Saturday, January 26, 2013

Rosemary Garlic Pork Tenderloin with Roasted Apples and Onions

Rosemary Garlic Pork Tenderloin with Roasted Apples and Onions

Serves 4 

1 t chopped fresh rosemary
2 cloves garlic, minced
1 T Dijon or coarse mustard
Zest of ½ lemon
2 T lemon juice
2 T olive oil
Coarse sea salt
Freshly ground pepper
1 large pork tenderloin (about 14 ounces)

3 tablespoons olive oil, divided
1 large onion, sliced
2 medium Granny Smith apples, peeled, cored, sliced 1/4 inch thick
1/2 cup dry white wine or apple cider

Place pork tenderloin in large ziplock bag. Top with rosemary, garlic, mustard, lemon zest and juice, olive oil, salt and pepper and seal bag. Rub ingredients into pork and refrigerate for at least 8 hours.

Preheat oven to 450°F. 

Heat 2 tablespoons oil in large nonstick ovenproof skillet over medium-high heat. Add pork and sear until all sides are brown, turning occasionally, about 5 minutes. Transfer pork to plate.  Add remaining 1 tablespoon oil to skillet. Add onion slices and apples; sauté over medium heat until golden, about 5 minutes. Spread evenly in skillet and sprinkle with salt and pepper. Place pork atop apple-onion mixture.

Transfer skillet to oven and roast until apple-onion mixture is soft and brown and meat thermometer inserted into center of pork registers 150°F, 10- 15 minutes. Transfer pork to platter and tent with foil. Let stand 5 minutes.

Meanwhile, pour white wine over apple-onion mixture in skillet. Stir mixture over high heat until slightly reduced, about 2 minutes. Cut pork on diagonal into 1/2-inch-thick slices. Spoon apple-onion mixture onto plates. Top with pork and serve.

Roasted Garlic Gravy

Roasted Garlic Gravy

1 large head garlic
2 tablespoons olive oil plus additional for drizzling

1 leek, quartered and washed
1 onion, left unpeeled, quartered
2 carrots, quartered
1 parsnip, quartered
2 celery ribs, quartered
1 Turkish or 1/2 California bay leaf
1/2 teaspoon black peppercorns
1 1/2 cups dry white wine
1/3 cup soy sauce
6 cups cold water

5 tablespoons unsalted butter
1/3 cup all-purpose flour

Roast garlic and make stock:
Preheat oven to 400°F.
Separate 6 cloves from garlic (do not peel), drizzle with a little olive oil, and double-wrap tightly in foil. Roast until garlic is very soft, about 45 minutes.

While garlic roasts, heat oil (2 tablespoons) in a 4-to 5-quart heavy pot over medium heat until it shimmers, then cook vegetables, remaining garlic cloves (separated but not peeled), bay leaf, and peppercorns, stirring occasionally, until browned, about 8 minutes. Stir in wine and boil until most has evaporated. Add soy sauce and water and simmer, uncovered, 30 minutes.

Strain stock through a fine-mesh sieve into a large measuring cup. If you have more than 4 cups, boil to reduce; if less, add water.

Mash roasted garlic to a purée.

Melt butter in a heavy medium saucepan over medium heat. Stir in flour and garlic purée and cook, stirring, 2 minutes. Slowly add stock, whisking, then simmer 3 minutes. Season with salt and pepper.

Cooks’ note: Stock or gravy can be made 3 days ahead and chilled.

Caesar Dressing

Recipe from Lisa T.

1 clove garlic
3/4 teas salt
1 1/4 teas black pepper
2 T mayonnaise
3 T lemon juice
2 T balsalmic vinegar
1 T dijon mustard
1 teas Worcestershire
1/2 cup olive oil
2/3 cup parmesan cheese

Mix everything except the olive oil and cheese in blender

Pour olive oil in a thin stream while blending

Either blend cheese in dressing or sprinkle on top.

I mix in my salad shaker bottle.