Moroccan Roasted Vegetable And Pork Tenderloin Stew

Moroccan Roasted Vegetable and Pork Tenderloin Stew

If you are a regular subscriber to the 5 oā€™clock rush, you will know that my recipes or daily dinners are made up on the fly around the witching hour of 4pm. This Moroccan Roasted Vegetable Stew is no exception. On the Sunday night, I roasted 2 pork tenderloins with 2 different spice blends to be made into a recipe for our upcoming busy week. Not knowing what I would use them for, one tenderloin was coated with a Harissa spice blend that has red chilli flakes, garlic, cumin, caraway, coriander and spearmint. And the other tenderloin was coated with Greek or ā€œsouvlakiā€ style spices.

On the Monday, fall had arrived in southern Ontario and a warm home cooked comfort dinner for the crisp weather outside was in order. This is where the spicy pork tenderloin evolved into a delicious and super easy Moroccan stew.

Roasting all the vegetables in the oven separating before incorporating them into the stew will develop a rich flavourful stew. And covering the sheet pans with aluminum foil will help eliminate the dishes. šŸ˜‰

For our dinner I served the Moroccan Roasted Vegetable and Pork Tenderloin Stew over organic quinoa and steamed spinach. It was a hit with the famjam even my 13 yr. old son who is extremely picky. I also sent some leftovers to a friend for her workday lunch and it received raves reviews.

Follow my InstagramĀ @the5oclockrushĀ to see my daily dinners photos.

Moroccan Roasted Vegetable and Pork Tenderloin Stew

Moroccan Roasted Vegetable And Pork Tenderloin Stew

Moroccan Roasted Vegetable And Pork Tenderloin Stew

Serves 5-6

Mise En Place

  • 1 pork tenderloin, cleaned
  • PCā„¢Harissa Moroccan Spice Blend
  • Olive oil
Roasted Vegetables
  • 4 cloves garlic, peeled
  • 3 sweet potatoes, peeled, chopped into 1-inch cubes
  • 2 carrots, peeled, chopped into 1-inch cubes
  • 1 red pepper, seeded, chopped into 1-inch pieces
  • 1 cubanelle pepper, seeded, chopped into 1-inch pieces
  • 1 honeycrisp apple, peeled, cored and chopped into 1 inch pieces
  • Cooking spray or olive oil or coconut oil*
  • Salt and pepper
Roux and Stew base
  • 5 tbsp. flour or coconut flour**
  • 3 tbsp. coconut oil
  • 7 cups of water
  • 2 KnorrĀ® vegetable stock concentrates
  • 1-14oz can PCā„¢Black label peeled yellow tomatoes
  • Ā¾ cup PC MemoriesĀ® of Dadā€™s Grill***
  • 3 tbsp. grainy Dijon mustard
  • 1 tsp. salt
  • Ā½ tsp. turmeric
  • Ā½ tsp. paprika
Roasting Pork Tenderloin

Cover a 3 sheet pans with aluminum foil and coat with cooking spray or coconut oil.

Place cleaned pork tenderloin on the first of 3 prepared sheet pans, rub with olive oil and coat generously with PCā„¢Harissa spice blend.

Place in a 400ā„‰ oven for approximately 35-40min until cooked and firm to the touch.

Set aside.

Roasted Vegetables

Place the peeled and cubed sweet potatoes and carrots on the second prepared sheet pan. Uniform cubes will help the vegetables cook at the same time on the same sheet pan. Don’t overcrowd the sheet pan. The purpose is to roast the vegetables; not steam them. On the last of the 3 prepared sheet pans add the cleaned red and cubanelle peppers and apple pieces. Coat vegetables with your oil of choice*. Sprinkle with salt and pepper.

Place the garlic cloves on a small piece of aluminum foil with a little coconut oil and fold closed and place in oven.

Place the pans with the vegetables in the oven to roast for approximately 35-40 min; give them one or two stirs throughout. To check doneness you are looking a nice caramelized and crispy outside, and a just-cooked-through inside.The sheet pan with the peppers will roast in less time approximately 15-20 min. than the sweet potato and carrot sheet pan.

Making the Roux and Stew Base

While the vegetables are roasting, make the roux, in a large heavy bottom pot. Melt the coconut oil. Whisk in the flour or coconut flour if using. Cook the roux at medium high until the mixture is a golden to deep brown approximately 10-12 min. Stir the flour and coconut oil continuously. Flavour and colour of the roux will determine the richness of the stew.

