Food and Recipes

Apple Cider Glazed Hatfield® Bacon-Wrapped Pork Loin Medallions

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Apple Cider Glazed Bacon-Wrapped Pork Loin Medallions. Sounds amazing, right? This dish is absolutely tasty and you will love how easy it is to make too. With the holidays finally upon us; that means plenty of cooking, eating and having a good old merry time with friends and family. If you are one of those people inviting people over for dinner this holiday; you probably want to make a meal that is very easy but still delicious and impressive. This Bacon-Wrapped Pork Loin Medallion recipe is a winner.

Apple Cider Glazed Bacon-Wrapped Pork Loin Medallions

Why I choose Hatfield® Premium Reserve Pork®

I am very picky when it comes to pork and Hatfield® Premium Reserve Pork® is the one brand that always get’s it right. Hatfield® Premium Reserve Pork® is the best tasting, highest quality pork that you can find out there, and this is coming from a pork snob.

I love the Hatfield® Premium Reserve Pork® Uncured Bacon-Wrapped Pork Loin Medallions for this recipe. They come perfectly portioned and are highly marbled for maximum flavor. An authentic brining and larding technique is used which results in a flavorful, tender and steakhouse-quality meat. I find it almost impossible to overcook these medallions. With Hatfield® Premium Reserve Pork®, you can be confident that every cut is Tasty. Tender. Every Time.™

Hatfield® Premium Reserve Pork® Uncured Bacon-Wrapped Pork Loin MedallionsBacon-Wrapped Pork Loin MedallionsBacon-Wrapped Pork Loin MedallionsApple Cider Glazed Bacon-Wrapped Pork Loin Medallions

The Recipe:

These Apple Cider Glazed Bacon-Wrapped Pork Loin Medallions only need 6 ingredients which is great. Nobody ever believes I made this dish in less than 40 minutes. What I love about the recipe is that you can serve it for a fancy holiday gathering or even a quick and simple weeknight meal. It’s like an outfit that you can dress up or down.

Other Ingredients include Apple Cider, Apple Cider Vinegar, Dijon Mustard, Garlic and Rosemary which are all easy to find and most likely in your pantry. The Hatfield® Premium Reserve Pork® Uncured Bacon-Wrapped Pork Loin Medallions can be found at your local Stop & Shop grocery store in the Meat and Seafood department. You will find them with the marinated meats right by the butchers counter.

Useful Bacon-Wrapped Pork Loin Medallions Recipe Tips:
  • You can substitute apple juice or applesauce for the apple cider. Both work out just as well.
  • Use dried rosemary as a last option. Fresh rosemary is essential for this recipe and gives the best flavor. As we can all agree, fresh is always better.
  • Although it may seem like the sauce is taking a while to reduce; don’t move away from the pan for too long as you don’t want to take the chance of burning your glaze. Trust me, this is coming from experience.
  • I like my bacon soft but if you like yours crispy, I suggest preheating oven to 375ºF and cooking the medallions for a few more minutes to your desired crispiness.
  • The blue heat-resistant pin used to keep the bacon around the medallion can be left in during cooking.

The meat was juicy, very tender and the glaze went well with the garlic and herb mashed potatoes I served it with. Sautéed spinach and soft grilled apples were perfect accompaniments to the dish. Even the hubs was very impressed and went on about how I did not spend hours in the kitchen.


