Sun 8 Mar 2020

Cajun Shrimp and Sausage Sheet Pan Dinner

Posted by Recipe Sleuth under New Finds
No Comments

This recipe from Canadian Living is another great sheet pan dinner. Cook the seasoned vegetables for 15 minutes or so and then add the seasoned shrimp and sausage and cook another 8 minutes or so. Cook’s note: I used hot Italian sausage, which I microwaved for a few minutes to ensure it would be done at the same time as the shrimp. I covered the sheet pan with parchment paper so the food wouldn’t stick (and it makes it easier to clean the pan).

Avoiding Additives and Preservatives

Make sure the Cajun seasoning (or the spices you are using to make your own) doesn’t contain colour or anti-caking agents. I used Free From hot Italian sausages and frozen organic shrimp with only salt added as a preservative.

Roast vegetables for about 15 minutes

Add shrimp and sausage and cook until done

Cajun shrimp and sausage sheet pan dinner

Ingredients:

1 lb (450 g) mini potatoes, halved

1 sweet red pepper, cut in large chunks

1 sweet green pepper, cut in large chunks

¼ cup (60 ml) olive oil , divided

4 teaspoons (20 ml) Cajun seasoning (see recipe below)

¾ teaspoons (3.75 ml) smoked paprika

¼ teaspoon (1.25 ml) salt and pepper

1 lb (450 g) shrimp (31 to 40 count), peeled and deveined

2 links smoked farmer’s sausages (about 5 oz/150 g), cut in chunks

1 lemon, cut in wedges

Preparation:

Cajun seasoning

Combine 1 tsp (5 ml) each dried thyme, paprika and packed brown sugar, ½ tsp (2.5 ml) each ground cumin, dry mustard and hot pepper flakes, and a pinch of salt.

Sheet pan dinner

Preheat oven to 425°F (218°C). Line baking sheet with parchment paper.

On prepared pan, toss together potatoes, red pepper, green pepper, 3 tbsp (45 ml) of the oil, Cajun seasoning, paprika, salt and pepper. Bake until potatoes are almost tender, 15 to 18 minutes.

Meanwhile, pat shrimp dry; place in large bowl. Add sausage and remaining oil, tossing to coat.

Remove pan from oven; push vegetables to edges of pan. Arrange shrimp mixture in single layer in centre. Return to oven; bake until vegetables are tender and shrimp are pink and opaque, about 8 minutes. Serves 4.

From Canadian Living

 

Sun 1 Mar 2020

Spicy Sesame Noodles with Chicken and Peanuts

Posted by Recipe Sleuth under New Finds
No Comments

This delicious, salty spicy dish from the New York Times comes together quickly, making it ideal for a quick supper. Combine red-pepper flakes with soy sauce and sesame oil. Cook orange rind and peanuts in oil and then pour over the red-pepper mixture to create a chile oil. While you cook the noodles, cook ground chicken until browned and cooked through. Remove the orange rind from the oil, add the oil to the cooked chicken in the pan, add the noodles and toss to coat. Cook’s note: I used spaghetti noodles instead of udon noodles and chopped scallions instead of chives.

Avoiding Additives and Preservatives

Make sure the red-pepper flakes, peanuts and noodles do not contain additives or preservatives. I used tamari instead of soy sauce and Spectrum Natural sesame oil.

Combine red-pepper flakes, soy sauce and sesame oil.

