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.

Rosemary, Sage & Shiraz Beef Tips w/Herbed Goat Cheese Dumplings


The secret to cooking with wine, especially red wine, is to use one that you think tastes good when drinking it by the glass. Many people make the mistake of cooking with a wine that’s been open too long and has become a little bitter. I appreciate not wanting to waste it.. but if it tastes bad in the glass… it’s going to taste bad in your food. So, please – toss that sour stuff out.  You don’t have to buy anything super expensive… the little Shiraz I used for this stew was only $7.99 a bottle!

INGREDIENTS

For the Stew
(serves 4-6)

2 pounds beef, cubed (I use locally-grown grass-fed beef from Whole Foods – Stew cut)
1-2 cups flour
1 tablespoon smoked paprika
1/2 cup butter or olive oil
2 cups wine – I used a Shiraz (wait, make it 3 cups – 1 for drinking while cooking)
5 cups beef stock
5 stalks celery, sliced
1 medium fennel bulb – cored & sliced
1 medium sweet onion, diced
5 cloves garlic, minced
5 medium red potatoes, cubed
2 bay leaves – whole
1 tablespoon fresh parsley, minced
1 sprig fresh rosemary – whole
4-5 fresh sage leaves – whole
pepper – a pinch to taste

For the Dumplings:
2.5 cups flour
1 1/2 tablespoons baking powder
1 teaspoon salt
2 eggs
1/2 cup milk
1/4 cup soft goat cheese
2 teaspoons each of fresh parsley, sage and thyme – finely chopped
Freshly ground black pepper
3-4 cups chicken stock (you can use beef stock if you have leftover, but chicken is lighter and doesn’t discolor the dumplings).

Preparation
There is a lot of chopping and mixing required to prepare this dish. So it’s a perfect example of when Mise en Place would be a necessary discipline. 

Ready To Cook?

Dumplings
In a large bowl, combine the flour, baking soda and salt and mix well. In a small bowl, beat the eggs. Add the milk to the eggs. Add the egg/milk mixture to the dry ingredients and mix well. Stir in the goat cheese and the herbs. Season with freshly ground black pepper. Have the stock boiling in a small saucepan. Make sure the sauce pan is small enough that the dumplings will have room to float. Using 2 tablespoons, drop the dumpling batter into the boiling stock. Cook for about 5 minutes, or until the dumplings float to the surface. Remove the dumplings from the stock and place on a plate. To finish: Place the dumplings into the stew.

*Note: This is a fairly messy process. Do not be discouraged if your chicken stock is full of goo and looks disgusting. It will. The key is to leave the dumplings alone for 5 minutes so they can cook. The more you mess with them the more they’ll fall apart. I suggest reserving some of the stock to add after each batch. It’s probably best not to cook more than 3 at a time. Give them room in the pot.

Stew
In a large frying pan, heat 1/2 the butter or olive oil and sauté the celery, onion, potatoes and garlic until slightly browned. Set aside.

Combine flour, paprika, parsley and some pepper in a shallow bowl –  roll the beef in it until well coated on all sides. (TIP: Pat the beef dry with a paper towel and the flour mixture will stick better and your meat will brown. Meat will not brown if it is too wet. Julia Child was right!). Melt remaining butter or pour oil into in a large stew pot, and then add meat.

Sauté the meat until well browned. Make sure to have your pan well-heated – the key to a good sear is high heat. You only want the outside browned… not cooked all the way through. Add the previously prepared vegetables and sauté for about two minutes with the beef in the stew pot.

Add the wine, and sauté another three or four minutes.*

*This is when you would transfer the contents of your pot to a slow cooker if that is the method you’re using to make this stew. Otherwise, leave everything in your soup pot.

While the pot is hot, pour in the beef stock and the Bay Leaves, rosemary and sage and allow to simmer covered for about 2-3 hours in a preheated 300 degree oven. After this time the vegetables and beef should be very tender. You should be able to easily cut the meat using only a fork when it’s ready. TIP: I always thought I was cooking the meat too long which is why it was coming out tough – but actually I wasn’t cooking it long enough! It needs time for all those connective tissues to break down… so be patient!

At this point remove the lid, sift in any additional flour required to thicken to a desired consistency (use fresh flour – not from bowl), and allow the liquid to simmer roughly 30 minutes.

You may add pepper and salt to taste. But you shouldn’t have to if seasoned well. ;o) Serve with one dumpling per bowl of stew.

The Perfect Bite
The perfect bite for this stew consists of stacking your fork (yes, your fork… it’s thick enough to for-go the spoon if you’d like) with a piece of juicy meat, rich red potato, a bit of tangy celery and of course, be sure to include a chunk of the dumpling… so you can swirl it all around in the gravied-juices. I’m just sayin’… this may change your life a little.

The Perfect Pairing
There’s a fun little wine I recently came across called Luna Di Luna… it’s fun because none of their dual varietals are too overpowering or too weak. It’s kind of a wine you don’t have to worry about. Be sure to click on the link to their site and enjoy some groovy tunes.  Each varietal blend comes in solid colored bottles that take people by surprise and look great on the table. I paired this stew with the Merlot/Cab blend… which went perfectly with the hearty roasted beef and tangy goat cheese dumplings. Here in East Nashville I can find it for about $8.99 a bottle.

