There is too much food on this plate.
1 4kg Pork Tenderloin
150ml Dijon Mustard
50ml Olive Oil
1 Tbsp Ea Dried Thyme and Dried Rosemary
1. Sear pork tenderloin on all sides in a very hot, oiled, frying pan until browned on all sides.
2. Combine remaining ingredients in a bowl to form a seasoning paste, then apply generously to all sides of the pork tenderloin.
3. Place on a roasting rack and over a pan and roast in a 95C oven until an internal temperature of 61C is reached. Rest the pork for 30 minutes then broil at 300C in the oven until well browned. Rest again before slicing and serving. Serve warm.
1 600ml Can Red Kidney Beans (Rinsed and Drained)
1 600ml Can Large Lima Beans (Rinsed and Drained)
2 Medium to Large Carrots (Peeled and Sliced)
6 Stalks Celery (Cleaned and Sliced)
2 Onions (Peeled and Chopped)
3 Cloves Garlic (Peeled and Minced)
1 150ml Can Tomato Paste
1 Tbsp Chili Powder
1. In a large saucepan, heat olive oil then add celery, carrots, and onions and cook until softened, then add tomato paste, and stir through. Add garlic and beans and chili powder, stir through then add water to cover and cook until flavours are well combined. Season to taste.
1 Rutabaga (Peeled and cut into consistent medium dice)
1. Boil rutabaga until tender in a saucepan of lightly salted water. Drain then mash, then add butter and mash until combined, then add milk, and mash until combined.
2 Onions (Peeled and Sliced)
1/2 Tbsp Dried Rosemary
1. Cook down onions over low heat in a covered saucepan until softened and then begin to stick this initial process usually takes about 30 minutes. Increase heat to medium high and cook until caramelization occurs, deglaze with water, continue to cook until water evaporates and the onions recaramelize then deglaze again and repeat. Repeat this process until the onions are evenly caramelized throughout, then add meat drippings and rosemary and cook until well combined over low heat. Season to taste. Serve warm.