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Submitted by Ruth
Serves 4

1 c. button mushrooms		1 leek, thinly sliced
5 slices good bacon, finely diced		2½ c. (600mL) light cream
½ c. good white wine		¼ c. FRESH Parmesan
Pasta for 4; whatever you like best. Veal tortellini		Fresh herbs: thyme, oregano, flat parsley
works very well.		1 tbsp olive oil (may not need it)

Cook enough pasta for 4 people following the directions on the pkg.
Heat a large non-stick pan to medium heat. If you don’t have non-stick pans, use approximately 1 tbsp of olive oil to coat the pan.
When the pan is warm, add the bacon & cook until well browned & crispy. Add mushrooms & leek to the pan & cook until the leek is transparent & mushrooms have wilted.
Add white wine to this mixture. Add cream & stir thoroughly. Turn down to simmer & leave for 10 minutes.
Add Parmesan & fresh herbs. Allow to simmer for a further 5 minutes. Add cooked pasta to pan & stir through.
Garnish with fresh herbs & serve with a crispy side salad.

Serves 4

3 tbsp butter or margarine		2 whole pork tenderloins, trimmed (12 oz each)
½ tsp salt		½ tsp pepper
½ c. apple jelly or apricot jam		½ c. apple juice
¼ c. Dijon mustard		1 tbsp cornstarch
1 tbsp light cream

Preheat oven to 325°F. Heat a large heavy skillet over medium heat; add butter. Add pork to skillet. Sear on all sides. Place pork in a shallow baking pan. Sprinkle with salt & pepper.
Add jelly, apple juice & mustard to pan drippings in skillet. Cook over low heat, stirring continually, until well blended, about 5 minutes. Spoon over pork.
Roast pork for 50 minutes, basting every 10 minutes with pan juices. Cut into 1½” slices; arrange on a serving platter. Keep warm. Blend cornstarch with cream.
Place baking pan on stove top over low heat; stir cornstarch mixture into pan juices. Cook, stirring continually, until thickened, about 2 minutes; serve with pork.

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