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Tuscan Pork Tenderloin using Sarah’s Sea Salt – Tuscan Salt

October 15, 2015 by Mary 7 Comments

Coastal Goods Sarah's Sea Salt Tuscan Salt.I discovered Sarah’s Sea Salt – Tuscan Salt a few months ago and it literally can be used on anything and everything from a myriad of vegetables, to beef, chicken, or fish – you name it!

Truth be told, I am not usually a fan of flavored salts. Yes, that’s true! Typically you get some old herbs and big hunks of salt and the thing that sounds like a good idea never quite functions properly. You either get too many dried herbs and not enough salt or vice versa. Not so with this!

Sarah’s Sea Salt – Tuscan Salt is a medium grain Mediterranean sea salt blended with a classic mix of dried Italian herbs, tomato flecks, lemon peel, and rosemary oil. Stir this baby up first and then take out a teaspoonful and sprinkle away – on anything – and it will taste better. Promise.

Nigel Dyche and his wife, Sarah Chase of Coastal Goods, own and operate this small, family-run company. They travel the world to capture the flavors of the country. And they find the freshest, most aromatic herbs to blend with fine sea salt to make their utterly delicious combinations.

Try this pork tenderloin using Coastal Goods Sarah’s Sea Salt – Tuscan Salt. It’s a perfect fall dish, truly delicious, quick and easy, and you can use any fruits, dried or fresh, you have on hand, as well as any nuts. Just be sure to stir your salt first, so you get a good mixture of all the wonderful herbs and spices along with the fine grain Mediterranean sea salt.Tuscan Pork Loin with Figs, Apricots and Walnuts on a white platter.

TUSCAN PORK TENDERLOIN with FIGS, APRICOTS AND WALNUTS – serves 4

1 pork tenderloin – preferably out of the refrigerator for 1 hour
Sarah’s Sea Salt – Tuscan Salt – stir first, then spoon it out and sprinkle on from the spoon
Fresh ground pepper
1 Tbs. grapeseed oil
1 large handful of dried apricots, roughly chopped
3 – 4 fresh figs, cut in half or quartered, depending on their size
1 handful of walnut halves, roughly chopped
½ cup dry Vermouth
½ Tbs. butter
1 handful of chopped Italian parsley

Preheat oven to 350 degrees.

Heat grapeseed oil in an ovenproof skillet on high heat until almost smoking.

Tuscan Pork Loin with Figs, Apricots and Walnuts, on raw meat

Tuscan Pork Loin in a skillet.

Season both sides of the pork tenderloin with Sarah’s Sea Salt – Tuscan Salt and pat down the herbs on the meat.

Brown the pork in the skillet on all sides, for a total of about 5 minutes. Pour in the vermouth and scatter the figs, apricots and nuts on the meat and in the skillet.

Put the skillet in the oven to roast for 15 – 20 minutes, depending on your poundage and how long it’s been out of the refrigerator. Let the pork reach a temperature of 135 degrees with an instant read thermometer. It will gain more heat as it rests and you don’t want to overcook it or it will be dry. It is fine to be pink inside. My pork tenderloin was perfect at 17 minutes.

Remove the pork from the skillet and let it rest for 5 minutes.

Figs, Apricots and Walnuts in a skillet.

Keep the fruit and nuts warm in the skillet on your stovetop. Add the butter to melt in the pan drippings to make a nice little sauce. Pour fruit, nuts and sauce over your meat.

Garnish with parsley and serve with LOVE.

Again, because all the herbs and spices are included in the salt, this helps you make super simple and easy recipes that taste like so much more work. Here I used Sarah’s Sea Salt – Tuscan Salt on oven-roasted broccoli.
Tuscan sea salt on broccoli spears.

SARAH’S SEA SALT – TUSCAN SALT ON ROASTED BROCCOLI – serves 4

1 head of broccoli, washed, stems peeled and cut into smallish spears
3 – 4 Tbs. olive oil
1¼ tsp. Sarah’s Sea Salt – Tuscan Salt
Fresh ground pepper

Preheat your oven to 400 degrees.

Toss the broccoli with the olive oil on a rimmed baking sheet. Sprinkle on Sarah’s Sea Salt – Tuscan Salt and grind your pepper overall. Toss again to distribute all the wonderful herbs evenly.

Roast the broccoli for 25 – 30 minutes until tender and browned in spots. Toss the broccoli on the pan at about the 20 minute mark.

Tuscan Sea Salt on broccoli on a plate with a turkey burger.

Serve with LOVE immediately.

Sarah's Sea Salt Tuscan sea salt on yellow squash and onions.

This Sarah’s Sea Salt – Tuscan Salt is also great on oven-roasted zucchini halves or on sautéed yellow squash with onions and red peppers or on a rib steak with garlic powder and pepper, or in turkey burgers. I could go on and on. You will LOVE this product. Versatile, makes your cooking easy peasy and it’s delicious!!

Sarah’s Sea Salt – Tuscan Salt was one of the products in our MARY’s secret ingredients fall box. You can get your winter box here!

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Filed Under: Dinner, Meat, Sides, Vegetables Tagged With: Coastal Goods, flavored salts, pork tenderloin, roasted broccoli, Tuscan Pork Tenderloin using Sarah’s Sea Salt - Tuscan Salt, Tuscan salt

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Comments

  1. Traditionallymodernfood says

    October 15, 2015 at 5:18 PM

    Sounds like a great salt..fishes looks yum
    Traditionallymodernfood recently posted…Green Lentil Sundal | Whole Masoor Dhal SundalMy Profile

    Reply
  2. Jovina Coughlin says

    October 15, 2015 at 5:51 PM

    Delicious looking recipe for pork tenderloin. Perfect for fall dinners.
    Jovina Coughlin recently posted…Cool Fall Morning Coffee CakeMy Profile

    Reply
  3. Mandy says

    October 16, 2015 at 7:10 AM

    Lovely!
    🙂 Mandy xo
    Mandy recently posted…Spring GardenMy Profile

    Reply
  4. Maureen | Orgasmic Chef says

    October 16, 2015 at 8:43 AM

    Pork tenderloin with figs, apricots and walnuts is going to be my new favorite recipe. I love it before I’ve put a forkful in my mouth!

    Reply
  5. Jasline (Foodie Baker) says

    October 17, 2015 at 3:09 AM

    This looks so amazing and delicious! I recently went to Iceland and bought back one of their salts too. Can’t wait to use it in dishes!
    Jasline (Foodie Baker) recently posted…Homemade “Oreos” Sans FillingMy Profile

    Reply
  6. Raymund says

    October 21, 2015 at 2:40 AM

    That spice looks perfect on that pork, I hope I can buy those here
    Raymund recently posted…Yang Zi Jiang Restaurant (Prague, Czech Republic)My Profile

    Reply
  7. Lauren says

    October 23, 2015 at 4:34 PM

    This sounds delicious! I’m loving pork tenderloin these days 🙂

    Reply

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