Ribeye Roast with Dijon Crust and Green Beans

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Course Entrées
Prep Time 0 minutes
Cook Time 0 minutes
Servings
people
Course Entrées
Prep Time 0 minutes
Cook Time 0 minutes
Servings
people
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Instructions
  1. Heat oven to 350° F. Spread mustard evenly over all surfaces of beef roast. Press 1 cup crouton crumbs evenly onto roast over mustard.
  2. Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast at 350° 1-3/4 to 2 hours for medium rare; 2 to 2-1/2 hours for m
  3. Meanwhile, toss green beans with oil on metal baking sheet. Add remaining 1/4 cup crouton crumbs; toss to coat. Roast at 350° with beef roast for 30 minutes.
  4. Remove roast when meat thermometer registers 135° for medium rare, 150° for medium. Increase oven temperature to 450°; continue roasting green beans 10 to 20 minutes or until tender and starting to brown.
  5. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (temperature will continue to rise about 10 degrees to reach 145° for medium rare; 160° for medium.)
  6. Carve roast into slices. Season beef and green beans with salt and pepper, as desired.
  7. Total recipe time: 2-1/2 to 3-1/4 hours
  8. Recipe & photo courtesy of The Beef Checkoff, http://www.beefitswhatsfordinner.com

Apricot-Dijon Pork Salad

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A beautiful dinner salad with apricot-glazed grilled pork, dried cherries, cheese and toasted pecans -- perfect for a special summer supper!
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Course Entrées, Salads
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
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Instructions
  1. In a small bowl, stir together preserves, vinegar, mustard and ginger. Reserve 3/4 cup for salad dressing.
  2. Butterfly pork tenderloin (cut almost in half, but not quite through) horizontally; open and lay flat. Prepare medium-hot fire in kettle-style grill. Grill tenderloin over heat 5-6 minutes per side; brushing with remaining apricot mixture during last 2 mi
  3. Meanwhile in a large bowl toss together greens, apricots, cherries, cheese, pecans and onions. Divide mixture evenly among 4 plates. Slice pork into 1/2-inch pieces. Arrange portions of pork on top of greens on each plate; drizzle with reserved apricot mi
  4. (To toast pecans, place pecan halves in a shallow baking pan and bake at 350° F for about 10 minutes. Let cool, then chop coarsely.)
  5. Recipe and photo courtesy of the National Pork Board, http://www.porkbeinspired.com