Southwestern-Spiced Pork Tenderloin!

Serves 6

2 to 2 1/2 pounds pork tenderloin (usually 2 tenderloins)
1 tablespoon chili powder
1 tablespoon cumin
1 tablespoon smoked paprika
2 teaspoons cinnamon
2 teaspoons kosher salt
1 1/2 teaspoons freshly-ground black pepper
1 teaspoon vegetable oil

Preheat the oven to 450°F. Place a cast iron skillet or roasting pan in the oven as it is heating.

Pat the pork dry and cut off any large pieces of surface fat. Mix together all the spices in a small bowl and rub them into the surface of the pork on all sides.

Remove the hot pan from the oven and swirl the oil to coat the bottom. Set the pork in the pan and return the pan to the oven. Roast for ten minutes, then flip the pork to the other side. Reduce the oven temperature to 400°F and continue roasting another 10 to 15 minutes, until the internal temperature of the pork registers 140°F to 145°F in the thickest part of the meat (20 to 25 minutes total).

Transfer the pork to a cutting board, tent with foil, and let it rest for 10 minutes before slicing. For extra-thin slices for sandwiches, cool the pork completely, then refrigerate before cutting.

Leftovers will keep for one week refrigerated.

Bacon-Brown Sugar Pork Tenderloin!

Serves 4

1 pork tenderloin (about 1 1/2 pounds)
3 tablespoons brown sugar
2 teaspoons kosher salt
1/2 teaspoon smoked paprika (regular can be substituted)
1/4 teaspoon cayenne pepper
4 to 6 slices good-quality bacon
1 tablespoon canola oil (or other neutral high-heat oil)
1/4 cup Major Grey's Chutney (See Recipe Note)
2 tablespoons whole grain or Dijon mustard

Preheat the oven to 350°F. Remove the silverskin (the silvery-white connective tissue running along the top) from the pork tenderloin with a sharp knife. Pat the tenderloin dry with paper towels and set aside.

Combine the brown sugar, salt, paprika, and cayenne in a small bowl. Rub all of the mixture into the pork tenderloin. Wrap the tenderloin with the strips of bacon, securing along the sides with toothpicks.

Heat the canola oil in a large cast iron skillet, or other oven-proof skillet, over medium-high heat until sizzling. Add the bacon-wrapped tenderloin and sear — do not disturb it while it's searing — until deep caramel brown, about 6 to 8 minutes. Flip the tenderloin and continue searing until the other side is browned.

Mix the chutney and mustard in a small bowl and brush generously over the top of the tenderloin. Transfer the skillet to the oven and cook the tenderloin until a probe thermometer reads 140°F, approximately 10 to 14 minutes.

Remove from the oven and loosely tent with foil. Rest for 10 to 15 minutes to allow the tenderloin to finish cooking and for the juices to redistribute into the meat. Remove toothpicks and slice into 1/4- to 1/2-inch pieces for serving. Serve with any leftover chutney on the side.

Recipe Note

• You can find Major Grey's Chutney at most grocery stores, or purchase it online. You can also substitute another favorite chutney or jam.

Peanut Butter & Chocolate Energy Bars!

Makes 15 bars

1 1/2 cups unsalted peanuts
1 1/2 cups pitted dried dates, preferably Medjool
1/4 teaspoon salt
1 cup roughly chopped dark chocolate or mini chocolate chips, divided

Line an 8-inch x 8-inch baking pan with parchment paper; let the ends of the paper hang over the edge.

Optional step: For deeper, more peanuty flavor, roast the peanuts before making the bars. Preheat the oven to 350°F. Spread the peanuts on a baking sheet and roast until fragrant and golden, 8 to 10 minutes, stirring once or twice during roasting. Allow to cool slightly before continuing with the recipe.

Combine the peanuts, pitted dates, and salt in the bowl of a food processor. Pulse 5 to 6 times to break up the ingredients. Remove the lid and break apart any clumps of dates. Replace the lid and process continuously for 1 to 1 1/2 minutes until the ingredients begin to clump together. When you remove the lid, the ingredients may still look a little crumbly (like couscous), but should hold together when pressed in your fist.

Sprinkle 1/2 cup of the chocolate over the peanut-date mixture (reserve the rest of the chocolate). Replace the lid and pulse just 3 or 4 times to incorporate the chocolate.

Transfer the mixture to the baking dish and press it firmly down with the palm of your hand or the bottom of a drinking cup. Melt the remaining 1/2 cup of chocolate chips in 15-second bursts in the microwave, stirring between each burst. Pour the melted chocolate over the bars and use a spatula to spread it into an even layer.

