Rosemary Mustard Pork With Peaches Recipes

Steps:

• In a small bowl, whisk together the Dijon mustard, fresh ground black pepper, chopped rosemary, and minced garlic and mix well. Rub the mustard mixture over the surface of the tenderloins and wrap in plastic wrap. Marinate in the refrigerator for 1 hour.
• Preheat oven to 375 degrees F.
• Place rosemary sprigs and smashed garlic in the center of a roasting pan. Remove the plastic wrap from the tenderloins and top each with 2 slices of maple bacon. Tie with kitchen twine to secure bacon strips.
• Place the roasting pan in the oven and bake for 25 to 30 minutes or until an instant-read thermometer, inserted in the tenderloins, registers 160 degrees F. Remove from oven when desired doneness is reached and let sit for 5 to 10 minutes on a cutting board. Remove kitchen twine, slice and serve with your favorite sides. Garnish with the rosemary sprigs and garlic. Enjoy!

Steps:

• Preheat oven to 375 degrees. Brush pork with olive oil and season with rosemary salt and freshly ground black pepper. Lay fresh whole rosemary sprigs on top of roast and fasten with butchers twine. Pour a few tablespoons of olive oil into a large skillet or roasting pan over high heat until almost smoking. Sear pork roast on all sides including ends until golden brown, about 10 minutes. Add more oil to pan if necessary along with onions, carrots, celery and garlic and cook for 3 to 4 minutes until vegetables begin to soften. Add the white wine and transfer pan to oven. Cook for about one hour or until the thickest part of meat reaches 150 degrees F. If bone tips begin to burn, cover them with foil. Once the roast is cooked, remove from pan to cutting board. Reserve roasting pan with vegetables and juices. Cover pork on cutting board with foil and allow to rest for about 20 minutes before carving.
• Remove butchers twine from roast and carve between chops. Serve sliced pork drizzled with sauce and Chestnut Honey Glazed Peaches.
• Heat the butter in a large skillet over high heat until melted and bubbling. Add the peaches to cook until lightly browned on all sides, about 4 minutes. Lower the heat, pour in the honey and stir until dissolved, followed by the vinegar. Stir while cooking. Add rosemary sprig and finish cooking until peaches are well glazed, about 5 minutes.
• To assemble: Return roasting pan with vegetables back to stove and heat over medium heat. Add remaining the white wine and scrape reserved fat from bottom and sides of pan to incorporate into juices. Add chicken stock and increase heat to a simmer, until liquid reduces by half. Season to taste with salt and freshly ground black pepper. Remove pan from stove and strain liquid from vegetables, squeezing out excess juice from vegetables using the back of a wooden spoon. Discard solids. Skim fat from liquid and reserve sauce.

Steps:

• Whisk together the oil, vinegar, ginger, rosemary, sugar substitute, salt, pepper, and pepper flakes in a bowl. Transfer half of the marinade to a gallon-sized sealable plastic bag with the pork. Marinate the pork in the refrigerator for at least 2 hours and up to 12 hours. Refrigerate the remaining marinade.
• When ready to cook, build a charcoal fire or preheat gas grill
• Remove pork from the bag and discard the used marinade. Place the tenderloins on the grill and cook, turning once, until cooked medium rare or when an instant-read thermometer stuck in the thickest part reads 145 degrees F, about 10 minutes. Transfer the pork to a cutting board, cover loosely with foil, and let rest for 5 minutes. Cut each tenderloin into 8 slices on the diagonal.
• Meanwhile, toss peach and tomato halves in a bowl with the unused reserved marinade. Place them cut side down on the grill, and cook until lightly browned but still firm, about 4 minutes. Transfer to the cutting board and cut each peach half into thirds.
• To serve, fan 3 radicchio lettuce leaves on each of 4 plates. Place 1/4 of the romaine in the center of each. On 1 side of each plate, place 4 slices of pork and on the other side, place 3 wedges of peach and 2 tomato halves. Sprinkle with the cheese and drizzle each plate with 2 tablespoons of the reserved marinade. Garnish each plate with a rosemary sprig and serve.