All you need: 1 (1 lb.) pork tenderloin, trimmed ½ teaspoon salt ¼ teaspoon freshly ground black pepper 1 tablespoon Dijon mustard 1 teaspoon honey ½ teaspoon dried
1 tablespoon Fustini’s Single Varietal olive oil 2 tablespoons butter 6 salmon fillets – skinless and boneless salt and pepper ½ cup white wine ½ cup apple juice 3 tablespoons
All you need: Pesto 4 oz. plain goat cheese, room temperature ¼ cup packed fresh basil leaves 2 tablespoons Italian flat-leaf parsley Juice of 1 lemon 1 teaspoon