Apricot Cranberry Stuffed Pork Tenderloin


Want a little something different to serve up this November? Why not try this easy pork tenderloin, perfect for a small gathering or family meal. You can easily double or triple the recipe for a larger crowd!


Apricot Cranberry Stuffed Pork Tenderloin
Try this easy pork tenderloin, perfect for a small gathering or family meal. You can easily double or triple the recipe for a larger crowd!
  1. 15 mL tbsp canola oil
  2. 2 garlic cloves, minced
  3. 1 shallot, diced
  4. 2 tsp (10 mL) dried savory or sage
  5. 3/4 cup (175 mL) fresh bread crumbs
  6. 1/3 cup (75 mL) diced dried apricots
  7. 2 tbsp (30 mL) chopped fresh parsley
  8. 1/4 (60 mL) cup cranberry sauce
  9. 1 pork tenderloin (about 1-1/4 lbs/625 g)
  10. 1/2 tsp (2 mL) salt
  11. 1/2 tsp (2 mL) black pepper
  12. 4 slices bacon
  1. Preheat oven to 400°F (200°C).
  2. In a nonstick skillet, heat oil over medium heat. Sauté garlic, shallot and savory for 4 minutes or until shallot is softened. Remove from heat and stir in bread crumbs, apricots, parsley and cranberry sauce.
  3. Cut pork tenderloin in half lengthwise, almost but not all the way through, and open up like a book. Starting at the center, make a similar cut on both sides of tenderloin to open it up for stuffing. Sprinkle pork with salt and pepper.
  4. Spread stuffing over tenderloin and roll up like a jelly roll to seal. Wrap tenderloin with bacon and place on small foil-lined rimmed baking sheet. Roast for about 30 minutes or until a meat thermometer inserted in the center of the roast registers 145°F (63°C) for medium-rare or to desired doneness.
  1. Tips: For fresh bread crumbs, buzz a slice of bread or a bun in the food processor. Double-Smoked Sliced Bacon has a deeper smokiness and is an easy substitute in this recipe.
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Gnocchi and Beef Stew

Here’s a thick, comforting stew.


Gnocchi and Beef Stew
Here’s a thick, comforting stew.
  1. 1 1/4 lbs (625 g) beef strip loin steaks, trimmed and cut into 1-inch (2.5cm) cubes
  2. 2 tbsp (30 mL) all-purpose flour
  3. 2 tsp (10 mL) dried Italian seasoning
  4. 1 tsp (5 mL) each salt and black pepper, divided
  5. 1 tbsp (15 mL) canola oil
  6. 2 carrots, chopped
  7. 2 garlic cloves, minced
  8. 1 onion, chopped
  9. 1 celery stalk, chopped
  10. 2 1/2 cups (625 mL) ready-to-use beef broth
  11. 2 tbsp (30 mL) tomato paste
  12. 2 bay leaves
  13. 1 lb (500 g) fresh potato gnocchi
  1. Toss steak with flour, Italian seasoning and half each of the salt and pepper. In a large, shallow saucepan, heat oil over medium-high heat. In batches as necessary, brown beef and transfer to a plate. Reduce heat to medium and saute carrots, garlic, onion and celery for 5 minutes or until softened. Stir in broth, tomato paste, bay leaves and remaining salt and pepper; bring to a boil. Return steak to the pan, along with any accumulated juices. Stir in gnocchi, reduce heat and simmer gently for about 5 minutes or until sauce is thickened and gnocchi is tender. Discard bay leaves.
  1. Serves 4 to 6.
The Best of Bridge https://www.bestofbridge.com/



Soy Ginger Flank Steak

This is the absolute easiest thing to grill when you have a crowd coming over. Just be sure to plan far enough ahead to let the steak marinate — you need to let those flavours make their way into the meat

Soy Ginger Flank Steak
Serves 4
  1. 1 1/2 to 2 lb beef flank steak 750 g to 1 kg
  2. 4 garlic cloves, minced 4
  3. 1 thumb-sized piece fresh ginger, grated 1
  4. 1/3 cup sugar 75 mL
  5. 1 tsp hot pepper flakes 5 mL
  6. 1/4 cup soy sauce 60 mL
  7. 1 tbsp vegetable oil 15 mL
  8. 1 tbsp lime juice 15 mL
  9. Additional vegetable oil
  1. Give steak a quick rinse in cold water and pat dry. Lightly score meat in a 2-inch (5 cm) diamond pattern. In a shallow glass baking dish or a heavy plastic freezer bag, combine garlic, ginger, sugar, hot pepper flakes, soy sauce, oil and lime juice. Add steak, turning to coat. Cover or seal and refrigerate for at least 6 hours or overnight. If you think of it, give the meat a turn every couple hours or so, so that the marinade does its duty on both sides.
  2. Preheat barbecue grill to high and brush grill with vegetable oil to prevent sticking. Once the grill is nice and hot, place steak on the grill and reduce heat to medium. Grill for 5 minutes per side for medium doneness (add a minute or two if you like your meat well done). Transfer to a platter, cover with foil and let rest for 10 minutes, then slice thinly across the grain.
  3. Serves 4 to 6.
  4. Tip: If you have a bigger group of people (and enough room on the grill) marinate and cook two or more steaks at once.
  5. Pack up the marinated steak in your cooler or freeze for a longer drive and thaw in the refrigerator when you get to where you are going.
The Best of Bridge https://www.bestofbridge.com/

Samarna’s Mutthiya Kebabs

My sister works with plenty of great cooks, but Samarna stands out as a truly exceptional home cook – she invited me to her kitchen earlier this year to cook, and made the most amazing ground meat kebabs – like large meatballs she shaped in the palm of her hands. They were simple, but delicious – you could make them with ground beef or lamb, and mix together a quick tzatziki to dip them in or dribble overtop. The perfect kind of food when you have a few extra people at the table.

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Coca-Cola Ham

Easter dinner calls for a nice juicy ham and this one, decorated with pineapple and cherries, is worthy of the occasion. The cola and keeps the ham nice and moist without making the meat too sweet.Read More

Sesame Noodles with Pork



It’s Chinese New Year this weekend, and while we’d love to brave the crowds at some of our favourite Chinese restaurants, we decided to pick up some ingredients in Chinatown and make a few of our favourite things at home. Noodles are always a hit around here – especially quickly fried with a mildly spicy sesame sauce and tender pork tenderloin.Read More