Cook orange rind and peanuts in oil

Add rind and peanuts to red-pepper-flake mixture to create a chile oil

Spread ground chicken across the bottom of the skillet and cook until browned and cooked through

Remove rind from chile oil and then add oil to cooked chicken. Add noodles, toss to combine and then serve, topped with chives or scallions

Ingredients:

1 ½ tablespoons (22.5 ml) red-pepper flakes

1 ½ tablespoons (22.5 ml) low-sodium soy sauce

1 ½ teaspoons (7.5 ml) toasted sesame oil, plus more as needed

Kosher salt and black pepper

½ cup (125 ml) plus 1 tablespoon (15 ml) neutral oil, like grapeseed or canola

6 tablespoons (90 ml) roasted, salted peanuts, coarsely chopped

Rind of ½ orange, peeled into 2- to 3-inch (5- to 7.6-cm) strips

1 pound (454 g) ground chicken

10 to 12 ounces (285 to 340 g) ramen or udon noodles, preferably fresh

3 tablespoons (45 ml) finely chopped chives

Preparation:

In a medium heatproof bowl, stir together the red-pepper flakes, soy sauce and sesame oil. Set next to the stovetop.

Bring a large pot of salted water to boil. Meanwhile, in a large (12-inch/30 cm) skillet over medium heat, cook the ½ cup oil, peanuts and orange rind, shaking the pan occasionally, until the peanuts are golden and bubbling, 3 to 5 minutes. Immediately pour the contents of the skillet over the red-pepper mixture (be careful of splattering!) and set aside. (Once cool, the chile oil will keep in the refrigerator for 2 weeks in an airtight container.)

Meanwhile, in the same skillet, heat the remaining tablespoon (15 ml) oil over medium-high. Add the chicken and press it down with a wooden spoon into a thin layer. Season with salt and a generous amount of black pepper and cook, without stirring, occasionally pressing the layer of chicken down, until the bottom is browned, 5 to 7 minutes. Break the chicken up into small pieces and cook, stirring occasionally, until cooked through, 1 to 2 minutes more.

While the chicken cooks, cook the noodles according to package directions, until chewy but not soft. Drain and toss with a bit of sesame oil.

Remove and discard the orange rind from the chile oil. Off the heat, add the chile oil to the chicken and stir to coat, scraping up any browned bits from the pan. Add the noodles and toss to coat. Top with chives and serve at once. Serves 4.

From the New York Times

 

Sun 23 Feb 2020

Greek Chicken Stew with Cauliflower and Olives

Posted by Recipe Sleuth under New Finds
No Comments

This tasty stew from the New York Times is a great weekend dinner. Brown skinless chicken legs or thighs and set aside. Cook onion and garlic, add tomatoes and spices and simmer. Add the chicken back to the pot and simmer for 20 minutes. Add the cauliflower and olives and cook for another 20 minutes. Add parsley and serve over rice, garnished with feta cheese. Cook’s note: I used green olives instead of Kalamata olives.

Avoiding Additives and Preservatives

I used Eden organic red wine vinegar and Unico tomatoes. Make sure your spices don’t contain colour or anti-caking agents. If using olives, check the ingredients for additives. I used President’s Choice garlic-stuffed green olives.

Brown the chicken and set aside

Simmer the chicken in the tomato sauce

Add the cauliflower and olives

Serve the stew over rice and top with feta cheese

Ingredients:

2 tablespoons (30 ml) extra virgin olive oil

1 large red onion, chopped

2 to 4 garlic cloves (to taste), minced

6 to 8 chicken legs and/or thighs, skinned

2 tablespoons (30 ml) red wine vinegar

1 28-ounce (793 g) can chopped tomatoes, with juice, pulsed in a food processor

½ teaspoon (2.5 ml) cinnamon

Salt and freshly ground pepper

½ teaspoon (2.5  ml) dried thyme, or 1 teaspoon (5 ml) fresh thyme leaves

1 small or ½ large cauliflower, cored, broken into florets, and sliced about ½ -inch (1.25-cm) thick

12 kalamata olives (about 1.6 oz/45 grams), rinsed, pitted and cut in half (optional)

1 to 2 tablespoons (15-30 ml) chopped flat-leaf parsley

1 to 2 ounces (28-56 g) feta cheese, crumbled (optional)

Preparation:

Heat 1 tablespoon (15 ml) of the oil over medium-high heat in a large, deep, heavy lidded skillet or casserole and brown the chicken, in batches if necessary, about 5 minutes on each side. Remove the pieces to a plate or bowl as they’re browned. Pour off the fat from the pan. Add the vinegar to the pan and scrape up all the bits from the bottom of the pan.