Print Recipe
Apple Cider Glazed Bacon Wrapped Pork Medallions
Prep Time 5 Minutes
Cook Time 30 Minutes
Servings
people
Ingredients
  • 4 Hatfield® Premium Reserve® Uncured Bacon-Wrapped Pork Loin Medallions
  • 1/4 cup Apple cider vinegar
  • 2 cups Apple Cider
  • 1 tbsp Butter
  • 1 tbsp Canola Oil
  • 1 tbsp Dijon Mustard
  • 3 cloves Garlic minced
  • 1 tbsp Finely chopped rosemary
  • 1/4 tsp Red Pepper Flakes
  • Salt and freshly ground black pepper to taste
Prep Time 5 Minutes
Cook Time 30 Minutes
Servings
people
Ingredients
  • 4 Hatfield® Premium Reserve® Uncured Bacon-Wrapped Pork Loin Medallions
  • 1/4 cup Apple cider vinegar
  • 2 cups Apple Cider
  • 1 tbsp Butter
  • 1 tbsp Canola Oil
  • 1 tbsp Dijon Mustard
  • 3 cloves Garlic minced
  • 1 tbsp Finely chopped rosemary
  • 1/4 tsp Red Pepper Flakes
  • Salt and freshly ground black pepper to taste
Instructions
  1. Pat the 4 bacon wrapped medallions dry with a paper towel and sprinkle both sides with salt and pepper.
  2. Heat oil and butter in a heavy skillet preferably cast iron over medium-high heat. Cook medallions in the oil and butter mixture until browned on both sides about 5-6 minutes per side. Aim for at least 145 degrees F (63 degrees C) on a instant read meat thermomerter. Remove pan from the heat and transfer meat to a plate.
  3. In the same skillet, add minced garlic and cook for about 20 seconds. Add the Apple Cider Vinegar and loosen browned bits from the bottom of the pan. Add the Apple Cider, Dijon mustard and bring mixture to boil. Cook until mixture is a thick, syrupy glaze. Stir in rosemary, red pepper flakes; season with salt and black pepper to taste.
  4. Return meat to the pan and cook 1 minute per side. Drizzle glaze over pork chops when serving.

In My Pantry: Boca Veggie Burgers

About 9 years ago when I moved to Massachusetts, I rented a room from a lovely Irish woman who showed me around Boston and taught me a few things. One thing I remember about her is that she used to buy Boca burger patties and they always looked so good when she made them. Granted they are not very expensive at less than $4 a box, at that time I could only afford a ramen noodle diet and 4 bucks was a lot. I remember telling myself I would try them one day.

IN MY PANTRY: BOCA VEGGIE BURGERS

Fast forward to 2018 where I have a decent life were I can afford to live on more than ramen noodles, Boca burger patties have become a regular on my menu. I am far from a vegetarian but I try to eat 2 meatless meals a week some of which include Boca products.

Boca veggie patties are plant-based and made from soy protein and wheat gluten. With 13 grams of protein per serving and 90% less fat than a ground beef hamburger, they are a great choice for those who are trying to lower their fat consumption and lower their cholesterol intake. I especially love how they taste extremely good, you seriously will not miss meat when you have these.

BOCA VEGGIE BURGERSSo what is the best way to eat a Boca veggie burger? I say, in a delicious naan bread sandwich. Here is how I do it. I lightly toast some garlic naan bread, top it with lettuce and arugula mixed with a herb vinaigrette, then place the cooked Boca Original Turk’y Veggie Burger patties topped with a simple tomato, onion and cucumber salsa. To eat I fold the naan bread into a sandwich and boy is it a bite of heaven.

Other ways to eat a Boca Veggie Burger:

  • In a traditional style burger: Make a delicious burger with a veggie patty, sriracha mayo, onions and tomato.
  • In a tortilla wrap: Add to flour tortilla wrap with shredded lettuce, onion, tomato with spicy mayo.
  • Make a vegan version of chicken parmesan with the Boca patty in place of the chicken.

Have you tried the Boca original vegan veggie patties? How do you like to eat yours? What it your favorite meatless meal? I would love to hear from you in the comment box below!

To check out what else is in my pantry read my post on the Precooked and prepackaged round-up.

Sweet and Sour Bow Tie Pasta Salad

If you were given the challenge to make an easy dish with one unlikely ingredient what would you make? I was recently working on a campaign with the Soy Vay brand and they encouraged us to make a simple dish with an unlikely combination of ingredients. This got my creative juices flowing but after much debate I decided to go with a Sweet and Sour Bow Tie Pasta salad. What makes this salad unique is the addition of fresh mandarins to it.

Sweet and Sour Bow Tie Pasta Salad

I must admit that I was not a big fan of sweet and sour dishes for a very long time until I had an amazing orange chicken dish at an Asian restaurant. Since then I have opened up more to the sweet and sour world.

