Posts tagged ‘fennel’

December 2, 2011

Dijon Pork Tenderloin with Sweet Onion Relish

The secret ingredient in this recipe comes from my mom.  Growing up she would make this for “family dinner” night and inevitably it would result in no leftovers and everyone asking for more.  Pork tenderloin was always one of my favorite dishes until I left home and had it in several restaurants and prepared by others not known as my mom.  Dry, bland, tough and disappointing.  It was never the same.

So, there was only one thing to do… I replicated my mom’s method and added a few of my own touches, and it’s now become a staple in my home.  Every time I make it the smells and flavors bring me back home to Sunday night dinners with my family.  It was our one night a week we would have a “proper” dinner, which my mom defined as, one, being in the “nice room”, two, using cloth napkins, and three, using double the plates (half of which didn’t go in the dishwasher).  I know because I was the designated plate dryer as my dad dunked them in scalding hot water and pass them to me with bright red fingers.  I dedicate this post to my family, and hope that it becomes a tradition in your home too.

Ingredients

  • Pork tenderloin
  • 2 tbsp. extra light olive oil
  • 2 tsp. mustard seeds
  • 2 tsp. fennel seeds
  • 1 tsp. salt
  • 1 tsp. fresh ground pepper
  • 1 tbsp. fresh rosemary, finely chopped
  • 3 tbsp. Dijon mustard

Topping

  • 1 yellow onion, sliced into thin strips
  • 3 cloves garlic
  • 1 tsp. extra light olive oil
  • 1 1/2 tsp. hot ground mustard (Colman’s British hot mustard powder)
  • 1 tsp. mustard seeds
  • Sprinkle of salt (to taste)
  • Sprinkle of freshly ground pepper (to taste)
  • 1 tsp. Worcestershire sauce
  • Splash of water or stock (if needed)
  • 1 tbsp. butter
  • 3 tbsp. fig jam

Method

  1. Preheat oven to 400°F
  2. Heat a large heavy bottom pan on stove on medium/high.  Add mustard seeds and fennel and tilt the pan so the oil lightly covers the bottom of the pan and all the spices
  3. While the oil heats up, sprinkle the pork tenderloin with salt, pepper and rosemary. Rub the spices into the meat so they don’t fall off when you drop it in the pan, it really helps flavor the tenderloin. This is your only time to season it, so if you don’t add it now it will be too late.
  4. Place tenderloin in hot pan and sear on all sides.  The mustard seeds and fennel will stick to the sides of the pork as it sears.
  5. Sear the pork, approximately 3 minutes per  side, and remove from pan.  Set in a roasting pan on a wire rack.
  6. Let it cool for a few minutes, and then spread a thick layer of Dijon mustard over the entire tenderloin.  You might need more than 3 tbsp. Just keep spreading it on so you cover the top.
  7. Place in oven and cook for 35-40 minutes
  8. While the meat cooks it’s time to make the topping!
  9. In the same skillet used to brown the meat, add sliced onions, garlic, salt and pepper and cook on medium/low until soft and translucent.  You may need to add a little more oil to avoid burning. 
  10. Add ground mustard, mustard seed, Worcestershire and a splash of water and continue to cook down for 10 minutes on low heat.
  11. You want to caramelize the onions, which is a slow and delicate process so be patient and let them cook down at a low heat.
  12. Add jam and butter and stir well.  Once it’s ready, cover leave on low heat.
  13. Check the pork with a meat thermometer.  Pork should reach 145°F
  14. If it’s under put it back in for 10-15 minutes and check again.  It depends on the thickness of the tenderloin, so it will vary every time.
  15. Once the meat has reached the right temperature remove from oven and let cool for 5-10 minutes before slicing so the meat juices have time to redistribute.  If you cut it right away all the juice will run out of the meat and give you a very dry piece of tenderloin.
  16. Slice pork and top with sweet onion sauce

This pork is flavorful enough to eat on it’s own, or add a topping, or just a simple spoonful of applesauce.  The spicy mustard keeps the pork moist and adds the perfect amount of heat to the delicate tenderloin.

