Green Garlic Vinaigrette, Pork Tenderloin, Turnips, Arugula Pesto, & White Beans - KMOV.com

Green Garlic Vinaigrette, Pork Tenderloin, Turnips, Arugula Pesto, & White Beans

Butterhead Greens & Housemade Ricotta

with an assortment of Earth Dance garden radishes

Green Garlic Vinaigrette

 

Green Garlic Vinaigrette

1 T. mustard
2 T. shallot
1 t. sugar
1/4 t. salt
1/8 t. pepper
1/4 c. vinegar
1/3 c. evoo

1/2 c. green garlic, minced

 

Combine first 6 ingredients in blender/food processor - rip. 

Slowly add evoo to emulsify. 

Garnish w. minced green garlic.

 

 

 

Maple Brined & Smoke Roasted

Newman Farm Berkshire Pork Tenderloin

atop Turnips, Aromatics,White Beans, & Pea Shoots

drizzled with Arugula Pesto

 

Pork Tenderloin

Brine/Marinade pork overnight.  Smoke Roast to internal temperature of 145.

 

Turnips

1 # turnips
3/4 # carrots
1 qt. chicken stock

1 1/2 T. butter
1/2 T. brown sugar

 

Poach vegetables in chicken stock.  Remove vegetables from stock - add to hot saute pan. 

 

Glaze w. butter & brown sugar.  Reserve.

White Beans

2 c. white beans

1 qt. chicken stock

 

Cook slowly in chicken stock - until fork tender.  Reserve.

 

Arugula Pesto

 c. arugula
1/4 c. pine nuts
1/4 c. parmesan cheese
1/4 c. evoo

Quickly blanch & shock arugula - setting the beautiful green color. 

Utilize food processor/blender: rip arugula, pine nuts, & parmesan cheese until smooth - add 1-2 t. h2o if needed. 

Slowly add evoo & emulsify. Season with s/p.  Reserve.

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