Monday, May 9, 2016

Rosemary Pear Pork, Lemon Quinoa, & Parmesan Green Beans

Rosemary Pear Pork
I posted this picture last Tuesday on Facebook & Instagram about what we had for dinner, and there was an overwhelming request for the recipe.  I wrote it down as fast as I could so it wouldn’t fall out of my brain (ya know what I’m say’n?!)  This really is such an easy & healthy dinner.  Have you heard of quinoa and all of the amazing health benefits from eating it?!  You've got to read up about it here!  You can make this all in less than 45 minutes…..even with 2 kids demanding your attention for dinner and an elaborate game of indoor wiffle ball ;-)  Go ahead and try this recipe and then report back to me what you think and what suggestions you have!!!!

Rosemary Pear Pork

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

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

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

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

Organic quinoa
Remaining dressing from the green bean salad above

1. Cook quinoa according to the package instructions.  Once cooled, lightly top quinoa with left over dressing from green bean salad.

Serve and enjoy!!!!
xoxo Darby

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