The Most Important Part of Thanksgiving

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As we lead up to the big T, I would wager a guess that you are frantically trying to get your house ready for guests or make some side dishes.  For those who do not procrastinate- it’s a bit annoying to have to wait until it’s actually time to cook the bird, it’s it?  This is a day when I am well known for wanting to go WAY overboard because it’s just how I was raised and I have been reminded many a times to slow my roll as I eye the artichokes and shallots.

In a big way, if there isn’t a 30 pound turkey, 12 different side dishes, and 4 kinds of desert being serves at 2 pm on Thanksgiving- I just don’t feel right.  That has had to change drastically in the past 3 years and I cannot deny, I was a moody wreck the first time I did a simple T-Day dinner.  There was only one pie, there was no green bean casserole, there was no holiday for me until I turned on the television and saw the Macy’s Parade.

Soo many things happen on Thanksgiving Day that don’t involve eating and spending money that I’m amazed at how much the meal had taken over my idea of what the holiday should be.  Needless to say, I have so thoroughly enjoyed the past few ‘simple’ T-Day’s that I don’t know if I want to go back to the craziness.  I ask you, how many left-overs can you truly stomach?  This holiday I challenge you to take a look around and truly see what this day is about.  Enjoy the company of your family and friends and start some new, more frugal, traditions such as a call around to all of the people who couldn’t make it so that you can brag about how much better your turkey is than theirs!  Make it a point to go out and participate in your towns celebrations (you know one exisits- go find it!) or even start the first annual Thanksgiving theater hop so that you can chat around the water cooler about some of the new movies (disclaimer: I do not condone going into a theater and not paying for each movie you see……..).

Whatever you decide upon, it must involve at least 3 other people and you must enjoy yourself!  For those of you who are not Americans- this applies to many over done holidays all around the world, so get on it.  Have a safe and happy holiday everyone and hug the ones you love!

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Ramen Madness

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Wednesday has once again come and gone and if you are anything like me, then you are constantly hitting a mid-week cooking slump.  As much as I would love to make a 5 course meal every day of the week- it just doesn’t work that way.  We, as a family, just aren’t really interested in having a large meal some days and sometimes there is also just not that much time toward the middle of your week.  One great tool to combat this is Ramen noodles.

The cheap little packet of Ramen has gotten a bad name due to its over-use in the world of college students, but it is a fantastic item to stock in your pantry and spice up based upon what you feel like having for dinner.  For a long time, I was on Ramen overload because I didn’t explore the idea of what can be done with it, aside from following the instructions on the packet.  Now, come with me as we embark upon Ramen Madness, or otherwise known as- What can you do with Ramen noodles and canned coconut milk?

The total cost of this meal will run you approximately $40 and will feed 6 people if you make each preparation of the Ramen listed below along with the Coconut Cake shown in the background of the photo.

Photography by Gerladine Terc- All Rights Reserved

Coconut Chicken Ramen
Ingredients-
1 packet of Ramen Noodles (remember that 1 packet is 2 servings of noodles)
1 large chicken breast, cut into pieces (optional)
1 can (8.5) oz. Coconut Milk
1 medium onions
1 tsp. oil
1 tsp. Soy Sauce
1 tsp. Worcestershire Sauce
1/4 cup water
 
Instructions-
Boil the ramen noodles on the stove top in 2 cups of water.  Strain and set side.  In a high sided skillet, heat the oil and fry the onion and chicken until browned. Add coconut milk, water, soy sauce, Worcestershire to the chicken and stir over heat until mixture boils and thickens.  Serve over the cooked ramen noodles.
 
Ramen Stir-Fry
Ingredients-
1 packet of Ramen Noodles
1 large chicken breast, cut into pieces (optional)
1 1/2 cups Frozen Stir-Fry Vegi mix
1 1/2 c. chicken broth (use the seasoning pack and water from making the noodles)
3 tbsp. soy sauce
3 tbsp. cornstarch
2 tsp. brown sugar
 
Instructions-
Cook Ramen Noodles in 2 cups of water for 3 minutes.  Remove from the heat and add the seasoning packet to the water- stir to dissolve.  Remove the cooked noodles from the broth and set aside.
Stir fry chicken in hot oil in large skillet until brown. Add vegetables; stir until done. Mix broth, soy, cornstarch and sugar. Add to skillet. Boil, continue for 2 minutes.
 
Coconut Chicken Curry Ramen
Ingredients-
1 packet of Ramen Noodles
1 large chicken breast, cut into pieces
1 can (8.5) oz. Coconut Milk
1 medium onions
2 tsp. Curry paste or powder
1/4 cup water
 
Instructions-
Boil the ramen noodles on the stove top in 2 cups of water.  Strain and set side.  In a high sided skillet, heat the oil and fry the onion and chicken until browned. Add coconut milk, water, and curry paste to the chicken and stir over heat until mixture boils and thickens.  Serve over the cooked ramen noodles.
 
