On Monday, April 29, 2019 at 2:51:18 PM UTC-4, graham wrote:
> On 2019-04-29 12:41 p.m., jmcquown wrote:
> > On 4/28/2019 9:14 PM, Ed Pawlowski wrote:
> >> I planned to make roasted cauliflower and pork tenderloin but had no
> >> idea in mind on how I would do it.Â* Coincidentally, I got an email
> >> from GE appliances with some recipes for exactly that.Â* Both were very
> >> good.
> >>
> >> I did not make the pan sauce as I grilled the tenderloins but it was
> >> still delicious.
> >>
> > (snippage)>
> >> https://genet.geappliances.com/Recip..._key=dijonpork
> >>
> >>
> >> INGREDIENTS:
> >> 4 cups lukewarm water
> >>
> >> 4 tablespoons kosher salt
> >>
> >> 1 or 2 pork tenderloins, about 2 pounds total
> >>
> >> 2 tablespoons Dijon mustard
> >>
> >> 1 tablespoon fresh thyme leaves (from 4 springs of thyme)
> >>
> >> 2 cloves garlic, minced
> >>
> >> 1 teaspoon black pepper
> >>
> >> Zest of one lemon
> >>
> >> Olive oil
> >>
> >
> > I nearly always make pork tenderloin using Dijon mustard and the prep is
> > simple.Â* Brush the pork tenderloin with Dijon or other spicy brown
> > mustard, roll it in breadcrumbs seasoned with S&P, garlic and a little
> > dried sage.Â* Loosely wrap it in foil and put it in the oven.Â* IIRC 325F
> > for 20 minutes.Â* No sauce involved.
> >
>
> That's pretty much how I do mine except that I don't wrap it and I roast
> at 400F.
>
> > I love cauliflower but it can be tricky if you cut it into florets when
> > roasting.Â* Easily burned.Â* I prefer a whole baked head of cauliflower.
> > Like the pork tenderloin, it too involves breadcrumbs seasoned with S&P,
> > garlic and thyme.Â* Moisten with some melted butter and pat this mixture
> > all over the top of the caulifower.Â* Roast it.
> >
>
> Charred greens of various types seem to be fashionable these days in
> restaurants. I can't think of much that is more unappetising!

De gustibus.

I like a little char on all kinds of vegetables, including (on occasion)
romaine lettuce.

For me, neither asparagus nor cauliflower is very interesting without
at least a little browning.

Cindy Hamilton