Reduce to low heat. Slowly while whisking to prevent lumps add water to the pot. Add in the KnorrĀ®Ā vegetable stock concentrate. Whisk until the concentrate is dissolved. Add in the peeled yellow tomatoes, mustard, and PC Memories ofĀ® Dadā€™s Grill. Smash and chopped the roasted garlic cloves and add to stew pot.

Add turmeric, salt and paprika. Switch to spoon and stir; cook for 5-7 minutes on medium heat.

Cube the pork tenderloin into bite size pieces. Add to the stew pot.

Add roasted vegetables. Cook the stew for approximately 20 min. on a medium low heat to blend flavours. Taste and adjust seasoning if necessary.

All the components are cook so you are incorporating the components into the stew for flavour. It will get even better the next day.

The longer the stew is cooked the more the vegetables will break down in the sauce.

Moroccan Roasted Vegetable And Pork Tenderloin Stew

Moroccan Roasted Vegetable And Pork Tenderloin Stew


Removing the pork tenderloin and adding more vegetables could easily transform this stew into a vegetarian version. Roasted cauliflower, mini potatoes and/or butternut squash would all be good additions to bump up the amount of vegetables. Also adding canned beans is a great option.

It would also good with other meats such as chicken thighs.

*Coconut oil adds great flavour

**Coconut flour is a great alternative for those with gluten allergies. I did not make my version with coconut flour, so I cannot determine the cooking time for this alternative at time of post.

***Sometimes when Iā€™m making dinner or recipes, I scourging in the fridge looking to use up leftovers or condiments. A lot of ā€œbottom of the jarā€ is incorporated into my recipes. That is why the PC Memories of Dadā€™s Grill and grainy mustard are used in this recipe. I did ā€œmeasureā€ the ingredients so the recipe could be recreated in your kitchen. The Dadā€™s Grill is an apple based BBQ sauce and you could swap in an unsweetened applesauce or BBQ sauce. And a Dijon or yellow mustard could also work but not necessary as 3 tbsp. in a big pot of stew will not be huge factor.

ReeseĀ® Peanut Butter Chocolate Spread

ReeseĀ®Peanut Butter Chocolate Puffs Treats #DoYouSpoon

ReeseĀ® Peanut Butter Chocolate Spread, Marshmallows and ReeseĀ® Puffs Cereal

ReeseĀ® Peanut Butter Chocolate Spread, Marshmallows and ReeseĀ® Puffs Cereal

There are flavour and food combinations that resonate with everyone. Milk and chocolate sandwich cookies, bacon and eggs and to me especially Peanut Butter and Chocolate! I remember as a child enjoying a scoop or two of Peanut Butter and Chocolate ice cream from that 31 flavours ice cream shop. ;P

Well now available in Canada isĀ ReeseĀ® Spread Peanut Butter Chocolate.

AĀ Food Bloggers of CanadaĀ member opportunity has made it possible for me as well as other great Food Bloggers toĀ participate in developing a recipe using this new spread. After much brainstorming, my kids thought that making a cereal treat would be the most fun and would be perfect for a Halloween party snack or lunch box treat.

I made the ReeseĀ® Spread Cereal Treats using my son’s favourite cerealĀ General MillsĀ® ReeseĀ®Puffs cereal and pressed the mixture into myĀ Chicago Metallicā„¢ Lasagna Trio PanĀ for long loaf size shape slices and also used a mini muffin tin to form golf ball-sized sphere treats.

For more ideasĀ Visit REESE Canada for more recipe ideasĀ andĀ Reese Canada Facebook page

Follow my InstagramĀ @the5oclockrushĀ to see my daily dinners photos.

ReeseĀ®Peanut Butter and Chocolate Puff Treats #DoYouSpoon

ReeseĀ® Peanut Butter and Chocolate Puffs Cereal Treats #DoYouSpoon

ReeseĀ® Peanut Butter and Chocolate Puffs Cereal Treats #DoYouSpoon

ReeseĀ® Puffs Cereal, ReeseĀ® Spreads and Mini Marshmallows

ReeseĀ® Puffs Cereal, ReeseĀ® Spreads and Mini Marshmallows

Mise En Place

  • 3 tablespoons butter
  • 5 cups Miniature Marshmallows
  • Ā½ cup ReeseĀ® Spread peanut butter chocolate
  • 6 cups General MillsĀ® ReeseĀ® Puffs cereal
  • Ā¼ cup ReeseĀ® mini pieces baking chips (if desired)


In microwave-safe bowl heat butter on HIGH for 15-20 seconds, remove from microwave, and then add ReeseĀ® peanut butter chocolate spread, stir until combined. Add marshmallows to the butter peanut butter chocolate spread mixture on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Microwave cooking times may vary.

