Something(s) new

We’ve tried a few new things this week and the results have been very positive.  The chicken thighs went over very well, last night’s pork was excellent and we both loved the tilapia tonight.  Here are the updates.

Roasted pork tenderloin with brown sugar and mustard

  • 1 pork tenderloin
  • 1/4 cup brown sugar
  • 1/4 cup whole grain mustard
  • 1 tsp dried thyme
  • 1 yellow onion, thinly sliced

Preheat oven to 375.  Season pork with salt and pepper.  Combine brown sugar, mustard and thyme together.  Line a pan with aluminum foil and place sliced onions on the foil.  Put pork on top of the onions and top with about 1/2 of the brown sugar/mustard mixture.  Seal edges of foil and roast for 25 – 30 minutes.  Take temperature of pork (it should be at 130).  Top with remaining mustard mixture and broil for 1 minute.  Let rest for 5 minutes and carve.  We had this with a baked sweet potato.  Delicious!

Parmesan tilapia

  • 1 tilapia fillet per person
  • 1 TB butter (softened)
  • 2 TB Parmesan cheese
  • 2 TB mayonnaise
  • 1/4 tsp basil

Line a pan with foil and preheat broiler.  Combine butter, cheese, mayonnaise and basil.  Broil tilapia for 3 minutes a few inches from broiler.  Flip fillets and broil another 3 minutes.  Remove from oven and top with cheese mixture.  Broil another 2 minutes and serve with broccoli.  Excellent!

3 experiments = 3 wins!

Advertisements

Comfort food

We had about 8 inches of snow yesterday.  It’s warm and melting some today but it’s supposed to get bitter cold tonight.  Dijon pork tenderloin and roasted cauliflower are just the thing.

Dijon Pork Tenderloin

  • Pork Tenderloin
  • Fresh ground black pepper
  • Dried thyme leaves
  • 2 TB Olive oil
  • 1 clove garlic, minced
  • 3 shallots, minced
  • 1/3 cup red wine
  • 1 1/2 TB Dijon mustard
  • 1 cup beef stock
  • 4 TB milk
  • 2 TB Butter

Preheat oven to 450.  Sprinkle pork with thyme and pepper.  Use a skillet with an oven proof handle and over medium-high heat, swirl in oil and sear tenderloin, browning on all sides.  Transfer skillet to oven and roast until pork measures 145 on a meat thermometer.  (Start checking after 15 or 20 minutes, depending on how hot your oven runs and whether you like your meat pink.)

Remove tenderloin to a cutting board and cover with foil.  Return skillet to top of stove and add garlic and shallots.  Cook over low heat until browned.  Add wine and simmer for 1 minute.  Add mustard, stock and milk and boil.  Reduce heat and simmer about 5 minutes.  Reduce heat to low and stir in butter.  Top each serving with sauce.

Roasted Cauliflower

Florets from 1 head of cauliflower

  • 3 TB Olive Oil
  • Kosher salt and white pepper
  • 3/4 cup grated Gruyere cheese (can use a mix of Gruyere and Parmesan if you prefer)

Preheat oven to 350.  Put florets in a ceramic baking dish, sprinkle with salt and pepper and drizzle with olive oil.  Bake for 40 minutes until cauliflower is browning.  Sprinkle with cheese and bake 5 more minutes.  Serve.

Dijon pork tenderloin

This is a great winter time dish and Graul’s has pork tenderloins on sale.  It makes good leftovers as well.  Tonight I’m serving it with cous cous but it is also excellent with polenta, cauliflower or other veggies.

Dijon Pork Tenderloin

  • Pork Tenderloin
  • Fresh ground black pepper
  • Dried thyme leaves
  • 2 TB Olive oil
  • 1 clove garlic, minced
  • 3 shallots, minced
  • 1/3 cup red wine
  • 1 1/2 TB Dijon mustard
  • 1 cup beef stock
  • 4 TB milk
  • 2 TB Butter

Preheat oven to 450.  Sprinkle pork with thyme and pepper.  Use a skillet with an oven proof handle and over medium-high heat, swirl in oil and sear tenderloin, browning on all sides.  Transfer skillet to oven and roast until pork measures 145 on a meat thermometer.  (Start checking after 15 or 20 minutes, depending on how hot your oven runs and whether you like your meat pink.)

