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| Copyright didi davis food, llc. 2007 |
| Vanilla Salt Suggested Uses and Recipes |
Pork with Vanilla Salt and Citrus Glaze
Serves 4-6
Vanilla’s floral and fruity qualities make it a perfect condiment for pork. If you have any leftovers, top a
salad or use in a sandwich. Serve this dish with steamed green beans and rice pilaf.
2 cups orange juice
1-2 TB oil
2 lbs. pork tenderloin*
1 tsp. Vanilla Salt, or to taste
Freshly ground black pepper
Place orange juice in a small saucepan, bring to a boil, and simmer to reduce to 1 cup. Remove pan from
heat and set aside.
Heat oil over high heat in a skillet large enough to hold pork without crowding (otherwise it will steam, not
brown). Add the 2 larger pork pieces, brown well on all sides, 10-15 minutes. Lower the heat to medium
and continue cooking 15-20 minutes, turning once or twice, until internal temperature reaches 145º to
150º. It will be pink on the inside. Keep in mind that the pork will continue to cook a bit once it is removed
from the heat. When you have 5-7 minutes of cooking time left, add the skinny tail sections and brown on
both sides. When all meat is done, transfer to a cutting board to rest.
Pour reserve orange juice into skillet, return heat to high, and deglaze, scraping the brown bits. Taste and
continue reducing until juice has thickened and the flavor is rich and deep. Slice pork, arrange on plates,
spoon sauce over slices, and sprinkle well with vanilla salt. Add dusting of pepper and serve.
*Each cut in 2 pieces crosswise (the thick main section and the skinny tail section)
Steamed green Beans with Vanilla Salt
Serves 4
Green beans are another tasty vanilla salt partner. Here they are steamed, but they are equally good
blanched or roasted.
1 lb. green beans, trimmed
1-2 TB unsalted butter
Vanilla Salt to taste
Freshly ground black pepper, if desired
Wash beans and place in a steamer basket. Place basket in a pot over 1-2 inches of water. Cover, bring
to a boil, lower heat, and steam until the beans are crisp-tender. (You don’t want them to be grassy-raw
and you don’t want them to be mushy). Remove pot from the heat and transfer green beans to a bowl.
Add Vanilla Salt to taste and toss to distribute the salt evenly. Add pepper, if desired, and serve.
Vanilla Salt Serving Suggestions
Sprinkle on:
• Poultry. Out of this world on chicken breasts.
• Pork. See enclosed recipe or rub over a roast before cooking.
• Seafood. Especially salmon and shellfish.
• Vegetables. Our favorites are onions (sautéed, roasted, or grilled), green beans (see recipe),
squashes (winter, especially in soup, or summer squashes sautéed with onions or off the grill).
• French fries. Remember French fries and a vanilla coke?
• Corn. Buttered on the cob, creamed, buttered popcorn or kettle corn.
• Melons. Cantaloupe, watermelon, honeydew.
• Other fruits. Berries, applesauce, poached pears, a smidge in apple or pear pie, stewed dried fruit.
• Caramel or chocolate sauces. Just a touch over the sauce does the trick.
Serves 4-6
Vanilla’s floral and fruity qualities make it a perfect condiment for pork. If you have any leftovers, top a
salad or use in a sandwich. Serve this dish with steamed green beans and rice pilaf.
2 cups orange juice
1-2 TB oil
2 lbs. pork tenderloin*
1 tsp. Vanilla Salt, or to taste
Freshly ground black pepper
Place orange juice in a small saucepan, bring to a boil, and simmer to reduce to 1 cup. Remove pan from
heat and set aside.
Heat oil over high heat in a skillet large enough to hold pork without crowding (otherwise it will steam, not
brown). Add the 2 larger pork pieces, brown well on all sides, 10-15 minutes. Lower the heat to medium
and continue cooking 15-20 minutes, turning once or twice, until internal temperature reaches 145º to
150º. It will be pink on the inside. Keep in mind that the pork will continue to cook a bit once it is removed
from the heat. When you have 5-7 minutes of cooking time left, add the skinny tail sections and brown on
both sides. When all meat is done, transfer to a cutting board to rest.
Pour reserve orange juice into skillet, return heat to high, and deglaze, scraping the brown bits. Taste and
continue reducing until juice has thickened and the flavor is rich and deep. Slice pork, arrange on plates,
spoon sauce over slices, and sprinkle well with vanilla salt. Add dusting of pepper and serve.
*Each cut in 2 pieces crosswise (the thick main section and the skinny tail section)
Steamed green Beans with Vanilla Salt
Serves 4
Green beans are another tasty vanilla salt partner. Here they are steamed, but they are equally good
blanched or roasted.
1 lb. green beans, trimmed
1-2 TB unsalted butter
Vanilla Salt to taste
Freshly ground black pepper, if desired
Wash beans and place in a steamer basket. Place basket in a pot over 1-2 inches of water. Cover, bring
to a boil, lower heat, and steam until the beans are crisp-tender. (You don’t want them to be grassy-raw
and you don’t want them to be mushy). Remove pot from the heat and transfer green beans to a bowl.
Add Vanilla Salt to taste and toss to distribute the salt evenly. Add pepper, if desired, and serve.
Vanilla Salt Serving Suggestions
Sprinkle on:
• Poultry. Out of this world on chicken breasts.
• Pork. See enclosed recipe or rub over a roast before cooking.
• Seafood. Especially salmon and shellfish.
• Vegetables. Our favorites are onions (sautéed, roasted, or grilled), green beans (see recipe),
squashes (winter, especially in soup, or summer squashes sautéed with onions or off the grill).
• French fries. Remember French fries and a vanilla coke?
• Corn. Buttered on the cob, creamed, buttered popcorn or kettle corn.
• Melons. Cantaloupe, watermelon, honeydew.
• Other fruits. Berries, applesauce, poached pears, a smidge in apple or pear pie, stewed dried fruit.
• Caramel or chocolate sauces. Just a touch over the sauce does the trick.
