MMMmmmm Food!

MMMmmmm Food!

Wednesday, March 30, 2011

Herb Marinaded Pork Tenderloin

***Sorry for such a long gap on here!  I need to get back to cooking!***
I can't take credit for this dish!  Another great one from The Barefoot Contessa herself...

check out the link for my inspiration:

GIVE THE PAW!  (Taz loves anything Pork related)

What you will need (for 2 people):

1 pork tenderloin (this one is about 1.3 lbs)
1 lemon
3 garlic cloves
3 rosemary stems
4-5 thyme stems
1 tsp dijon
black pepper & kosher salt
3 tbsp olive oil

 Let the pork marinade with the juice of one lemon, 1/2 the zest of that same lemon, 3 crushed garlic cloves, rosemary, thyme, dijon and olive oil.  (Give the herbs a rough chop).  If you can let it sit in the fridge overnight, that's best!  Otherwise try to give it a couple hours.
 Remove the pork and let it come to room temperature - let any of the herbs stay on the meat that want to.

Preheat oven to 400
 Heat two more tbsp olive oil in a large pan.  Once very hot, sear the meat on all sides - about a minute or two per side.
 Above is the nicely seared pork tenderloin!  Yum... smells good in here already!
 Roast the pork for 15 minutes and then check the temperature with an instant read meat thermometer.  You want to stop cooking at 137 degrees!
 Let the meat rest for 10 minutes - tent with foil.

How about some sides to go with!  

Green beans (a good amount for 2 people)
1 shallot
2 slices bacon
herb goat cheese
red wine vinegar

 Really all you have to do is cook up the bacon so it crumbles, cook down the sliced shallot - then add everything together!
 After the green beans are cooked (I like them to still have a good crunch - no soggy veggies for me!)  Add a few dashes of red wine vinegar and toss.  Once on the plate, sprinkle on the cooked shallot, bacon and goat cheese!
 Slice the meat diagonally - I probably did about an inch in thickness.  Always let the meat rest before you cut it so the juices return to the center of the meat.

So good!!!  I didn't explain how to make the couscous because that happened in a previous blog post!  I guess you will have to hunt it down!  :-)  Happy cooking!!!

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