Apple Dijon Pork Tenderloin: My new "holy smokes, company is coming over and I have NO TIME" go-to

Apple Dijon Pork Tenderloin

Apple Dijon Pork Tenderloin

Want to look fancy in a flash?

Well, look no further! This right here is your new secret weapon.

Just a couple of days ago, I busted this little baby out when unexpected but oh-so-welcome guests popped by for a late lunch and it was a hit! I just threw together a big kale salad to serve on the side and, voila! A culinary masterpiece in no time!


Apple Dijon Pork Tenderloin

 Serves 4 to 6

2 pork tenderloins
1 tablespoon vegetable oil
Kosher salt
Freshly ground black pepper
1 tablespoon unsalted butter
2 small onions, trimmed, peeled, and sliced into 12 wedges
1 tablespoon Dijon mustard
1 teaspoon grainy Dijon mustard
1 tablespoon chopped fresh thyme
2 teaspoons chopped fresh sage
¼ teaspoon ground cinnamon
2 Gala apples*, cored and sliced into 10 to 12 wedges
½ cup dry hard cider, dry white wine, or just regular apple cider
½ cup chicken stock

Preheat oven to 425ºF and set a large cast iron skillet over medium/medium-high heat.

Pat the pork tenderloin dry with paper towel and coat each with vegetable oil. Season liberally with salt and pepper and sear the pork tenderloins until evenly browned all over. Transfer the pork to a plate and add the butter to the pan. Add in the onions, season with a pinch of salt, and allow them to cook for about 5 minutes, stirring occasionally. 

Meanwhile, in a small bowl, mix together the Dijon, grainy Dijon, thyme, sage, and cinnamon and brush this mixture all over the pork tenderloins.

Add the apples to the onions and continue to cook for about 5 to 7 minutes just to give them a little colour. Carefully deglaze the pan with the cider or white wine and nestle in the pork.

Roast the pork for 15 to 17 minutes or until the internal temperature reaches 145ºF.

When cooked, transfer the pork to a cutting board, cover it with foil, and allow it to rest for 5 to 8 minutes. Place the onions and apples back onto medium heat and add in the chicken stock. Using a wooden spoon, scrape up any browned bits off of the bottom of the pan and allow it to bubble away until the pork has rested.

Slice the pork and serve it alongside those lovely golden brown onions and apples.

*Any other firm, crisp, and sweet apple will work well here. Gala’s are my go-to but Red Princes are also scrumptious in this recipe!

Roasted Tomato Soup: Almost as easy as opening a can!

Roasted Tomato Soup (with the crispiest grilled cheese on the side)

Roasted Tomato Soup (with the crispiest grilled cheese on the side)

This is, by far, my favourite simple soup and is a staple in my house all year long.

It’s perfect served warm on a cold winter’s day or chilled, topped with a dollop of sour cream and a few fresh chives, in the sweltering heat of the summer.

All it takes is a bit of rough chopping, some roasting, and a quick trip into the blender and you’ve got the best darn tomato soup ever!

*Note: the only way to make this better is to serve it with a crispy, crunchy, cheesy grilled cheese


Roasted Tomato Soup

Serves 4 

15 plum tomatoes, halved, cored, and pulp removed
4–6 cloves garlic, unpeeled and whole
½ red onion, peeled and thickly sliced
5–7 sprigs thyme
2 teaspoons sugar
1 tablespoon olive oil
1 tablespoon balsamic vinegar
2–3 cups low sodium vegetable or chicken stock
Kosher salt
Freshly ground black pepper
Lemon or a bit more balsamic, if needed 

Preheat your oven to 375F and toss the tomatoes, garlic, onion, and thyme on a large rimmed baking sheet.  Scatter the top with sugar and season with salt and pepper.  Drizzle the top of the vegetables with olive oil and balsamic vinegar and toss to coat. 

Pop the pan in the oven for 25 to 30 minutes, stirring about halfway through. 

Meanwhile, heat 2 cups of the stock in a large pot over medium-low heat.  When the vegetables are done, pick out the sprigs of thyme, carefully squash the roasted garlic out of its skin, discard the skin, and transfer all of those lovely veggies to the pot of stock.  Using an emersion or regular blender, blend the soup until it is smooth, adding more stock if needed.  Give the soup a taste and season with salt, pepper, and a little lemon or balsamic if needed.

Serve hot or chill for a lovely summery soup!

