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You are here: Home / balsamic / Rosemary Mustard Pork Tenderloin and Pasta with Mushrooms and Peas: Review of The Glorious Vegetables of Italy

Rosemary Mustard Pork Tenderloin and Pasta with Mushrooms and Peas: Review of The Glorious Vegetables of Italy

April 8, 2014 By Laura 11 Comments

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Rosemary Mustard Pork Tenderloin and Pasta with Mushrooms and Peas is a stunning spring recipe that your guests will drool over. A copy of The Glorious Vegetables of Italy was sent to me by the publishers for an honest review. Affiliate links were used to link to items I am discussing in this post.

Roasted Mustard Balsamic Pork Tenderloin served with Pasta and Peas with Mushrooms

I just could not decide how to deal with this post. It started out at as me wanting to use The Glorious Vegetables of Italy, which the publishers had sent to me to review–and besides, I love Domenica Marchetti and her books so it was not exactly a chore. The recipe I fell in love with was vegetarian (she and the book are not), and my parents were coming to visit. What can I say, they are Midwestern traditionalists and while they would certainly eat any meal I served them politely, I know they would enjoy it more if it had meat. Also, my mom is diabetic so really the meat is one of the healthiest parts of the meal for her.

Roasted Pork Tenderloin in a Rosemary Mustard Balsamic Marinade
So I started contemplating what meat to serve… and came up with this recipe. And knocked it out of the park. So I had been planning to share the pasta recipe, but since the pork recipe is 110% mine and the pasta recipe is adapted from Domenica, I think I will share the pork recipe and discuss the pasta recipe–while exhorting you to go buy her book if you are at all interested. Actually any of her books. I think my favorite is The Glorious Pasta of Italy of the several I have, but The Glorious Soups and Stews of Italy is high on my wish list. I discuss The Glorious Pasta here in this Fettuccine in Bianco post if you are curious to see a review.

Pasta Piselli with Mushrooms, Ricotta and Parm

So about this fabulous pasta dish and the cookbook it came from. Pasta e Piselli (pasta with peas) is a classic Italian dish, normally made with prosciutto or pancetta to give it some savory underpinning. Domenica’s recipe calls instead for dried porcini mushrooms for that depth of flavor. Of course if we were using dried mushrooms then as far as I am concerned we were also using fresh mushrooms–because we love mushrooms. That and shaved parmesan cheese for garnish were pretty much the only changes I made. So if you want the recipe, I highly encourage you to buy the book!  The Glorious Vegetables of Italy is full of recipes like this, that highlight the best of various vegetables. I can hardly wait for summer, when I am definitely trying Capricci with Slow Roasted Cherry Tomatoes and Cream. And it is not just pasta either. There are salads I am super excited to try, grain based and vegetable based, pizzas and calzones, and main courses that both include meat and do not.

I know this post was all about the pasta dish–and deservedly so– but I highly encourage you to check out this pork recipe! For me it was the surprise hit, because I knew Domenica’s pasta would rock (I’ve made several now, not all on the blog, and all have been fantastic), but I just kinda wanted to get some simple roasted pork on the table. The marinade was quickly and easily composed of pantry ingredients–I have a rosemary plant on my kitchen window sill and I always have balsamic vinegar and Dijon mustard. We loved this so much it will become another go-to recipe for marinades around here.

Roasted Mustard Balsamic Pork Tenderloin served with Pasta and Peas with Mushrooms

 