Cover the bars and refrigerate for at least an hour or overnight, until the bars are firm and the chocolate is set. With the bars still in the dish, use a sharp knife to cut them into 15 bars. Bars can be stored in the dish or individually wrapped. Keep refrigerated for firmer texture or unrefrigerated for a softer texture. Bars will keep for about a month refrigerated or for about a week if unrefrigerated.

Recipe Notes

• For softer icing, stir 1/4 cup peanut butter into the melted chocolate before spreading it over the bars.

Pineapple Burgers with Whiskey Glaze!

Serves 4

1/2 cup apricot jam
2 tablespoons Bourbon whiskey
2 tablespoons honey
2 tablespoons lemon juice
1 pineapple, peeled, cut into 1/3-inch thick rounds, and core removed
1 pound 85% lean ground beef, divided into 4 patties
Salt and pepper
4 hamburger buns
2 cups shredded iceberg lettuce (about 4 large leaves)
1 medium red onion, sliced into rings
1 jalapeño pepper, sliced into thin rings

If you will be cooking outdoors, prepare your grill for high heat cooking.Alternatively, you can make this recipe indoors, cooking the burgers and pineapple on the stove-top using a grill pan or cast iron skillet over medium-high heat.

To make the bourbon glaze, whisk together the jam, whiskey, honey, and lemon juice in a small saucepan over medium heat. Bring up to a boil, then let boil for five minutes, until the sauce is slightly thickened. Remove from heat.

Brush each slice of pineapple with a thin layer of the bourbon glaze. Place on the grill and let cook until grill marks appear, about five minutes on each side. Transfer to a plate and set aside.

Just before grilling the burgers, season the beef patties on both sides with salt and pepper. Place the burgers on the grill over direct heat and cook until seared with grill marks on each side and pink in the center, about five minutes a side (or to desired doneness). During the last minute of cooking, brush the top of the burgers with bourbon glaze.

To serve, place the open hamburger buns on serving plates. Place a 1/2-cup of shredded lettuce and a few slices of red onion on the bun tops. Brush a thin layer of glaze on the bottom buns, then slide a pineapple slice and burger onto each bottom bun. Garnish the burgers with a few slices of jalapeño and serve.

Easy Korean Curry Rice!

Serves 4 to 6

2 tablespoons sesame oil
1 pound boneless beef short ribs, cut into 1-inch cubes
1 medium onion, diced
2 medium carrots, peeled and cubed
2 small red or yellow potatoes, peeled and cubed
1/2 large sweet potato, peeled and cubed
3 cups water
1 packet (100 grams) Korean curry powder (See Recipe Note)
Diced chives, to garnish
Steamed white rice, to serve
Kimchi, to serve

Warm the sesame oil over medium-high heat in a large pot or Dutch oven. Add in the boneless beef short rib and diced onions, and sauté until the beef is nicely browned on all sides, 4 to 5 minutes.

Add the carrots, potatoes, sweet potatoes, water and curry powder to the pot and mix well. Bring to a boil and then turn down to a medium boil and let cook for another 8 to 10 minutes, or until the potatoes are cooked through. Serve over steamed rice and garnish with diced chives and with some kimchi on the side.

Recipe Notes

• The Korean curry powder packet (I buy the Ottogi brand) can be purchased at any Asian market or Korean grocery store, or even online.

Pumpkin Swiss Cake Roll with Hazelnut Buttercream!

Serves 8 to 12, depending on size of slices

For the cake:
4 1/2 ounces (1 cup) cake flour
1 tablespoon cornstarch
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt 
3 large eggs
1 cup packed dark brown sugar
2/3 cup pumpkin purée (I prefer Libby’s)
1 teaspoon fresh lemon juice
1 teaspoon vanilla extract
Powdered sugar, for rolling

For the hazelnut syrup:
2 tablespoons sugar
1 tablespoon hazelnut liqueur (such as Frangelico) or vanilla extract
1 tablespoon water

For the buttercream:
1 cup sugar
4 large egg whites
1 1/2 cups (12 ounces) unsalted butter, cubed and softened
2 tablespoons hazelnut liqueur (such as Frangelico) or vanilla extract

To make the cake: Preheat oven to 375°F. Generously coat a 15- by 10-inch jellyroll pan with baking spray. Combine the flour, cornstarch, baking powder, cinnamon, ginger, nutmeg, and salt in a medium mixing bowl.

