Crispy Stuffed Pork


Believe it or not, my inspiration for this recipe is my husband.  Since he likes anything crispy, I got this wild idea of covering slices of my  stuffed pork tenderloin with breading.   I am giving the credits to him for the process.  He discovered this wonderful procedure.  This is crispy but no deep-frying was involved!   I love it!


Step 1:  Dip, dip, dip

the meat in flour first, then in egg and lastly in breadcrumbs.






Step 2:  Fry

in little oil only for 2-3 seconds on each sides.  Once color is a bit light brown, take it out of the pan.


Step 3:  Bake

in a pre-heated oven for 5 minutes at 200-250 degrees Celsius or until golden brown.  Serve.




Herbed Bacon Mushroom Melt Stuffed Pork Tenderloin


I am craving for a bacon mushroom melt sandwich of one of the fast food brands.  Yes, this is my inspiration for this recipe.  This stuffed pork tenderloin is tender, cheesy and savory!  You can serve this with baked potatoes and vegetables or with plain steamed rice.   Enjoy!


  • 500 grams pork tenderloin
  • 1 Tablespoon olive oil
  • salt and pepper

For the stuffing:

  • 3 Tablespoon butter
  • 2 Tablespoon garlic
  • 2 Tablespoon diced tomatoes
  • 3 1/2 Tablespoon diced mushroom
  • 2 1/2 Tablespoon crispy bacon bits
  • 1 1/2 Tablespoon dried or fresh basil leaves
  • 1 Tablespoon dried or fresh parsley flakes
  • 6 Tablespoon shredded mozzarella cheese
  • 2 Tablespoon parmesan or cheddar cheese

Step 1: Sauté

the garlic, tomatoes, mushrooms, basil leaves and parsley flakes in butter.  Season with salt and pepper.  Set aside.


Step 2: Prepare

the pre-sliced meat by putting it flat on top of the foil.  Season meat with salt, pepper and a little bit of olive oil.  I suggest you ask your butcher to cut it for you already.  Tell him to butterfly the pork.  For those who want learn how to butterfly pork, here’s a tutorial on how to do it.


Step 3: Spread

the sautéed mushroom, bacon bits on top of the pork.  Then spread the mozzarella and parmesan cheese.

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Step 4:  Roll and Bake

the stuffed pork in foil and bake in a pre-heated oven for 40-50 minutes at 140 degrees Celsius.  Do not overcook the meat to keep it moist and tender.

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Creamed Spinach and Moringa (Malunggay) Stuffed Pork Tenderloin


I like buying different kinds of meat even if I do not know what to do with it.  This gives me the chance to experiment.  It is also a way to keep me excited in my cooking escapades.  Today, I bought a slab of pork tenderloin from the butcher.  My objective was to transform this boring slab of meat to something more creative and festive.  I wanted to make this dish healthier by adding greens in it.  This is creamy on the inside and juicy on the outside.  Yummy!

Moringa is packed with so much vitamins and minerals.  For more information on its history and nutritional value, you can visit this link.  In Singapore, this can be bought in Tekka Market in Little India and Lucky Plaza in Orchard Road.



  • 5oo grams pork tenderloin
  • salt and pepper
  • olive oil

Cheese Sauce:

  • 3 Tablespoon canola oil
  • 2 Tablespoon flour
  • 3 Tablespoon milk
  • 2 1/2 Tablespoon cream cheese
  • 1 1/2 Tablespoon parmesan cheese
  • pinch of salt and cayenne pepper

Vegetable Stuffing:

  • 2 Tablespoon canola oil
  • 1 1/2 Tablespoon diced garlic
  • 2 Tablespoon diced onion
  • 1/4 cup moringa (malunggay)
  • 1/4 cup spinach
  • 2 Tablespoon chicken stock

Making the Stuffing in 3 Steps!

STEP 1:  Sauté

all the vegetable stuffing ingredients by heating the oil first in medium heat then adding the onion, garlic, spinach, moringa and chicken stock.  Set aside.



STEP 2:  Thicken

the cheese sauce by heating the oil in medium heat then whisking the flour and milk together.  Once it thickens, remove from heat and add in the cream cheese and parmesan cheese.  Season with salt and cayenne pepper.

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STEP 3:  Combine

the the cheese sauce and vegetable stuffing. Set aside.


Marrying the Meat and Stuffing in 4 Steps

Step 1:  Prepare

the pre-sliced meat by putting it flat on top of the foil.  Season meat with salt, pepper and a little bit of olive oil.  I suggest you ask your butcher to cut it for you already.  Tell him to butterfly the pork.  For those who want learn how to butterfly pork, here’s a tutorial on how to do it.


Step 2: Spread

the the stuffing on top of the pork.