The Perfect Health
Did you know that a 6-ounce steak from a grass-fed steer can have 100 fewer calories than a 6-ounce steak from a grain-fed steer?  If you eat a typical amount of beef (66.5 pounds a year), switching to lean grass-fed beef will save you 17,733 calories a year! Read more here about the health benefits of eating grass-fed livestock. Also, I highly recommend seeing the movie Food, Inc. I can no longer just buy a hamburger at the drive-thru or pick up the cheapest chicken at WalMart or Kroger. It may be more expensive to get the grass-fed beef but it’s worth it and you can actually taste the difference!   Keep in mind that when buying free range chicken this is not what you think it means in the U.S. The only way to know how the chicken was raised is to buy from local farmers that you can get to know and trust.  That may not be an option for you… but just don’t be fooled into paying more by misleading labels and claims.

Chicken Curry with Coconut Rice


Ladies and gentlemen… for the very first time… I’m about to post a semi-homemade dish on here (*gasp*).  No offense to that Sandra Lee lady…  but it kind of goes against my principles to call something a “recipe” when it all comes from boxes and/or bottles.  Yeah, call me a food snob, I’m okay with it. I’ve learned to own it.

But I love this dish and could easily eat it every week… and I get the same response from everyone I’ve made it for (or maybe I should just say, “prepared” it for?) .   And for that reason alone, it I feels highly unfair to keep it from you all. So, at the risk of compromising my “from scratch” integrity – here goes:

Ingredients
(serves 4)
1 pound uncooked chicken tenderloins (either purchase them already cut, or defy Sandra Lee and cut your own)
1 cup cut okra (fresh is best but you can use frozen if you must – but pay attention to prep notes when using fresh)
1 cup whole green beans – fresh
1 cup sliced orange or red bell pepper – fresh
2 tablespoons Patak’s Hot Curry Paste (pictured – use mild if you are not a fan of spicy food).curry paste
2 cups coconut milk (Trader Joe’s has a light milk that’s excellent!)
2 cups water
2 cups white rice – uncooked
3 bottles Thai Yellow Curry Sauce from Trader Joe’s (Patak makes good one as well, if there’s no TJ’s nearby)

Preparation
I start with the rice… it can take awhile if not using instant:
For every 1 cup of rice use 1 cup of water and 1 cup of Light Coconut Milk
Bring water and milk to a low boil, then add rice and stir once to mix. Bring rice to a full boil for about 5 minutes, then remove from heat and cover. Let sit for 15-20 minutes until rice is tender. Fluff with a fork. It should be loose and not clumpy like sticky rice.

Onto the curry chicken:

  • Cut okra into 3/4 inch dials. If using fresh okra you should toast them in a dry pan for a few minutes before adding to the sauce. They tend to get gummy and mushy otherwise. Toasting them firms the skin and helps them hold up better.
  • Slice bell pepper julienne -style into 2-3 inch long strips.
  • Trim your whole green beans (unless you paid the extra cash and bought them trimmed)
  • If you bought whole boneless chicken breasts, cut them into tenderloin strips.

Empty two of the bottles of curry sauce into a soup pot. Add the veggies and put on a low heat.

In a large saute pan, empty half the remaining bottle and turn to a medium heat. Stir in 1 tablespoon of the red curry paste. Add half of your chicken and saute, turning each piece until thoroughly cooked. Go ahead and cut your largest tenderloin open to check if it’s done. Be careful not to overcook or your meat will dry out. Once each piece is done (6-8 minutes depending on size of tenderloin), use tongs and place chicken in soup pot with veggies.  The sauce in your saute pan will have reduced, so add remaining sauce in bottle as well as the remaining tablespoon of curry paste and continue cooking the rest of your chicken. Once all chicken is done and in your soup pot, pour the leftover sauce and bits from your saute pan into the mixture. That adds some amazing yumminess.

Leave your soup pot on a low heat until a slow bubble starts and your veggies are tender (but not mushy).

Your rice should be done by now. For a more refined presentation (as pictured above), take a ramekin or an old butter cup (or something of similar size & shape) and firmly pack it with rice. Flip it upside down on your plate. It should leave a clean solid dome of rice. Drizzle curry sauce over the rice and neatly place a couple of chicken tenderloins and some veggies on top.

For a more rustic presentation, use shallow bowls and scoop a cup of rice with a cup of curry, chicken and veggies on top. It tastes just as good this way!

The Perfect Bite
Of course you want a perfect bite of rice, veggie and chicken together all on your fork. But also make sure you have enough sauce so that you can mix it with whatever leftover rice you have. The curry and rice alone is delicious!

The Perfect Pairing
If you’d like an appetizer for the entree trying pairing it with my Curry Hummus and Naan Bread.Or you can just make the Naan and use it to scoop up the curry goodness. For a beverage, try pairing this with Gnarly Head Zinfandel Old Vine 2007. Lots of plum and berry flavors with a hearty finish. The subtle sweetness will balance well with the savory chicken & veggies, but the strong peppery finish will hold its own against the power of the curry. In my opinion, this wine is best with served with food… its flavors don’t come alive well on their own.

