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5.07.2012

Herb-Marinated Pork Tenderloin

I'm pretty sure the door to my hair salon is actually a portal to some sort of alternate universe.


I'm also thinking that not all hair salons transport their clients to Mars.  Probably just mine.  I mostly always like my haircut, and my stylist and I have a therapeutic gab-fest four times a year that I thoroughly enjoy, but I'm convinced that my bill somehow includes the cost of being entertained by aliens for two hours.

This is a world in which stylists, dressed head-to-toe in black, have perfect hair (of which I am perpetually envious).  And because it's virtually impossible to walk anywhere on the floor without passing a dozen mirrors, this is a world in which it's virtually impossible for any of the stylists to walk around without looking into each. one. of. them.

This is compounded by the fact that my stylist can hold an entire conversation with me in the mirror without ever looking at me once.  It's actually pretty impressive.  And I hope she's not reading this.

But, who am I kidding, I also befriend vanity with ease.  It's very enjoyable to do nothing but gossip, snack on 1/8th of a bagel and 14 coffees, and talk about glazes and Moroccan oil for two hours.  Am I right?

Fortunately, Sunday dinner at Mom and Dad's brings me back to reality.  It's safe to say that all vanity goes out the window when, let's be honest, the real reason I travel 100 miles to spend a small fortune on a haircut is to pop in at home and spend most of Sunday afternoon eating "dinner."

This Sunday, our multi-course dinner involved antipasto and savory sausage bread.


It involved fresh spinach and meat ravioli from Arthur Avenue in the Bronx, and the last minute addition of homemade meatballs and sausage.  Necessary?  No.  Delicious?  Come on.


And it involved the most succulent herb-marinated pork tenderloin and lemon vinaigrette-infused broccoli.


Me: What is that for?  (as Mom stirs the meatballs)
Mom:  Just in case anyone feels like having a meatball or two with ravioli.
Me:  ...but we're also having pork...we're gonna be so stuffed!
Mom:  Well, it's Sunday.

It's true.  What's the alternative here, not spending 3 hours eating dinner?

Yeah, I just heard myself too.  Now that I think about it, maybe our kitchen table is the alternate universe...
  

This herb-marinated pork tenderloin was phenominal.  The marinade is simple, healthy, and quick.  It infused the meat with such delicious and rich flavor, and resulted in a tender, juicy grilled pork.  Serve with maybe not so many extra courses, and enjoy!
Herb-Marinated Pork Tenderloin
Adapted from Ina Garten's original recipe
Yields 6 servings

Ingredients:
Zest of one lemon
 3/4 c lemon juice (about 4-6 lemons)
1/2 c extra virgin olive oil
2 tbs minced garlic
1 1/2 tbs fresh rosemary, chopped
1 tbs fresh thyme, chopped
2 tsp Dijon mustard
Salt/pepper
3 pork tenderloins, about 1 lb each

Preparation:
Combine the lemon zest, juice, olive oil, garlic, rosemary, thyme, mustard, and 2 tsp salt in a sturdy, re-sealable plastic bag.  Add the pork, and turn to coat with the marinade.  Marinate the pork for at least 3 hours, but preferably overnight.

Preheat the grill, and brush with olive oil.  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.

Grill 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.

1 comment:

Joanne said...

You have to love Italian family dinners! My family hasn't done a sunday dinner in WAY too long. But they always lasted at least three hours. It's practically a law.

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