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    Home-Made With Bloom Restaurant

    Toronto is quickly becoming one of the culinary capitols of the world. With Torontonians dining out more than New Yorkers and new restaurants opening every week, it's not hard to see why.

    As such, we have decided to start spotlighting the city's amazing food culture by providing you with recipes from some of Toronto's best.

    Be sure to check back every couple of weeks for brand new ideas to try at home!

    For our first edition of "Home-Made" we hear from Chef Pedro Quintanilla at Bloom Restaurant.

     


    Bloom, located in Bloor West Village at 2315 Bloor St. West, call themselves Nuevo Latino cuisine, bringing you the tastes of Latin America with a North American twist.

    Chef Quintanilla, originally from Cuba, cut his teeth in some of Havana's best restaurants and spent time working at the French Embassy in Cuba. After moving to Toronto in the 1990s Quintanilla worked at many of the city's best Latin restaurants, taking over Bloom's kitchen in 2011.

    Chef Quintanilla was kind enough to share his recipe for Stuffed Pork Tenderloins and Pumpkin Mash, so give it a try, and enjoy!

    Stuffed Pork Tenderloins

    2 pork tenderloins (approx 1lb each)
    1 can peaches and cream corn
    4 cloves garlic
    1 Spanish onion
    ½ green pepper
    ½ cup Panko Bread crumbs
    2 tbsp olive oil
    1 cup Pan corn meal
    Pepper and salt

    Preheat oven at 350 degrees

    Cut tenderloins lengthwise almost all the way through. Open the tenderloins and gently pound each side with a mallet to flatten slightly. Add salt and pepper to meat.

    Make a Cuban sofrito by adding olive oil to a heavy skillet, add onions, peppers and garlic and cook until tender. Remove from heat pour into large bowl. Add bread crumbs, corn meal, corn and salt and pepper to taste. Mix ingredients. Cover one of the tenderloins with the stuffing. Lie the second on top and wrap. Tie securely in three of four places with string. Place tenderloins on rack in roasting pan and cook for 45 – 50 minutes.


    Pumpkin Mash

    2 lb Caribbean pumpkin or 1 small local pumpkin
    2 tbsp unsalted butter
    Salt and fresh ground black pepper

    Boil the pumpkin in plenty of slightly salted water. Drain it, and then mash it up. Next you need to pass it through the sieve. Remember pumpkin is 90% water, and you've just cooked it in water, so this step is necessary if you don't want a soggy mess. In a small skillet heat olive oil add mash pumpkin stir and remove from heat. Garnish with parsley leave and serve with pork tenderloin.



    WE MADE IT...

    $250,000!!!

    ...ALL THANKS TO YOU!

     




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