Rosemary Dijon Pork Tenderloin with Roasted Apples & Cabbage

rosemary-dijon-pork-tenderloin-with-roasted-apples--cabbage-73-web

Rosemary Dijon Pork Tenderloin with Roasted Apples & Cabbage

Enjoy this recipe recently featured in Clean Eating Magazine! Photo by Ronald Tsang.

 

Yield: 4 servings

Apples and Cabbage:

2 small apples (preferably Braeburn, Fuji, or Honeycrisp) (9-ounces) unpeeled, cored and diced medium (2 cups)

10-ounces purple cabbage, thinly sliced (3 packed cups)

1 tablespoon apple cider vinegar

1 tablespoon extra-virgin olive oil

2 (3-inch) sprigs fresh rosemary

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

 

Mix all ingredients together in a large bowl. Set aside.

 

Tenderloin:

1 pound pork tenderloin, silver skin removed (see note)

1 teaspoon kosher salt

1 tablespoon finely chopped fresh rosemary (approximately 3 (5-inch) sprigs fresh rosemary)

½ teaspoon freshly ground black pepper

2 teaspoons extra-virgin olive oil

1 teaspoon apple cider vinegar

1 cup fresh flat-leaf Italian parsley leaves, roughly chopped

¼ cup toasted pecan pieces

 

Adjust an oven rack to the middle position, then preheat the oven to 350ºF.

Mix the salt, rosemary and pepper together in a small bowl.

Pat the tenderloin dry. Season the tenderloin (all sides) with the seasoning mixture.

Add the olive oil to a large, oven-safe sauté pan (large enough to accommodate the pork) and place over medium heat. Heat until hot, approximately 2 minutes.

Add the tenderloin and allow to cook for 2 minutes, undisturbed, until nicely seared. Using tongs, rotate the tenderloin ¼ turn and continue to sear, again for 2 minutes. Once seared, rotate again another ¼ turn and sear for another 2 minutes. Turn off heat. Upon rotating the tenderloin to the fourth and final side, hold the tenderloin off the pan with your tongs and insert the digital probe of an oven-safe meat thermometer from the end of the tenderloin lengthwise into the center. The tip of the probe must reach approximately halfway into the tenderloin.

Add the apple cabbage mixture to the pan and then replace the tenderloin in the pan (on top of the mixture) with the fourth and final side (which has not been seared yet) facing up, and transfer the sauté pan, uncovered, into the oven. Set the digital thermometer to 140ºF. (Note: keep apple cabbage bowl at the ready; do not wash.)

When the thermometer beeps, after about 20 minutes, transfer the tenderloin to a cutting board and cover loosely with foil. Transfer apple cabbage mixture to original bowl. Add parsley and pecans and stir to combine. Add the 1 teaspoon apple cider vinegar and stir. Taste and season with salt and pepper as needed. Loosely cover bowl to keep warm.

Allow the tenderloin to rest for 15 minutes before slicing. (Make pan sauce while tenderloin rests.)

 

Dijon Pan Sauce:

1 teaspoon extra-virgin olive oil

1 large shallot, peeled and diced small (1/4 cup)

1 cup freshly pressed apple cider

½ cup low sodium chicken stock

4 (3-inch) sprigs fresh rosemary

2 teaspoons Dijon mustard

1 tablespoon apple cider vinegar

3 tablespoons unsalted butter, cut into 12 pieces

kosher salt, to taste

freshly ground black pepper, to taste

 

While the tenderloin is resting, place the same sauté pan you cooked the tenderloin in (careful-hot!) over medium-high heat.

Add the olive oil and shallot, stir and cook for 1 minute.

Add the apple cider, stock and rosemary sprigs. Reduce until approximately ½ cup remains. Remove from the heat and discard the rosemary.

Add the Dijon and cider vinegar, stir to incorporate, then stir in the butter until fully incorporated. Season to taste with salt and pepper.

Slice the pork into 1/2-inch medallions. Place 1 cup of the apple cabbage mixture on a plate, top with a few slices of pork tenderloin and spoon approximately 3 tablespoons of the sauce around each plate.

 

Note: Similar to the iridescent color of a pearl, silver skin is the inedible connective tissue that covers a small portion of the thicker end of the tenderloin. Too tough to pull off with your bare hands (unlike a layer of fat), the silver skin can be removed by simply filleting it off. Do this by cutting just under the silver skin with the tip of your knife, angling your knife slightly upwards, then cutting the silver skin off in strips. Alternatively, you can ask your butcher to remove the silver skin.

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Wild Rice Salad with Diced Apples, Oranges, and Toasted Pecans

wild rice salad

Wild Rice Salad with Diced Apples, Oranges, and Toasted Pecans

Yield: 6 to 8 servings

 

Wild Rice:

4 cups water or vegetable stock

1 cup wild rice, rinsed with cold water and drained

Salad:

2 small oranges

2 large apples, such as Braeburn, Fuji, or Honeycrisp, unpeeled, cored and diced small (4 cups)

2 cups toasted pecan halves, chopped roughly

1 cup dried black currants or dried cranberries

3 stalks celery, diced small (1½ cups)

⅓ cup thinly sliced green onions (green part only)

Kosher salt, to taste

Freshly ground black pepper, to taste

 

Vinaigrette:

6 tablespoons extra-virgin olive oil

4 tablespoons freshly squeezed orange juice (from the oranges)

6 tablespoons freshly squeezed lemon juice (2 lemons)

1 tablespoon white wine vinegar

 

In a large saucepan, bring the water or vegetable stock to a boil. Add the wild rice, stir and cover. Reduce the heat to low and simmer, stirring occasionally, until the wild rice pops open and is tender to the bite, 45 minutes. Transfer to a colander, rinse with cold water to cool, and drain well.

Cut the peel and pith off the oranges, then segment them by cutting between the dividers. Discard any seeds, but reserve the juice for the vinaigrette.

In a medium container with a tight fitting lid, combine the vinaigrette ingredients, close the lid tightly, and shake well to combine. Or, whisk to combine the ingredients in a medium-sized bowl.

Add the diced apple, orange segments, drained wild rice, pecans, cranberries, and green onions. Season to taste with salt and pepper and serve.

Hot Mulled Cider

Ring in your New Year with a steaming mug of cider! Adult and kid friendly versions available!

hot-mulled-cider

Hot Mulled Cider

Yield: 4 to 6 servings

 

½ gallon freshly pressed apple cider

3 sticks cinnamon, plus more sticks for garnish

1 medium orange, unpeeled, sliced thinly

2 whole cloves

½ vanilla bean, seeds and pod: slice down the length of the pod, spread open, and scrape out the flesh by pressing with a butter knife

1 tablespoon honey, preferably orange blossom

⅓ cup brandy, optional

 

In a large saucepan or small pot over low heat, add all of the ingredients, and mix together. Stir occasionally until very warm. Serve in mugs with slices of orange.

Notes:

  • If the mulled cider will be sitting for an exceptionally long time, remove the cloves when the flavor is to your liking.
  • If you are a big fan of spice, combine 3 star anise and 1 inch of peeled, roughly chopped fresh ginger and put them into a tea strainer or mesh bag to steep along with the other ingredients. Much like steeping tea, remove the tea strainer or mesh bag of ginger and star anise when the desired flavor is achieved.