Beet Ravioli with Brown Sage Butter Yield Makes 6-8 first-course servings INGREDIENTS: Ravioli: 2 large red or golden beets (about 14 ounces) 1/4 cup fresh whole-milk ricotta cheese 1/4 cup goat cheese 2 Tablespoons grated parmesan 2-3 tablespoons dried fine ground breadcrumbs 1 1/4 pounds Fresh…
Tomato Tart with Caramelized Onions YIELD Makes 4-6 servings INGREDIENTS 1 (9-inch) prepared pie dough, thawed if frozen (not pie shells) 3 tablespoons olive oil 2 large onion (i use Vidalia) , very thinly sliced or use mandolin 3 oz. goat, feta or garlic &…
Grilled Pork Tenderloin with Molasses and Mustard
Makes 2-3 servings
1/4 cup mild-flavored (light) molasses
3 tablespoons apple cider vinegar, divided
2 tablespoons Dijon mustard (I use Grey Poupon)
2 tablespoons coarse-grained mustard (I use Maille)
1 3/4-pound pork tenderloin, trimmed of fat
Whisk molasses, 2 tablespoons vinegar, and both mustards in small bowl to blend. Place pork in heavy-duty resealable plastic bag. Pour marinade over. Seal tightly and refrigerate overnight in a Ziplock bag.
Prepare barbecue (medium-high heat). Drain marinade into heavy small saucepan. Sprinkle pork with salt and pepper. Grill pork until thermometer inserted into center registers 145°F, turning occasionally with tongs, about 20 minutes. Transfer pork to serving platter; let rest 5 minutes.
Meanwhile, add 1 tablespoon vinegar to pan with marinade. Whisk it while it boils until thickened to sauce consistency, about 5 minutes.
Cut pork crosswise on slight diagonal into 1/2-inch-thick slices. Arrange pork slices on platter; drizzle sauce over.
I usually double the sauce if you want it for mashed potatoes or extra sauce.
This recipe easily doubles for more people.
