Happy Anniversary Dinner for Friends

I have some very personal feelings about politics, but I don’t get into it because I do comedy already.
Jerry Lewis


This image has an empty alt attribute; its file name is green-beans-withmustard-seeds-and-tarragon-e1521637105759.jpg I had a little Sunday football kind of day and an anniversary dinner with friends was a nice way to end the weekend.   
I  prepped dinner for some dear friends to celebrate their anniversary, on the menu an oven-roasted pork tenderloin seasoned with Herbes de Provence, tarragon & honey,  pumpkin cornbread, green bean salad with mustard seeds and tarragon, Butter lettuce with roasted beets, and dressed with orange muscat champagne vinegar.  Dessert chocolate crepes with raspberry cream filling, strawberries, and chocolate sauce…

The single tenderloin is enough for 4-5  people as they are rather large, prep the tenderloin removing silverskin, etc according to Chef Davis (link below), and do not slice, the meat.  Season with salt, pepper, granulated garlic, or any specially blended spices that you like I used a Bavarian seasoning that I recently purchased from The Spice House, but a sprinkling of Herbes de Provence would be good.   Drizzle with a little EVOO and slather to coat, tuck the narrow end of the tenderloin under and tie with kitchen string, tie the roast in a few more places, preseason if necessary.  Make the roast ahead of time to this point, cover, and refrigerate until searing time.   T0 finish roast mix about 1/2 cup of honey, season with salt pepper, about two sprigs, tarragon, and pinches of red pepper flakes, set aside.  Sear the pork tenderloin on all sides and move to a foil-lined baking pan with a rack, deglaze the pan with 1/2 cup white wine and vegetable or chicken broth, simmer to reduce slightly.  I let the roast cool for 25-20 minutes so that the glaze would not completely dribble off the roast.  Spread most of the honey blend over the pork and roast at 375º until a thermometer reaches 140-145º allow the roast to rest for 10 minutes and it will finish cooking to a nice juicy barely pink center.   Slice, place on a serving platter with any remaining honey glaze and pan sauce…I don’t have a picture of the finished roast because we were busy eating.
Pork with Honey Tarragon glaze

Pork WHoney Tarragon glaze

Roast before glazing

Green Beans with Tarragon and Mustard Seed Dressing adapted from
Ottolenghi, Yotam (2011-07-22). Plenty: Vibrant Recipes from London’s Ottolenghi (p. 196). Chronicle Books LLC. Kindle Edition.

Serves 4
1+1/4 cups green beans, trimmed (8 ounces conveniently packaged and trimmed French green beans)
2+1/4 cups snow peas, trimmed (I forgot them, but the salad was just as good without them)
1+3/4 cups green peas (fresh or frozen)
2 tsp coriander seeds, roughly crushed with a mortar and pestle
1 tsp mustard seeds
3 tbsp olive oil
1 tsp nigella seeds I didn’t any them, but will order soon as this is a favorite salad) order from The Spice House
1/2 small red onion, finely chopped
1 mild fresh red chile, seeded and finely diced, or pinches of red pepper flakes
1 garlic clove, crushed
grated zest of 1 lemon
2 tbsp chopped tarragon coarse sea salt
1 cup baby chard leaves (optional) I had just trimmed beets so added the smaller tender washed beet greens

Fill a medium saucepan with cold water and bring to the boil. Blanch the green beans for 4 minutes, then immediately lift them out of the pan and into iced water to refresh. Drain and dry. Bring a fresh pan of water to the boil and blanch the snow peas for 1 minute only. Refresh, drain and dry. Use the same boiling water to blanch the peas for 20 seconds. Refresh, drain and dry. Combine the beans, snow peas, and peas in a large mixing bowl. Put the coriander seeds, mustard seeds, and oil in a small saucepan and heat up. When the seeds begin to pop, pour the contents of the pan over the beans and peas. Toss together, then add the nigella seeds, red onion, chile, garlic, lemon zest, and tarragon. Mix well and season with salt to taste.

Ottolenghi, Yotam (2011-07-22). Plenty: Vibrant Recipes from London’s Ottolenghi (p. 196). Chronicle Books LLC. Kindle Edition.

Link to prepping tenderloin