Here's a couple of recipes from the kitchens of H-E-B that you saw featured Oct. 11, 2018, on KPRC2 News Midday.
Mom's Blackberry Peach Pork Tenderloin
Ingredients
- 1 pork tenderloin
- 2-3 Tbsp Adam’s Prime Rib & Steak Rub
- ½ block cream cheese
- ½ jar Mom’s Blackberry Peach Pie Filling
- 4 Strips of Bacon
Instructions
1. Preheat Oven to 400F
2. Cut a slit on top of pork and butterfly tenderloin.
3. Stuff the opening with cream cheese. Fold opening closed and wrap tenderloin with bacon strips and season with Rub.
4. Place on a shallow rack in a sheet pan and bake at 400F until an internal temperature reaches 145 degrees.
5. Pour Mom’s Blackberry Peach pie filling over the top of tenderloin last 5 minutes of cooking.
6. Let pork tenderloin rest five minutes, slice and serve.
Mom's Blackberry Peach Cobbler
Ingredients
- 1 jar Mom’s Blackberry Peach Pie Filling
- 1 jar HEB sliced peaches (drained) Aisle 2
- 1 can Lucky Leaf Blackberry pie filling Aisle 4
- 2 HEB ready made pie crust (dairy) or Dough Puck Aisle 13
Instructions
1. Roll out pie crust and place in 9 x 13 glass baking dish.
2. In a large bowl, mix mom’s filling, sliced peaches and blackberry pie filling together.
3. Pour into pie crust and top with additional pie crust dough.
4. Make three cuts into top pie crust for ventilation.
5. Bake at 400 degrees for 30 minutes or until golden brown
Chef’s Tip: Top with your favorite ice cream or fresh whipped cream. Serve and enjoy!