We’re eating seared pork tenderloin crusted in rosemary salt and served with roasted brussels sprouts, cauliflower and butternut squash seasoned with bacon, rosemary and garlic. The dish was finished with a drizzle of tangy whole mustard cream.
So yeah, yeah, yeah we’re still on a fall foods kick in our house and this meal was really good, not to mention very simple, and you should all try it! But let’s move on to what I really want to talk about. Who here remembers the McSalad Shakers from the 90’s? I know at least a handful of you have to be with me on this. Anyway, for those who don’t remember it was a salad that Mickey Dees served in a cup with a lid; the idea being that you put the dressing into the cup, put the lid back on then do a little hippy hippy shake and voila! evenly disbursed salad dressing. It is this McSalad Shaker technology that appears in the recipe below. The part where I tell you to put all the seasonings and veggies into a pot then shake the crap out of it. Anyway, I hope when you go to make this recipe you will use the McSalad Shaker technique and perhaps dance around your kitchen whilest seasoning your veggies!
1 tbsp bacon fat (can substitute any oil to make it vegetarian)
2 cloves garlic, minced
2 tsp fresh rosemary, minced
8 large brussels sprouts, trimmed and cut in half lenghtwise
1 small head cauliflower, cut into florets, stem discarded
2 cups butternut squash, peeled & cut in 1' cubes
1 1/2 tsp kosher salt
1/2 tsp freshly cracked black pepper
Preheat oven to 400 degrees.
Add bacon fat to a large pot over low heat until melted. Add garlic and rosemary; stir. Sweat over low heat for about 1 minute. Remove from heat. Add the brussels sprouts, cauliflower and butternut squash to the pot. Cover the pot with a lid then shake vigorously for about 30 seconds to evenly coat the veggies with the fat. Remove the lid then sprinkle with the kosher salt and freshly cracked black pepper. Replace the lid then once again shake vigorously for about 30 seconds to evenly distribute the seasoning. Pour the seasoned veggies onto a baking sheet in a single layer. Place baking sheet into the preheated oven. Bake for approximately 45 minutes or until well caramelized and tender, tossing the veggies every 15 minutes. Serve immediately and enjoy!
2 tsp fresh rosemary, minced
2 tsp kosher salt
1 tsp freshly cracked black pepper
1 pork tenderloin, trimmed of silver skin
2 tbsp canola oil, or other high-smoking point oil
In a small bowl mix together the rosemary, salt and black pepper. Liberally season all sides of the pork tenderloin with the rosemary salt. You may not need all of the salt mixture.
Preheat a large saute pan with the canola oil over medium-high heat until the oil ripples from the heat but just before it starts smoking. Place the seasoned tenderloin into the pan. Sear the meat over medium-high heat for about 4 minutes until well caramelized then flip the meat a quarter turn. Sear that side for another 4 minutes. Repeat this process two more times until all areas of the pork have a nice sear and the meat is cooked to medium, about 145 degrees. The pork should cook for about a total of 16 minutes. The larger the roast the longer it will need to cook. Let rest for at least ten minutes before slicing, allowing time for the juices to be reabsorbed into the meat. Enjoy!
Tangy Whole Grain Mustard Sauce
2 tbsp whole grain mustard
2 tbsp dijon mustard
2 tbsp heavy cream
1 tbsp apple cider vinegar
2 tsp honey
2 tbsp water
1/4 tsp kosher salt, plus more if desired
1/4 tsp freshly cracked black pepper, plus more if desired
Add all ingredients to a mixing bowl. Whisk until all ingredients are completely incorporated. Taste. Adjust seasonings as desired with kosher salt and freshly cracked black pepper. Goes great with seared rosemary pork tenderloin. Can be made upto 3 days in advance and stored chilled. Enjoy!