I initially thought of adding sliced peaches but I scratched that idea because these are out of season and the ones I found at the store were flavorless and expensive. Pineapple is a popular sweet addition to savory dishes but I figured the fibrous texture and tartness may not go too well with the other ingredients. Mandarins were the next best choice as they complement spinach very well and offer a great flavor contrast to the other ingredients.

Sweet and Sour Bow Tie Pasta Salad

I know what you are thinking….this can’t possibly taste good, but let me tell you it really does!

Why bow tie pasta? I chose bow tie pasta because it’s flat surface can be easily picked up with a fork in a salad. Hoisin garlic sauce which has a strong salty and slightly sweet flavor provides the perfect contrast to the fresh mandarins. Green onions, carrots and red cabbage, fresh ginger all elevate the flavor of this salad and together they created a party of bold flavors.

Sweet and Sour Bow Tie Pasta Salad

A salad like this is best served for a light Saturday lunch or packed lunch for work on a weekday. It even tastes better the next day plus it’s easy, unique and very tasty!

If you are looking for a more traditional pasta salad you will love my Zesty Orzo and Veggie Salad.

Print Recipe
Sweet and Sour Bow Tie Pasta Salad
Sweet and Sour bow Tie Pasta Salad
Course Main Dish
Cuisine Asian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
  • 1 16 ounce package Bow Tie Pasta
  • 4 cups Fresh organic spinach
  • 1 cup Sliced red cabbage
  • 1 cup Shredded carrots
  • 3 tbsp Hoisin Garlic Sauce
  • 2 tbsp Extra virgin olive oil
  • 2 tsp Minced Fresh ginger
  • 3 small Peeled and segmented mandarins
  • 2 Green onions sliced
Course Main Dish
Cuisine Asian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
  • 1 16 ounce package Bow Tie Pasta
  • 4 cups Fresh organic spinach
  • 1 cup Sliced red cabbage
  • 1 cup Shredded carrots
  • 3 tbsp Hoisin Garlic Sauce
  • 2 tbsp Extra virgin olive oil
  • 2 tsp Minced Fresh ginger
  • 3 small Peeled and segmented mandarins
  • 2 Green onions sliced
Sweet and Sour bow Tie Pasta Salad
Instructions
  1. Bring a large pot of lightly salted water to a boil; cook bowtie pasta at a boil till al dente i.e tender but with a bite, about 8 to 10 minutes. Drain and rinse under cold water.
  2. Mix pasta, spinach, cabbage, onion, carrots, ginger and mandarins in a large bowl.
  3. Mix Hoisin sauce and oil together and pour over pasta mixture. Stir to coat. Serve warm or cold.

Kale, Egg and Cheese Quesadillas

According to foodreference.com , corn tortillas date all the way back to around 10,000 years BC when they were made of corn and dried kernel. The common flour tortillas were later created based on Spanish influence and have since gained enormous popularity; even surpassing the sales of white bread in some cases. Very understandable because tortillas are awesome! They allow us to create dishes like tortilla chips, enchiladas, tacos and this Kale, Egg and Cheese quesadillas recipe.

This kale, egg and cheese quesadilla recipe is very simple and although it does not look as fancy as those you get at restaurants, it tastes absolutely amazing. The creaminess of the cheese and egg coupled with the texture of the kale makes for a great eating experience. I served it with avocado slices which paired well with the quesadillas. Next time I will serve them with some Pico de gallo on the side which I think will perfectly complement this dish.

When is comes to breakfast quesadillas the filling choices are endless. You can go with meat fillings or go with vegetarian options. Here are a few options, all of which you can add onion or peppers if you wish:

  • Ham, egg and cheese
  • Bacon, egg and cheese
  • Beans, egg cheese
  • Spinach, egg and cheese
  • Simple egg and cheese

If you are looking for a non-breakfast meal for your tortillas try my very popular shrimp taco with chipotle sauce recipe . I would also love to learn more breakfast quesadilla filling options from you in the comment section below. I always love to see the creations my readers make after following one of my recipes. Just tag me on Instagram @spoonsandstilettos.

Happy Cooking Friends!

