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Served alongside crispy avocado fries, and adapted from this recipe for Broccoli Carpaccio with Grapes and Watercress, from Food & Wine magazine. Bright, tangy, crisp. Got leftovers? Just stir it all together and the broccoli will soften slightly and make for a great lunch the next day.

For the dressing:
3/4 cup plain nonfat yogurt (not Greek–you want it to be thin enough to drizzle)
1 1/2 tablespoons apple cider vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper, to taste

For the salad:
1 head broccoli, cut into florets
1 cup seedless red grapes
1 1/2 tablespoons pumpkin seeds
1 1/2 tablespoons sunflower seeds

1. To make the dressing, combine all ingredients and set aside.
2. For the salad, thinly slice broccoli florets and arrange on 4 plates or a large platter.
3. Cut half of the grapes in half, and then divide among the plates, or scatter on top of the platter.
4. Sprinkle the salad with seeds, and then drizzle with the dressing.

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1 pork tenderloin
3 tbsp brown sugar
1 tbsp whole-grain mustard
3 tbsp Dijon mustard
1 tsp kosher salt
1/2 tsp black pepper
1 1/2 tbsp canola oil

1. Trim the tenderloin of fat if necessary (there should be very little as pork tenderloin is a lean cut of meat). Combine the rest of the ingredients in a bowl and then spread all over the meat. Marinate in the refrigerator for four hours or overnight.
2. One hour before cooking, remove the pork from the refrigerator. Preheat the oven to 400 degrees.
3. Wipe off excess marinade from the meat. Heat the oil in a pan and once you see the first whisp of smoke, add the pork to the pan. Sear on all four sides, about 1-2 minutes each.
4. Place pork on a sheet tray. Roast in the oven for 15-20 minutes, or until a thermometer reaches 145 degrees at the thickest part of the tenderloin.
5. Remove from the oven and allow to rest for 10-15 minutes. Slice and serve.

Enjoy the pork tenderloin alongside couscous with peas, arugula, and lemon zest. A light yet satisfying spring dinner, best enjoyed al fresco with a glass bottle of crisp white wine.

I did not make a sauce for this dish because I was a) lazy, and b) wanted to serve a dish that showcased the meat.

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