In a small bowl, stir together mustard, sour cream, ginger, thyme and a pinch of salt; set aside.
Make several 1/4-inch slits in pork loin. Slip garlic into slits. Brush loin with oil and season w/ salt and pepper.
Heat a large cast-iron or other ovenproof skillet over high heat. Add pork loin and brown on all sides, about 5 minutes. Remove pan from the heat.
Spread mustard mixture over pork, then transfer the skillet to the oven and cook until a meat thermometer inserted into center of pork registers 150 F, about 30 minutes. Remove the pan from the oven and transfer pork to a cutting board; loosely cover with foil and let rest for 5 minutes before slicing. Serve warm or at room temperature.
I could not find my all purpose iron skillet - just my seasoned cornbread skillet - so I just used a regular skillet to brown it and then transferred it to a glass casserole dish and covered with foil. It turned out really good but I can not wait to see what difference the skillet makes.
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| All ingredients needed |
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| whisk first 5 together |
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| getting the skillet hot |
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| chop the garlic |
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| insert garlic in meat and brush with oil |
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| brown on each side |
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| transfer to pan and brush with mustard glaze |
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| cook in oven at 450 F |
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| for at least 30 minutes |
While that is baking I had time to make the Cocoa-Nut Mousse and get it chilling.
Ingredients
¼ cup slivered almonds
¼ cup shredded unsweetened coconut
4 cups part-skim ricotta cheese
3 tablespoons unsweetened cocoa powder
1 tablespoon plus 1 teaspoon granular sugar substitute
2 teaspoons almond extract
2 teaspoons vanilla extract
1 cup light or fat-free whipped topping
A few slivered almonds for garnish (optional)
A pinch of coconut for garnish (optional)
Heat oven to 275°F.
Spread almonds on a baking sheet and toast until golden, stirring occasionally, about 8 to 10 minutes.
Transfer to a plate to cool.
Spread coconut on the baking sheet and toast until golden, 2 to 3 minutes.
Transfer to a plate to cool.
In a large bowl, beat ricotta with an electric mixer
Use high speed until light and airy, about 4 minutes.
Add cocoa powder, sugar substitute, and almond and vanilla extracts;
Beat just until blended.
Fold in whipped topping, almonds, and coconut.
Spoon mousse into 8 dessert cups; cover and chill at least 2 hours.
To serve, remove mousse from refrigerator and sprinkle lightly with a few almonds and a little coconut, if desired.
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| Ingredients |
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| ricotta cheese |
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| add next 4 ingredients |
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| grab 8 dessert cups or glasses |
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| divide mixture into cups |
Now with the pork in the oven cooking and the Mousse in the frig I needed to get the last part ready. It is the Hearts of Palm "Potato" Salad. It is pretty good!
Ingredients
2 tsp fesh lemon juice
1 tsp DIjon mustard
1 small clove garlic, minced
1 Tbsp extra virgin olive oil
2 cans (14 oz each) hearts of palm, drained and cut into 1/2" slices
2 Tbsp chopped chives
Whisk lemon juice, mustard, and garlic in large bowl;. Continuing to whisk, ass oil in a low and steady stream. Add hearts of palm and chives and toss to combine. Season with freshly ground black pepper to taste and serve.
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| grab all these ingredients | | |
|
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| mix lemon juice, mustard and chopped garlic |
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| slice hearts of palm into 1/2" pieces |
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| stir all together |
Slice the pork tenderloin and serve.
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| ready to slice |
