Roasted Pork Tenderloin in a Mustard Horseradish Sauce



Pork loin is such a great cut of meat. It’s versatile, inexpensive and easily impressive. And as far as pork goes, it is probably the healthiest way to enjoy some pig.  :) Simply by seasoning and searing the outside and roasting in a dutch oven you will have the juiciest, tastiest slices of meat you can imagine. I learned from Chef John’s video that if pork loin is cooked properly, you can cut it with your fork. If you follow this recipe your fork will glide though your meat like buddah (butter).

Most pork loins come 2 to a package… and because of their versatility you can make both pieces and use them to create amazing leftovers through the week.

I discovered this recipe HERE (scroll half way down).  With the exception of a couple of tweaks, it’s pretty much all his recipe. I love that Chef John shows the whole process on video. I suggest watching the whole thing. He makes it all pretty effortless.

Ingredients (makes 2-3 portions)
1-2 pork tenderloin, trimmed
1 tablespoon sea salt
1 tablespoon fresh ground black pepper
1 tablespoons vegetable oil

Sauce
1/2 cup chicken broth
1 tablespoon horseradish
1 tablespoon Dijon mustard (smooth, not course)
1/2 teaspoon cayenne pepper
2 tablespoons cream
1 teaspoon fresh chives – chopped finely
1-2 tablespoons cold butter

Preparation
Pre-heat oven 375 degrees.

Trim any of the silver tissue that might be on the tenderloin, though most come pre-trimmed now. There will be a little fat, but be sure to leave that alone. Your pork needs it to melt in the pan to brown it properly.

Ready To Cook?
Using a pan that can go from stove top to oven, pre-heat your oil on a medium burner. Sprinkle both sides of the tenderloin generously with the salt and pepper. Once your oil is ready – it should glisten – you want the meat to sizzle the SECOND it hits the oil or it won’t brown. Place your pork tenderloins in the pan. Leave them alone for 3-4 minutes. No seriously, LEAVE THEM ALONE! It’s tempting to pick up and peek to see if they’re browning every 20 seconds, but then of course, they won’t brown. Once ready, turn your meat over and the second side is going to brown in the oven. NOTE: The browning process is key to getting juicy meat. Don’t think you can skip this process. Unless of course, you’re a fan of shoe leather.

Cook in the 375 degree over for about 20 minutes. Use a meat thermometer – your pork tenderloin should be at an internal temperature of 145 degrees. Be sure to let your meat rest, uncut, for at least 10 minutes. The internal temperature will rise to 150-155 degrees while resting.

While the meat is resting comfortably on the cutting board, you can make your sauce. I do encourage you, once again, to watch Chef John’s video for this… he really takes the mystery out of making what might “sound” like a complicated sauce. But basically, you start by de-glazing the pan (while it’s still hot) that you cooked your pork in by pouring in the chicken stock and scraping up all the delicious little bits stuck to the bottom. Then add the horseradish, mustard and cayenne pepper. Whisk until fully blended and then pour in the cream. Bring to a simmering boil – you’ll see bubbles surfacing around the edges of the pan. Then remove from the heat and stir in the cold butter. I’m not sure how the science of this works, magic possibly, but this creates a very silky sauce.

Drizzle over sliced meat and sprinkle with chopped chives. Yes, you may name your first born after me.

The Perfect Bite
My perfect first bite is when the meat is warm and I swirl it through the horseradishy mustardy sauce. Then I like to add a little of whatever else is on my plate – a crunchy bite of asparagus, garlicy mashed potatoes… this is a meat that’s meant to play well with others.

The Perfect Pairing
Try the Twisted Oak Winery Viognier 2005 for its super-silky finish, plus it has a taste of allspice and white raisins. It’s a $20 bottle but since you’re making such an inexpensive dish… feel free to indulge here!

The Perfect Health
The spicy root of horseradish can be used as a natural treatment against rheumatic disorders and respiratory disorders, especially the superior respiratory ways. It is so beneficial because it is laden with a high amount of vitamin C and B complex, nutritive minerals (potassium, calcium, iron), natural antibiotics, enzymes etc. Read more HERE.

The Blarney Burger


The Blarney Burger on FoodistaThe Blarney Burger



This Irish inspired hamburger is big and beefy and filled with rich tastes of whiskey and mustard sauce. Not to mention the spicy flavors of the Piccante Gorgonzola crumbles nestled throughout the burger. Now, before any of you write me saying, “Deb, Gorgonzola is not Irish, it’s an Italian cheese!”… I know… I know. But I opted for taste (and availability) over regional authenticity here. However… check out the “Did You Know?” section below for information on Irish cheeses.

Ingredients
(makes 4 burgers)
2lbs ground sirloin (grass fed)
1/4 cup Irish whiskey
1 egg
2 tablespoons Worchester
1/2 cup sweet onion – diced
1 tablespoon fresh garlic
1/2 cup Piccante Gorgonzola crumbles (set aside 1 tablespoon)
1/2 tsp salt
1/2 tsp pepper
2 tablespoons butter
1 cup shredded purple cabbage
4 potato bread baker’s rolls or hamburger buns
Irish Mustard Sauce
1 tablespoon cornstarch
2 teaspoons sugar
1 teaspoon dry mustard
1/2 teaspoon salt
1 cup water
1 tablespoon butter
1/4 cup vinegar
1 teaspoon horseradish
2 egg yolks, beaten

Preparation
Mix first 7 ingredients together thoroughly… then add salt & pepper. Form patties and pat together well.

