our featured recipe

Rosemary Mustard Pork Tenderloin

2 TBSP Fresh Rosemary minced
3 TBSP Dijon Mustard
1/3 cup Balsamic Vinegar
2 TBSP Suger
2 Johnstons Pork Tenderloin
2 TBSP Extra Virgin Olive Oil

Whisk together the first four ingredients adding salt and pepper to taste.

Place trimmed pork tenderloin in a large Ziploc bag and pour in marinade.

Massage the marinade into the pork and place in refrigerator for 4 hours.

Preheat oven to 325 F.

Heat olive oil in a large oven proof skillet over medium heat and brown tenderloins about 4 minutes a side.

Place in preheated oven and cook for about 12 minutes until internal temperature reaches 145 F

Rest tenderloins for 10 minutes before serving.



Loaded Cauliflower Mash

4 slices Johnstons bacon
6 cups cauliflower florets
3 cloves crushed garlic
1/3 cup buttermilk
1 tablespoon butter
3/4 tsp sea salt
fresh black pepper, to taste
2 tablespoons minced fresh chives, divided
1/4 cup shredded cheddar


Cook the bacon in a skillet until crisp; set aside on a paper towel then crumble.

Fill a large pot with water, bring to a boil and add cauliflower and garlic. Boil until the cauliflower is soft, about 15-20 minutes. Drain, and return to the pot.

Preheat the oven to 350°F.

Add the buttermilk, butter, salt and pepper to the cauliflower and purée with a hand blender. Mix in 1 tbsp of the chives
in  8 x 8 casserole dish and top with cheddar and crumbled bacon. Bake in the oven until the cheese melts, about 5 minutes then top with remaining chives.

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