Add the remaining tablespoon (15 ml) of the olive oil to the pan, and turn the heat down to medium. Add the onion and a generous pinch of salt and cook, stirring often and scraping the bottom of the pan, until it begins to soften, about 5 minutes. Turn the heat to low, cover and let the onion cook for 10 minutes, stirring from time to time, until it is lightly browned and very soft.

Add the garlic and stir together for a minute or two more, until the garlic is fragrant, then add the tomatoes and their juice, the cinnamon, thyme, and salt and pepper to taste. Bring to a simmer and simmer 10 minutes, stirring from time to time, until the mixture is reduced slightly and fragrant.

Return the chicken pieces to the pot, along with any juices that have accumulated in the bowl. If necessary, add enough water to barely cover the chicken. Bring to a simmer, reduce the heat, cover and simmer 20 minutes.

Add the cauliflower and kalamata olives and simmer for another 20 minutes, or until the cauliflower is tender and the chicken is just about falling off the bone. Stir in the parsley, taste and adjust seasonings. Serve with grains, with the feta sprinkled on top if desired.

Serve with rice. Serves 4-6.

From the New York Times

 

Sun 16 Feb 2020

Roasted Red Pepper Salad with Mozzarella and Basil

Posted by Recipe Sleuth under New Finds
No Comments

This recipe from Air Fryer Perfection makes a lovely salad or side dish with grilled fish or meat. Roast the peppers in an air fryer, on the grill, over the direct flame of a gas burner or under the broiler. Peel and slice, then toss with a balsamic vinaigrette, fresh mozzarella, toasted pine nuts and fresh basil.

Avoiding Additives and Preservatives

Look for a balsamic vinegar with no sulfites added. Make sure the fresh mozzarella is additive-free and that the pine nuts do not contain preservatives.

Place peppers in air fryer or use another method to roast them.

The peppers are ready when they are soft and the skins are brown and wrinkled

Peel peppers, slice and toss with vinaigrette, fresh mozzarella, basil and pine nuts

Ingredients:

2 large or 4 small bell peppers (red, orange and/or yellow)

2 tbsp (30 ml) extra-virgin olive oil

1 tbsp (15 ml) balsamic vinegar

1 garlic clove, minced

Salt and pepper

2 oz (57 g) fresh mozzarella cheese, torn into 1-inch (2.54-cm) pieces

2 tbsp (30 ml) torn fresh basil

1 tbsp (15 ml) pine nuts, toasted

Preparation:

Trim ½ inch (1.25 cm) from top and bottom of bell peppers. Using paring knife, remove ribs, core and seeds and discard. Arrange bell peppers in air-fryer basket on their sides. Place basket in air fryer and set temperature to 400 degrees F (204 C). Cook bell peppers until skins are brown and wrinkled and have collapsed, 25-30 minutes, flipping and rotating the peppers halfway through cooking.

If not using an air fryer, cook the peppers on a grill, over direct flame or under the broiler.

Transfer bell peppers to bowl, cover tightly with plastic wrap and let steam for 10 minutes.

Whisk oil, vinegar, garlic, 1/8 tsp (0.6 ml) salt and 1/8 tsp (0.6 ml) pepper together in serving dish. Uncover bowl to let bell peppers cool slightly. When cool enough to handle, peel peppers and discard skin, then cut into 1-inch (2.54-cm) wide strips. Add bell peppers and mozzarella to bowl with dressing and toss to coat. Season with salt and pepper to taste. Sprinkle with basil and pine nuts and serve. Serves 2-3.

