Roasted Prosciutto-Wrapped Pork Tenderloin with Squash and Apricots

Sundays seem like the most appropriate day to cook a roast. My mom says that when she was growing up, that was all they ever had on a Sunday. Sunday was roast day. I am partaking in this Sunday tradition!

These photos are nothing to be proud of, however this dish certainly was! So I must include the recipe. It is rare that we have all the ingredients for this dish in our house at one time... but we did! So OBVIOUSLY I had to make it.

This recipe is from the ever brilliant and talented Chef Lynn Crawford, whose recipes are almost always a huge success with me :) In fact, I think I have yet to be disappointed!

The flavours of this roast are quite lovely together! The squash and onions caramelize around the edges, the fruit adds a lovely burst of sweet which I crave. The rosemary just kicks your tastebuds into flavour town. And prosciutto? I'M SOLD! As my dad says, "Pork wrapped in pork! Can I have mine with bacon?" I like the way you think, Dad.

Roasted Prosciutto-wrapped Pork Tenderloin with Squash and Apricots

• 1 1/2 cups butternut squash, peeled and diced
• 1 small onion, cut into chunks
• 1/4 cup dried apricots, chopped
• 1/4 cup raisins
• 1 sprig fresh rosemary
• 1 tbsp butter, melted
• 1 pork tenderloin
• 2-3 slices of prosciutto
• 1-2 tbsp olive oil

Preheat oven to 375F

In a roasting pan, toss together the squash, onion, apricots, raisins, rosemary and butter. sprinkle with a bit of salt and pepper. Set aside.

Heat a large pan over medium-high heat, and heat the olive oil. Season tenderloin well with salt and pepper. When oil and pan are both hot, sear the pork briefly on all sides just to brown. Set it aside for a few minutes to cool a bit.

Wrap the prosciutto slices around the pork tenderloin, then place it on top of the squash and dried fruit mixture in the roasting pan. Roast for about 25-30 minutes, until an instant read meat thermometer registers 160F. Let rest about 10 minutes before slicing.

I enjoyed this on a Sunday evening in October with my mom and dad, with brown rice, whilst listening to Bon Iver and discussing potential halloween costume ideas. 

XO Lari

Zucchini Orange Muffins with Chocolate Chips

My mom is the queen of muffins. She has her go-to recipes for muffins and loaves that she has been baking ever since I can remember. Muffins are her thing! Whenever I bake muffins I think fondly of Ma.

She also has a thing for zucchini loaf.

SO... one morning I was carrying through with my usually routine of watching Food Network whilst eating breakfast (yes I do get up earlier than necessary just so I can do this), I saw Anna Olson bake up a zucchini orange loaf. I see a lot of stuff that looks good on that show but when I saw this I KNEW I had to make it! My mother would be returning from a vacation soon and some zucchini baking would be the perfect welcome home treat.

Although, because muffins are such her thing, I often am reluctant to try a new banana bread, or zucchini loaf recipe... because around these parts her recipe is known as THE BEST. (At least in my opinion.)

But life is about taking risks or something like that so I gambled big time and made these! I like living on the edge. This recipe was different enough from her classic zucchini loaf however that I felt like I wasn't trying to fix something that was already perfect.

Also, I got to use zucchini that was fresh from our garden! Which just makes me giddy.

Zucchini Orange Muffins with Chocolate Chips

Original recipe from Anna Olson

Notes: The original recipe is for making a loaf... but I just love all things tiny and cute so I made individual muffins. You can easily turn muffin recipes into loaves and vice versa. Just be sure to change the cooking time accordingly! Muffins can take anywhere from 20-35 minutes to bake, while a large loaf can take up to an hour.

• 1/2 cup vegetable oil
• 2 eggs
• 1 cup sugar
• 2 tsp finely grated orange zest
• 1 tsp vanilla
• 1 1/2 cups flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1 1/2 cups loosely packed, coarsely grated zucchini
• 1/2 cup chocolate chips (if you so desire, you can omit these, or replace with something else such as dried fruit or toasted nuts)

1. In a large bowl, whisk to combine the oil, eggs, sugar, zest and vanilla
2. In a separate bowl, sift together the flour, baking powder and salt. Stir the zucchini in with the flour mixture, using your hands to coat the zucchini strands with flour so that they don't clump together.
3. Combine the dry with the wet ingredients and stir until just combined. Stir in the chocolate chips.
4. Divide the batter into paper lined muffin tins, filling them about 2/3 full. Bake in a 350 (325 for hot ovens) oven, and check to see if they are done at 20 minutes. Mine took 20 minutes, but oven temperatures and times will vary. A toothpick inserted in the centre of a muffin that comes out clean will tell you your muffins are ready!
5. Let cool a bit... then stuff your face.

Ps in case you were concerned, my mother absolutely loved these. A lot. Risks are worth taking.

Happy Baking with Zucchini this fall!

<3 Lari

It's Autumn and I'm Diggin' It

A week of Instagrams:
September 10-16, 2012

MONDAY
Okay so this was actually snapped on Sunday night... but it was really late! So I am totally counting it as Monday. My blog, my rules, yo. My aunt and I made Salted Caramel S'mores: Homemade Graham Wafer Cookies spread with Lindt Dark Chocolate Sea Salt bar, topped with homemade Salted Caramel Marshmallows...
WOAH. That was a good idea.

TUESDAY
IT'S OFFICIALLY AUTUMN! Because I had my first Pumpkin Spice Latte of the Season. MAN I am smitten.

WEDNESDAY
Just an average note taking day at ACAD, with doodles of breakfast foods and free popcorn. School need not be boring.

THURSDAY
Another example of school not being boring, and a glimpse of my first Fibre project!! I'm pretty excited.

FRIDAY
What happened in my kitchen on Friday night. I am feeling the Fall, guys. Pumpkin Cream Cheese Spread and Apple Chips. Both recipes originally found from A Beautiful Mess, best blog out there!

SATURDAY
Breakfast:
Hazelnut Coffee,
Pear with greek yogurt and granola,
Half a toasted english muffin with the Pumpkin Spread I made the night before.
Awesome.
Also, my mug has a sweater. I know, right?

SUNDAY

A painting extravaganza night... for a project due tomorrow morning! I think it's done...?

Hope you are loving this time of year as much as I am!

<3 Lari