Ready To Cook?

Irish Mustard Sauce
Put all ingredients in a sauce pan over medium heat. Continue whisking until smooth and thickened to consistency of pudding. This can be made ahead of time and last in the refrigerator for a week or more.

Gorgonzola Butter-Wash
In a microwave safe bowl, add remaining tablespoon of Gorgonzola crumbles and 2 tablespoons of butter and melt. Whisk together to create a Gorgonzola butter-wash.

Burger
Cook meat over medium heat. Be sure to coat grill with non-stick spray. Cook about 10 minutes on each side.
Brush Gorgonzola butter-wash on the inside of the top & bottom buns and toast on the upper or outer edges of grill. Once rolls are lightly toasted, remove. Set meat on bottom bun and spoon Irish mustard sauce on top of meat patty. Add shredded cabbage and fold top and bottom together. And now you have The Blarney Burger!

The Perfect Bite
I think the perfect bite here… is the first bite. When all those rich ingredients explode in your mouth for the first time. But it’s a burger… every bite will be perfect. Reserve extra mustard sauce for dipping your burger. I could drink that stuff!

The Perfect Pairing
This wouldn’t be an Irish burger unless you paired it with potatoes. Bobby Flay claims to make the Perfect Fries. I haven’t tried them… but plan to. See the recipe on SeriousEats.com. And of course, on a nice summer’s eve… what would wash this all down better than an ice cold Killian’s Red?

The Perfect Health
When most people think of the cuisine of Ireland… you don’t normally think of cheese right away. Maybe you think beef and potatoes, or Guinness and whiskey. But cheese? Ireland has at least a half dozen cheeses to choose from… and their not just cheddar. Read here for a list of their hard to find cheeses.

Warm Red Potato Salad with Horseradish-Dijon Sauce


One of my favorite summer side dishes… is this Warm Red Potato Salad. Usually, potato salad calls for the standard mayo & mustard mix. But while playing with an idea for a spread for a German burger idea I’m also working on… I thought this might be quite tasty mixed into a red potato salad, as well. And… I was right!

Ingredients
(serves 10 people)
Salad:
3-4 lbs Red Potatoes
5 hard-boiled eggs
1 bunch green onions
5-6 stalks of celery
Salt & Pepper to taste
Sauce:
2 tablespoons Horseradish
3 tablespoons Dijon mustard
1/4 cup Mayonnaise (for a healthier option, I use Hellman’s With Extra Virgin Olive Oil)
1/4 cup low-fat sour cream
1 teaspoon fine sea salt
1/2 teaspoon black pepper
1 pinch powdered Cayenne pepper

Preparation
Wash & dice potatoes into small 1/2 inch pieces. Do not peel. Red potato skins are not as grainy as russet and you’re adding about 2 grams of fiber per serving if you leave the skins on. Plus, they add color and texture to your dish.
Dice potatoes into 1/4″-1/2″ pieces. Boil until tender and drain. Roughly 15-20 minutes on medium heat.
Wash green onions, chop off ends and discard. Slice remaining stalks finely.
Wash and trim celery stalks. Save leafy pieces for garnishing later. Slice each stalk length-wise into 3-4 strips, then dice.
Chop boiled eggs (including yolks) into 1/2 inch pieces.
While potatoes and eggs are still warm, add all above ingredients to a large mixing bowl.

To make sauce get a small mixing bowl and add the mayo, horseradish, sour cream, mustard, salt & pepper. Mix well until completely blended.

Pour about half the sauce over your bowl of potato mixture and stir until well covered. Continue to add sauce until completely covered. If you have any remaining sauce, be sure to save it! You’ll be amazed at all the things it can be used for…

Final step: Use leafy pieces from celery to garnish edge of bowl or plate. The leftover ends from scallions work well, too. Enjoy!

The Perfect Bite
Of course, you know what I’m going to say… stack your fork with a bite of potato, egg, and a little onion. And there you have it… the Perfect Bite.

The Perfect Pairing
Since this is a side dish… I want to suggest a perfect main dish pairing, as well as a beverage pairing. The subtle tangy-ness of this salad beautifully compliments a hearty meat course like polska kilbasa or bratwurst on the grill. You can even the sausages to the salad and turn it into a main course. Just butterfly the links and throw them on the grill.

The perfect beverage to go with this salad is a wheaty summer brew like Yazoo’s Hefeweizen. Yazoo is a local Nashville Brewery with some of my favorite beers (and one of my favorite photography sites). If you’re in the Nashville area, be sure to stop by for a tasting and pick up a half-gallon “growler” of your favorite ale!

Did You Know?
Horseradish contains significant amounts of glucosinolates, compounds that have been shown to increase the liver’s ability to detoxify carcinogens and may suppress the growth of cancerous tumors. Horseradish is also said to aid digestion and it also contains compounds known to fight against pathogens in food, such as listeria, E. coli and Staphylococcus aureus.