5 from 1 vote
Roasted Pork Tenderloin in a Mustard Balsamic Marinade
Print
Rosemary Mustard Pork Tenderloin
Course: Entree
Author: TheSpicedLife
Ingredients
  • 1 1/2 T minced fresh rosemary
  • 3 T Dijon mustard
  • 1/4 cup balsamic vinegar
  • 2 T sugar
  • 1/2 t freshly ground black pepper
  • 1/2 t coarse sea salt
  • 2 pork tenderloins trimmed of silver skin
  • 2 T extra virgin olive oil
Instructions
  1. Whisk together the first 6 ingredients. Dip a finger in--do not hesitate to adjust for taste. It should be sweet, but also savory and tangy. It should not be as sweet as a barbeque sauce, for example. If you want a stronger mustard flavor, add more mustard.
  2. Place the trimmed pork tenderloins into a gallon sized Ziploc bag. Scrape the marinade in as well. Press the air out of the bag and seal the bag. Massage the marinade into the pork.
  3. Place the marinating pork into the refrigerator for at least 4 hours and up to overnight.
  4. Preheat the oven to 325 F.
  5. Heat a large, heavy oven-proof skillet over med high heat. When it is hot, add the olive oil. When the oil shimmers, add the tenderloins to the pan. (I like to place a splatter screen over the pan.) Brown the tenderloins on one side, for about 6 minutes.
  6. Flip the tenderloins over and place the pan into the oven. Cook for about 10 minutes, or until the internal temperature reaches 145 F (I let mine accidentally get about 10-15 degrees too high and would have liked them a bit pinker).
  7. Let the tenderloins sit for about 10 minutes out of the oven before slicing.

 

Filed Under: balsamic, cookbooks, Italian, mushrooms, pantry cooking, pasta, peas, pork, reviews, ricotta Tagged With: balsamic, cookbook review, Italian, mushrooms, mustard, pasta, peas, porcini, pork, ricotta, rosemary, tenderloins

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Comments

  1. Joanne says

    April 8, 2014 at 6:29 am

    That cookbook is amazing!! It’s one of my favorites. Everything I cook out of it has been addictively delicious.

    Reply
  2. mother says

    April 8, 2014 at 9:54 am

    It was just as tasty as it looks!

    Reply
  3. Felice/All That's Left Are The Crumbs says

    April 8, 2014 at 3:28 pm

    Oh Laura, this looks truly outstanding. I would certainly be very happy to be having this for dinner, and your photos give such a vibrancy to the dish. I can’t wait for summer either so you review the Capricci recipe. I’m definitely adding this cookbook to my ever-growing wish list.

    Reply
  4. Helene D'Souza says

    February 21, 2015 at 4:25 am

    The flavors in this pork recipe are just awesome, absolutely my kind of food and I have to say I miss it here in India. Thanks for sharing Laura. 🙂

    Reply
  5. Kirsten says

    February 21, 2015 at 10:01 am

    Laura,
    You’ve piqued my interest on the pasta dish, and I’m drooling thinking about this pork. How yummy-looking, and what a good daughter you are to make goodies for your folks.
    Thanks!

    Reply
  6. Lisa says

    February 23, 2015 at 4:42 am

    This is a great seasoning mix. I love balsamic. Pinned for later. Thanks for sharing!

    Reply
  7. Rachel Cooks says

    February 23, 2015 at 8:20 am

    This whole thing looks absolutely amazing — right up my family’s alley.

    Reply
  8. Valerie says

    February 23, 2015 at 11:03 am

    My family loves anything with pork.. this looks so good! I like it pink in the middle too, definitely jucier that way!

    Reply
  9. Terri says

    February 23, 2015 at 12:15 pm

    5 stars
    My husband loves to make pork loin. I cannot wait to share this with him!

    Reply
  10. Susan | LunaCafe says

    February 23, 2015 at 12:48 pm

    Love pork tenderloin (well any pork cut actually) and this treatment sounds wonderful. We don’t eat a lot of meat, so I actually need to “remember” to include it more often. Also. thanks for reminding me about these cookbooks. They’ve been on my list for awhile but hadn’t gotten around to ordering. They’re on their way now. 🙂

    Reply
  11. Kim (Feed Me, Seymour) says

    February 23, 2015 at 1:50 pm

    We eat a LOT of pork tenderloin in our house. So I am loving this rendition!

    Reply

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Hi! I’m Laura and I am a recovering history major who has re-channeled all of my passion for learning about the history of different countries to learning about their food culture. That doesn’t mean every dish on here is strictly authentic, but it does mean that even my adaptations are not undertaken lightly. My goal is to show you–by doing–that these dishes are possible in your kitchen. Including desserts because I have quite the sweet tooth! Read More…

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