Endive, Roquefort & Walnut Salad; Pork au Poivre with Red Wine-Shallot Sauce
The combination of endive, roquefort and toasted walnuts never fails to bring happiness to my buds. Pleasantly bitter, crunchy and juicy leaves paired with nutty crunchy nuts, and pungent creamy blue cheese. It's so elegant but so simple to make.
Then came pork au poivre. I followed Ellie K's suggestion of using pork tenderloin by cutting it open, ending up with a flat piece of meat. I cut this into portions and slathered it with dijon and pressed in my poorly cracked black pepper onto the surface. I cooked the pork in olive oil until it was brown and yummy. When it was done cooking I made the sauce in the same pan which consisted of shallots, red wine, demi-glace (the little package ones you thin out in hot water), and a dab of butter. And on the side simple green beans with sliced almonds.
It was a simple and delicious weeknight dinner. Mmm... the pictures are bringing back memories! I'm hungry.