Garlic Ramen Noodles
Ingredients-
1 packet of Ramen Noodles
2 tsp. Olive Oil
1 T. Minced Garlic
1/8 tsp. Parsley
 
Instructions-
Cook the ramen noodles on the stove top and strain when done. Return the noodles to the pan over a medium high heat and add the olive oil, garlic, and parsley.  Cook for no more than 5 minutes and serve hot with a sprinkle of Parmesan on top!
 
Cabbage Ramen Noodle Salad with Peanut Lime Vinaigrette
Ingredients-
1/2 head cabbage, finely chopped
4 green onions, chopped
1 pkg. Ramen noodles, crumbled
1/2 c. sliced almonds
1.2 cup sunflower seeds (optional-but REALLY tasty)
*Vinaigrette
1″ chunk of peeled fresh ginger
2 T. Minced garlic, heaping
1 tsp. Sriracha
2 T. cilantro
1 1/2 T. peanut butter
3 T. lime juice
1 1/2 T. rice vinegar
1 1/2 T. soy sauce
1 1/2 tsp. light brown sugar
2/3 cup canola oil
1 tbsp sesame oil
Salt to taste
Instructions-
For the dressing:  Drop the ginger and garlic through feed tube of food processor with the motor running. Then process everything else except the oils, scraping down the sides.  Slowly drizzle the canola and sesame oil through the feed tube until emulsified.
For the salad: Mix together the cabbage, green onion, and almond and refrigerate for at least 1 hour.  When ready to serve, sprinkle the raw, crumbled ramen noodles into the cabbage mixture and toss to combine.  I prefer to let people put their own dressing on this salad, but you can toss it with the ramen noodles prior to serving as well.
Note- you will have left over dressing!  You do not want to add more than 1/4 cup to the salad.
Creamy Crab Ramen Pasta Salad
Ingredients-
1 pkg. Ramen Noodles
1 tablespoons butter
1 heaping tablespoons flour
1/4 cup milk
1/4 tsp. Old Bay Seasoning
1/2 tsp. Dijon Mustard, heaping
1/2 teaspoon vinegar
1/4 teaspoon Worcestershire sauce
1 (6 oz.) can crab meat
1 T. Mayonnaise
INSTRUCTIONS:
Melt butter; stir in flour. Add milk gradually, stirring. Add crab, Old Bay, mustard, vinegar and Worcestershire sauce; cook until thickened.  Remove from the heat and stir in the mayonnaise.
Cook ramen noodles on the stove top for 3 minutes and strain.  Toss the noodles in the sauce and serve hot or chilled.  This is a great pasta salad side dish for any type of noodle or if you’d like to bake it on the top of toast points, it’s fantastic!  The recipe is a variation on a Crab Imperial.

Coconut Dream Cake

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I was given a challenge for Ramen Madness Wednesday and that was to use as much coconut as humanly possible in the meal.  Well, I’m not a fan of over-doing the joy of the lovely coconut, but this cake came together very nicely.  The splurge for this evening was the Captain Morgan Spiced Rum Syrup that I put onto the cake for moisture 🙂  I’ve made a few changes, but the basic recipe came from Annalise at CompletelyDelicios.com– You are a life saver Ma’am!
 

Photography by Geraldine Terc- All Rights Reserved

 
Ingredients-
For the Cake:
5 egg whites
1/2 cup Heavy Cream
2 T. coconut extract
3 cups cake flour
2 1/3 cups sugar
4 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter at room temperature
1 cup unsweetened coconut milk
1 1/2 cups sweetened flaked coconut

 

For the Filling:
3/4 cup sugar
1 cup sour cream
4 T. Heavy Cream
1 cup flaked, sweetened coconut
 
For the Cream Cheese Buttercream Frosting:
12 ounces cream cheese, slightly chilled
1/2 cup plus 6 tablespoons unsalted butter, at room temperature
1 cup powdered sugar
3 teaspoons vanilla extract
1 cup granulated sugar
1/4 cup water
3 egg whites
 
