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PostHeaderIcon Pork Tenderloin in Mushroom Sauce on Pasta

Pork Tenderloin in Mushroom SauceAmerican FlagThis was a tasty meal on this cool and rainy Sunday. The rosemary and thyme spices added a nice flavor to the pork and the bow tie pasta made the meal a bit more special. Fresh asparagus is in season and readily available so I used it for the vegetable… it was pencil thin and extremely tender.
Recipe adapted from Swedish food blog Kryddburken

Serves 10

  • 2 lbs. pork tenderloin
  • 1 tsp karo syrup, white
  • 1 leek sliced and quartered
  • 2 T beef bouillon (Better Than Bouillon)
  • 1 tsp thyme
  • 1 tsp rosemary
  • 1 tsp black pepper
  • 2-3 C water
  • 1 C whipping cream
  • 1 can mushrooms

Do this:
Cut pork into small pieces and brown small amounts at a time in frying pan using half oil and half margarine. Pour the syrup on the meat while browning as it helps with browning. After all meat has browned, add the water, chopped leek, spices and bouillon – simmer for 45-60 minutes in covered dutch oven. You may add more water if sauce evaporates. Add the cream and drained mushrooms before serving and thicken sauce with flour.
Serve with bow tie pasta, fresh asparagus and green salad.

Pork Tenderloin in Mushroom Sauce Brown the pork in oil and margarine. Adding a small amount of Karo syrup helps with the browning

Pork Tenderloin in Mushroom Sauce Place the browned pork in a dutch oven

Leek Slice the leek and then cut in quarters

Fresh asparagus Fresh asparagus made a nice compliment to this meal

Pork Tenderloin in Mushroom Sauce Add the mushrooms and cream then thicken sauce with flour

Pork Tenderloin in Mushroom Sauce

PostHeaderIcon Alma’s Dream Bars

Alma's Dream Bars American FlagToday I made this very old family dessert recipe that was originally from a good friend of my mother’s to have for our coffee break after doing yard work. Spring has sprung and much to do. This is sweet, gooey and oh so good!
Bottom layer:

  • 1 C flour
  • 1/2 C butter
  • 1/2 C light brown sugar

Top layer:

  • 2 eggs well beaten
  • 2 T flour
  • 1/2 tsp Baking powder
  • 1 C brown sugar
  • 1 tsp salt
  • 1 tsp vanilla
  • 3/4 C chopped pecans
  • 3/4 C coconut flakes*

Do this:
Cream bottom layer ingredients and pat by hand into a lightly greased 9″ x 13″ pan. Bake 10 minutes at 300º F.
While bottom layer is baking, beat eggs and then combine remaining ingredients for top layer (stir in pecans and coconut by hand) and gently spread evenly on baked bottom layer. Bake 325º F for 20 minutes. Do not over bake. Cut when cool and serve with a nice hot cup of Swedish coffee! 😉
You may cut this recipe in half using an 8″ x 8″ pan.

Dream Bars Pat the bottom layer into the pan

Dream Bars Spread top layer carefully on baked bottom
*You may have noticed in this picture that the coconut flakes look a bit different. It is because I used a finely shredded unsweetened coconut that we purchased in Sweden, but it can be purchased at some grocery stores.

Alma's Dream Bars Out of the oven and cooling. Cut into squares when cool.

PostHeaderIcon Swedish Coffee

Lofbergs Lila CoffeeSwedish FlagIf you have never had the experience of having a cup of Swedish coffee I invite you to give it a try. Mellow, nutty and absolutely wonderful 😀  It is a finer grind than American coffee and much less bitter. 
Our favorite is the fine ground medium roast and is available to purchase online. Gevalia and Löfberg Lila (best price).

Did you know?
Swedes outdrink Americans 2-1 per capita on yearly coffee consumption.

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