Baking sweet treats is my passion, but cooking savory dishes and writing about food run a close second. For the past eight years, I have been the food columnist for North Dakota’s largest newspaper, The Forum, and have published more than 400 sweet and savory recipes every Wednesday.
October is National Pork Month, and to celebrate, this week’s featured recipe showcases this popular protein with three different types of pork rolled up into one delicious Triple Pork Stuffed Pork Tenderloin. This dish is deceptively elegant, and you can recreate this beautiful presentation right in your own kitchen using a sharp knife, a large cutting board, plastic wrap, kitchen twine and a meat mallet. Read More