Mike T's Homemade Pork Bolognese Sauce

I love to cook Italian dishes! A good sauce is a must for your recipe collection and here is my home made bolognese. Please try and comment on your results.
                                                         ---Cook Because You Can

Super-Stuffed Tenderloin

2lb    pork tenderloin
1       cup reduced-fat ricotta cheese
1/2    tsp dried basil
2       cups chopped fresh baby spinach
1       jar (5oz) artichoke hearts, drained and diced
olive oil
salt and pepper


Ask your butcher to butterfly the loin, or do it yourself by splitting it down the center, cutting it almost but not all the way through, and then opening the two halves so they lie flat. (The shape should resemble a butterfly.) Stir the cheese, basil, spinach, and artichokes together and spread the mixture on the inside of the cut loin. Roll the loin closed and tie it with cord in at least five places.

Preheat the oven to 400 degrees. Place the pork in a roasting pan, brush it lightly with oil, and sprinkle it with salt and pepper. Roast for 25 to 35 minutes. Check the internal temperature with a thermometer. (It should read 160 degrees.) makes 4 servings.


Mens Health Magazine May 2008

Grilled Pork and Peaches

2     8oz thick cut (1 inch) bone in chops
2     firm peaches or nectarines, halved and pitted
2     Tbsp pine nuts, roasted
1     small red onion thinly sliced
1/2  cup crumbled blue cheese
1     Tbsp balsamic vinegar
olive oil
salt and pepper


Preheat a grill set on high. Brush the pork with olive oil and season with salt and pepper. Grill for 4 to 5 minutes on each side. The outside should be charred ( not burned), but the meat should be light pink in the middle.

While the chops cook, brush the peach halves with oil and add to the grill face-down. Grill for 5 minutes or until soft. Remove, slice, and toss with pine nuts, onion, blue cheese and vinegar. Add salt and pepper to taste. Top each chop with half the salad and serve. Makes 2 servings.

Try eating fresh arugula tossed with olive oil and lemon.


Mens Health Magazine June 2008