Dijon

Applebees Oriental Salad Dressing – Oriental Dressing 3 Tablespoons Honey 1 1/2 Tablespoons Rice Wine Vinegar 1/4 Cup Mayonnaise 1 Teaspoon Grey Poupon Dijon Mustard 1/8 Teaspoon Sesame Oil

Source: www.topsecretrecipes.com

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Roasted Pork Tenderloin with Cognac Dijon Sauce

Roasted Pork Tenderloin with Cognac Dijon Sauce
Cuisine: American
Recipe type: Pork
Serves: 6

Prep time: 
Cook time: 
Total time: 

Ingredients
  • 2 pork tenderloins
  • 1 tbs. vegetable oil
  • ¼ cup green onions, chopped
  • ½ cup cognac
  • 1 cup chicken stock
  • ¾ cup heavy cream
  • 2 tbs. dijon mustard
  • Salt and pepper

Instructions
  1. Pre-heat oven to 425 degrees. Add vegetable oil to a cast-iron skillet. Season pork loin with salt and pepper. Add pork to the skillet, browning on all sides, 2minutes per side, about 8 minutes total.
  2. Place skillet with both tenderloins into oven for 10-15 minutes, or until the internal temperature reaches 145-150 degrees.
  3. Remove from oven, set the tenderloins aside on a plate while you make the pan sauce. Using the skillet, add green onion, cook for one minute. Add the cognac, bring to a boil, deglazing the pan by scraping the pork bits off of the bottom of the pan. Add stock, bring to a simmer and let reduce for 8 minutes or so, until the sauce is reduced by a third.
  4. Turn the heat to medium and stir in the heavy cream, cook for another 3 minutes, until the sauce thickens.Roasted Pork Tenderloin with Cognac Dijon Sauce

 

Beet and Arugula Salad with Dijon Vinaigrette

Beet and Arugula Salad with Dijon Vinaigrette
Recipe type: Salads
Serves: 4

Prep time: 
Cook time: 
Total time: 

Ingredients
  • 4 cups arugula
  • 2 medium beets
  • ½ cup grape tomatoes, sliced
  • ¼ cup goat cheese, crumbled
  • ½ cup olive oil
  • 2 tbs. lemon juice
  • ¼ cup champagne vinegar
  • 1 tsp. dijon mustard
  • 1 clove garlic, minced
  • Salt and pepper

Instructions
  1. First, make the vinaigrette: combine olive oil, lemon juice, vinegar, garlic, dijon a pinch of salt and pepper in a mason jar. Close the lid tight, and shake vigorously to blend.
  2. Peel beets, then cut into ½ inch cubes. In a bowl, toss with olive oil, salt and pepper, roast in oven for 35-45 minutes at 400 degrees.
  3. Wash and dry arugula.
  4. In a large mixing bowl toss vinaigrette with arugula, roasted beets, sliced tomatoes, goat cheese and salt and pepper.Beet and Arugula Salad with Dijon Vinaigrette