10
whatsupyukon.com
January 26, 2022 column with
SEASONAL RECIPES
Sydney Keddy
Sydney [Oland] Keddy is a recipe developer who lives in Whitehorse. Her work can be found in The Boston Globe, Seriouseats.com as well as in other publications.
PORK TENDERLOIN, ARUGULA, AND GOAT CHEESE TARTINE
P
ork
tenderloins
are super lean and cook really fast. If
you’re looking for a change from a boneless, skinless chicken breast this is a good cut to try. Make sure to use a good amount of salt when you’re seasoning the tenderloin to ensure
Maple syrup, dijon mustard, brown sugar
you get as much flavor as
Sear the pork tenderloin
possible, and watch the time and temperature of the meat while you’re cooking it - as with any lean meat pork tenderloins can dry out if left on the heat for too long. Makes 4 tartines.
INGREDIENTS
Sweet mustard sauce
n
❑ 1 pork tenderloin
1
Set the oven to 375 degrees. Season pork tenderloin generously with salt, heat a large drizzle of olive oil in a cast iron pan over high heat. Sear the tenderloin on all sides then place in the oven for 12 minutes, or until 160 degrees.
2
In a bowl whisk together mustard, brown sugar, and maple syrup.
3
When the pork is cooked, allow it to rest for 5 minutes then slice into thin slices. Divide the arugula between the slices of bread then top with goat cheese and pork tenderloin and drizzle with mustard sauce.
❑ Olive oil ❑ 1 tablespoons dijon mustard
❑ 1 tablespoons maple syrup ❑ 4 slices bread ❑ 1 cup arugula ❑ 100 grams fresh goat cheese
PHOTOS: Sydney Keddy
METHOD
❑ Salt
❑ 1 tablespoons brown sugar
Let the tenderloin rest before you slice it
Pork tenderloin, arugula, and goat cheese tartine
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