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 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.
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.
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.
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.
Serve with LOVE immediately.
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!!