Honey Mustard and Rosemary Crusted Pork Tenderloin

DF, GF

This recipe is so simple it almost doesn’t even seem like a recipe.  Perfect for a weeknight dinner, but also great on the grill for a cookout with friends.  If you want to grill the pork tenderloin, let meat cook nearly all the way through then baste with honey mustard mixture, otherwise it will burn up before the meat is cooked.  I like it best when served with couscous and peas.

Food 172

Honey Mustard and Rosemary Crusted Pork Tenderloin
2 tbs honey mustard (or 1 1/2 tbs dijon mustard with 1/2 tbs honey)
2 tbs rosemary, chopped
coarse black pepper to taste
1 lb pork tenderloin

Preheat oven to 375 degrees.  Heat olive oil in an oven proof saute pan over high heat.  Mix honey mustard, rosemary, and black pepper then pour over pork tenderloin using hands to spread evenly.  Sear pork tenderloin on all sides in saute pan then place in oven and bake for 20 minutes.  Once out of the oven move pork tenderloin to a cutting board and cover with aluminum foil to allow meat to rest so juices can stay inside the meat, let rest for 10 minutes before slicing.

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Russell House Salad

DF, V, VG, GF

Have you ever gone to a restaurant and had a dish you wished you could make at home?  This salad is one of those dishes.  It was the start to a wonderful dinner at Russell House Tavern in Cambridge.  So simple, yet so delicious.  I’ll never know how close this recipe is to the actual dish, but it tastes like the real thing.  The best part is that now I can have it all the time.

Food 132

Russell House Salad
4 c mesclun greens
1/2 c walnuts, toasted and chopped
10 dried black figs, sliced
1 shallot, sliced
2 tbs apple cider vinegar
2 tsp dijon mustard
2 tsp honey
3 tbs extra virgin olive oil
salt and pepper

In a large bowl add mesclun greens, walnuts, figs, and shallot, set aside.  In a small bowl add vinegar, mustard, honey, and olive oil, whisk to combine.  Season dressing with salt and pepper to taste then toss with salad.

Szechuan Green Beans

DF, V, VG, GF

The other day I was making dinner and was looking for a way to make something out of green beans and the ingredients in my pantry.  I could have made sauteed green beans with onions and garlic or green beans with bacon, but I wanted something a bit more exciting with some spice.  These szechuan green beans were the answer.  When you have a well stocked pantry the possibilities are endless.

Food 125

Szechuan Green Beans
1 lb green beans, trimmed and chopped
1 tbs canola oil
1 tbs ginger, minced
1 tbs garlic, minced
3 scallions, chopped
1/2 tsp chili paste
1 tbs rice wine vinegar
1 tbs honey
salt and pepper
2 tsp toasted sesame oil

Place green beans in a large saute pan and fill with water until just covered, place over high heat and cover pan with lid.  Bring mixture to a boil then reduce to a simmer, let cook for 5 minutes. Drain water and remove beans from pan, set aside.  Reduce heat to medium high and add canola oil, ginger, garlic and scallions, cook until fragrant, about 1 minute.  Add chili paste, rice wine vinegar, honey, and season with salt and pepper.  Add green beans back to the pan and stir to combine, cook for another 5 minutes.  Turn off the heat and add toasted sesame oil to finish.