That was me this morning.
Today in the mail I received a bottle of Camelina Oil from Three Farmers, a group of farmers from Saskatchewan, Canada who take pride in producing a natural product.
When I was approached to receive a complimentary bottle to test out and possibly write a short post on the oil (which I had never heard of until the Delicious Food Show in Toronto), I was intrigued and elated.
What got me was the fact that every bottle can be traced to the actual farmer that produced it to guarantee accountability, quality and to give that personal connection between producer and consumer. How amazing is that? Its nearly as if you were stepping foot on the farm yourself!
You also can't beat the fact that it is also a source of Omega-3 and Omega-6 polyunsaturates as well as having loads of Vitamin E.
So what is Camelina Oil? It derives from an ancient grain that originated from Northern Europe and parts of Central Asia and now in Saskatchewan. It is cold pressed which allows the natural oil from the seed to be extracted. It really does have a wonderful aroma, it has a nutty tone to it and I think I am in love.
For more information please visit the web site's FAQ section.
Of course I tested it out this evening in 2 ways. I wanted to check the 475F smoke point as well as the flavor itself. Both I am happy to report, are an A+!Dinner was delicious.
To keep this post size to a reasonable limit I am simply going to do a quick write up of the ingredients and method of the Pork Tenderloin Salad with a Citrus Vinaigrette which we had tonight.Why when I usually post step by steps?
Because dear friends I have even better news for you!
My new friends over at Three Farmers have offered to pass along a bottle to one lucky follower!!! WOOT WOOT!
I have no doubt the winner will absolutely enjoy this oil as much as I have.
So to make sure you read our dinner I'm posting the giveaway details AFTER dinner (kinda like dessert for you).
Pork Medallion Salad with a Citrus Vinaigrette
1 pork tenderloin
1 tsp. cumin
1 tsp. chili powder
1 tsp. allspice
1 tsp. kosher salt
1/2 tsp. fresh cracked pepper
1/3 c. brown sugar
3 cloves garlic, pressed
1/2 tsp. sirachi (or hot sauce)
1 tbsp. juice of a clementine
1 1/2 tbsp. juice of a fresh lime
1 tsp. Dijon
1/4 c. Three Farmers Camelina Oil
salt and pepper to taste
Mix together your spices and rub onto a trimmed tenderloin (silver removed). In a cast iron pan add 1 tbsp Camelina Oil and heat (medium). Place your tenderloin in and brown on all sides about 4 min each.
Get together your glaze and spoon onto the pork while in the pan to coat. Place in a preheated 350F oven for about 20 minutes (or until inner temp is 145F) Remove from oven and let rest about 10 minutes, meanwhile prepare your vinaigrette.
In a bowl add the juices and mustard with a touch of salt and pepper. Slowly drizzle in the oil as you whisk to emulsify.
Drizzle over your plated salad and sliced tenderloin!
Ok dessert time! Or giveaway rather ;)
A few details:
- You must be a follower of my blog (and I'd love it if you would follow me on my facebook page as well.
- This giveaway will close December 15th at 5pm EST.
- Winner will be selected at random by www.random.org
Leave me a comment, include your email address so I can connect with you, letting me know what you would like to make with this wonderful product.
For additional entries:
Share on Facebook tagging my page and leave a separate comment letting me know each time you've shared (once per day only please)
Share on twitter using "@ppkongacooks is having a giveaway!" and leave a separate comment saying you've done so (once per day only please)
One winner will be selected at random and contacted by email, they will have 48 hours to respond.
Three Farmers will send out the product directly - THANK YOU THREE FARMERS!