From Air Fryer Perfection

 

Sun 9 Feb 2020

Creamy Baked Pasta with Gruyère and Prosciutto

Posted by Recipe Sleuth under New Finds
No Comments

This recipe from Food and Wine is another great baked pasta dish. Cook the pasta and set aside. Simmer cream and salt and add cheese to create a sauce. Combine pasta and sauce and broil until browned. Serve with thinly sliced prosciutto. Cook’s note: I don’t like nutmeg in the sauce; I used hot pepper flakes instead.

Avoiding Additives and Preservatives

Make sure the cheese does not contain colour or other additives. Check the nutmeg to make sure it doesn’t have preservatives or anti-caking agents. Look for prosciutto that is preserved with salt only.

This recipe uses lots of Gruyere cheese

Simmer cream

Add cheese to cream, add cooked pasta and broil until browned

Serve baked pasta with prosciutto

Ingredients:

1 (16-ounce/454 g) package gemelli pasta or other short pasta, such as penne or elbow macaroni

16 ounces (454 g) Gruyère cheese, finely shredded (about 4 cups/1 L)

3 ounces (85 g) Parmigiano-Reggiano cheese, finely shredded (about 1 ¼ cups/310 ml)

3 cups (750 ml) heavy cream

1 ½ teaspoons (7.5 ml) kosher salt

1 teaspoon (5 ml) freshly grated whole nutmeg

Thinly sliced prosciutto, for serving

Preparation:

Cook pasta in salted water according to package directions until barely al dente, about 10 minutes (about 3 minutes less than package directions indicate). Drain and immediately transfer to a large rimmed baking sheet; spread in a single layer. Set pasta aside. Toss together Gruyère and Parmigiano-Reggiano in a medium bowl, and set aside.

Preheat broiler to high with oven rack in middle of oven. Bring heavy cream and salt to a simmer in a large saucepan over high. Reduce heat to medium; stir in nutmeg, and simmer, stirring often, 2 minutes. Remove from heat. Stir in 4 ¼ cups (1.06 L) of the cheese mixture, in small batches, stirring until cheese is melted after each addition. Stir in cooked pasta. Spoon pasta mixture into a 2 ½ -quart (2.5 L) broiler-proof baking dish; top with remaining 1 cup (250 ml) cheese mixture.

Broil in preheated oven until cheese is melted and golden brown, 3 to 5 minutes. Let stand 10 minutes before serving. Serve with thinly sliced prosciutto. Serves 6.

From Food and Wine

 

Sun 2 Feb 2020

Skate Wing Meunière with Mushrooms

Posted by Recipe Sleuth under New Finds
No Comments

Skate are fish that are members of the ray family. Their fins are large and look like wings, which is why you often see it labelled “skate wing” at the fish counter. Usually sold skinned and filleted, it is a mild-tasting fish that is delicious when dredged in flour and pan-fried in oil or butter. In this recipe from Jacque Pépin, you pan fry the fish in oil, fry some mushrooms in the drippings while the fish rests and then top everything with brown butter, lemon juice and parsley.

Avoiding Additives and Preservatives

Use butter that contains only cream, without colour. Use freshly squeezed lemon juice, as the concentrates contain sodium benzoate.

Dredge the skate in flour and pan fry in oil

Pan fry the mushrooms while the fish rests

Top fish with mushrooms, brown butter, lemon juice and parsley

Ingredients:

1 large skinned and boned skate wing (about 2 pounds/900 g)

Salt and freshly ground black pepper

About 1/3 cup (85 ml) all-purpose flour, for dredging

2 tablespoons (30 ml) unsalted butter

2 tablespoons (30 ml) corn oil

2 cups (500 ml) sliced mushrooms (about 4 ounces/113 g)

2 tablespoons (30 ml) unsalted butter

1 tablespoon (15 ml) fresh lemon juice

1 tablespoon (15 ml) chopped fresh parsley

Preparation:

Cut the skate wing into 4 slabs. Sprinkle the pieces of skate with ¼ teaspoon (1 ml) salt and 1/8 teaspoon (0.5 ml) pepper and dredge with the flour, shaking off any excess.

