Joan loves Vervacious

by Joan on Dec 10, 2008

This has got to be my favorite new food item at Hammertown!

(click to enlarge)

I discovered Vervacious while visiting Maine and couldn’t wait to bring it into our stores. The packaging is as gorgeous as the contents are delicious! And, because the labels are removable, you can enjoy using these beautiful jars again and again…just one more reason why I think it makes a fantastic and reasonably-priced gift. (Ranging from $4.95 for salts & rubs to $12.00 for reductions & drizzles)

Vervacious owners, Heidi (pictured right) and Mark Stanvick, are a husband and wife team who sailed from Maine aboard their sailboat, Verve, looking for a little adventure and a lot of exceptional flavors. Wherever they dropped anchor they searched for the very best ingredients and always discovered something new and truly wonderful. Now, we’re all benefiting from their discoveries with a dazzling array of specialty food products… a world of undiscovered tastes waiting to be explored!

So…we decided to do a little of our own exploring and try some of the recipe suggestions from Vervacious. Here are two recipes that feature two different Vervacious products. We thought they were worth sharing with you because at the end of the meal…there was not a bite left!

Pork Tenderloin

Cut tenderloin into 1/2″ slices. Dust medallions with Vervacious Star Anise Salt, and pan sear in a olive oil with grill pan or on grill. I cooked 3 to 4 minutes a side, or until done. Transfer to dish and warm in 200 degree oven. For reduction:

· scant quarter cup of white wine
· heaping tablespoon shallot, finely diced
· 1 tsp of fresh lemon juice
· ½ tsp butter or your favorite substitute

This all happens very quickly so have ingredients ready. Once you have removed the medallions from the pan, reduce the heat to just above low and set the pan off heat. Add the shallots and begin moving them around and removing any good bits from the pan. The pan is still hot and things might sputter. Add the wine and continue to stir. Return pan to heat. Add butter and continue to let the whole thing reduce while you keep stirring to incorporate everything to a lovely smoothness.

Drizzle the reduction over the pork medallions and serve immediately.

Oven Roasted Sweet Potatoes

Quarter and cube sweet potatoes into small, 1″ to 1½ ” cubes. Put potatoes in bowl. Lightly salt and pepper. Depending on how many potatoes (I used 3) combine 2 to 3 tablespoons of olive oil with 1 or 2 tsp. Vervacious Sahara Harissa Rub. Mix well, pour over potatoes and toss to coat. Transfer to baking dish and bake at 400 to 425 degrees for ½ hour or more…keep checking to see when ready.

I accompanied the meal with sliced Brussels Sprouts sauteed with shallots and garlic and Green Salad of arugula, baby greens, shaved fennel with grated Parmesan cheese & croutons (with Joan’s Famous Dressing).