Friday, February 25, 2011

Mid-Winter Luncheon

For the party I catered this past weekend, I prepared what Mr. Fabulous first dubbed ... a guest-worthy menu. The occasion was to celebrate the arrival of a newborn baby my clients daughter and her husband adopted. Comfort food seemed the perfect food to serve. This combination is indeed comfort food; my clients and their guests not only devoured it they came back for thirds! I've prepared Sesame Pork Tenderloin with Mustard Cream countless times and it never disappoints. Refer to the Kernels of Gratitude article I posted on December 13, 2010 for the Carrot and Leek Gratin recipe. Prepare your favorite mashed potato recipe and steam some fresh green beans until fork tender. You will have prepared a well-rounded, colorful and complementing meal your tasters will not soon forget!

Sesame Pork Tenderloin with Mustard Cream
Carrot and Leek Gratin
Creamy Mashed Potatoes
Steamed Green Beans

Sesame Pork Tenderloin with Mustard Cream

Tidbits for perfection: Plan accordingly, pork needs to marinate for 3 hours. Place mixing bowl and beaters in the freezer for about 2 hours prior to preparing. Mustard Cream is best when whipped up just before serving. Prepare Mustard Cream while the tenderloins are cooking.

Worth noting: If you happen to double the recipe, it is not necessary to double the sesame seeds.

Sesame Pork Tenderloin

½ cup light soy sauce or tamari

3 tablespoons sugar

2 tablespoons minced onion

2 cloves garlic, minced

2 teaspoons ground ginger

¾ cup sesame seeds

2 pork tenderloins (1 package)

In a small bowl, combine soy sauce or tamari, sugar, minced onion, garlic, ground ginger and sesame seeds. Transfer to a baking dish to accommodate, add tenderloins, turn to coat on all sides. Cover and refrigerate. Marinate for 3 hours.

Three hours later …

Allow tenderloins to come to room temperature.

Preheat oven to 375°. Drain tenderloins and bake for 45 minutes. Allow tenderloins to cool for about 10 minutes before slicing. Yield: 6 Servings

While the tenderloins are cooking …

Mustard Cream

2 cups heavy whipping cream

⅓ cup Dijon mustard

1 tablespoon Worcestershire sauce

Pour whipping cream into medium bowl and beat on medium speed. When the cream thickens, increase the speed and continue to beat until cream falls in large globs and has soft peaks. Fold in Dijon mustard and Worcestershire sauce. Serve immediately or refrigerate until ready to serve.