As I look back on the past year, I’ve prepared fresh-and-easy recipes from seasonal dishes to what’s on trend, also updating some of my family’s favorites to classic comfort meals, right down to shaking up craft cocktails and yummy desserts. Which recipes were your favorites?
I first started hosting cooking videos many years ago, with my producer Anthony Marino, to share my creations on my food blog. It held three years of yummy recipes, popular content, crafted tutorials and opportunities, one of which that led me here to you, where I have been happily cooking even more concoctions for the past four years on Cook This!
Bringing you my inspiration from fresh ingredients that charges me is always my goal. What’s fresh and seasonal now, and looks beautiful in markets, can translate into gorgeous and delicious meals easily with just a few simple ingredients. If you haven’t been cooking with me in the kitchen over the past years, head into the heart of your home now; in 2018, we’re going to whip up even more delicious dishes to impress your family and friends, while making you feel like a rock star.
This recipe on Cook This! is one I created on a whim when I quickly needed a recipe for my website’s deadline. Pecan Encrusted Pork Tenderloin was born in 2011, and has been a fan favorite ever since. This dish can go from your weekly rotation to hosting a dinner party for four; it’s so pretty to present and is equally delicious, too. You must give it a try.
Pecan Encrusted Pork Tenderloin with Rosemary Brown Butter
4 ounces pecans or 1 cup chopped pecans
1¼ pound pork tenderloin, trimmed, pat dry
Kosher salt
Fresh finely ground black pepper
2 large eggs
2 tablespoons canola oil
½ cup (1 stick) unsalted butter
3 fresh rosemary sprigs, needles removed, plus extra sprigs for garnish
Heat oven to 400 degrees.
In a food processor fitted with the steel blade attachment, pulse chop the pecans until finely ground. Add the ground nuts in a wide shallow bowl.
Cut the pork tenderloin in half, crosswise (making 2 individual logs to fit inside the pan, side by side). Season the pork with 1¼ teaspoon salt and ½ teaspoon pepper.
Add the eggs in another wide shallow bowl and whisk. Dredge the pork into the eggs, dripping off the excess.Then coat and cover the pork into the pecans, pressing the nuts all the way around to adhere to the meat, (you will use all the pecans). Set aside to set, 30 minutes at room temperature to fully adhere to the meat, to prevent the crust from cracking. Can prepare up to a few hours ahead and refrigerate. Remove to room temperature 30 minutes prior to cooking, to move the chill from the pork.
Heat a 10-inch oven-safe fry pan over medium heat for 1 minute. Add the oil. When oil is heated and shimmers, add the pecan pork and sear until golden, 2-3 minutes on both sides (reduce the heat to medium-low, if the nuts are browning too quickly). Place the pan into the oven and roast the pork until cooked medium (internal temperature 150 degrees), about 10-14 minutes, flipping the pork halfway through the cooking time. Remove the pork to a cutting board to rest, 8 minutes. Reserve the pan (be careful, use an oven mitt, pan is very hot) and drain off the oil from the pan.
Add the butter and rosemary into the reserved pan over medium heat (don’t forget, hot pan; use an oven mitt). Slowly but constantly swirl the pan until the butter melts and is golden, about 2-3 minutes. Season with a pinch of salt. Remove from the heat.
Slice the pork into 1-inch rounds and arrange onto a serving platter. Drizzle rosemary brown butter over the top. Garnish with extra rosemary sprigs around the pork.
Serves: 4
Prep time: 10 minutes
Cook time: 16 minutes