Honey Mustard Pork Salad
Recently I was honored that my blog was chosen to be featured on the Foodbuzz website Family Bites page, presented by Newman’s Own. If you are unfamiliar with Newman’s Own products, the company was started by the late Paul Newman in 1982. All profits are given to charity, so not only are you buying a high quality product you are giving back to those who need help.
I developed nine original recipes using Newman’s Own products, all designed to be family friendly and uncomplicated. But uncomplicated does not mean it should not taste great.
This recipe has only a few ingredients, but is packed with flavor. If you do not eat pork, you can substitute with chicken or turkey cutlets.
Please visit the Foodbuzz Family Bites page to see more recipes.
Honey Mustard Pork Salad
1 pork tenderloin
1/3 cup Newman’s own Light Honey Mustard dressing
1 Tbsp olive oil
2 bags (7 ounces) butter lettuce and radicchio blend
1 package (5 ounce) crumbled feta cheese
1 package cherry tomatoes
- In a large bowl or re-sealable plastic bag marinate the pork for at least one hour in the dressing. When ready to cook heat the oven to 400 degrees F.
- Heat the olive oil in a large oven proof skillet. Brown the tenderloin on all sides, then finish cooking it in the oven for 20 – 25 minutes. Let the tenderloin rest for at least 15 minutes before slicing thinly.
- Divide the lettuce among four plates. Sprinkle ¼ cup of feta cheese and some cherry tomatoes over the lettuce on each plate. Divide the pork slices among the plates, fanning them out.
- Drizzle each salad with Newman’s Own Light Honey Mustard dressing and serve immediately.
Recently I received some free samples of a few of the food products that Chef Emeril Lagasse has on the market. I was already a big fan of his Original Essence, a great all purpose seasoning. In full disclosure (since I already copped to getting free stuff) I once worked for Emeril. Many, many years ago, when I was finishing culinary school I did my internship at The Food Network test kitchens. I was then offered a job on the “Emeril Live” show, and being that my parents did not raise a fool, I jumped at the chance! I literally had four days to fly back to San Francisco, pack my stuff, get my cats and move to New York City! Here is a picture of me from “Emeril’s TV Dinners” cookbook, when I was much younger and had a lot less hair.
Me working hard behind Emeril
Don’t I look like a hard working gal? Well, I was and still am, but that’s another post. And they must have just forgotten to mention me in the caption…
As I said, I usually have a bottle of Emeril’s Original Essence in the pantry, because it really is a great multi-purpose seasoning, and I don’t always have time to make my own rubs and marinades. A little sprinkle of Essence on chicken, pork, turkey, ground meats or veggies can make a big difference in the taste of your dish. (Damn, I’m starting to sound like a commercial!) Anyhoo, along with the Essence I also received a sample of Emeril’s Kicked Up Horseradish Mustard. I’m a big fan of horseradish as well as mustard, so what could be wrong? Nothing in this case, because this mustard was quite tasty. I had a flavor epiphany after tasting the mustard, and decided to make mustard crusted pork chops. But not just any mustard crusted pork chops, these would be a la Emeril! BAM!
Emeril's smiling face on his products
Mustard Crusted Pork Chops a la Emeril
*This recipe can be easily doubled to make 4 pork chops, or for a small loin roast
2 TB Emeril’s Kicked Up Horseradish Mustard
2 TB extra virgin olive oil, divided
1 1/2 tsp Emeril’s Original Essence
1 tsp unsulfered molasses
2 boneless pork loin chops, about 1″ thick
1/2 cup water
In a small bowl, mix together the mustard, 1 TB olive oil, Essence and molasses. Rub the marinade on both side of the chops, and let them marinate for a minimum of 30 minutes to overnight. As with most marinades, the longer the better.
Pork chops with mustard marinade
When you are ready to cook the chops heat your oven to 350 degrees F. In a large oven proof skillet over a medium flame, heat the remaining 1 TB of olive oil. Brown the pork chops for 4-5 minutes.
A good kitchen rule of thumb for browning is to let the pan let you know when to turn the meat. What does this mean? If you try and pick up the meat, and you get resistance or the meat feels stuck, let it keep browning. When a good crust has formed, the pan will release the meat.
Getting good browning on the chops
When browned on the first side, turn the chops over, add the water carefully to the pan, and place the skillet in the oven. Cook the pork for 25 minutes, or until the internal temperature reaches 150 degrees F.
When the pork chops are done, remove them from the oven. Place the chops onto a plate, and let them rest for at least 10 minutes before eating.
Juicy pork chops!
I suggest serving these chops with buttery mashed potatoes, and sauteed kale or greens.
Herbed Pork Chops
I am truly a pork lover. I even tried to make sure my daughter was born in the Chinese Year of the Golden Pig, but she missed it by a few days. But since I am not Chinese I say she is! For a baby shower gift my friends Mindy and Eric gave me a painting by Eric titled “The Improved Middle White Pig” which now hangs in her room. And the way my toddler eats pork it obviously rubbed off on her.
As a chef I am often asked what my specialty is, and I always answer that I do not have one. I love to cook almost everything, but I do have an affinity for making spice and herb rubs. They can range from a few ingredients to a complex mix of 10-15 spices and herbs. This is one of my favorite rubs for pork, but could also be used on poultry.
Herbs and Spices
Herb Rubbed Pork Chops
2 1/2 tsp Kosher salt or 2 tsp table salt
2 tsp dried thyme
1 1/2 tsp dried oregano, preferably Mexican
1 1/2 tsp dried basil
1 tsp dried rosemary
1 tsp fennel seeds
1 tsp garlic powder
1/2 tsp red pepper flakes
3 TB + 1 TB extra virgin olive oil, divided
4 boneless pork loin chops, about 1 inch thick
In a small bowl mix together salt, thyme, oregano, basil, rosemary, fennel seeds, garlic powder, red pepper flakes and 3 TB olive oil. Place the pork chops on a large plate and pour the rub over the chops. Make sure the entire surface of the chops is evenly covered with the rub. Cover the chops with plastic wrap, and let marinate in the refrigerator for at least 2 hours. They can be left to marinate overnight if you choose. They longer you marinate lets the flavors really penetrate the meat.
Marinating pork chops
When ready to cook your chops preheat your oven to 400 degrees. In a large ovenproof skillet heat remaining tablespoon of olive oil. Brown the pork chops on one side, turn over and place skillet in the oven. Roast the chops 12-15 minutes, or until internal temperature reaches 160 degrees.
Browning chops
When the pork chops are done, let them rest for about 10 minutes before serving.
These pork chops can also be broiled or grilled. You can also use most cuts of pork for this, such as country style ribs, pork loin roast, pork shoulder or even spare ribs. Just adjust the cooking style to one best suited for that cut of meat.
