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La Belle Cuisine - More Pork Recipes
Fine Cuisine with Art Infusion
cook is to create. And to create well...
is an act of integrity, and faith."
Roast Pork Tenderloin with
"Vegetables are interesting but lack a sense of purpose
unaccompanied by a good cut of meat."
~ Fran Lebowitz
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Peaches and Cream
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Peach Mustard Crust
Summer Fruit A Country Garden Cookbook
"Pork tenderloin is both economical and
low in fat. The fruity mustard crust ensures that the meat will remain moist and flavorful
during roasting. Thin
1/2 cup fresh breadcrumbs
slices of the pork on rye bread spread with more of the mustard make
1 teaspoon salt
1/2 teaspoon fresh, coarsely ground black pepper
2 tablespoon olive oil
1 cup Peaches and Honey Mustard (recipe follows)
1 1/2 to 2 pounds boneless pork tenderloin
In a small bow, combine the breadcrumbs, salt, pepper, olive oil and
cup of Peaches and Honey Mustard. Pat the mixture on the meat, wrap
it tightly in plastic
wrap and refrigerate overnight, or let stand for several
hours at room temperature.
When ready to cook, bring the pork to room temperature and preheat the
oven to 400 degrees F.
Place the pork in a shallow roasting pan and bake in the center of the
oven for 40 to 45 minutes, or until the internal temperature registers 155
into 1/2-inch pieces and serve. Accompany with the remaining Peaches and Honey Mustard.
Serves 4 or 5.
Peaches and Honey Mustard
"I was looking for an ingredient
to temper the fire of powdered mustard
and thought about mellow, sweet peaches. Not only
do they provide a
they also help thicken the sauce naturally. This intense
sweet-hot mustard is
perfect for spreading on rye bread for ham sand-
wiches, slathering on
skinless chicken breasts before grilling, or
whisking into a basic vinaigrette."
3 very ripe yellow peaches
2 tablespoons yellow mustard seed
1 cup white wine vinegar
1/2 cup apple juice
1/4 cup honey
1/2 cup loosely packed brown sugar
1 clove garlic, minced
1/2 teaspoon ground ginger
1/2 cup powdered mustard
1 1/2 teaspoons salt
Peel the peaches and cut them into 1-inch cubes. Grind the mustard seed
briefly in a spice grinder until cracked but not powdered.
In a 9- or 10-inch nonreactive skillet, stir together the peaches,
seed, vinegar, apple juice, honey, brown sugar, garlic, ginger, powdered mustard
and salt. Cover and cook over low heat, stirring occasionally to prevent sticking, for
approximately 1 hour, or until the peaches are very
soft and the liquid is the thickness
of sour cream. Remove from the heat
and purée in a food processor or blender. Let cool.
If not using immediately, pour into a clean, dry jar or bowl, cover
refrigerate for up to 3 weeks. Makes 2 cups.
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