Last night's dinner

vidalia1

Last night we fixed a pork tenderloin. We sliced it length wise & pounded it flat. Spread on La Bomba, Jarlsberg cheese, cooked spinach, cooked onions & pine nuts. We then rolled it up and wrapped in bacon with DP Dizzy Dust. I cooked it indirect at 375 for 1 hour. It was delicious.









For breakfast today I cooked Upside down French Toast with Apples & Pecans...man was it good...





It is a recipe from Tyler Florence of the Food Network. Here is the Recipe:

Ingredients
French toast:

* 4 eggs
* 1 cup whole milk
* 1 teaspoon pure vanilla extract
* 1/4 teaspoon ground cinnamon
* 1/2 loaf french bread, cut into 1 inch-thick slices
* 1/2 stick unsalted butter, cut into small cubes
* 1 cup light brown sugar, plus more for sprinkling, divided
* 4 Granny Smith apples
* 1/4 cup heavy cream
* 1/2 cup pecans
* 1/2 cup dried cranberries or blueberries
* Confectioners' sugar, garnish, optional

Directions

Preheat oven to 350 degrees F.

In a flat dish, crack eggs and add milk, vanilla extract and cinnamon. Whisk until well combined then lay challah slices in mixture to coat and absorb it all, turning occasionally.

Set a 10-inch skillet, seasoned cast iron if you have, over medium heat. Add the butter and 1 cup sugar and cook, stirring constantly, until the sugar has melted and caramelized, about 8 minutes. While the sugar is melting, peel apples, core and cut into halves. Remove from heat and gently whisk in the heavy cream. Sprinkle in the pecans, dried cranberries and gently press in the apple halves so there is a flat surface. Lay soaked slices of challah over the top so it is completely covered - you should be able to arrange the large slices and small slices so there are no gaps. Sprinkle the top with some brown sugar and place into the preheated oven. Bake in the middle of the oven for 40 to 45 minutes until the top is golden and puffy.

When done, allow to cool for 2 to 3 minutes then invert onto a large plate. Dust with confectioners' sugar, if desired, and serve.

Big'un

Looks awesome Kim, I've got to try that!

vidalia1

IMHO it was the best pork tenderloin I ever cooked. The La Bomba gave it a perfect POP if you know what I mean....& the pine nuts...mmmmm

Sage-n-Spice

Those look scrumptious!

I'm going to go search on La Bomba. I have no idea what that is.

Sage

Ross in Ventura

Kim,
Tks for the French Toast recipe! The Tenderloin with the La Bomba looks just right,I had La Bomba on a Tuna Fish Sandwich yesterday.