Melted Marshmallows with ReeseĀ® Peanut Butter and Chocolate Spread

Melted Marshmallows with ReeseĀ® Peanut Butter Chocolate Spread

Working quickly add General MillsĀ® ReeseĀ® Puffs cereal. Stir until well coated.

Sprinkle ReeseĀ® mini pieces into a lightly coated with cooking spray 13 x 9 x 2-inch pan or loaf pan. Using buttered spatula evenly press mixture into the prepared pan. Cool. Cut into 1-inch slices. Or form the mixture into golf ball-size spheres and gently roll in ReeseĀ® mini pieces. Best if served the same day.

ReeseĀ® Peanut Butter and Chocolate Cereal Treats #DoYouSpoon

ReeseĀ® Peanut Butter Chocolate Puffs Treats #DoYouSpoon

For best results, use fresh marshmallows.

Store no more than two days at room temperature in airtight container. To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.

Disclosure: This blog post is sponsored by Hersheyā€™s Canada. I was compensated monetarily and with product. All opinions and experiences are my own.

Zucchini "Pasta" with Shrimp, Pancetta, Cherry Tomato served on a Goat Cheese Lemon Shrimp Broth

Zucchini ‘Pasta’ with Shrimp, Pancetta, Cherry Tomato served on a Goat Cheese Lemon Shrimp Broth

Since I’m participating in a 6 week Transformation Challenge, my diet has been limited to a certain amount of calories and some of my favourite foods are not allowed to be eaten. :(

Some nights for dinner I’m making two separate meals. One for Geoff and I and another for the kids.

Last night ‘Dinner Tonight’ was no exception. The kids enjoyed a Spaghettini with their favourite Egg Yolk and Parmesan Cheese sauce. And Geoff and I had a Zucchini ‘Pasta’ with Shrimp, Pancetta in a Goat Cheese Lemon Shrimp Broth. The lemony broth high acidity was a great compliment to the fatty taste from the pancetta.


Spaghettini with Spinach and Grape Tomatoes in a Egg Yolk and Parmesan Sauce

Spaghettini with Spinach and Grape Tomatoes with an Egg Yolk and Parmesan Sauce

OUR Dinner

Zucchini "Pasta" with Shrimp, Pancetta, Cherry Tomato served on a Goat Cheese Lemon Shrimp Broth

Zucchini ‘Pasta’ with Shrimp, Pancetta, Cherry Tomato served on a Goat Cheese Lemon Shrimp Broth

The pictures from the “Dinner Tonight” onĀ @the5oclockrushĀ Instagram and Facebook feed received a lot of compliments and requests for the recipe.

So here it is…..

Zucchini ‘Pasta’ with Shrimp, Pancetta, Cherry Tomato served on a Goat Cheese Lemon Shrimp Broth

Serves 3-4

Ā Mise En Place

  • 1 pkge. President’s ChoiceĀ® Large Raw Zipperback Pacific White Shrimp 31-40, thawed, and peeled, reserve shells
  • 1 pkge. Baby spinach, steamed, squeezed dry and finely chopped (Ā½ cup)*
  • 2-3 fresh zucchini, spiralized
  • 1 pkge. President’s ChoiceĀ® Italian Diced Pancetta
  • Ā½ cup leek, chopped
  • Ā½ cup celery, chopped
  • 3 tbsp. fresh goat cheese
  • 20 whole grape tomatoes
  • 6 tbsp. fresh lemon juice
  • Ā½ tbsp. coconut oil
  • Ā¼ tsp. black pepper
  • Ā¼ tsp. Kosher Coarse Sea Salt
  • Water enough to poach shrimp shells
  • 3 bay leaves
  • 5 whole peppercorns
Goat Cheese Lemon Shrimp Broth

Place shrimp shells in a shallow pan with bay leaves and peppercorns cover with water until it is approx. 1 inch above the shells. Simmer on low for 10 minutes. Keep an eye on the pan. The broth should have a pinkish hue and slightly shrimp flavour. Using a fine mesh strainer, strain the liquid into a saucepan. Press out as much liquid as possible. Throw out the used shells.

Shrimp Broth (Fume)

Poaching Shrimp Shells for Broth

Shrimp Broth

Shrimp Broth

Add the lemon juice to shrimp broth and add the goat cheese and whisk until smooth. Keep warm on very low heat. FYI The sauce may curdle from the lemon juice and if overheated.

Zucchini ‘Pasta’ with Spinach, Shrimp, Pancetta and Grape Tomatoes

In a large non-stick frying pan with a lid, place the fresh baby spinach. Cover. Turn the heat on high and steamed. The spinach will take very little time approx. 3-4 minutes and will reduce by half from the cooking process. Drain and squeeze the excess water from the spinach finely chop and measure, and set aside a Ā½ cup.

