April 3, 2012
Dorianne’s Honey Marinated Pork & Goat Cheese Mash
A sweet and sexy take on the other white meat #CrowdPleaser
Lucky for us and you Dorianne passed along her recipe for the crowd pleasing meal. Want to impress someone or show off to your friends? Make them this! Believe me, it’s one of those ‘I’ll have what she’s having‘ kinda things.
Let us know how it goes and email me a pic when your done.
HONEY MARINATED PORK WITH ROSEMARY, THYME AND DIJON
2 12-14-ounce pork tenderloins, trimmed (keep trimmings)
4 tablespoons of honey
4 garlic cloves, finely chopped
1 tablespoon of olive oil
1 teaspoon (or more) of fine sea salt
Freshly ground pepper
1 sprig of chopped fresh rosemary
1 sprig of chopped fresh thyme
4 tablespoons of Dijon mustard
1 tablespoon of vegetable or peanut oil
¼ onion, chopped
¼ carrot, chopped
1 shallot, chopped
¼ cup dry white wine
½ tablespoon of cold butter
1 teaspoon of cream (optional)
Place pork in an 11 x 7 x 2-inch glass baking dish. Whisk honey, garlic, olive oil, rosemary, thyme and 1 tablespoon of Dijon in a small bowl. Pour mixture over the pork and turn to coat. Sprinkle pork with sea salt and about 1/2 teaspoon of freshly ground pepper. Cover well and chill for at least 2 hours or up to 24 hours.
Preheat oven to 375°F. Transfer pork to plate and reserve the marinade. Heat vegetable or peanut oil in a large pan over medium-high heat until it is very hot. Add pork to skillet with the trimmings and brown all sides of pork, turning often (about 5 minutes for each side).
Transfer pork to a baking dish and let cool, brush remaining Dijon mustard on pork and transfer to the oven; cook until center of pork registers 150°F, about 15 minutes. Transfer to cutting board and let it rest for about 5 minutes.
While the pork is in the oven, make pan sauce. In the same pan that the meat was browned in, with the trimmings still in the pan; sauté onion, carrot, and shallot until it starts to sweat; about 4 minutes. Add reserved marinade and let cook for one minute. Add white wine and boil gently until reduced to ½ cup; about 4 minutes. Strain the sauce, through a fine mesh strainer. Add butter and cream off the heat. Season if needed. Cut pork crosswise into ½-inch- thick slices; transfer to platter and pour sauce over pork.
GOAT CHEESE AND SCALLION MASHED POTATOES
2 lbs Yukon gold mashed potatoes, peeled and cut into ¾ inch cubes.
5 oz fresh goat cheese
¼ cup (or more) whole milk
2 ½ tablespoons of butter
1 bunch of scallions, chopped
Coarse salt, freshly ground pepper
Cook potatoes in a large saucepan of boiling salted water until tender; about 10-15 minutes; strain well. Return to same pan; add cheese, milk and butter and mash until smooth. Mix in chopped scallions. Season to taste with salt and freshly ground pepper.