Holiday Stuffed Rack of Pork

In a skillet, cook mushrooms, onion and red pepper in hot oil until onion is tender. With your hands, squeeze out as much moisture as possible from spinach. Add to vegetables with breadcrumbs and seasonings. Carefully slide a long knife through the center of the meat from one end of the rack to the other. Enlarge hole slightly with the knife. Remove knife. With your fingers, open the hole you just cut. Force the stuffing into the opening first from one end, then from the other. Roast uncovered at 325ºF (160ºC) for approximately 20-25 minutes per lb/0.5 kg or until meat thermometer registers 160ºF (70ºC).

Note: any extra stuffing may be baked, covered, in a greased casserole for 30 minutes at 325ºF (160ºC).

Serve with Domaine Drouhin Pinot Noir Willamette Valley Oregon (U.S.A. red table wine).

Makes 6 Servings

Coconut Crusted Pork Strips with Mango Dipping Sauce

Combine peanut butter and jam in a small saucepan. Heat and stir over low heat until well blended. Cut pork into strips 1”x1”x4” (2.5x2.5x10cm), add to saucepan and stir to coat. Combine remaining ingredients in a large plastic bag. Add pork strips to bag, a few at a time; shake to coat well. Place coated strips on a large baking sheet that has been sprayed with nonstick cooking spray. Bake at 400ºF (200ºC) for 8 minutes. Turn and bake 8 minutes more, or until coconut is nicely toasted. Serve with Mango Dipping Sauce.
 

Combine all ingredients in a saucepan. Heat and stir until well blended. Serve warm or at room temperature.

Serve with Kilkenny Draught Irish Cream Ale (Ireland) or Bittersweet Cocktail (½ oz. Glayva, ½ oz. Gin, dash Angostura Bitters, serve on ice and top with ginger ale).

Makes 6 servings

Pork Tenderloin Diane

Trim any loose bits from the tenderloin. Cut tenderloin crosswise into 8 medallions and flatten slightly. Sprinkle each piece with lemon pepper. Heat butter in a heavy skillet over medium-high heat. Cook medallions about 3 to 4 minutes per side. Remove from skillet and keep warm. Add lemon juice, Worcestershire sauce, mustard and brandy to skillet. Cook, blending with pan juices, until just bubbling. Pour sauce over medallions. Sprinkle with parsley and serve.

Serve with Dr Loosen Urziger Wurzgarten Riesling Kabinett (German white table wine).

Makes 6 servings