*Ā You can always substitute frozen chopped spinach; thaw, drain, squeeze and measure Ā½ cup.

In the same large non-stick frying pan, cook the Italian pancetta on medium-high until crispy; then add the chopped celery and leeks. Cook for 3-5 minutes until celery has coloured but still crispy. Add black pepper. Remove the pancetta and celery from the pan; set aside.

Crispy Pancetta with Celery and Leeks

Crispy Pancetta with Celery and Leeks

Toss the shrimp with kosher salt. Using the same pan and the fat from the pancetta, cook the thawed, peeled shrimp on high heat. Toss the shrimp in the pan and keeping the shrimp moving. Only cook until the shrimp is pink. Overcooked shrimp will become a chewy rubbery texture. Remove from pan and set aside with pancetta.

Wipe down the pan with a damp paper towel. Add coconut oil to same pan and cook the spiralized zucchini. Cook on medium high heat; continually tossing for 3-5 minutes. Keep the zucchini crisp not a soggy texture. Add in the cooked finely chopped spinach to incorporate and warm through. Then add whole grape tomatoes to warm. A couple quick tosses in the pan. ;)

Zucchini "Pasta"

Zucchini “Pasta” made with Spiralizer

Serve the zucchini ‘pastaā€™ in a bowl with the shrimp broth and top with shrimp, pancetta, celery and leek mixture.

**Tip: When using shellfish, such as lobsters and shrimp in other seafood dishes; reserve shells and place in a freezer bag to use at a later date for an intense flavourful broth. Or a fantastic fish soup.

Zucchini 'Pasta' with Shrimp, Pancetta, Cherry Tomato served on a Goat Cheese Lemon Shrimp Broth

Zucchini ‘Pasta’ with Shrimp, Pancetta, Cherry Tomato served on a Goat Cheese Lemon Shrimp Broth

What is a Spiralizer?

Spiralizing is turning vegetables and fruits into noodles. The spiralizer allows you to transform a healthy, low-calorie, low-carb vegetable into a giant bowl of pasta! It means that within minutes a great dinner is complete with a sauce and protein that won’t break the diet bank.

I purchased my Spiralizer for approx. $14 at Zehrs. It comes with 3 blades.



Blade 1 creates a thin ribbon noodle; also great for making potato chips

Blade 2 creates a thicker spaghetti noodle; great for cucumbers

Blade 3 creates the thinness spaghetti noodle; my favourite for zucchini thus far.

The vegetable/fruit that you choose cannot be hollow, seeded or have a tough core.Ā It should be at least 1.5ā€³ in diameter andĀ at least 2ā€³ long. The vegetable/fruitĀ must have a firm, solid flesh (no squishy, juicy fruits or veggies.)

Zucchini ‘Pasta’ vs. Regular Wheat Spaghetti Ā The nutritional differences between regular spaghetti and a bowl of zucchini ‘pasta’. Spaghetti comes in at a whopping 221 calories and 43 grams per serving, while zucchini ‘pasta’ weigh in at 41.6 calories and 7.6 carbs.

Spelt Risotto with Roasted Butternut Squash

Spelt Risotto with Roasted Butternut Squash

My dinner options for Wednesday were very slim. I had already used the “egg” option on Tuesday night with Mini Goat Cheese, Bacon and Leek Quiches. I was contemplating the grilled cheese cop-out since I need to be out the door and on the ice for 7pm.

This box of Spelt grains in my cupboard was calling to me for sometime. I have never cooked Spelt or even made a Spelt Risotto. I did know that the grains could be cooked in the same method of risotto.

I had all the ingredients for a risotto and decided to tackle it in the short time frame.

I love cooking Risotto. And I think I have pretty much mastered the process. ;) Risotto is a great change-up from rice or pasta.

I found that the Spelt grains were much more forgiving than Arborio rice. I could actually walk away from the stove which is something you shouldn’t do. And I used a little more stock than when I cook a regular risotto. I tasted the texture of the spelt Ā a lot through the last part of the cooking process.

If I had planned better I would have used sage instead of the herbs listed in the recipe below; it tasted fantastic with that combination. It was a hit with the family. And an awesome vegetarian option especially since it is high in protein.

I recently hosted a birthday dinner for my friend Emma. The Menu’s theme for the Dinner Party was Spring even though the weather was NOT. I made an awesome Risotto with Roasted Shrimp, Peas and Edamame.

