Year of Mercy with Fr. Paul D. Seil, Host Our Daily Bread
As seen on "Our Daily Bread" 02/13/2016
"Our Daily Bread" airs every second Saturday at noon on WKBW Ch. 7
Stuffed Pork Tenderloin
4 small port tenderloins (Fr. Paul recommends 1 port tenderloin for every 2 to 3 people)
1 small bag of Spinach
1 lb. provolone or mozzarella cheese, thinly sliced
¼ cup breadcrumbs
Salt and pepper
Red pepper spread (or 1 jar of roasted red peppers, pureed in the food processor)
Butterfly the Pork Tenderloin. Place a piece of wax paper over the meat and pound thin with a mallet. Set aside. Place the red pepper spread in a medium bowl and mix in ¼ cup breadcrumbs. Season thin pork with salt and pepper. Place about 2 – 3 Tbsp. of pepper spread down the center of the meat. Place a thin layer of spinach leaves on top. Then a 3 -4 slices of thin cheese on top of that. Roll meat and seal with toothpicks.
Place in a baking sheet and then into a preheated 450* oven for 5 – 7 minutes. Then lower the oven temperature to 350* for about 10 minutes. Remove from oven and let rest at least 10 minutes before cutting into medallions.
Sweet Potato Medallions
5 – 7 sweet potatoes
salt and pepper
Microwave potatoes for about 8 minutes until they are cooked but not too soft. Cool. Peel. Slice into medallions. Place potatoes in a medium bowl and add about 2 -3 Tbsp. olive oil. Place a skillet over medium heat, add about 1 tsp. oil. Add medallions and lightly brown them.
4 –5 eggs, separated
2 8oz. containers mascarpone cheese
1 pkg. lady fingers
¼ cup strong brewed coffee, room temperature
3 Tsp. sugar
½ Tsp. vanilla extract
4 oz. dark chocolate, chopped
Separate eggs. Whip egg whites with sugar until stiff peaks form, set aside. Whip egg yolks until bright yellow in color add mascarpone cheese and mix well. Fold in egg whites. Set aside.
In a dish that has sides layer lady fingers that have been dipped into the coffee mixture. Do not soak them too much, they will fall apart. Pour egg mixture over the lady fingers. Sprinkle on the chocolate pieces. Garnish with chopped dry (not dipped into the coffee) lady fingers. Chill at least 2 hrs.
8 – 10 lemons, halved and squeezed
Add the lemon juice to a pitcher. Add sweetener to taste. Stir well. Place an ice cube into a glass. Add about ¼ cup of lemon juice. Fill glass with sparkling water.
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