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Starting some Honey Dijon Chicken, via John Setzler's recipe. And some seasoned vegetables with sausage. As John's Chicken recipe is posted on Youtube, I am only going to post the veggies recipe. The veggies: 1.5 pounds new potatoes of Yukon, Purple, Red and Russet. 2 small Shallots, thin sliced and minced. 6 small sweet peppers, 2 red, 2 yellow and 2 orange. 1/2 pound baby carrots. 1.5 pounds beef sausage cubed. 1 TBS Kamado Joe Vegetable seasoning. 12 oz Chicken broth. Cooked until tender. The pictures also show my new economy Junior grilling and prepping table.
Dijon Mustard Garlic Pork Tenderloin Brine Pork: Dissolve 1/3 cup salt and 1/3 cup sugar into 4 quarts water. I heat 1 to 2 quarts of water to dissolve the salt and sugar. I then add ice until the mixture is below 40 degrees, and then top of with water to end up with 4 quarts. Add pork tenderloins to mixture and refrigerate for 8 to 24 hours. Marinade: Combine ingredients and coat pork tenderloin. This can be done immediately before cooking, or up to 8 hours ahead of time. I coated the pork 2 hours ahead of cooking. 1/2 cup any brand Dijon style mustard 1/4 cup cooking oil (I used canola) 1 tablespoon garlic – I used prepared garlic from a jar. Adjust proportions to your liking or if you are using fresh garlic which is typically stronger than from a jar. 1/2 to 1 teaspoon salt – I used kosher; I used 1 teaspoon salt and 4 out of 5 guests said it was perfect, and 1 said it was too salty, so go with 1/2 teaspoon or omit the salt if you are salt conscious. Dijon mustard already has a lot of salt in it. 1/2 teaspoon ground black pepper Cook: Cook pork tenderloins on a 400f to 450f degree grill for approximately 8 minutes per side for a total of 16 minutes. It could take up to a total of 20 minutes depending on your grill and desired doneness. I pulled mine when the internal temp was 130f. After resting for 10 minutes, the internal temperature rose to 139f. Whatever temp you pull the pork from the grill, expect the internal temp to rise an additional 10f degrees.