The World's Easiest Crispy, Super Cheesy Grilled Cheese

The cheesiest, crispiest grilled cheese ever

The cheesiest, crispiest grilled cheese ever

If you’re like me, a sandwich can never be too cheesy.

This one is delish dunked in ketchup, sriracha, sriracha-infused ketchup, or, better yet, Roasted Tomato Soup.


Super Crispy and Cheesy Grilled Cheese

 Makes 2 sandwiches

 4 slices good quality sandwich bread, thickly sliced
3–4 tablespoons salted butter, room temperature*
50­–60g old cheddar cheese (preferably orange) or mozzarella cheese, grated
50–60g Monterey Jack cheese, grated

Preheat a non-stick skillet over medium heat.

 Set out the four slices of bread and butter one side of each.  Place two slices of bread butter side down onto your preheated grill or pan and top with cheese the cheeses, reserving about ¼ cup of the grated cheese for later.  Top each with a second slice of bread, butter side up, and cook until the bottom is golden brown and the cheese is starting to melt, about 4 minutes.  Flip and cook the other side until golden and the cheese is fully melted. 

Remove the sandwiches and scatter the remaining cheese over the bottom of the pan.  Allow the cheese to melt and start to get nice and bubbly.  Pop the sandwiches on top of the melting cheese and allow it to cook for another minute or so or until the cheese is crispy and lovely.  Remove the sandwiches to a cutting board, crispy cheese side up and allow them to cool slightly.

Cut each sandwich in half and serve straight away for optimal gooeyness and crispiness!

*If you don’t have butter at room temp, try using mayonnaise for your grilled cheese. It’s kind of my new favourite thing - it’s so easy to spread and browns up so beautifully!

My Kitchen Go-To: Quick and Easy Shakshuka

Quick & Easy Shakshuka

Quick & Easy Shakshuka

This, right here, is what I like to make when I’m in a bit of a kitchen rut and have no idea what I want to eat for dinner… or breakfast… or lunch… or when I’m having people over for brunch… Really, it’s an anytime dish that is way too easy to make.

Quick and smokey shakshuka with feta and lemon-y, parsley-y couscous is as easy as chopping a few things, boiling water, heating some sauce, and poaching some eggs. A delish anytime meal, lickety-split.


Quick and Easy Shakshuka

Serves 4 

2 tablespoons extra virgin olive oil
1 medium yellow onion, finely diced
3 cloves garlic, finely minced
2 teaspoons smoked paprika
½ teaspoon dried chili flakes
½ teaspoon ground cumin
2 tablespoons white wine, optional
1 pint cherry tomatoes, halved
1 – 796ml (28oz) can of crushed tomatoes
4 tablespoons finely chopped parsley, divided
2 cups couscous
4 - 8 eggs, depending on how hungry you are
1 lemon, zested and juiced
Crumbled feta cheese, to taste
Kosher salt
Freshly ground black pepper

Heat the olive oil in a large frying pan over medium heat and add the onions.  Season with a bit of salt and pepper and cook, stirring often, for about 6 minutes or until the onions start to soften.  Add the finely minced garlic and cook for an additional 2 minutes or so just to cook off some of that raw garlic hit. Stir in the smoked paprika, chili flakes, and cumin and allow the spices to toast for about 1 minute or so. Deglaze the pan with the white wine, if using, or add two tablespoons of water.

Add the halved cherry tomatoes and continue to cook over medium heat for about 5 minutes or until the tomatoes start to break down a bit.  Add the canned tomatoes and stir well to combine.  Cover the pan and lower the heat.  Allow the sauce to simmer away for 15 to 20 minutes, stirring occasionally.

Stir in 2 tablespoons of parsley and season with salt and pepper to taste. 

Meanwhile, set your kettle to boil and pour your couscous into a heatproof bowl.  When the water has boiled, pour 2 cups of boiling water onto the couscous, season with salt and pepper, stir, and cover tightly with plastic wrap.  Allow this to sit for about 8 to 10 minutes while you finish up your shakshuka.

Using a spoon, make slight wells in the tomato sauce and crack an egg into each.  Cover and cook the eggs over medium-low heat until the whites are firm and the yolks are just slightly cooked but still runny, about 6 to 8 minutes.

Fluff your couscous with a fork, stir in the lemon zest, lemon juice, and remaining parsley, and divide between four plates.  Top each plate with an egg or two plus a good dose of that sauce and scatter with crumbled feta cheese.

*Personally, I’m a big fan of leftover shakshuka for breakfast after a late night out with too much wine