MUSTARD-CRUSTED PORK WITH CARROTS AND LENTILS

SERVES 4

• ACTIVE TIME:10 MIN
• START TO FINISH:35 MIN

• 1 lb precut fresh carrot sticks
• 5 1/2 tablespoons olive oil, divided
• 1 (1 1/4-lb) pork tenderloin
• 2 tablespoons Dijon mustard, divided
• 1/4 cup fine dry bread crumbs
• 2 garlic cloves, smashed
• 2 fresh thyme sprigs
• 2 (15-oz) cans lentils, rinsed and drained
• 2/3 cup reduced-sodium chicken broth

• Preheat oven to 425ºF with rack in middle.
• Toss carrots with 2 tablespoons oil and 1/4 teaspoon each of salt and pepper in a shallow baking pan and roast while preparing pork.
• Pat pork dry and sprinkle with 1/2 teaspoon salt. Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown pork all over, about 3 minutes total.
• Put pork on a work surface and brush with 1 tablespoon mustard. Stir together bread crumbs and 1/2 tablespoon oil, then press onto mustard on pork to form a crust.
• Transfer pork to pan with carrots and roast until carrots are browned and tender and an instant-read thermometer inserted into center of meat registers 140 to 145ºF, 15 to 22 minutes. Let pork stand 5 minutes; keep carrots warm, covered (or continue roasting if needed).
• While pork roasts, heat remaining 2 tablespoons oil with garlic and thyme in a small saucepan until fragrant, about 1 minute. Stir in lentils, broth, and remaining tablespoon mustard and cook until heated through. Season with salt and pepper and discard thyme. Serve pork with carrots and lentils.

Rice with Carrots and Raisins

Ingredients: rice, 2 pork scallops, 1 onion, 1 carrot, 1 tablespoon cumin, 1/2 tablespoon cinnamon, 1 tin tomato puree, 100 grams raisins, 300 ml water,

Number of persons: 3

Boil the rice according pack instructions. Bake in hot oil 2 sliced pork scallops to golden brown. Put the sliced pork scallops from the pan. Bake in the remaining fat 1 chopped onion and 1 small diced carrot briefly. Bring to taste with 1 tablespoon cumin and 1/2 tablespoon cinnamon. Add 1 tin tomato puree, 100 grams raisins and 300 ml water. Let it simmer for about 25 minutes. Add the last 5 minutes the pork scallops. Serve with rice. Enjoy!

Sautaced Bass with Mint Pesto and Spiced Carrots

So tonight we cooked the fancy fish dish. We didn’t use bass, but frozen dover sole. The fillets almost fell apart in the cooking process (so excuse the ugly plating), but it was still a delicious dish nonetheless. We weren’t too fond of the carrots cooked in chicken broth though… maybe something like white wine or vegetable broth would have been better. The mint pesto is delicious! So who designated this the week of pesto?

Sautéed Bass with Mint Pesto and Spiced Carrots

Recipe from Bon Appetit. This will be the last recipe we make from the April ‘07 issue… seeing as Taylor made a mess with the fish and spilled raw fish juice all over the magazine, so now it is contaminated. Ooops. Some good recipes in there too!
Makes 4 servings.

INGREDIENTS
Pesto:
1/4 cup packed fresh mint leaves
1/4 cup lightly toasted shelled unsalted pistachios
1/4 cup extra-virgin olive oil
1 garlic clove, peeled
coarse kosher salt

Fish:
1 tablespoon extra-virgin olive oil
2 tablespoons chopped fresh mint
1 tablespoon chopped fresh thyme
4 6-8oz striped bass fillets (with or without skin)

Spiced Carrots:
1/2 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
3 tablespoons extra virgin olive oil, divided
12 ounces medium carrots, peeled, thinly sliced into rounds
1/8 teaspoon dried crushed red pepper
1 cup low-salt chicken broth
3 tablespoons fresh lemon juice

DIRECTIONS
For pesto: blend mint leaves, pistachios, olive oil, and garlic in processor until coarse puree forms. Season with coarse salt. Can be made 1 day ahead; cover and chill, bring to room temperature before using.

For fish: combine olive oil, mint, and thyme in small bowl. Spread herb mixture all over both sides of fish fillets. Cover and refrigerate fish at least 3 hours and up to 5 hours (yeah right… we marinated for maybe 30 minutes tops).

For spiced carrots: Stir all seeds in small dry skillet over medium heat until fragrant, about 2 minutes. Transfer seeds to spice mill or mortar and grind coarsely.

Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add carrots, crushed red pepper, and ground seeds; sauté until carrots begin to brown in spots, about 5 minutes. Add broth and lemon juice and bring to a boil. Reduce heat to medium-low, cover, and simmer until carrots are tender, about 6 minutes. Season to taste with salt and pepper.

Sprinkle fish with salt and pepper. Heat 1 tablespoon oil in each of 2 large nonstick skillets over medium-high heat. Add fish and cook until browned on both sides and just opaque in center, about 5 minutes total.

Divide carrots and any juices among 4 plates. Top each serving with 1 fish fillet. Spoon pesto over and serve.