Recipes for Cook

Showing posts with label dijon. Show all posts

Thursday, April 10, 2014

Paleo Dijon Vinaigrette

Im about to say something almost sacrilege to my gender: I hate salad. I just do. Like, if its between salad and brussel sprouts, Ill pick brussel sprouts. Every time. And thats because brussel sprouts are delicious. But whatever.

The only way I have learned to enjoy most salads is by drowning them in salad dressing. Admit it...thats the reason you like salad too. ADMIT IT!! So when Jenna and chose our ingredient for tomorrows TwoFaced recipe, I decided to make a salad, and in doing so, I needed a salad dressing. But I couldnt use anything from a bottle, because theyre all loaded with dairy and sugar. I could have used oil and vinegar, but thats just gross. So I took to the internets for inspiration and found a mustard vinaigrette that I knew would be right up my alley.

Its super tangy, what with all the dijon, balsamic vinegar, and lemon juice in it, but its creamy and the perfect complement to tomorrows salad.

Paleo Dijon Vinaigrette
Makes about 1/2 cup

4 Tbsp mustard (I chose dijon, but you could use honey mustard for something sweeter)
juice of half a lemon
3 Tbsp olive oil
2 tsp balsamic vinegar
salt and pepper

Dump all the ingredients in a small bowl. Whisk together until everything is emulsified. Store in an airtight container in the fridge.

Wednesday, March 12, 2014

Stuffed and Rolled Pork Tenderloin with Dijon Pan Jus

Ive recently received several emails requesting stuffed and rolled meat recipes. Since Im still getting set up here at my moms (and recovering from that cheeseburger) I thought I would re-post this dish that ran way back in February.

Sometimes you just have to show off. This is one of my many recipes that looks very impressive to your dinner guests, but in fact is quite simple and easy to prepare. The cut we’re using here is pork “tenderloin” NOT a pork “loin.” This is the “filet mignon” of the pork. Yes, it is more expensive, but it’s all edible, and as you’ll see, it’s a very user friendly cut of meat. They are usually sold two to a package and weigh just over a pound each. If you’re not sure ask the butcher.

Think of this demo as an idea generator, not a specific recipe. Pay attention to how the tenderloin is split and stuffed, rolled and tied, but as you watch you should be thinking of ways to customize this dish to your tastes. I’m using a very standard bread crumb stuffing with garlic, fresh herbs, and dried currants. By the way, I forgot to mention in the clip, when you sear the rolled and tied pork in the pan, place the "seam" side down first to seal this part first.

My next post will cover the Dijon pan sauce I served with this pork, and soon I’ll also demo the cauliflower mash that I used as the side dish. Enjoy!

Ingredients:
1 pork tenderloin (about 1 1/4 pound)
2 tsp salt
1 1/2 tsp black pepper
3 cloves garlic
2 sprigs fresh rosemary
1/2 bunch fresh Italian parsley
1 egg
1/3 cup bread crumbs
2 tbl olive oil
pinch of cayenne
4 tbl dried currants