On Sunday, April 28, 2019 at 9:14:48 PM UTC-4, Ed Pawlowski wrote:
> I planned to make roasted cauliflower and pork tenderloin but had no
> idea in mind on how I would do it. Coincidentally, I got an email from
> GE appliances with some recipes for exactly that. Both were very good.
>
> I did not make the pan sauce as I grilled the tenderloins but it was
> still delicious.
>
> https://genet.geappliances.com/Recip...tedcauliflower
>
>
> INGREDIENTS:
> 1 medium cauliflower, cut into florets
>
> 6 tablespoons olive oil, divided
>
> Kosher salt
>
> Freshly ground pepper
>
> 1 cup fresh flat-leaf parsley leaves
>
> 1 small shallot, chopped
>
> 1 teaspoon garlic, chopped
>
> 2 tablespoons fresh lemon juice
>
> METHOD:
> Preheat oven to 425°. Drizzle 3 tablespoons of olive oil over the
> cauliflower florets. Season with salt and pepper. Roast on a baking
> sheet until golden brown, about 25 minutes.
>
> While the cauliflower is roasting, pulse parsley, shallot, garlic, lemon
> juice and remaining olive oil in a mini-food processor until very finely
> chopped; season with salt and pepper. Drizzle the dressing over the
> cauliflower and serve.
>
> https://genet.geappliances.com/Recip..._key=dijonpork
>
> INGREDIENTS:
> 4 cups lukewarm water
>
> 4 tablespoons kosher salt
>
> 1 or 2 pork tenderloins, about 2 pounds total
>
> 2 tablespoons Dijon mustard
>
> 1 tablespoon fresh thyme leaves (from 4 springs of thyme)
>
> 2 cloves garlic, minced
>
> 1 teaspoon black pepper
>
> Zest of one lemon
>
> Olive oil
>
>
>
> Sauce
>
> 1 teaspoon thyme
>
> 1/3 cup dry white wine
>
> 1 tablespoon lemon juice
>
> 2 teaspoons Dijon mustard
>
> 1 teaspoon salt
>
> ½ teaspoon pepper
>
> 2 tablespoons cold butter
>
>
>
> METHOD:
> Combine the water and salt in a large container. Whisk until the salt is
> completely dissolved. Submerge the tenderloin in the brine and cover
> with plastic wrap or a lid. Refrigerate for at least 8 hours or overnight..
>
> Heat the oven to 400 degrees F and line a rimmed baking sheet with
> parchment paper. Remove the tenderloin from the brine and pat dry with
> paper towels. In a small bowl, make a paste out of the Dijon, lemon
> zest, garlic, thyme, 2 teaspoons olive oil and pepper. Rub the paste
> evenly over the pork. Let the tenderloin sit for about 15 minutes.
>
> Add remaining olive oil to a large skillet over medium-high heat. When
> hot, add the tenderloin and brown on all sides, about 3 to 5 minutes per
> side. Transfer the tenderloin to the baking sheet and roast 15-20
> minutes until its juices run clear or a meat thermometer inserted into
> the thickest point reads 140 degrees F. Remove the pork from the oven,
> cover it loosely with foil, and let it rest for 10 minutes.
>
> While the pork is resting, make the pan sauce. Wipe out any overly
> browned bits from the pan. Add the wine and scrape with a wooden spoon.
> Add Dijon and lemon juice. Stir well. Add thyme, salt and pepper. Allow
> the mixture to reduce by half. Add cold butter at the end to enrich the
> sauce. Strain before serving.
>
> Cut the rested pork into slices and serve with the pan sauce.

pork tenderloin is the only cut of pork that i don't cook to well done. i like it medium rare. there is still a very very small chance of the pork having trichinosis.