Rosemary Pear Pork
Ingredients:
2 lbs pork tenderloin
coarse sea salt
fresh ground black pepper
1-2 pears
2-4 tbs coconut oil
2 cups white wine (I used pinot grigio)
1 tsp dried rosemary (or 1 spring of fresh rosemary)
2 tbs spicy mustard
4 tbs butter
Directions:
1. Preheat the oven to 400F. Slice the pork tenderloin into medallions (about 1.5 inches thick), and season the pork on both sides with salt and pepper.
2. In a cast-iron skillet, heat the coconut oil over medium high heat. Add the pork and cook for 2 minutes, then flip the pieces and cook 2-4 minutes until the pieces are browned. Remove to a plate.
3. Add the wine, rosemary and mustard to the skillet and bring to a boil, scraping the brown bits from the bottom of the pan with a whisk. Cook until the liquid is reduced to half, then remove from heat.
4. Return the pork and the juices on the plate to the skillet and place in the oven for about 12 minutes (flipping the pork and adding the pears half-way through). Cook until the pork 145F at its center.
5. While the pork is in the oven make the quinoa & green beans (recipe below)
6. Remove the skillet from the oven and place the pork and pears on a serving plate. Place the skillet back on the stove. Add the butter and whisk to make a sauce. When you go to serve, pour this sauce over the pork & pears.
Green Beans
Ingredients:
1 lbs fresh green beans
1 large lemon (for juice & zest)
1 tbs Dijon mustard
3 tbs EVOO
coarse sea salt
fresh ground black pepper
shaved parmesan cheese
Directions:
1. Fill a sauce pan half-way with salted water and bring to a boil. Add green beans (with trimmed ends) and cook beans until tender, about 8-10 minutes. Transfer green beans to a bowl of ice water to cool and stop cooking process.
2. Whisk together the mustard, lemon juice, lemon zest, and EVOO. Drizzle 3/4 of the dressing over the green beans and season with sea salt and fresh ground pepper to taste. Top with shavings of parmesan cheese.
Lemon Quinoa
Ingredients:
Organic quinoa
Remaining dressing from the green bean salad above
Directions:
1. Cook quinoa according to the package instructions. Once cooled, lightly top quinoa with left over dressing from green bean salad.
Serve and enjoy!!!!
