New Roots Organics
Organic Recipes
What good would our service be if we didn't eat? Luckily we do, and we work every day to bring you the absolute best organic foods that we can find. This contains recipes on creative ways to cook your organic bounty. In the near future we will also be adding all sorts of interesting information about the foods we eat, and those we've never tried before.

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Recipe of the Week
Citrus-Grilled Pork Tenderloin (Serves 6-8)
courtesy of Williams Sonoma

The flavors of the Italian pork dish known as porchetta inspired the marinade for these quick-cooking tenderloins, which are seasoned with fresh rosemary, fennel seeds, red pepper flakes, garlic and citrus. This marinade is also delicious with shrimp and chicken.

Ingredients
Zest of 1 orange
1/2 cup (4 fl. oz./125 ml) fresh orange juice
2 Tbs. fresh lemon juice
1/4 cup (2 fl. oz./60 ml) olive oil
1 Tbs. fennel seeds
1 Tbs. minced garlic
1 1/2 tsp. chopped fresh rosemary, plus sprigs for garnish
1/4 tsp. red pepper flakes
1 Tbs. Dijon mustard
1 Tbs. kosher salt
1/4 tsp. freshly ground black pepper
2 pork tenderloins, each 1 to 1 1/4 lb. (500 to 625 g)
1 orange, sliced


Method
  1. In a bowl, whisk together the orange zest, orange juice, lemon juice, olive oil, fennel seeds, garlic, chopped rosemary, red pepper flakes, mustard, salt and black pepper. Pour the marinade into a large resealable plastic bag. Add the pork tenderloins, seal the bag and refrigerate for 2 hours.
  2. Remove the pork from the marinade; discard the marinade. Preheat a cast-iron grill pan over medium-high heat until hot, about 5 minutes. Place the pork on the grill pan and cook, turning occasionally, until nicely grill-marked and an instant-read thermometer inserted into the center of the meat registers 140°F (60°C), 25 to 30 minutes. Transfer the pork to a cutting board, cover loosely with aluminum foil and let rest for 10 minutes.
  3. Meanwhile, place the orange slices on the grill pan and cook, turning once, until nicely grill-marked, 1 to 2 minutes per side. Cut the pork into slices and arrange on a warmed platter. Garnish with the orange slices and rosemary sprigs and serve immediately.





 
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Site of the Week
Firefly Kitchens produces organic, naturally fermented, and probiotic rich foods. Specialties include Classic Kraut, Caraway Kraut, vegan Firefly Kimchi, Emerald City Kraut, Ruby Red Kraut, Yin Yang Carrots (fermented carrots with ginger), Cortido Kraut, and seasonal flavors. Our sauerkrauts and kimchi are non-pasteurized. https://www.fireflykitchens.com