Dijon Mustard is really the ultimate condiment – it has zero fat, few calories and yet will add an incredible pop of flavor to anything it is paired with, especially when used as a base for marinating chicken, pork, salmon, ribs as the mustard develops sweet undertones when cooked. I have made herb and mustard crusted salmon for years as it is one of the easiest go to meals that always seems to please, also taking the time to marinate the fish for a few hours in a mix of lemon juice and white wine, making sure it stays very moist when roasted and only cooking it until it had reached about Medium. We did a bacon wrapped mustard roasted pork tenderloin the other evening as well. A new idea for me which really stemmed out simply raiding the pantry to see what I could find. Bacon, always a pleaser in any crowd; a beautiful lean pork tenderloin; garlic and herbs and the perfect base to tie it all together, mustard. Delicious!
Bacon Wrapped, Mustard Glazed Pork Tenderloin
1 1/2 pound pork tenderloin, trimmed of all excess fat
3-4 tablespoons Dijon mustard (enough to cover completely)
6 slices applewood smoked bacon
2 cloves garlic, minced
2 teaspoons fresh thyme, chopped
2 teaspoons fresh rosemary, chopped
2 teaspoons fresh parsley, chopped
1 teaspoon red pepper flakes
Salt and pepper
2 tablespoons olive oil
Season pork generously with salt and pepper. Rub with the mustard. (You are going to sear the pork prior to roasting it to start the bacon crisping, so if you’re pan isn’t big enough cut the pork in half.) Mix the herbs, garlic and red pepper flakes together and rub on the pork, distributing throughout. Carefully wrap the tenderloin with bacon, overlapping where necessary. We didn’t completely cover the pork with bacon, just enough to get the flavor started and keep the presentation pretty. Secure with toothpicks or kitchen twine. Allow to rest for about 20 minutes prior to cooking, or up to 1 hour in the fridge.
When ready to cook preheat the oven to 400 degrees. Heat the oil in a large saute pan and sear the pork on all sides. Transfer to the oven and roast until the meat is about 150 degrees. Remove from the oven and tent with foil for 10 minutes to let the juices redistribute. Then remove the picks or twine and carve large pieces. Serve on top of polenta, rice or mashed potatoes.
Roasted Mustard and Herb Salmon
1 1/2 pound filet of salmon, skin and any bones removed
3 tablespoons Dijon mustard
2 tablespoons fresh parsley, chopped
1 tablespoon fresh dill, chopped
2 cloves garlic, minced
1 tablespoon fresh tarragon, chopped
zest of 1 lemon
1 tablespoon fresh basil, chopped
Salt and pepper
1/2 cup white wine
3 tablespoons fresh lemon juice
Season both sides of salmon with salt and pepper. Lay the salmon skin side up in a large baking dish and cover with the wine and lemon juice. Wrap in plastic wrap and refrigerate for at least an hour, preferably a few. When ready to cook remove the salmon from the fridge and drain off about 1/2 of the liquid (keeping some of the liquid in the pan will keep the salmon moist.) Preheat the oven to 375 degrees. Flip the salmon over to put the skin side down. Slather generously with mustard. Mix the herbs, lemon zest, garlic and a bit of salt and pepper together. Cover the mustard with the herb mixture. Roast for about 15-20 minutes until the outside of the salmon turns light pink, the inside is still dark pink and rare. Remove from the oven, tent with foil and allow to rest for about 5 minutes. Serve on a large platter with fresh dill for garnishing.
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