Heat the butter and oil in a large heavy skillet until hot. Add the skate, and cook over medium-high heat for 5 minutes on the first side. Turn and cook for 5 minutes longer on the other side, or just until the skate is cooked through; the meat should still be slightly moist and pink in the center. Arrange the skate on a serving platter.

Add the sliced mushrooms to the drippings in the pan and cook for just 1 minute; they should still be firm. Season with a pinch each of salt and pepper, then scatter the mushrooms on top of the skate.

Heat the butter in a small skillet until it is foamy and brown. Sprinkle the lemon juice on the skate, pour the hot butter on top, garnish with the parsley, and serve. Serves 4.

From Jacques Pépin

 

Sun 26 Jan 2020

Air-Fried Tandoori Chicken Thighs

Posted by Recipe Sleuth under New Finds
No Comments

I have a new kitchen toy — an extra-large air fryer. Air fryers aren’t really fryers at all – they are small convection ovens that circulate hot air with a fan. The intense hot air approximates frying — with little or no fat. I have a Philips Avance model and have been impressed with the results — crispy fries, moist fish and chicken that cooks through and browns in 20 minutes. It frees up oven space and there is no spatter! On the down side, it is large and heavy, so I’ve been leaving mine on the countertop. These Tandoori chicken thighs are from the American’s Test Kitchen Air Fryer Perfection cookbook. Marinate the chicken for a few minutes and then air fry for 20-30 minutes. You could also bake them in a 425 F (218 C) oven for 30-40 minutes.

Avoiding Additives and Preservatives

Make sure your dried spices don’t contain colour or anti-caking agents. Use fresh lime juice and yogurt with no additives.

There are many different models of air fryers. This is a Philips XL Avance.

Marinate the chicken and place in the fryer basket.

The chicken is cooked and well-browned in about 20 minutes.

Air fried Tandoori chicken thighs

Ingredients:

3 garlic cloves, minced

1 tbsp (15 ml) grated fresh garlic

1 ½ tsp (7.5 ml) garam masala

1 tsp (5 ml) chili powder

1 tsp (5 ml) vegetable oil

Salt and pepper

½ cup (125 ml) plain whole-milk yogurt

4 tsp (20 ml) freshly squeezed lime juice

4 5-oz (140-g) bone in, skin-on chicken thighs

Preparation:

Combine garlic, ginger, garam masala, cumin, chili powder, oil, ¼ tsp (1 ml) salt and ¼ tsp (1 ml) pepper in large bowl and microwave until fragrant, about 30 seconds. Set aside to cool slightly, then stir in ¼ cup (60 ml) yogurt and 1 tbsp (15 ml) lime juice.

Pat chicken dry with paper towels. Using metal skewer, poke skin side of chicken 10 to 15 times (omit this step if you aren’t using an air fryer). Add to bowl with yogurt-spice mixture and toss to coat; set aside to marinate for 10 minutes. Meanwhile, combine remaining ¼ cup (60 ml) yogurt and remaining 1 tsp (5 ml) lime juice in clean bowl; season with salt and pepper to taste and set aside.

Remove chicken from marinade, letting excess drip off, and arrange skin side up in air-fryer basket, spaced evenly apart (or place chicken on baking sheet). Place basket in air fryer and set temperature to 400 F (204 C) (or place in pre-heated 425 F/218 C oven). Cook until chicken is well-browned and crisp and registers 195 F (90 C), 20 to 30 minutes, rotating chicken halfway through cooking; do not flip (if roasting in oven, cook 30-40 minutes).

Transfer chicken to serving platter, tent loosely with aluminum foil and let rest for 5 minutes. Serve with reserved yogurt-lime sauce. Serves 2.