Below is an alternate topping my loving boyfriend made for the following evening.  The dates disintegrated in the warm sauce resulting in a sweet jam like marmalade.

Alternate Topping

  • 1 onion, diced
  • 5 cloves garlic, diced
  • 2 jalapenos, diced
  • 6 dates, chopped
  • 1 cup chicken stock
  • 1 tbsp. brown sugar
  • Sprinkle of salt (to taste)
  • Sprinkle of freshly ground pepper (to taste)
  • 1 tbsp. butter

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October 2, 2011

Spaghetti with Italian Sausage and Creamy Tomato Sauce

It’s starting to cool down (well, maybe not in Houston) but my mind-set say it’s time for Fall, and with it comes a new array of dishes for the colder weather.  Pasta is my all time go to, there is so much you can do with it and I always fee like it’s a perfectly balanced meal, especially when you add a side salad.

Instead of starting from scratch with ground pork or beef, I start with hot Italian sausage, which already has a great base of spices and seasoning.  It just needs a little doctoring up, and you have a great base for any pasta sauce.  I love the heartiness of this dish, and the spice you get from the sausage.  The auburn color of the sauce reminds me of the leaves changing in Vermont, and it pops with the addition of the fresh green basil and the creamy specks of Parmesan cheese.

Ingredients

  • 18 oz hot Italian sausage
  • 2 tsp. Italian seasoning
  • 2 tsp. fennel seeds
  • 1 tsp. red pepper flakes
  • 1/2 yellow onion, finely diced
  • 4 cloves garlic, finely diced
  • 2 tsp. salt
  • 1 tsp. ground back pepper
  • 1 can diced tomatoes
  • 6 roma tomatoes, diced with seeds and juice removed
  • 1 tbsp. tomato paste
  • 1 chicken bullion cube
  • 1/2 cup water
  • 1 tbsp. sugar
  • 1/2 cup heavy whipping cream
  • 1 lb. spaghetti pasta (or whatever’s your favorite)
  • Fresh Parmesan cheese (I highly urge you to buy the real stuff, not the cheese in the green can that shall remain unnamed)
  • Handful of fresh basil leaves for garnishing

Method

  • Heat medium size skillet to medium~high
  • Peel the casing off the sausage and crumble into skillet
  • Add fennel, Italian seasoning and red pepper flakes
  • Brown sausage and continue to break it up with a wooden spoon into bite size pieces, it doesn’t have to be even, just break it up as much as you can.  Takes about 5-10 minutes for sausage to cook through
  • Remove sausage with a slotted spoon and place on paper towel lined plate, leave the oils and juices in the skillet, you’ll use this to cook the onions and garlic
  • Lower heat to medium~low and add onion, garlic salt and pepper, cook for 10 minutes (this is sweating the onions, you want them to become translucent, not brown)
  • Add canned tomatoes, fresh tomatoes, tomato paste and stir for 1 minute
  • Add bullion cube, water, sugar and cooked sausage
  • Simmer on low for 10 minutes
  • While sauce simmers, place large pot of water on high and bring to a boil for the pasta
  • Once boiling, add 1 tbsp. of salt and pasta and boil for 9 minutes, or longer depending on the type of pasta you’re using.  I like mine al dente, so I boil mine about 30-60 seconds less than what the package recommends.
  • Strain pasta
  • Add cream to sauce and stir, then remove from heat
  • Usually I would recommend stirring the pasta in with the sauce, but tonight I wanted to put it on top so you could see the vivid color and velvety consistency of the sauce
  • Top with parmesan cheese and basil
  • Repeat for seconds!

Feel free to use different sausage or mild Italian if you’re sensitive to the heat.  I don’t find this dish too spicy, but it would be for kids, so just mellow it out to match your taste.  Happy Fall!

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