1 LB Parboiled Green Beans
6 oz. sliced mushrooms
1 TBSP minced garlic
1/4 Onion, cut into large chunks (bitesize)
2 Tbsp Olive Oil
Heat Olive Oil over medium heat with garlic for 2-3 minutes. Add onions and mushrooms. Season with salt (healthy pinch) and pepper (10-11 turns of a mill). Stir frequently until mushrooms and onions begin to soften, approximately 8 minutes. Add green beans and saute until crisp tender, approximately 4 minutes. Green beans should maintain their bright green color.
Optional: Add 1/4 tsp crushed red pepper before serving if desired.
Parboiled Green Beans -
(Can be made well in advance and left in the fridge for up to 6 days, covered.)
1 LB Fresh Green Beans, tops snapped
1/4 c. salt
Bring water to a boil. Add 1/8 c. salt to water. Allow to dissolve then add green beans. Cook until green beans just begin to get tender (about 5 minutes), but remain bright green. Remove green beans and drain immediately put beans into an ice water bath (with remaining salt)
Tuesday, April 28, 2009
Mustard, Basil, Bacon Pork Top Loin
1/4 c. Course Mustard
1 tsp minced garlic
1 TBSP Olive Oil
1 tsp Balsamic Vinegar
Pinch of Salt
10-12 Grinds of Black Pepper
2 Tbsp Grated Parmesan Cheese
15-20 Fresh Basil Leaves
5-6 pieces of Center Cut Bacon
1-1.5 LB Pork Top Loin
Cut slits in pork and insert finger to increase size of holes, approximately 8-10, evenly spaced. Mix the first 6 ingrediants in a small bowl. Slather pork with mustard mixture, making sure to get liquid into each of the holes that you created earlier. Lay loin into shallow baking dish. (You can stop here and cover the pork to marinade for up to 24 hours, but this step isn't necessary.) Top pork with Basil (do not cut leaves, just layer on the top and sides). Ensure that pork has been out of the refridgerator for at least 15 minutes, then insert into a preheated 425 degree oven for 30 minutes.
While pork is cooking, fry bacon on stove top until crispy. Remove and break into small pieces.
After 30 minutes lower the oven temperature to 350 degrees and sprinkle bacon on top of basil covered pork. Cook at 350 for 15 minutes for medium, 20 minutes for medium well.
Top with 1/4 c. of Grated Parmesan cheese and return to oven just until cheese has slightly melted, approximately 3-5 minutes.
Allow meat to rest for 10 minutes, covered in foil, before slicing and serving.
1 tsp minced garlic
1 TBSP Olive Oil
1 tsp Balsamic Vinegar
Pinch of Salt
10-12 Grinds of Black Pepper
2 Tbsp Grated Parmesan Cheese
15-20 Fresh Basil Leaves
5-6 pieces of Center Cut Bacon
1-1.5 LB Pork Top Loin
Cut slits in pork and insert finger to increase size of holes, approximately 8-10, evenly spaced. Mix the first 6 ingrediants in a small bowl. Slather pork with mustard mixture, making sure to get liquid into each of the holes that you created earlier. Lay loin into shallow baking dish. (You can stop here and cover the pork to marinade for up to 24 hours, but this step isn't necessary.) Top pork with Basil (do not cut leaves, just layer on the top and sides). Ensure that pork has been out of the refridgerator for at least 15 minutes, then insert into a preheated 425 degree oven for 30 minutes.
While pork is cooking, fry bacon on stove top until crispy. Remove and break into small pieces.
After 30 minutes lower the oven temperature to 350 degrees and sprinkle bacon on top of basil covered pork. Cook at 350 for 15 minutes for medium, 20 minutes for medium well.
Top with 1/4 c. of Grated Parmesan cheese and return to oven just until cheese has slightly melted, approximately 3-5 minutes.
Allow meat to rest for 10 minutes, covered in foil, before slicing and serving.
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