Mushroom-Stuffed Pork Tenderloin



  • 5 tablespoons extra-virgin olive oil, plus more for brushing
  • 4 slices bacon, chopped
  • 8 ounces cremini mushrooms, thinly sliced
  • Kosher salt and freshly ground pepper
  • 1 clove garlic, finely chopped
  • 1 tablespoon breadcrumbs
  • 1/2 cup chopped fresh parsley
  • 2 pork tenderloins (2 to 2 1/2 pounds total), trimmed
  • 1/2 teaspoon grated lemon zest


  1. 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.
  2. Soak 10 to 12 toothpicks in water to prevent them from burning. 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 like a book so the tenderloins lie flat.
  3. Cover the pork with plastic wrap; pound with the flat side of a meat mallet until about 1/2 inch thick, starting from the middle and working outward. Spread the mushroom mixture over the 2 tenderloins. Starting with a long side, tightly roll up each tenderloin. Secure the seams with the toothpicks.
  4. 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 to rest, about 10 minutes.
  5. Mix the remaining 3 tablespoons olive oil and 2 tablespoons parsley, the lemon zest, and salt and pepper to taste in a bowl. Remove the toothpicks and slice the pork rolls. Top with parsley oil.



Toasted Spiced Ham Drizzled in Honey



  • 1 boneless country ham
  • 2 cups honey, for glazing ham
  • 2 tablespoons Toasted Spice Rub, recipe follows
  • 1 tablespoon thyme, chopped fine
  • 6 celery stalks
  • Directions
  • Preheat oven to 425 degrees F.

Place ham on an open brown paper bag for easy clean up. With the tip of a paring knife carefully score a 1-inch grid pattern around the outside of the ham. Brush the entire surface of the meat on all sides with some of the honey.

Season the entire surface of the meat on all sides with the toasted spice rub and thyme. Add about a half cup of water to the base of the roaster. Place ham on several celery sticks in the roasting pan.

Cook for 1 hour. Every 15 minutes, baste ham with juices that collect in the base of the roaster and the honey. Let rest for 15 minutes before carving as desired.

Toasted Spice Rub:

  • 1/4 cup fennel seeds
  • 1 tablespoon coriander seeds
  • 1 tablespoon peppercorns
  • 1 1/2 teaspoons red pepper flakes
  • 1/4 cup (1-ounce) pure California sweet chili powder*
  • 2 tablespoons kosher salt
  • 2 tablespoons ground cinnamon

Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. (Toasting freshens spices, releases their oils, and makes them more fragrant, as well as adding a new dimension of flavor.) When the fennel turns light brown, work quickly. Turn on the exhaust fan; add the red pepper flakes, and toss, toss, toss, always under the fan. Immediately turn the spice mixture out onto a plate to cool. Put in a blender with the sweet chili powder, salt, and cinnamon and blend until the spices are evenly ground.

If you have a small spice mill blender or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients. Keep the spice mix in a glass jar in a cool, dry place, or freeze.

*Chef’s Tip: Taste your chili powder and, if spicy and hot, cut back the amount. California chiles are almost sweet, not hot.

Sticky chilli pork ribs

Succulent, spicy American-style pork ribs are a great choice with sweet potato wedges and side salad. Easy to make and tastes delicious!



* 800g  pork ribs

* 1/2 cup tomato sauce

* 1/3 cup hoisin sauce

* 1/3 cup hot chilli sauce

* 2 garlic cloves, crushed

* salad leaves and sweet potato wedges, to serve (see notes)


STEP 1: Preheat oven to 160°C. Line a large baking tray with baking paper.

STEP 2: Cut each rack of ribs in half. Combine tomato sauce, hoisin sauce, chilli sauce and garlic in a large bowl. Add ribs. Toss to coat.

STEP 3: Arrange ribs in a single layer on baking tray, reserving any remaining marinade. Cover with foil. Bake for 45 minutes. Remove foil and increase temperature to 210°C. Bake for 20 minutes, basting with reserved marinade halfway through cooking, or until glazed and tender.

STEP 4: Remove ribs from oven. Cut into individual pieces. Serve with salad and sweet potato wedges.


NOTES: To make sweet potato wedges, peel and cut 500g sweet potato into wedges. Place in a microwave-safe bowl. Cover and microwave on high (100%) for 3 minutes. Transfer to a baking tray lined with baking paper. Bake at 210°C for 20 minutes or until tender (or add to oven in step 3, above).

Ribs on the grill!



• 2kg baby back or pork loin rib racks, cut into blocks of 4
• 50ml soy sauce
For the marinade
• 100g soft brown sugar
• 100ml Shaoxing wine or dry sherry
• 100g ginger , peeled and finely grated
• 3 garlic cloves , peeled and crushed
• 200ml tomato ketchup
• 1 tbsp Dijon mustard
• 100ml soy sauce


1. Put the ribs in a large saucepan and cover with cold water (Pic 1). Add the soy sauce and gently bring to a simmer. Simmer for 15 minutes, take the pan off the heat and leave to cool for half an hour in the liquid.
2. Meanwhile make the marinade by putting the brown sugar and Shaoxing wine or sherry in a small pan and heat gently until the sugar has melted.
3. Add the ginger and the garlic and cook gently for 10 minutes (Pic 2). This will take away the rawness of the garlic. Add the rest of the marinade ingredients and give a good stir until everything is incorporated. Simmer for a couple more minutes then pour into a bowl and leave to cool.

4. Take the ribs from the pot and, while still warm, brush all over with the marinade (Pic 3). Refrigerate the remaining marinade for later on. Pack the ribs in a large tray or dish and put in the fridge. Leave overnight if you can, otherwise 2-3 hours will be OK.
5. Heat the barbecue. When the coals have died down but are still glowing, lay the ribs curved side down on the grill. Cook until colored then turn, brush with more marinade and cook for 5 minutes. Turn, brush again and keep on cooking, they will take about 20-30 minutes to become sticky and burnished.

6. To cook in the oven put the ribs in 1 or 2 large roasting trays curved side up. Heat the oven to 220C/fan 200C/gas 7. Roast for 30-40 minutes, brushing with marinade a few times during the cooking time.