From America’s Test Kitchen Air Fryer Perfection

 

Sun 12 Jan 2020

Sheet-Pan Shrimp with Tomatoes, Feta and Oregano

Posted by Recipe Sleuth under New Finds
No Comments

Now that the holidays are over, I feel like cooking simple, light meals. This sheet-pan shrimp recipe fits the bill. Create a paste of garlic, oregano, lemon juice, oil and pepper. Rub the paste on peeled shrimp and broil them for a few minutes on each side. Serve with tomatoes and feta.

Avoiding Additives and Preservatives

Check the feta to make sure it is additive-free and use freshly squeezed lemon juice. I use frozen shrimp with only salt added.

Coat the shrimp with the paste and broil for a few minutes on each side

Sheet pan shrimp with tomatoes, oregano and feta

Ingredients:

1 garlic clove

1 teaspoon (5 ml) salt

1 tablespoon (15 ml) chopped fresh oregano

1 tablespoon (15 ml) lemon juice

2 tablespoons (30 ml) olive oil

Black pepper

1 ½ pounds (680 g) peeled shrimp

Chopped tomatoes, for serving

Crumbled feta, for serving

Preparation:

Turn on the broiler, and position the oven rack close to the heat.

Mash garlic clove with salt until it forms a paste. Add chopped oregano, lemon juice, olive oil and lots of black pepper. Rub paste all over peeled shrimp.

Spread shrimp out on a pan and broil, 2 to 3 minutes per side. Served topped with chopped tomatoes and crumbled feta. Serves 4.

From New York Times Cooking

 

Sun 5 Jan 2020

Citrus Chicken Rested in Herbs

Posted by Recipe Sleuth under New Finds
No Comments

Happy New Year! This recipe from Alison Roman’s Nothing Fancy can be made in the oven or on the grill. Marinate the chicken in citrus juice, tamari sauce, oil, jalapeno and garlic. Cook the chicken and let it rest on top of citrus slices. Sprinkle with herbs and reserved marinade and serve after the chicken has rested about 15 minutes.

Avoiding Additives and Preservatives

Use freshly squeezed juice and tamari, which does not contain artificial ingredients. Use jalapeno instead of the sambal sauce.

Let the cooked chicken rest on citrus slices, topped with herbs and reserved marinade

Citrus chicken rested in herbs

Ingredients:

½ cup (125 ml) lime or lemon juice, plus 1 lime or lemon, thinly sliced

½ cup (125 ml) orange juice, plus 1 orange, thinly sliced, seeds removed

½ cup (125) ml soy or tamari sauce

2 tablespoons (30 ml) canola oil

2 tablespoons (30 ml) sambal or 1 jalapeño chilli, finely chopped

2 garlic cloves, finely grated

Kosher salt and freshly ground

Black pepper

1 3.5 to 4 lb. (1.6 to 1.8 kg) chicken, halved lengthways through the backbone, or bone-in, skin-on parts

1 handful coarsely chopped coriander, tender leaves and stems

1 handful coarsely chopped parsley, tender leaves and stems

A few sprigs of rosemary, thyme, oregano or marjoram (optional)

Preparation:

To make the marinade, combine the lime juice, orange juice, soy sauce, oil, jalpeno and garlic in a medium bowl and season with salt and pepper. Set about half aside for later, and add the rest of the marinade to a large bowl, resealable bag or baking dish. Add the chicken, tossing to coat well.

Let it sit in the marinade for at least 30 minutes, or up to 24 hours, in the refrigerator.

Preheat the oven to 450°F (230°C). Alternatively, heat a barbecue grill to medium heat, with cooler coals or low flames on one side. (You can grill the chicken over hotter flames, but it can be challenging to manage; for beginners, it’s good to err on the side of the coals being slightly cooler than slightly hotter.)

Remove the chicken from the marinade, discarding the marinade the chicken was sitting in. Place on a baking tray, skin side up. Roast until the skin is deeply browned and lightly charred and the chicken is cooked through, 35–45 minutes; there’s no need to flip or turn the chicken.