Remove tenderloin to a cutting board and cover with foil.  Return skillet to top of stove and add garlic and shallots.  Cook over low heat until browned.  Add wine and simmer for 1 minute.  Add mustard, stock and milk and boil.  Reduce heat and simmer about 5 minutes.  Reduce heat to low and stir in butter.  Top each serving with sauce.

Pork tenderloin – a new variation

My church published a cookbook a number of years ago and it has some great recipes in it.  I gave copies to my mother-in-law and sister-in-law and I know that both of them use it a lot.  Tonight I made a pork recipe that my mother-in-law has used a number of times.  The recipe calls for apricot jam but she has used cranberry chutney, homemade peach preserves and other substitutions for the apricot jam.  I make lemon chutney periodically from a recipe in Laurie Colwin’s fabulous Home Cooking.  Colwin is one of my favorite food writers and I love reading and rereading her wonderful essays.  The lemon chutney was my first foray into anything resembling canning and I have been making it periodically for a number of years – it is easy to make and delicious on chicken, pork, salmon, etc.  I remembered that I had a batch aging and decided to use on the pork.  We liked it but I cooked the pork according to the recipe directions and it was a little too done for our taste.  Next time, I wouldn’t cook as long.  The cous cous was a perfect side.

Skillet Pork Tenderloin

  • Pork tenderloin (I use Smithfield Lean Generation), about 2 pounds
  • 2 TB olive oil
  • 1 clove minced garlic
  • 1 TB Worcestershire sauce
  • 1 TB low sodium soy sauce
  • ½ cup jam or chutney of your choice
  • 1 cup water
  • salt and pepper

Season pork with salt and pepper.  Combine garlic, Worcestershire sauce, soy sauce, jam and water and set aside.  Heat oil in skillet with a tight fitting lid.  Brown tenderloins on all sides and then add sauce mixture.  Cover and then reduce heat to low.  Simmer for 30 minutes and then check temperature with a meat thermometer.  Remove when temperature is between 135 and 140.  (Temperature will continue to increase.)  Serve with cous cous and pan juices.  (My sauce was a little thin so I removed pork and boiled sauce to reduce a little.)

Dijon pork and leftovers

Our neighborhood grocery store, Graul’s, had pork tenderloins on sale so I had to put my favorite winter pork recipe on the menu plan.  I had leftover polenta in the fridge from New Year’s Eve and leftover veggies from last week.  I put them together and we had a wonderful dinner.  (And there is leftover pork for Wednesday and another serving in the freezer.)

Dijon Pork Tenderloin

  • Pork Tenderloin
  • Fresh ground black pepper
  • Dried thyme leaves
  • 2 TB Olive oil
  • 1 clove garlic, minced
  • 3 shallots, minced
  • 1/3 cup red wine
  • 1 1/2 TB Dijon mustard
  • 1 cup beef stock
  • 4 TB milk
  • 2 TB Butter

Preheat oven to 450.  Sprinkle pork with thyme and pepper.  Use a skillet with an oven proof handle and over medium-high heat, swirl in oil and sear tenderloin, browning on all sides.  Transfer skillet to oven and roast until pork measures 145 on a meat thermometer.  (Start checking after 15 or 20 minutes, depending on how hot your oven runs and whether you like your meat pink.)

Remove tenderloin to a cutting board and cover with foil.  Return skillet to top of stove and add garlic and shallots.  Cook over low heat until browned.  Add wine and simmer for 1 minute.  Add mustard, stock and milk and boil.  Reduce heat and simmer about 5 minutes.  Reduce heat to low and stir in butter.  Top each serving with sauce.

This goes well with sweet potatoes, squash, cauliflower, cous cous, rice, baked potatoes, etc.  Doesn’t it look pretty with the polenta and roasted vegetables?

Pork tenderloin with vegetables

Pork tenderloin with vegetables