Recipes From The Real MOM House Party with Calphalon


Host your own Elegant and Simple dinner party with the two recipes featured on this weeks 24/7 MOMS Live Webcast using Calphalon Unison nonstick pans.

Click here to download recipes.

Pork Tenderloin with Heirloom Tomato Salad– Chef Michael Symon

  • 6 lbs pork Tenderloin

Marinade

  • 3 tsp. coriander seed, toasted
  • 3/4 tsp. cumin seed, toasted
  • Zest and juice of 6 limes
  • 9 Tbsp. olive oil
  • 3 tsp salt
  • 3 clove garlic, minced
  • 3 shallots, minced
  • 1 1/2 c. chicken stock
  • 3/4 c. red wine vinegar
  • 3 tsp. honey
  • 1 1/2 c. extra-virgin olive oil

Heirloom Tomato Salad

  • 9 large heirloom tomatoes, cut into bite-size pieces
  • 6 c. watercress
  • 3/4 c. mint leaves
  • 3/4 c. toasted almonds

Directions: Cut pork into 1 1/2-2 inch think medallions. Whisk together coriander, cumin, lime zest and juice, olive oil, salt, garlic and shallot. Pour over pork and marinade for 2 hours.

Preheat oven to 375. Preheat a Calphalon Unison Grill with Sear Nonstick over medium heat, remove pork from marinade, reserving marinade. Sear pork for 3 minutes per side. When pork is seared, transfer pan to preheated oven for 3 minutes.

Remove pan from the oven and place the pork on a platter. Add marinade, stock, vinegar and honey to pan and bring to a simmer, reducing by 1/3. Whisk in 1 1/2 cup olive oil. Mix tomatoes with watercress, mint and almonds. Toss warm dressing over tomato salad and serve with the pork.


Lemon Ricotta Blinis – Chef Michael Symon

1C ricotta cheese
1C milk
3 eggs, separated
1/4C sugar
zest and juice of a lemon
1.5C cake flour
1T baking powder
pinch of salt

Whisk together ricotta, milk, egg yolks, sugar, lemon zest and juice until smooth. Add the dry ingredients and stir until just combined.

Whip the egg whites to soft peak. Fold 1/3 of the whites into the batter. Then fold the remaining whites into the batter to keep as light as possible.

Preheat the pan, and wipe a bit of oil with a paper towel in the bottom. Use a tablespoon to add the batter to the pan, creating little 3″ pancakes. Don’t crowd the pan. Cook about 2 minutes per side until golden. Keep warm until serving. Add rasperry sorbet if you like 🙂

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