While trying to replicate the Pistou sauce for the pork tenderloin that we had last week, the basil had turned bitter and the pistou sauce had to go directly to the trash can. Although Wade drove me to Natural Grocers to get fresh basil, they didn't have it so it was time to “improvise, adapt, overcome”, although I always remember it something to the effect of "circumvent, brainstorm". Whatever, it works the same.
Ingredients
Bell Peppers
2 red bell peppers
Pork
1 lb pork tenderloin
2 teaspoons olive oil
Salt and pepper, to taste
Potatoes
0.5 lb baby potatoes, quartered into long slices
1/4 teaspoon olive oil
Salt and pepper, to taste
Broccolini
.05 lb broccolini
1/4 teaspoon olive oil
Salt and pepper, to taste
Mustard Sauce
Olive oil
Garlic cloves, finely minced or pressed
White wine
Fresh or dry thyme
Fresh or dry sage
Fresh or dry basil
Chili flakes
Dijon mustard
Heavy cream
Chicken bouillon powder
Freshly ground black pepper
Freshly squeezed lemon juice of 1/4 lemon
Directions
1. Roast peppers. Set the oven racks to the top tier and preheat the oven to the broiler setting. Set the red peppers on an aluminum-lined tray and set them in the preheated oven. Broil them until the skins are charred. Remove the bell peppers from the oven and let them "sweat" inside a plastic bag for about 5-10 minutes. Peel the skin of the red peppers, cut around the stem. Remove the veins, and seeds, and set aside.
2. Prepare tenderloin. Remove fat and silver lining from the tenderloin. Rub with salt, pepper, and olive oil. Place on an oven-safe dish.
3. Preheat oven to 450 degrees Fahrenheit.
4. Toss potatoes with olive oil and salt. Add to the oven-safe dish, alongside the pork tenderloin.
5. Toss broccolini with olive oil, salt, and pepper. Set aside.
6. Bake the pork for about XXX minutes, until it reaches an internal temperature of 145 degrees Fahrenheit.
7. In the meantime, prepare mustard pan sauce: Add olive oil to a skillet set over medium-high heat. Add minced garlic until fragrant. Add white wine, sage, thyme, and basil. Reduce the sauce to a third. Add Dijon mustard, heavy cream, chicken bouillon powder, and pepper to taste.
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