Step 3:  Roll

up the tenderloin and wrap it in foil.


Step 4:  Bake

it in a pre-heated oven for 40-50 minutes at a 140 degrees Celsius.  Make sure to not overcook the pork so that it will remain juicy and tender.  Once cooked, let it cool a little bit first before cutting into slices.


Herbed Whole Wheat Breadcrumbs


I always run out of breadcrumbs because my husband likes anything crispy and crunchy.  Since it is such an in-demand commodity at home, I discovered how to make my own.  It’s a more flavorful and healthier version compared to the usual plain breadcrumbs you buy in the supermarket.  You can skip the herbs if you want it plain or you can play with your own favorite herbs and spices.  You have the liberty to adjust the amount of herbs and spices based on your liking.  This can be stored in the freezer for longer shelf life.


  • Left over whole wheat bread
  • your favorite herbs and spices
  • a pinch of salt

Step 1: Combine

left over whole wheat bread and your favorite herbs, spices ans salt.  Roughly tear apart the slices of bread.


Step 2:  Pulse

everything together slowly.  I used a blender to do this.  Put the coarse breadcrumbs flat in a baking sheet.


Step 3: Bake

in a pre-heated oven for 10 minutes at 120 degrees Celsius.  Make sure it does not brown too much.  Let it cool and transfer to a container.




I don’t know with you guys but I love homemade cheese pimiento.  I find the commercial brands too salty and the texture too runny for my taste.  Trust me, this spread tastes way better than the ones bought outside.  I also love the idea that I can combine my favorite cheeses or any cheese that is available in the fridge.  The only prerequisite cheese is cream cheese.  This will serve as your base.  Another good news to mums with toddlers is that this spread can be fed to the little one.  I can rest in the fact that ingredients in the spread are all fresh and full of real calcium.

Do this in your home too.  You can store it in the fridge and take it out whenever you have hunger pangs and need to have a quick snack.  You can pair it with breads or crackers.  It can even be the cheese you put inside your favorite burger or use it as the base for your mac and cheese pasta.  Options are endless!  You just have to be creative.


  • 100 grams of Cream Cheese
  • 90 grams of shredded Cheddar Cheese
  • 90 grams of crumbled Feta or Goat Cheese
  • 1 Tablespoon of Condensed Milk
  • 1/2 or 3/4 Tablespoon of Sugar
  • 120 grams of Butter
  • 1/2 cup of chopped Roasted Pimiento or Pimiento in a Jar
  • Salt to taste


the softened butter and cream cheese with the condensed milk.  Mix them all lightly.



in the chopped roasted pimiento first then the two other kinds of cheese.  You can use a spatula or a fork for folding your ingredients.


For those who do not know how to fold, please view this short video.


with salt.  Adjust the taste based on your preference.  You can add more condensed milk if you want it more sweet and runny.   You can also adjust the quantity of the cheese you use if you want to alter the flavor or texture a bit more.


A quick tip: Chill the spread in the fridge before eating it.  The texture will  not be runny and those small bits and pieces of feta or goat cheese will be more visible and felt in your mouth when you eat it.   Yummy!


Cinnamon Toast Sticks in 4 Easy Steps


One of my tasks today is to make a sweet snack that my husband and son both like.  I am the only one in my family that likes sweets so this used to be a challenge.   This is not a problem anymore since I discovered how to make homemade cinnamon toast sticks.  It is so easy!  This has become one of the most requested snacks in our home.  That being said, I am sure that it is really good!  I want to share the love by providing four simple steps on how to make it.  Believe me, anyone can do this.  It can be a fun activity with the kids too!

Ingredients you need:

  •   5 Slices of any type of Bread
  •   1/4 cup of Salted Butter
  •   4 Tablespoons of Sugar
  •   1 Tablespoon of Cinnamon Powder


any type of bread.  My personal choice is raisin bread.  It goes so well with cinnamon sugar.



the bread with melted butter.  I use a brush so that I can control the amount of butter that goes into my breadsticks.  If you don’t have a brush, you can just dip the bread in butter.



the breadsticks in the cinnamon sugar mixture.  I use the ratio of 2:1.  2 Tablespoons of sugar to 1 teaspoon of cinnamon powder.  I use a combination of white and brown sugar.  You can just use white or brown.  The preference is yours.  You can also adjust the ratio depending on your flavor and spice tolerance.




the cinnamon breadsticks for 20 minutes at 160-170 degrees Celsius or until you see the sugar bubbling on top of the bread.  You can also touch them.  If it’s already hard like toast, it’s ready.  If you want it a little bit chewy on the inside, bake or toast in a less amount of time or you can chill it in the refrigerator.  Once chilled, it will become more chewy.


Here’s the finished product.