Treat your tastebuds with this recipe for Auntie B’s Peach Cobbler featuring Bellisari's Blistered Jalapeno & Fig Spread.

Treat your tastebuds with Stuffed Pork Loin featuring Bellisari's Saigon Street Sauce!

Stuffed Pork Loin
Servings: 6 

Ingredients: 
1 jar Bellisari's Saigon Street Sauce 
3 tbsp Extra-Virgin Olive Oil 
4 slices bacon, chopped 
8 oz cremini mushrooms, thinly sliced 
Kosher salt and freshly ground pepper 
1 clove garlic, finely chopped 
1 tbsp breadcrumbs 
1/2 cup chopped fresh parsley 
2 pork tenderloins (2 to 2 1/2 pounds total), trimmed 
1/2 tsp grated lemon zest

Directions:
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the bacon and cook until crisp, about 8 minutes. Add the mushrooms, 1/2 teaspoon salt, and pepper to taste; cook until the mushrooms are soft, about 4 minutes. Add the garlic and cook 1 minute. Remove from the heat and stir in the breadcrumbs and all but 2 tablespoons parsley. Let cool. 

Rinse the pork and pat dry. Butterfly the pork: Make a 1-inch-deep incision down the length of each tenderloin; do not cut all the way through. Open the meat so the tenderloins lie flat.

Cover the pork with plastic wrap; pound with the flat side of a meat mallet until about 1/2 inch thick. Spread the mushroom mixture over the 2 tenderloins. Starting with a long side, tightly roll up each tenderloin. Secure the seams with the cooking twine.

Preheat a grill to medium high; brush the grates with olive oil. Brush the pork rolls with olive oil and season with salt and pepper. Grill, turning, until a thermometer inserted into the center of the pork registers 140 degrees F, 25 to 30 minutes. Transfer to a cutting board and brush Bellisari's Saigon Street Sauce generously to the loins. Let them rest, about 10 minutes. Mix 2 tablespoons parsley, the lemon zest, and salt and pepper to taste in a bowl. Remove the twine and top with parsley mixture garnish.

It's official. I have become the mom I once said I never would turn into….

The mom that makes different meals for each of her kids, and sometimes even a third meal for myself. I remember as a thirty-something soon-to-be mom I made many “claims” on things I would never do as a mom. Well, about half of that list is out the window already and my boys haven’t event hit middle school yet. It’s ironic that I cook for a living and teach cooking classes to both adults and children and my kids really would prefer delivery pizza and drive through chicken nuggets over my bolognese lasagna. Be that as it may, I feel some days, as I am sure most of you do, I am in survival mode. Work, sports, doctor appointments, many of us- kids therapy appointments, and hopefully somewhere in there a quick workout to keep me sane. How do we juggle all of that and still feed our kids a healthy meal (that they will actually eat) so we don't feel like “terrible" parents?

One item that excites my household is skewers. I don’t know what it is about a sharp wooden stick but I can put anything on it and the boys will eat it. It is probably because to them it is a weapon (another “claim” of mine that didn’t last). Since I am constantly fighting the “toy gun” battle in the house and in the video game arena, they are happy to see I relented to the archaic wooden weapon that I let them put in their mouth. I don’t know what it is about the sharp “tool” but fruit, veggies, meat and even dessert all seem to be a hit with my boys, which helps in the Survival of Everyday Life as A Mom.

So, for all you other moms with skewer-loving offspring, here is one of my favorite recipes that both you and your children will enjoy:

Beef Tenderloin Skewers with Saigon Street Sauce

Bellisari's Saigon Street Sauce is an exceptional balance of heat and sweet roasted garlic flavor.  This mustard based pepper sauce harmonizes well with burgers, sandwiches and as a gourmet finishing sauce.  Smother a pork loin with this full bodied, flavorful sauce and bake for an easy weeknight meal. 

Beef Tenderloin, Red Onion and Sweet Potato Brochettes

1 lb  Sweet potatoes  (2medium sweet potato, peeled and cut crosswise in 1/2-inch slices) Heat in microwave for 2 minutes.  

1.5 lbs  Beef tenderloin  ( trimmed and cut in 3/4-inch, cubes)  

1 Small Red onion  ( cut in 1-inch, chunks)

1 package of 6 inch soaked wooden skewers or metal skewers

In bowl, toss beef, potatoes and red onion with 2 tbsp of the Bellisari’s Roasted Garlic and Peppered Mustard Burger and Steak Sauce. Alternating beef, potatoes and red onion, thread onto metal or soaked wooden skewers. Place skewer on greased grill over medium-high heat; close lid and grill, turning once and brushing skewers with remaining mustard mixture, until potatoes are tender and juices run clear when beef is pierced, about 10 minutes. Serve with a side of remaining Bellisari’s Roasted Garlic and Peppered Mustard Burger and Steak Sauce.

Beer Pairing: Dry Stout