Updated 2010-06-10 23:46:06 ID=605:1

© 2010 The Romantic Table
©2010 The Romantic Table, Roasted Pork Loin with Fruit 2010-06-10 23:37:54:258
©2010 The Romantic Table

Roasted Pork Loin with Fruit. It's an incredible tasting medley of tender meat and fruit!

June's Recipes


Summertime is finally here and you're probably planning your summer calendar for entertaining with friends and family. We've got some recipes that are standouts that you can use year-round in your menu repertoire.

It's been a long Spring this year with frequent cool rainstorms up until late May that had us all scratching our heads as to whether summer would ever come. My husband and I made the most of it by trying out different ideas for entertaining.

For several years now I've been craving a roasted pork loin that's stuffed with fruit. I've enjoyed one recipe in particular that was served me a few years ago and really impressed me with its distinct fruity-moist filling. I've been trying to duplicate that mouth- satisfying experience at home. I've finally come up a very delicious recipe that more than satisfies! I call it Roasted Pork Loin with Fruit

Pork, as you may know, is now considered the "other white meat" (next to chicken breast) that's very easy to digest. Pork producers have been hard at work the last few decades developing a better quality of pork that's very low in fat and much easier to digest than the pork that we grew up with.

All you do is buy a pork loin, butterfly it, flatten it and pound it with a mallet and then spread a mixture of sauteed chopped onions that's mixed with diced figs, a few diced prunes, applesauce, port wine, ground cinnamon, ground cloves, salt and pepper.Then roll it back up like a jelly roll and slowly roast it for about an hour. Oh! My God! It's an incredible tasting medley of tender meat and fruit!

Another featured recipe Country Crispy Roasted Yams goes oh! so well with the port loin, but I'm sure you'll love it and will want to make this to complement other dishes. The "trick" to this recipe is to cook the yams twice. First you parboil (with skins on) for ten minutes, then after the yams have cooled slightly for easier handling, you dice them up into small cubes, and mix with finely sliced white onions, extra virgin olive oil, and salt and pepper and roast for an hour or so until they're crispy and delicious. (Sweet potato fries and chips are "in" now at several restaurants, but this recipe achieves the taste at home without deep-frying.)

©2010 The Romantic Table, Linguine with garlic and Olive Oil. 2010-06-10 23:35:20:259
©2010 The Romantic Table

Linguine with garlic and Olive Oil. This recipe has only five ingredients, thinly sliced garlic, Italian parsley, red pepper flakes, linguine and extra virgin olive oil.
Our Pasta offering this month is a very light recipe that's ideal when you're starting to get sick of heavy meals and want something light and very quick to throw together, Linguine with Garlic and Olive Oil. This recipe is our version of the classic Italian Spaghetti with Garlic and Olive oil. This recipe has only five ingredients: thinly sliced garlic, Italian parsley, red pepper flakes, linguine and extra virgin olive oil. It's such an easy to make but satisfying dish! You probably always have these ingredients on hand anyway, so it's perfect to make when you get home late and want something quick to make and easy to digest. It always seems to hit the spot!

Now for our last offering this month we've got a fun one for you. It's our restaurant's version of a clown sundae--perfect for the hot summer days ahead! Young or old, this sundae brings smiles to all and it's a snap to make. We'll show you how.

So stay tuned. This month we've got something for everyone!




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A tip from Sue!

Cut down on the splatters as you fry or saute

When you're frying meat or fish you can cut down on the splatters by either using a splatter guard or even easier, by simply using a cover for the frying pan. But adjust your heat down to compensate for the increased heat buildup.