Try Making Pork Tenderloin For Dad On His Day

If you are planning a family gathering this weekend, why not make pork tenderloin? The recipe can be doubled or tripled. Trim and season the tenderloin a day in advance. For the dinner party, roast or grill the tenderloin and cut it into thick slices and drizzle it with the au jus. Or cook it ahead of time, hold it at room temperature for one to two hours, cut into thin slices, and serve it with mustard sauce.A Shishito pepper is a sweet Asian variety of the Capsicum peppers species. It has a wrinkled surface that looks like it is a hot, spicy pepper that’s withered and dry. However, Shishito peppers are neither spicy nor dry, they are succulent, high in vitamin C, and full of antioxidants which help to reduce heart disease.

For the best flavor, blister them in a very hot skillet or grill pan, sprinkle salt and pepper on the peppers and that’s the recipe!

Fill out the menu with roasted Yukon Gold potatoes topped with fresh herbs, Caesar salad and pick up Dad’s favorite pie with ice cream for dessert. Bon appetit!

Balsamic Glazed Garlic And Herb Pork Tenderloin(Serves 3 to 4)1 1/2 to 2 pounds pork tenderloin, fat and membrane trimmed

2 large cloves garlic, cut into slivers

1 teaspoon dried Greek oregano

1/2 teaspoon smoked cumin, or more to taste

1 tablespoon chopped parsley

Sea salt and freshly ground black pepper, to taste

Extra virgin olive oil for drizzling

About 2 tablespoons balsamic glaze

Optional: Mustard Sauce:

About 2/3 cup Dijon mustard, your favorite brand

2 tablespoons good quality mayonnaise

1 tablespoon Balsamic glaze, or more to taste

1/4 cup chopped flat leaf parsley

4 scallions, finely chopped

Lemon juice to tasteTo prepare:One day or about 2 hours before roasting, trim tenderloin and with the point of a knife, cut slits about every inch or so and insert garlic slivers into each slit. Transfer the meat to a parchment lined baking sheet. Mix oregano, cumin, and parsley, salt and pepper together and rub the entire surface of the meat with the herbs. Drizzle olive oil over the meat and let stand about 1 1/2 hours. If longer, cover with plastic wrap and refrigerate. Bring to room temperature before roasting.

To roast: Preheat the oven to 400 degrees F. In a large skillet over high heat, sear the tenderloin until brown on both sides, about 5 minutes. Transfer to the baking sheet, drizzle with balsamic glaze and roast until the internal temperature registers 150-155 degrees F on an instant read meat thermometer. Remove from oven, tent with foil, and let rest 10 minutes. Carve into thick slices and spoon accumulated juices (au jus) on the cutting board over the meat. Serve at once.

To grill: Preheat the grill to high or when the coals are white hot, sear the tenderloin until brown on both sides about 3 to 4 minutes. Move the tenderloin to a cooler area of the grill, reduce the heat if possible, cover and grill until internal temperature registers 150-155 degrees F on an instant read meat thermometer, check after 10 minutes. Transfer to a cutting board, tent with foil and let rest for 10 minutes. Carve into slices and serve with accumulated juices on the board.

Or, cool to room temperature, cut into thin slices, and serve with a mustard sauce.

For the mustard sauce: Whisk, mustard, mayo, balsamic glaze together until blended, stir in parsley, scallions and taste. Adjust the seasonings with lemon juice.Blistered Shishito Peppers(Serves 4 to 6)1 pound fresh Shishito peppers, washed

Few drops of olive oil

Sea salt and freshly ground black pepper to tasteTo prepare:Wash and drain the peppers. (Do not remove the stems or tops) Pat off the excess water and set aside.

In a heavy skillet or grill pan over high heat, add a few drops of oil. When the pan is hot (when a few drops of water skitter across the pan) add the peppers, leaving room between each pepper. When one side is browned and blistered, turn over and blister the other side about 4 to 5 minutes per side. There will be areas that are not blistered and the peppers are “puffed up.” Sprinkle with salt and pepper to taste.

Transfer to a platter or bowl and serve.Roasted Yukon Gold Potatoes With Sesame Seeds And Herbs(Serves 4) 1 1/2 pounds Yukon Gold potatoes, scrubbed and cut into even-size pieces

Extra virgin olive oil

About 1 1/2 tablespoons toasted sesame seeds

Sea salt and freshly ground black pepper to taste

For garnish:

1 to 2 tablespoons chopped flat leaf parsley, chives, or your favorite fresh herb

1 tablespoon chopped fresh mint or more to tasteTo prepare:Preheat the oven to 400 degrees F. Coat the bottom of a baking dish that is large enough to hold the potatoes in one layer with oil. Add the scrubbed potatoes and drizzle only enough oil to lightly coat them. Sprinkle with sesame seeds and bake until golden brown and crisp on the outside and a fork easily pierces the potatoes, about 30 minutes. The baking time will depend on the size of the potatoes. Season with salt and pepper and transfer the potatoes to a serving dish and garnish with chopped herbs.Dad’s Caesar Salad(Serves 4)2 to 3 tablespoons extra virgin olive oil

3 cloves garlic, slivered

8 slices crusty multigrain bread, cut into bite-size cubes

2 heads of hearts of Romaine lettuce, cored and cut into bite-size pieces

About 4 ounce chunk of Parmesan cheese, for shaving as garnish

Optional garnish: Flat anchovies (about 3 per person) soaked in milk and patted dry

For the dressing:

2 cloves garlic, minced

4 flat anchovies, drained and soaked in milk and patted dry

1 tablespoon Dijon mustard

2 tablespoons mayonnaise

1 tablespoon red wine vinegar

About 2 tablespoons fresh lemon juice

2 to 3 tablespoons extra virgin olive oil

About 3 tablespoons freshly grated Parmesan cheese

Sea salt and freshly ground black pepper to tasteTo prepare:In a skillet over moderate high heat, add oil and slivered garlic, sauté slowly until the garlic is golden brown and aromatic, about 5 minutes. With a slotted spoon, lift out the garlic and reserve. Raise the heat to high, add the bread cubes and sauté, stirring, turning constantly until they are crisp and brown. Work in batches if necessary. Transfer the croutons to paper towels and reserve.

For the dressing: Soak the anchovies in milk about 10 minutes, remove and pat dry with paper towels. Chop the raw and reserved garlic and anchovies together on a cutting board until they are nearly a paste. Transfer to a small bowl, whisk in mustard, mayonnaise, vinegar and lemon juice. Slowly whisk in the olive oil until the dressing is thick and creamy. Taste and adjust the seasonings. Stir in the grated cheese, taste again and adjust the seasonings. Reserve.

To assemble the salad, in a bowl, toss the lettuce with just enough dressing to lightly coat the greens. Add croutons and transfer to salad plates. Arrange anchovies, a few extra croutons, and several shavings of Parmesan cheese on top. Serve at once and pass remaining dressing at the table.