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Program #111
Guest:Jim Spearman

Stuffed Pork Tenderloin

2 cups dried apricots
1 cup dried cherries
2 cups apple juice
2 12 oz. packages of thick hardwood bacon strips
2 fresh pork tenderloin, cleaned of fat
salt
pepper

Soak apricots and cherries in 2 cups of hot apple juice for 1 hour to overnight. Cut a pocket through the middle of each tenderloin and lightly season with a mixture of 1-1/2 tsp salt and 3/4 teaspoon freshly ground black pepper. Preheat oven to 425F. To prepare one tenderloin, lay out one 12 ounce package of bacon strips side by side and place tenderloin , pocket side up on top of bacon. Place about half of the soaked fruit mixture down center of the tenderloin and close using bacon strips. Repeat with the second tenderloin. Place tenderloins in 425 degree oven and roast for approximately 25 minutes or until internal temp of 160 degrees F.

Herbed Honey Mustard Sauce

olive oil
2 garlic cloves (minced)
2 tbsp. shallots (minced)
tomato paste
whole grain mustard
honey
balsamic vinegar
chopped thyme
salt
1 1/2 cups vegetable or chicken broth

Saute the following for about 1 minute:
2 Tablespoons olive oil, 2 cloves of garlic (minced) and 2 tablespoons shallots (minced)
Add 1 tablespoon tomato paste and stir together. Add 2 tablespoons whole grain mustard, 2 tablespoons honey, 2-1/2 tablespoons balsamic vinegar, 1-1/2 teaspoons chopped thyme, 1/2 teaspoon salt, and 1-1/2 cups vegetable or chicken broth. Bring to a boil and then simmer about 15 minutes or until slightly reduced.

Remove pork from oven when done and place tenderloins on cutting board and allow to rest for approximately 10 - 15 minutes. Slice into medallions and serve warm with sauce.


Couscous

3 cups of vegetable or chicken broth
1/2 orange
2 tablespoons butter
2 tablespoons salt
2 cups couscous
1/2 cup toasted pine nuts
1 large pineapple peeled and cored, cut into bite sized chunks
2 small bunches of fresh green onions, chopped

Bring broth, butter, orange half, and salt to a boil. Stir in couscous, turn off heat and leave to steam for about 20 minutes. Add pine nuts, pineapple and green onion. Remove orange half from mixture and toss lightly. Serves 6 - 8


Asparagus Sautee

2 bundles of fresh green asparagus
2 bundles of fresh white asparagus
1 large yellow bell pepper
1 large red bell pepper
1/4 cup sugar
lemon
2 garlic cloves
balsamic vinegar

Remove woody ends from asparagus and trim to uniform length. Leave rubber band on asparagus. Remove seeds from peppers and cut into thin strips. In large stock pot, bring 4 quarts of water , 1/4 cup of sugar , and 1 fresh lemon cut in half to a rolling boil. Submerge asparagus bundles in boiling water for 3 minutes and remove to a strainer.

In a large skillet, saute 2 garlic cloves in 1/4 cup olive oil until tender. Remove garlic cloves and add colored pepper strips. Continue saute for another 3-4 minutes. Add blanched asparagus (bindings removed). Saute quickly adding 3 tablespoons of Balsamic vinegar. Season with salt and pepper to taste.

Preparing the tenderloin

Everything is better with bacon!

The final product