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Pork Tenderloin with Wild Mushrooms

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 Roast Pork Tenderloin with Wild Mushrooms
roast pork tenderloin with wild mushrooms
Course Main Dish
Cook Time 30 minutes
Servings
people
Ingredients
Course Main Dish
Cook Time 30 minutes
Servings
people
Ingredients
roast pork tenderloin with wild mushrooms
Instructions
Pork
  1. Preheat the oven to 425 Degrees F.
  1. Combine the herbs and 1/2 t. of salt in a small bowl.
  2. Rub 2 t. oil over the pork. Then coat it with the herb mixture. Reserve a bit of the herbs for the mushrooms.
  3. Heat 1 t. oil in a skillet. Sear the pork until browned on all sides.
  4. Transfer the pork to a shallow roasting pan. Roast about 12 minutes. (Meat thermometer 140 Degrees in the thickest part.)
  5. Remove from oven and let it rest for 5 minutes (or more) before slicing.
Mushrooms
  1. In the same skillet, add 1 T. Butter or Ghee and the Mushrooms.
  2. Cook about 5 minutes. Let them brown a bit before turning them over and cooking another 2-3 minutes.
  3. Add the Garlic, 1/2 t. Salt and the reserved herbs.
  4. Stir in the wine. Cook until it evaporates.
  5. Add a bit more butter. Stir in the flour to make a paste (roux).
  6. Gradually add in the Chicken Broth and whisk till smooth.
  7. Cook while stirring until the sauce has thickened...about 5 minutes.
Finishing Touch
  1. Slice the pork and garnish with mushrooms
Recipe Notes

This recipe pairs well with Livliga (http://www NULL.livligahome NULL.com/?Click=804) dinnerware.

A Perfect Pot of Mussels

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 A Perfect Pot of Mussels
Ready in only 20 minutes!
perfect pot of mussels
Servings
servings
Ingredients
Servings
servings
Ingredients
perfect pot of mussels
Instructions
  1. Heat 1 Tbsp oil in a large pan over medium-high heat
  2. Add in the leek. Cook, uncovered and stirring often, until the leek begins to soften
  3. Add in the stock, mussels and rosemary
  4. Cover and cook until the mussels have opened completely. 3 to 5 minutes
  5. Discard mussels that have not opened. Toss with remaining oil
  6. Serve mussels and broth in shallow bowls with crusty bread

Pasta with Charred Broccoli, Feta and Lemon

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 Pasta with Charred Broccoli, Feta and Lemon
Ready in about 20 minutes!
Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. Pre-heat oven to 425° F
  2. Combine broccoli, 2 tsp oil, pinch of salt and red pepper on a baking sheet. Bake for about 20 minutes or until the broccoli is charred a bit. Stir after 15 minutes
  3. While broccoli is baking, bring a large pot filled with water to a boil. Add salt and pasta. Cook pasta to al dente (about 10 - 15 minutes). Drain in a colander over a bowl and reserve about 1/2 cup of the cooking liquid
  4. Heat the remaining oil and the garlic in a large skillet over medium heat. Cook about 2 minutes until the garlic is golden, stirring occasionally. Add in the cream and reserved cooking liquid, stirring constantly with a whisk.
  5. Stir in the feta and continue to stir until feta begins to melt and sauce is thickened.
  6. Add in broccoli, pasta and lemon rind and stir to coat.
  7. Plate the pasta mixture. Sprinkle with black pepper and the flaked sea salt. Serve

Chicken and Mixed Peppers

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 Chicken and Mixed Peppers
This easy and colorful dish makes a nice light supper.
chicken and mixed peppers
Servings
servings
Ingredients
Servings
servings
Ingredients
chicken and mixed peppers
Instructions
  1. Roll the chicken thighs in bread crumbs and set aside
  2. Place olive oil in skillet and begin to heat it
  3. When oil is hot, place breaded thighs in skillet to brown
  4. Turn the thighs and add in the chopped peppers
  5. Add in lemon juice and salt
  6. Turn heat down and let cook for about 10 minutes
  7. Enjoy!

Gingered Carrot Soup

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 Gingered Carrot Soup
This simple and easy to make soup is one of the most nourishing foods. Paired with a salad this makes a wonderful lunch or a light supper.
Gingered Carrot Soup
Servings
servings
Ingredients
Servings
servings
Ingredients
Gingered Carrot Soup
Instructions
  1. Melt butter in a soup pot over medium heat
  2. Cook onions and carrots until the onion is translucent, stirring occasionally. About 5 - 8 minutes. Do not let them brown.
  3. Sprinkle a teaspoon of salt over the carrots and onions as they cook
  4. Add stock and water, ginger, and orange zest. Bring to a simmer. Cover and cook about 20 minutes or until the carrots are soft.
  5. Remove the strips of orange zest. If you forget and purèe the soup with the zest still in it, the soup may be too bitter.
  6. Purèe the soup in a blender or food processor until completely smooth. Only fill blender bowl a third full of the hot liquid. Keep one hand on the cap of the blender to keep it from popping off. Add more salt to taste.
  7. Ladle into bowls and garnish with chives, parsley, dill or a swirl of heavy cream. A dollop of sour cream also works well.