This is a post I want to dedicate to Sophie...her blog is Sophie's Foodie Files.  Sophie is such a delight, a warm and loving soul.  When I read Sophie's posts, she puts a smile on my face, you can not help but love her.  (p.s. dear Sophie:  Happy Birthday to you!  April 7/2012,)  She recently gave me the lovely Versatile Blogger Award:

Thank you touch my heart.  But more importantly, you reach out to people with your kindness and your wonderful recipes.  There are many a blogger I would love to pass this award onto - too many to count - you know who you are - and you know I do love you!  Instead, I will address 8 questions - and ask you readers:  who are the bloggers you love?  Do you want to pass that love around?  If so, get sharing that love!  Thank you Sophie xoxo!
Here are eight questions asked and answered:
Q: What do you most want to share about yourself:
I am actually a very private person. In fact, this blog was a huge stretch for me...but so glad I did it - thanks Karen, I have connected with many a wonderful person in the cyber world as a result!  A world still somewhat new to me, but one where I have gained friendships, and sharing of great recipes.  Still don't know about Twitter, Facebook, or Pinterest... I think maybe I am still afraid of the computer!
Q: What is your favorite way to spend the day?
Well, other than cooking in the kitchen:  walking the beach with my DH, reading a good book, eating dinner at our favorite Restaurant, doing yoga, or listening to amazing music.
Q: What is your favorite color?
Burgundy, or deep Crimson - can't get enough of those colors, although, purple is up there too!
Q: What is your favorite Vacation Destination?
We have not done too much traveling other than in Canada and the USA.  My all time dream land favorite:  Kona, Hawaii.  We fell in love with Kona.  Such a paradise...there are no words to describe how much I loved my time in Kona other than HEAVENLY BLISS!
Q: When is your Birthday?
April 4th!  In fact...we found a new restaurant downtown that has a new Gluten Free Menu...can't wait...yeahhh for Gluten Free!
Q: What are your favorite books to read?
I love Mysteries, Fictional History, True Crime Mysteries, Personal Biographies, anything to do with Health and Well Being.  Lord have mercy...I go weak in the knees for Cook Books!
Q: What would be your very most favorite meal to eat?
Dang, why did I ask that question?...I love all food - well pretty much.  At the top of my list would be fresh seafood,(well being a West Coast Island Girl - pretty much a given!) then great steak, then fresh salads of every kind, fresh organic garden grown vegetables, then, cake - yes, lots of cake.....
Q: What in life are you most grateful for?
Wow, this could be a very long list, so I will just state the very most important blessings:
First: My husband and our children.  My husband is loving, kind, and most importantly patient. He had to live with me with years of undiagnosed Celiac Disease - no small feat, let me tell you. During those years, he showed me kindness, compassion, and most importantly, loving patience.  I could not have gotten through those years without him.
We are a blended family, 2 kids each same ages give a year.  We were so blessed, not that we did not have family dynamics going on - especially the teen age years, we so did.  But honestly, I could not be more happy, nor proud of how our kids grew into young adults (and continue to grow).  Making their way in life - and doing a beautiful job at that.  They are all beautiful souls, that touch my heart deeply.  I can not imagine my life without them.
My work.  I feel so grateful for the work that I do, love, love it!  As a Massage/Spa Practitioner and Certified Reflexologist, I feel a huge responsibility to the clients that entrust their physical well being to my care.  There is nothing more gratifying than to see them with a smile on their face, and feeling better. It leaves me humbled, knowing I have done my best, knowing I have done a good job.
The same goes for cooking a beautiful meal for people.  If I see happy faces around the table...again, there is the love - through food! leaves me feeling blessed and humbled.  I love to share good food with my family, friends, and through this blog.
One more thing:  this may sound strange, but I feel grateful, to feel grateful.  I am very thankful for that.  Often there are times where I see that there is not enough gratitude in this world.   At times this does make me feel sad, but on another level, so appreciative that I do in fact feel very grateful for the many blessings in my world.
This is also something we have passed onto our children.  There can never be enough gratitude in our day to day lives, and our young people of today are our world's future.  If they learn this, their world will be more happy indeed!   Lets do our best to pass it on to our children, and their children's children!:)
So there it is, thanks again Sophie!  Now speaking of is time to eat!
Bacon Wrapped Apple Sage Stuffed Pork Tenderloin:
So far we have had three different Pork Tenderloin Roasts - this one is my favorite!  Now in hindsight, this would be even better with a pork loin roast.  Why?...more meat...more stuffing - so yummmm!
one Pork Tenderloin - about 1 - 2 lbs. (mine was just over a pound)
3 - 4  slices Bacon ( I used 3 slices - I say go for 4 most definitely)
Apple Sage Stuffing:
2 Tblsp. butter
2/3 cup Gluten Free Breadcrumbs (I used Udi's bread blitzed up in a food processor, then let sit on a plate on the counter for 2 hours)
1/2 a small diced onion
1/2 cup of diced apple
1 minced garlic clove
4-5 minced Fresh Sage Leaves
a light sprinkle of dried rubbed Sage
1 Tblsp. Minced Flat Leaf Italian Parsley
Salt and pepper to taste
Slice through the pork tenderloin, but not all the way through - leaving about 1/2 an inch or so - you will want to fold over the stuffed pork tenderloin.
Preheat the oven to 400 degrees.
Heat up a frying pan or a pan that can go into the oven with the butter, on low medium heat.  Add the onions, celery, apple and seasonings to the pan and saute about 10 minutes.  Season with salt and pepper to taste.
Transfer to a bowl, and add in the gluten free breadcrumbs, parsley, and mix.  Taste for seasonings - salt, pepper and dried sage.
Slice the Pork tenderloin, then press in the stuffing mixture. Turn over the other half, pressing in the stuffing.
Season the Pork with fresh cracked Pepper.  Take each piece of bacon, and slightly stretch it, wrapping it around the pork tenderloin, then secure with toothpicks to hold in place.  Do this with each piece of bacon.
With the same pan that you made the stuffing, return to the burner on a medium heat.  Once heated add the bacon wrapped Pork Tenderloin, and brown the bacon until golden on each side.
Then place the pan into the oven and bake - about 25 minutes, or until a thermometer inserted reaches 155 degrees.  Transfer to a platter and cover with foil to rest for 10 minutes.   Then slice and serve with any side dishes.  Doesn't bacon make the whole world better?? YES!  Enjoy!

Ina Gawne
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  1. What a totally lovely post, Ina! You're a dear and so is Sophie (and I don't visit her blog often enough!). I learned so much about you in this post, too. And it made me like you even more than before, which I didn't think was possible. 😉 Oh, and last, I LOVE this pork roast recipe. Totally love it. Will be making it for my pork-loving family soon. Ooops, double last, happy birthday, dear!

  2. Ooh,...A big thank you to y my good friend! 🙂 Thanks for the lovely praise! 🙂
    I think you have a very cool job! 🙂 I love stuffed pork loins a lot & this recipe is a real winner too! 🙂 I have fresh sage in my garden to use in this tasty recipe which is yummy yummy ;)Good food! 🙂
    Thanks for the Birthday wishes & a belated Birthday you too 😉 Hoeray!

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April 6, 2012