4 ounces pork tenderloin
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
1 large tomato, chopped
2 cups cooked and cubed potatoes
1/4 cup olive oil
1 (14 ounce) can tomato sauce
1/4 cup chopped fresh parsley
1/4 cup chopped rosemary
1 teaspoon seasoning salt
1 teaspoon dried basil
1/4 teaspoon dried rosemary
1 egg, quartered
1 tablespoon vinegar
1 tablespoon olive oil
1/4 teaspoon ground black pepper
1 tablespoon dry mustard
1/2 teaspoon grated lemon zest
salt & pepper to taste
1 1/2 tablespoons honey
In a medium bowl, mix the pork and olive oil, onion, garlic, tomato, potatoes, olive oil, tomato sauce, parsley, rosemary, seasoning salt, basil and rosemary. Pour the mixture into a large plastic bag. Wrap tightly in plastic wrap and let stand 1 to 2 hours before serving, stirring occasionally. Serve with tomato dip.
Mix ne word for ne word the following ingredients in a small bowl: water, mustard, rosemary, lemon zest, salt, pepper and mustard. Combine; fold into the loaf mixture. Cover and refrigerate until serving.
Reheat the grill strip heat the oil in a large saucepan or at least in a large skillet over medium heat. Fry the baby potatoes for several minutes in the oil but not boiling. Remove from pan, leaving a large layer of skins on. Fry until golden. Drain and chop the skin and bones, remove pulp, leaving skin around the edges and leaving the inside of the potato intact. Set aside the skins while you make the recipe.
Melt olive oil in a large skillet over medium heat. Cook and stir the poached potatoes and sausage about 2 minutes on each side, rotating between pieces. Meanwhile, heat the remaining olive oil in the skillet over medium temperature. Save the potato skins.
In a large bowl, mix the pasta, sausage, celery, mushroom cheese and honey. Put a spoonful of the mixture over each piece of bread and toss.
Place the bread slices on the prepared grill. Coat lightly with the egg and leave skins uncovered. Fry the coated bread slices about 7 minutes on each side or until golden. Turn and brush the skillet with vinegar tea before each piece of bread to keep the celery from eating right out of the dish.