Sunday, March 04, 2007

Sunday Dinner

Sesame Pork with Garlic Cream Sauce
Buttered Noodles
Roast Cauliflower with Garlic and ShallotsMario Batali's Tiramisu

Sesame Pork with Garlic Cream Sauce

1 1/2 lb pork tenderloin
2 T sesame oil
1/4 c sesame seeds

Heat oven to 450F.
Brush tenderloin with oil and roll in seeds to coat.
Place tenderloin on a rack in a shallow roasting pan.
Roast pork 10 minutes; turn and roast 10-15 minutes more until meat thermometer registers 155F when inserted in center.
Make sauce while pork is roasting.

Garlic Cream Sauce

1 T butter
2 cloves garlic-finely chopped
1 cup heavy cream
1 T chopped fresh chives
1/2 tsp freshly cracked pepper

Melt butter in small saucepan. Cook garlic in butter about
2 minutes, stirring occasionally-do not burn.
Reduce heat to low. Add cream.
Cook, stirring constantly, until reduced slightly, about 10 minutes.
Do not let cream boil. Stir in chives, salt and pepper.
Serve with pork tenderloin.

Roast Cauliflower with Garlic and Shallots

2 bunches of cauliflower, cut into florets
4-6 cloves garlic
6 medium shallots-cleaned and cut in half
1/4 cup extra virgin olive oil
sea salt to taste

Preheat the oven to 400 degrees.
Toss cauliflower, garlic and shallots with olive oil, and salt in a large bowl.
Place in a large roasting pan and roast in the oven for 30-40 minutes or until shallots and garlic are caramelized and cauliflower is tender.

1 comment:

Deborah Dowd said...

This roats looks great- a pork loin is an economical and elegant meal for Sunday inner. I have a recipe which uses bourbon and soy sauces as the marinade. Then an equal part of mayo and sourcream with horseradish to taste as a sauce for the roast pork- really great. I will try your version next weekend