Isn’t mise en place a beautiful thing?
Mise en place is a French term used in professional kitchens throughout the world. Roughly translated it means ‘get your sh*t together’ and it is any good chef’s secret to flawlessly cranking out plate after plate, night after night. Mise en place is organization, whether its pre-chopped ingredients or mental preparedness and it’s the only way to be successful in the kitchen. It’s also the key to wholesome, homemade meals. By planning ahead, sharing duties with your partner and squeezing in a little ‘prep’ where ever you have time cooking at home can be a beautiful and simple process. Certainly nothing to dread at the end of your day.
One of our favorite prep ahead meals is our herb crusted pork loin. The crust, made of chopped herbs, minced garlic, lemon zest and mustard may be made up to 3 days in advance. It also works wonders when spread on chicken or even lamb before roasting. Best of all, with just a small bit of planning ahead you can turn out a show stopping entree like this:
Check Out The Recipe For Our Dijon, Herb-Crusted Pork Roast on MyScoop!