Birthday Dinner Pictures below:

Appetizer: Marinated Salmon Rollup

Appetizer: Marinated Salmon Roll-up

Appetizer: Brie, Figs and Pear

Appetizer: Brie, Figs and Pear

Asparagus Salad

Asparagus Salad

Risotto with Shrimp, Peas, and Edamame

Risotto with Shrimp, Peas, and Edamame

Dessert: Homemade Lemon Sorbet with Maple Syrup Blueberries

Dessert: Homemade Lemon Sorbet with Maple Syrup Blueberries

Always check out my InstagramĀ @the5oclockrushĀ Ā to see my daily dinners photos.

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Ricardo’s Maple-Glazed Drumsticks

Today is the last day of March and the weather is not very Spring-like in Ontario. It actually snowed today in southern Ontario. It is hard to believe that Easter is this weekend. There are those key main ingredients when I think of an Easter dinner: Ham, turkey or leg of lamb are the traditional choices.

I was pleasantly surprised when I was approach by Ricardo’s team to review a recipe from the Easter category on my website. The Ricardo’s Cuisine website has an enormous selection of recipes for any occasion and daily dinners, plus the level of difficulty ranges from very quick easy to more elaborate and technical recipes.

Ricardo’s Cuisine has 139 Delicious Easter Dinner & Dessert RecipesĀ which offers many unique choices for a complete Easter dinner. Ricardo’s Cuisine has also made it easy with an Easter Meal Planner that includes Ricardo’s Favorite Easter Menu.

There were so many recipes to chooseĀ from the Easter section alone. There are some very Canadian and QuĆ©bĆ©cois recipes such asĀ Daniel VĆ©zinaā€™s Maple Sugar Pie which include lots of maple syrup. <3 Ā I wanted to attempt theĀ Bell Pepper and Asparagus Tart and theĀ Cream of Asparagus Soup with Parmesan and Poached Eggs. But in this short time frame, and I wanted to choose a recipe that would be Dinner Tonight for the 5 o’clock rush.

I chose to review Maple-Glazed Drumsticks which is a simpleĀ non-traditional Easter recipe.

I think the recipe for the Maple-Glazed Drumsticks is very simple and cost-effective for a large Easter gathering or would be great for any occasion such as a potluck or buffet. This recipe could easily be adapted for wings and would be awesome in the heat of summer on the bbq (still on foiled-lined baking tray or disposable foil tray).

I marinated the chicken legs overnight and I basted them twice during the cooking process. The flavour was a great combination of sweet and tangy. The legs were sticky and the kids enjoyed them and asked for seconds. I served the Maple-Glazed Drumsticks with Basmati Rice with mixture of melted butter and coconut oil and sweet corn.

Now I want to tackle theĀ Maple Pull-Apart Bread RecipeĀ because the kids favourite ‘big name grocery store’ maple bread is always out of stock and this would be a great replacement. ;)

Ricardo’s Maple-Glazed Drumsticks Recipe

Prep Time 15 min Cooking Time 45 minĀ Serves 4
Maple-Glazed Drumsticks

My Dinner Plate of Maple-Glazed Drumsticks

Mise En Place

Marinated Chicken Legs

Marinated Chicken Legs

  • 12 chicken drumsticks, with the skin*
  • Ā½ cup (125 ml) maple syrup
  • Ā½ cup (125 ml) chili sauce
  • 1/4 cup (60 ml) white wine vinegar
  • 6 cloves garlic, peeled and lightly crushed
  • Ā½ tsp salt
  • Ā½ tsp black pepper

In a glass dish or in a resealable plastic bag, combine all the ingredients except for the drumsticks. Season with salt and pepper. Add the drumsticks and coat well with the marinade. Cover the dish or seal the bag. Refrigerate for 2 to 8 hours.

Marinated Chicken Drumsticks

Marinated Chicken Drumsticks

With the rack in the middle position, preheat the oven to 200 Ā°C (400 Ā°F). Line a baking sheet with aluminum foil.

Drain and reserve the drumsticks marinade for basting. Spread the drumsticks on the baking sheet. Bake for about 40 minutes or until the chicken is cooked. Brush the drumsticks with the marinade several times during cooking.

Finish cooking under the broiler for about 5 minutes or until the drumsticks are golden brown. Serve with rice or roasted potatoes and a green vegetable.

Ricardo's Maple-Glazed Drumsticks

My Dinner Plate of Ricardo’s Maple-Glazed Drumsticks

*For a deeper flavour, you can, using the tip of a knife or kitchen shears, make three or four incisions lengthwise in each drumstick before marinating.

The 5 o’clock rush has not been compensated by Ricardo Cuisine for writing this post and all opinions shared are my own.

Always check out my InstagramĀ @the5oclockrushĀ Ā to see my daily dinners photos.