4 teaspoons chopped fresh sage, or 2 teaspoons dried sage
3/4 tsp salt
1/2 tsp freshly ground pepper
1/2 cup fresh bread crumbs, preferable from day-old crusty bread
1/2 cup freshly grated Parmesan cheese

Peel the squash, core the inside, and cut into about 1/2 inch cubes. They might be irregular shapes, but try to keep the size consistent.

Bring a large pot of lightly salted water to a boil over high heat and add the squash. Cook until barely tender when pierced with the tip of a sharp knife, 10 to 15 minutes. Drain and rinse under cold water. Set aside.

In a large skillet, heat 3 tbsp of the oil over medium-high heat. Add the onion and red bell pepper and cook, stirring often, until the onion is golder, about 5 minutes. Add the garlic and stir until fragrant, about 1 minute. Cool the vegetables until tepid, about 10 minutes.

Bring another pot of lightly salted water to a boil over high heat. Add the rice and cook until just tender, about 15 minutes. Drain, rinse under cold water, and set aside.

Preheat the oven to 350 degrees. Lightly oil a 10 x 15 inch baking dish.

In a large bowl, beat the eggs. Add the rice, squash, sauteed vegetables, Gruyere, sage, salt and pepper. Spread in the prepared dish. Mix the bread crumbs and Parmesan, and sprinkle over the top. Drizzle with the remaining 1 tbsp olive oil.

Bake until the center feels set when pressed lightly, about 45 minutes. Serve hot, warm, or at room temperature.

Sage and Prosciutto Stuffed Pork Tenderloin

1 pork tenderloin

salt and pepper

4 slices provolone cheese

6 slices prosciutto

15 sage leaves

Cut the tenderloin lengthwise from top to bottom, cutting about 1/2 inch from the bottom. Open up the tenderloin and cut each side lengthwise, so the tenderloin is able to spread out. Click here is a great example of what I mean. Cover with plastic wrap and pound flat.

Season the pork with salt and pepper. Lay the slices of cheese over the meat, cover with the slices of prosciutto, and place the sage leaves on top. Roll the pork up jelly-roll style, securing with about four pieces of cooking string along the length of the pork.

Place in a baking dish and bake uncovered for about 25 to 30 minutes at 425 degrees. Let the pork rest for at least 10 minutes before slicing.