2010 Healthy Recipes, Week #10

It's been a while since I've had a chance to actually cook and create in the kitchen. Our house has been on the market for several weeks, and with that, comes the feeling of living in a museum, since it always has to be "client ready" for someone to walk through your home and potentially make an offer to purchase it. In that vein the other night after the gym, some roasted vegetables sounded good with some seared pork loin medallions on salad with warm dressing. I didn't follow any recipe. Just wanted the flavor component of shallots and mustard vinaigrette on my salad.



Dan's Caramelized Shallot Dressing

1 Shallot finely, diced
3 Garlic cloves, finely diced
1 T Olive Oil
2 T Dijon mustard
¼ C Balsamic vinegar
½ C Beef stock
Salt
Pepper
Fresh Basil

Heat olive oil in small sauce pan over medium heat, sauté shallots and garlic until caramelized. Add balsamic vinegar and stock and reduce to ½ volume, whisk in Dijon mustard, salt and pepper. Stir in freshly chopped basil before serving.

Prepare pork loin by generously seasoning the meat with salt and pepper. Sear 4-5 minutes on each side in a heated frying pan over medium-high heat. After meat is seared, roast for 25 minutes in the oven at 425 degrees. Let rest for 5 minutes and slice.

Arrange mixed greens on plate. Add a few slices of roasted pork loin, and drizzle warm dressing over pork and lettuce. Serve with roasted vegetables. I made asparagus and roasted it for the same 25 minutes along side the pork in the oven.