Did You Know?
Okra is native to the Old World tropics (West Africa) and has become established in the wild in some New World tropical areas. It is believed that okra first reached the New World during the days of slave trafficking. The species apparently originated in the Ethiopian Highlands, though the manner of distribution from there is undocumented. Read more here.

Sage Sausage & Garlic Lentil Soup


It’s Fall!!! Well, almost… the official autumnal equinox is in T-2 days! It’s one of the loveliest times of the year… soup time!

One of my favorite soups to make each season is this Sage Sausage and Garlic Lentil Soup. It’s hearty like stew and plenty enough for an entrée. Especially when I make it with sausage and served with a toasted baguette.

The secret ingredient to making any soup, I believe, is in the stock you use. Starting with a flavorful and fresh base will not only enhance the taste of all your ingredients… it will lengthen the life of your soup… whether you’re having it for leftovers the next day or freezing it for a later time.

I recommend… for just about any soup… my *vegetable garlic broth. Not only is it a healthy anti-oxidant added to your soups… but it’s delicious all by itself. I like to sip a cup of it when I’m not feeling well. You won’t have the best breath… but you’ll feel a lot better! Also, so many people make the mistake of using chicken stock in vegetable soups… including tomato, potato and butternut squash soups. This not only changes the health benefits of your soups, but keeps our vegetarian friends from enjoying a purely vegetarian dish. If you’ve ever had soup at my house and wondered what that “oh my gosh!” taste was – it’s the garlic broth. There… my secret is out!

Start Here: *Vegetable Garlic Broth
you can make as much or as little as you like… I prefer to make the largest batch I can manage so I can freeze small containers worth and have this ready to add to any soup, any time. This recipe is based off of 2.5 quarts. (More recipes to come using this tasty broth!)

2.5 qts vegetable stock preferably from scratch but try to use organic if purchasing cans or boxes of broth (it’s roughly six 14oz cans).
4-5 tablespoons (heaping) coursely diced garlic (roughly 2 bulbs)
2 bay leaves
3 tbsp olive oil
3 pinches dried sage
1 tsp dried thyme
1 tsp dried oregano
1 pinch salt

Add all ingredients to the stock, bring to a boil, reduce heat… cover and simmer for 30 minutes. Strain through cheesecloth. Use immediately for soup or freeze in individual portions. TIP: freezing broth in ice cube trays allows you to use small portions at a time.

Nutritional info per serving:
110 calories
6 g total fat (1 g sat)11 g carbohydrates
5 g protein
0 g fiber
150 mg sodium

Now… onto the Lentil Soup!

Ingredients
4 cups dried lentils
1 med fennel bulbs, diced (substitute celery or leeks if not in season, 1.5 cups)
1 lb sage sausage (*feel free to eliminate this if you want a vegetarian dish)
1 med sweet onion, diced
2 sprigs fresh rosemary
1 cup dry white wine
1/4 extra virgin olive oil
1 quart garlic broth
1/2 quart water

Preparation
Dice onion, and fennel. Remove fern and stalks from fennel (this can be done a head of time and can be used for the vegetable stock). Wash lentils and remove any pebbles or rocks. Leave springs of Rosemary whole.

Ready to Cook?
Brown sausage in olive oil in bottom of large stock pot, 5-7 minutes. Add onion & fennel, cooking for an additional 3-5 minutes until tender. Add white wine and cook until mixture is almost dry. Add garlic broth and water, lentils and rosemary sprigs, bring to a boil; then reduce to a low simmer and cover. Should simmer for 45-60 minutes. Be sure to stir occasionally as lentils will stick to bottom of pot. Remove from heat and let rest. Test to make sure lentils are tender. If soup thickens too much, add broth until you achieve desired consistency. Should be thick like stew but not solid, broth should be evident.

Serve with shaved Parmesan or Manchengo cheese on top.

The Perfect Bite
Be sure your first mouthful includes a chunky piece of sage sausage! This is also great served with toasted French baguettes or and warm flour tortilla. Scoop some up on the bread and enjoy!

The Perfect Pairing
Lentil soup is an “Old World” kind of dish… digging deep into a hearty bowl of these earthy legumes makes me feel like I should be sitting at a rustic and gnarly wooden farm table, seated outside under an old equally gnarly oak that over looks the expanse of a ripe vineyard. So this calls for a pairing like Bogle Old Vine Zinfandel. Its smooth yet peppery tones perfectly compliment the spicy sausage and garlicky lentils. Enjoy!

Did You Know?
Whole books have been written about garlic, an herb affectionately called “the stinking rose” in light of its numerous therapeutic benefits. Did you know that garlic is a member of the Lily Family? Just like Allium Lilies (which I’m growing in pots in my front yard), garlic is rich in a variety of powerful sulfur-containing compounds. While these compounds are responsible for garlic’s characteristically pungent odor, they are also the source of many of its health-promoting effects. All of which help promote a healthy heart and act as a anti-inflammatory agent. Read here for more benefits of garlic!