Alternatively, place the chicken skin side down on the grill and cover; make sure the vents are open. Let it grill, resisting the urge to turn or check too frequently, until it’s nicely golden brown with those cute little grill marks, 10–12 minutes; just like when you’re searing chicken in a skillet, the skin will release effortlessly once it’s cooked and golden. Attempting to move it beforehand will probably tear the skin and maybe ruin your day! Using your finest and largest tongs, carefully flip the chicken, then cover so that it continues to grill and cook on the other side, another 10–12 minutes. Flip once more, skin side down, and add a few halves of cut citrus if you have them. Continue to grill another 5–8 minutes, to crisp the skin and finish cooking through.

Place the citrus slices on a platter or cutting board and scatter with the herbs. Place the cooked chicken on top, skin side up, and pour the reserved marinade over. Let the chicken rest for 10–20 minutes, allowing its juices to mingle with the citrus and herbs.

Carve the chicken into pieces before serving. Serves 4-6.

From Nothing Fancy by Alison Roman

 

Sun 22 Dec 2019

Roast Pork Tenderloin with Carrots, Onions and Mustard-Tarragon Sauce

Posted by Recipe Sleuth under New Finds
No Comments

Happy holidays! This recipe from Real Simple is a tasty weeknight supper that is on the table in less than 45 minutes. Roast carrots and onions on a baking sheet for about 15 minutes. Meanwhile, season the pork and sear it on top of the stove. Reserve the skillet for the sauce. Place the pork on the baking sheet with the vegetables and roast until it reaches an internal temperature of 140°F (60°C). While the pork rests, make a quick sauce with stock, butter, mustard and tarragon and serve over the sliced pork.

Avoiding Additives and Preservatives

I used Imagine Organic chicken stock, Gay Lea unsalted butter and President’s Choice Old-Fashioned Dijon mustard. All are additive-, preservative- and colour-free.

Roast vegetables for about 15 minutes

Meanwhile, sear the pork

While pork is roasting with the vegetables, make the sauce

Let pork rest for a few minutes before slicing

Roast pork tenderloin with carrots, onions and mustard-tarragon sauce

Ingredients:

1 lb. (454 g) carrots, cut into 2-in. (5-cm) pieces

1 red onion, cut into 8 wedges

¼ cup (60 ml) olive oil, divided

1½ teaspoons (7.5 ml) kosher salt, divided

1 teaspoon (5 ml) freshly ground black pepper, divided

1 1-lb. (454 g) pork tenderloin

1 cup (250 ml) low-sodium chicken broth

1 tablespoon (15 ml) unsalted butter

1 tablespoon (15 ml) chopped fresh tarragon

2 teaspoons (10 ml) Dijon mustard

Preparation:

Preheat oven to 425°F (218°C). Toss carrots and onion with 3 tablespoons (45 ml) oil and ½ teaspoon (2.5 ml) each salt and pepper on a rimmed baking sheet. Roast until beginning to soften, 12 to 14 minutes.

Meanwhile, heat remaining 1 tablespoon (15 ml) oil in a large skillet over medium-high. Season pork with remaining 1 teaspoon (5 ml) salt and ½ teaspoon (2.5 ml) pepper. Cook, turning occasionally, until browned on all sides, 6 to 8 minutes. Move vegetables to edges of baking sheet; place pork in center (reserve skillet). Roast until a thermometer inserted in center of pork registers 140°F (60°C), 10 to 12 minutes. Transfer pork to a cutting board; let rest for 5 minutes.

Add broth to skillet; cook over medium-high until liquid is reduced by half, about 3 minutes. Remove from heat and whisk in butter, tarragon, and mustard. Thinly slice pork and serve with vegetables and mustard sauce. Serves 4.

From Real Simple

 

« Previous Page — Next Page »