Place the eggs in the bowl of a stand mixer fitted with a beater blade (or with a electric hand mixer) and mix on medium-high speed until thick and pale. Slowly add the brown sugar and continue beating for five minutes. Turn the mixer off and fold in the pumpkin, lemon juice, and vanilla.

Gently, but firmly, fold the dry ingredients into the batter until completely combined. Pour the batter into the prepared pan and smooth out with a large offset spatula, paying particular attention to the edges. Bake for 10 to 12 minutes, until just firm to the touch. (When in doubt, err on the earlier side.)

Place a clean, thin kitchen towel (preferably linen) that is larger than the jellyroll pan on a work surface. Sift a liberal amount of powdered sugar all over. Run a knife around edges of the cake and immediately invert the still-warm cake onto the towel and generously sift more powdered sugar over the top. (This prevents the towel from sticking.) Starting with a narrow end, tightly roll up the cake and towel into a log. Let cool to room temperature, seam-side down. (This allows the cake to form a "shape memory” and prevents cracking.)

To make the sugar syrup and buttercream: While the cake is cooling, make the sugar syrup by combining sugar, hazelnut liqueur, and water in a small microwave-safe bowl and heating until sugar is dissolved, 40 to 60 seconds. Set aside to cool.

For the buttercream: Place the sugar and egg whites in the bowl of a stand mixer fitted with a whisk attachment and place over (not in) a saucepan of simmering water. Whisk frequently until the mixture reads 140°F on an instant-read thermometer, four to six minutes.

Transfer the bowl to the stand mixer. Beat the egg white mixture on high speed until the mixture has cooled and is glossy with stiff peaks, about 10 minutes. Reduce speed to medium-low and begin adding the cubed softened butter, piece by piece, beating to fully incorporate after each addition. (Don’t worry if the buttercream appears separated, or curdled; it will smooth out with continued beating. If the mixture seems “soupy,” transfer it to the refrigerator for 15 to 20 minutes, then continue beating.)

Slowly pour in hazelnut liqueur. Switch to the paddle attachment and continue mixing on low speed for three to five minutes to smooth out any excess air bubbles. Set aside.

To assemble the cake: Unroll the cake and remove the towel. Transfer the cake to a piece of parchment paper and dust with powdered sugar. Using a silicone pastry brush, brush the entire surface with the sugar syrup. Spread the buttercream evenly over the cake, leaving a 1/2-inch border on all sides to prevent frosting from squishing out.

Tightly re-roll the cake, using the parchment paper to help (but do not roll the parchment paper into the cake like you did the towel). When done rolling, use a ruler to tighten the parchment around the roll by holding the bottom of the paper with one hand and pushing the flat side of the ruler up against the roll with the other hand. (This forces the paper to wrap tightly around the roulade and to compact it slightly.)

Wrap the cake in plastic wrap and chill, seam-side down, for a minimum of three hours, or overnight. The cake slices better when chilled (dental floss works well for perfect cuts), but is best served at room temperature.

Recipe Notes

• If you are looking for an easier filling, cream cheese frosting is a classic: Combine 1 (8-ounce) package cream cheese, 2 cups powdered sugar, 4 ounces (1/2 cup) unsalted butter, and 2 teaspoons vanilla bean paste or vanilla extract in a medium mixing bowl. Beat with an electric mixer until smooth and fluffy.

Speculoos-Swirl Skillet Brownie

Makes 15 to 20 brownies

8 tablespoons (4 ounces) butter
1/4 cup unsweetened cocoa powder 
2 teaspoons instant coffee, such as Nescafe (or espresso) 
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
1/2 cup almond flour, sifted
1 cup semi-sweet chocolate chips 
2 heaping tablespoons Speculoos spread (gluten-free, if needed)

Preheat oven to 325°F.

Melt the butter in an 8- or 9-inch cast iron skillet over a medium heat. Pour the melted butter into a large mixing bowl, leaving a film of butter on the pan.

Whisk the cocoa powder and Nescafe into the bowl with the butter. Add the sugar, salt, and vanilla, and whisk until well combined. Whisk in the eggs, one at a time, then sift in almond flour through a strainer (this avoids lumps). Whisk well. Fold in the chocolate chips.

Pour the batter into the pre-greased pan. Melt the speculoos spread in a double boiler, or in a microwave, until runny. Drop dollops of the melted spread over the top of the pan, all over. Using a butter knife, gently swirl the speculoos into the brownies, running the knife lengthwise and crosswise.

Bake for 20 to 25 minutes. Allow to cool completely before cutting into squares and eating.

Recipe Notes

• If you're gluten-free and can't find gluten-free speculoos, make these brownies using Nutella or a nut butter instead.