Recently I’ve run into two casualties of having a food blog (actually there are more than two but I’m not willing to go into those publically).
1. I run into people I know in the grocery store all the time. Friday, I saw three people while shopping who all stopped, asked what I was cooking this weekend and gazed into my shopping basket. This is all fun and games until you are sneaking a frozen pizza home or you just want to write about food anonymously on the internet and not talk about it face to face. At some point, it is just a little weird when your eating habits are so public. A minor casualty.
2. Lately, I’ve been making really simple and quick dishes (like today’s post on Herb Marinated Pork Tenderloin). I obviously want to serve my food hot and don’t want to finish cooking until my guests have arrived (the opposite situation is having the food luke warm and staged like they are walking into a movie set). So, when I’m putting the food out I have to scream “FREEZE” and be a crazy person while I take photos for my nerdy food blog. Funny enough, the new Bon Appetit magazine brushes this subject in the BA Foodist advice section (confession: I find the BA Foodist Andrew Knowlton very attractive). The subject of the question from Sarah in Philadelphia is more around people taking photos of their food at restaurants which I find even more awkward. He suggests not using flash? Attractive never equates to helpful. Again, another minor casualty.
I’m offering these issues for humor and not as a solicitation for advice.
Aside from these issues, today I offer an excellent and easy recipe for pork tenderloin. This was super simple and easy to prepare right before my guests arrived on Saturday night. I highly recommend it especially when pork tenderloin is half off at Harris Teeter!
Ina Garten’s Herb-Marinated Pork Tenderloins
- 1 lemon, zest grated
- 3/4 cup freshly squeezed lemon juice (4 to 6 lemons)
- Good olive oil
- 2 tablespoons minced garlic (6 cloves)
- 1 1/2 tablespoons minced fresh rosemary leaves
- 1 tablespoon chopped fresh thyme leaves
- 2 teaspoons Dijon mustard
- Kosher salt
- 3 pork tenderloins (about 1 pound each)
- Freshly ground black pepper
Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.
Preheat the oven to 400 degrees F.
Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper. Heat 3 tablespoons olive oil in a large oven-proof saute pan over medium-high heat. Sear the pork tenderloins on all sides until golden brown. Place the saute pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it’s just fine!) and the thinnest part will be well done. Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.