I grew up in an incredibly food-rich household. We sat down to dinner as a family every single night after my dad got home from work. We said grace (because of or despite being Unitarians, not really sure). And every single night, my mom made a fully balanced, completely delicious and nutritious meal, composed of vegetables, a starch and some protein.
I never ate it. If you’ve been following along, you know I was a picky, word-class, non-eater. I’d devour the starch (usually pasta, as I maintain an aversion to rice for whatever weird reason, even to this day), pick at the veggies, and that was that.
Did I mention my mom is a trained chef?
I’m sorry, Mom. You were right. Food is awesome. Especially yours.
Mom’s Dijon and Tarragon Pork Loin with Roasted Broccoli
For the pork–
- 1 lb pork tenderloin
- Dijon mustard
- fresh or dried tarragon
- salt & pepper
- 1/2 cup white wine
- 3 tablespoons sour cream
For the broccoli– (inspired by my girl Ina, obvi. You can do almost ANY vegetable this way, adjusting the time in the oven: Brussels sprouts, asparagus, cauliflower, you name it. I was hoping for Brussels sprouts tonight, but they were just so…le tired looking at le Safeway.)
- as much broccoli as you can stand, cut into florets
- olive oil
- salt & pepper
- 3-4 cloves garlic, peeled and roughly chopped
- lemon zest
- optional: lemon juice, basil, pine nuts, parmesan cheese
- First, get all your veggies prepped. If you time it right, you can have both of these dishes coming out of the oven around the same time. Peel and chop your garlic, cut the broccoli, wash and (important!) dry the florets thoroughly.
- Preheat the oven to 400 degrees. In a pan that can go from oven to stovetop, rub the pork loin all over with Dijon mustard, sprinkle tarragon, a bit of salt (not too much! there’s salt in the mustard) and a good amount of pepper over the loin.
- Spread your broccoli on a separate baking sheet. Drizzle with olive oil, salt, pepper and the garlic. Give it a good toss – don’t be afraid to use your hands.
- Put both the broccoli and the loin in the oven for 20-25 minutes. Take out the broccoli when it starts to brown at the edges; take out the loin when just slightly pink in the center.
- Take the pork out of the dish and let it rest (don’t cut into it just yet). In the same pan it cooked in, add wine and sour cream, bring to a boil on the stove and reduce. Be careful not to let the sour cream burn.
- Toss the broccoli with lemon zest and Parmesan cheese. Add a few squeezes of lemon juice, some basil and pine nuts if you please.
- Slice the loin, serve with the sauce and veggies. Think about how fast, easy, and tasty your dinner is!
This was fast, easy, healthy, and tasty. What more could you ask for?