Print Recipe
Kale, Egg and Cheese Quesadillas
Kale, egg and cheese quesadillas
Course Breakfast
Cuisine Mexican
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
  • 6 large eggs
  • 2 cups chopped kale
  • 1/2 medium onion chopped
  • 1 cup Mexican cheese
  • 1 tsp Extra virgin olive oil
  • 1 tsp onion powder
  • 1/2 tsp salt
Course Breakfast
Cuisine Mexican
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
  • 6 large eggs
  • 2 cups chopped kale
  • 1/2 medium onion chopped
  • 1 cup Mexican cheese
  • 1 tsp Extra virgin olive oil
  • 1 tsp onion powder
  • 1/2 tsp salt
Kale, egg and cheese quesadillas
Instructions
  1. Scramble the eggs seasoned with onion powder and salt in a bowl.
  2. Heat 1 teaspoon of olive oil in a medium-sized skillet over medium heat and add the chopped kale and onions. until wilted, about 3 to 5 minutes.
  3. Warm the tortilla over medium heat flipping occasionally. Once tortilla is warm, sprinkle one half of the quesadilla with ¼ cup cheese. Top the cheese with scrambled eggs and kale then top another ¼ cup cheese. Flip the empty tortilla halve over the toppings and press firmly.
  4. Let the bottom part of the quesadilla cook for 2 minutes, then gently flip the quesadilla. Flip the quesadilla again, and let the cheese sizzle into the quesadilla for about 2 minutes. Flip again until both sides are a little crisp with a golden brown color.
  5. Lightly cover the cooked quesadillas with foil while you cook the next one. Place the cooked quesadillas on a cutting board to cool then slice each quesadilla into 2 slices and serve.

Easy Oven Baked Vegetable Frittata

Frittata! Isn’t it a word that you would like to say 10 million times because it has such a nice ring to it. A frittata is an Italian dish made with beaten eggs. The word frittata comes from the Italian verb “friggere” which means “to fry”. Frittatas are a dish often made when one has leftovers that they want to use up. This is exactly how this easy oven baked vegetable frittata came about. I had some leftover broccoli that I had to use.

Made this oven baked vegetable frittata for brunch and served it with sliced avocado. I did not need bread as it was quite filling. Super simple and smells delicious! This easy recipe can be adapted to use with whatever vegetables you have on hand. Different fillings include potatoes, carrots, spinach, kale, fresh herbs and more. For the meat lovers you can add bacon, ham, leftover ground beef, even salmon. I have heard of people adding pasta to their frittatas which I have yet to try.

If you are trying to get your children to eat vegetables frittatas are a great way to do it. Better yet, it is a affordable meal for the family.

Have you made a frittata? What do you like to add to your frittata? I would love to hear and learn from you in the comment box below. If you are looking for more breakfast ideas read my post on 3 quick breakfast ideas.

Check out the recipe video here!


Print Recipe
Easy Oven Baked Vegetable Frittata
Easy Oven Baked Vegetable Frittata
Course Breakfast, Brunch
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
  • 6 large eggs
  • 1 cup roughly chopped mushrooms
  • 1 cup chopped red pepper
  • 1/2 medium onion chopped
  • 3 green onions sliced
  • 1 tsp onion salt
  • 1 tsp Worcestershire sauce
  • 6 cherry tomatoes halved
  • 2 tbsp extra virgin olive oil
Course Breakfast, Brunch
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
  • 6 large eggs
  • 1 cup roughly chopped mushrooms
  • 1 cup chopped red pepper
  • 1/2 medium onion chopped
  • 3 green onions sliced
  • 1 tsp onion salt
  • 1 tsp Worcestershire sauce
  • 6 cherry tomatoes halved
  • 2 tbsp extra virgin olive oil
Easy Oven Baked Vegetable Frittata
Instructions
  1. Preheat Oven to 350 degrees.
  2. Heat oil in a pan over medium heat. Cook onions, mushrooms, peppers, broccoli, with a pinch of salt and Worcestershire sauce, stirring occasionally until broccoli softens, about 5 to 6 minutes.
  3. Crack 6 large eggs into a bowl. Add onion salt and pepper. Whisk for at least 30 seconds. Pour eggs into a 8 inch baking dish and top with cooked vegetables adding tomatoes last.
  4. Bake in preheated oven until eggs are set, 10 - 12 minutes. Cool for 5 mins and serve warm.

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