Instructions-
1. Preheat oven to 350 degrees.
2. Spray with Pam and line two 8 inch cake pans with parchment paper.  Many have asked if this step is necessary and for your sanity, I say 100%!  USE THE PARCHMENT PAPER!
3. Put the egg whites in a bowl and lightly whisk in the milk and coconut extract- do not over whisk!
4. Combine the flour, sugar, baking powder, and salt in your mixing bowl and beat in the butter and coconut milk on a low speed. Once all is incorporated, increase the speed to medium and mix until fluffy.  You should not be beating for more than 5 minutes from when you start to incorporate until the batter is fluffy.
5. Add the egg white mixture in 3 additions, scraping down the sides of the bowl and mixing just long enough to incorporate between additions.
6. Divide the batter among the prepared pans and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in their pans for 10 minutes, then turn them out onto cooling racks to cool completely.
7. To make the filling, combine all ingredients and mix well.  When you fill the cake, the best way to assure that you don’t have filling leaking out the sides is to create a 1/2 – 1 inch dam of frosting at the edge of the cake and do not fill over the top of your dam.
8. To make the frosting, put the cream cheese in the bowl of an electric mixer and beat on medium speed until fluffy and smooth.
9. Add the butter 1-2 tablespoons at a time, mixing until smooth.
10. Add the powdered sugar and vanilla and mix until creamy. Set aside. You will need to empty the bowl of your electric mixer at this point if you are using a stand mixer.  If you are using a hand held mixer, you will need to make sure that you have a second bowl that is big enough to whip in.
11. Combine the granulated sugar and water in a small heavy saucepan and bring to a boil over medium heat, stirring to dissolve the sugar. Continue to cook, without stirring, until the syrup reaches the soft-ball stage, 238 degrees F on a candy thermometer.
12. Meanwhile, have the egg white in the bowl of an electric mixer, ready for when the syrup is at the proper temperature. Slowly add the hot syrup to the egg whites, while mixing on medium-low. Take care not to cause the hot syrup to splash or you will burn yourself and it will hurt. When all of the syrup is incorporated, raise the speed to medium-high and beat until the mixture has cooled to body-temperature and it forms stiff peaks.
13. With the mixer on medium-low, add the cream cheese and butter mixture one spoonful at a time. When all is incorporated, raise the speed to medium and whip until the frosting is smooth and fluffy.
14. Make sure to chill the frosting before using.  Frost the cooled cakes and cover with shredded coconut.

Blueberry Pie

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Fall is here!  The first cold snap has come!  There are blueberries all over the place and they are cheap!  It is time to make a pie 🙂  Here is a great recipe that will work just as well with fresh OR frozen blueberries.

Photography by Geraldine Terc- All Rights Reserved

Ingredients-
 
Filling
7 cups blueberries
1 cup maple syrup
3 T. quick-cooking tapioca
1 T. lemon juice
¼ tsp. nutmeg
¼ tsp. salt
All Butter Pastry
3 ½ cups flour
¼ cup sugar
1 tsp. salt
3 diced stick cold butter
1 T. white or cider vinegar
1/3 cup ice water
 
Instructions-
Making the Crust:
  1. In a food processor (use a pastry cutter of you do not have one) pulse 3 ½ cups of flour, ¼ cup sugar, and 1 tsp. salt.  *you can stir this together with a whisk or fork.
  2. Add 1 stick of diced chilled butter and pulse until combined (pea sized pieces).  Add 2 more sticks of diced chilled butter and pulse 3 times or until the mixture resembles a coarse meal.
  3. Add 1 T. vinegar and gradually pour in 1/3 cup of ice water and pulse another 4 time until combined.
  4. Turn the dough onto a clean surface and press into a cohesive dough without overworking it- you SHOULD see bits of butter.  Completely cover the ball in plastic wrap and press into a disk approximately 1 inch thick.  Refrigerate at least 1 hour before rolling out.
Making the Filling:
  1. Over a medium heat, simmer 3 cups of blueberries and ½ cup of maple syrup until the mixture reduces by half.  Remove from heat.
  2. In a separate bowl, combine the remaining blueberries, tapioca, lemon juice, nutmeg, and salt with your cooled blueberry mixture.  You can add another ½ cup of maple syrup or 3 T of sugar to the mixture at this point for a sweeter pie.
  3. Set your filling aside to cool completely before filling your pie shell.
Constructing the Pie:
  1. Remove the dough from the refrigerator and divide into 2 equal halves.  Return the half that you are not working to the refrigerator.
  2. Knead the dough briefly, just until it comes together (be careful not to overwork the dough).
  3. On a lightly floured surface, roll the dough into a circle 12 inches wide and at least 1/8 inch thick.  You can either use your rolling pin, wrapping the dough gently around it to unroll into the pie pan, or you can gently fold the dough in half twice, unfolding it in the pie pan- your choice 😉
  4. Pour your filling into the pie shell.
  5. Repeat steps 2 and 3 to create the top crust.
  6. Trim the excess off of the edges of the pie and crimp together the crust with your fingers, or a fork, or whatever- just make sure that it’s sealed.  You can wet your finger with water and run it along the inside of the two pieces of dough to create a better seal.
  7. If making a solid top crust, place at least 2 slits at the center of the pie for ventilation.
  8. Chill for 30 minutes before baking.
Baking the Pie:
  1. Pre-heat the oven to 450 degrees F.
  2. Place a foil lined cookie sheet in the bottom third of the oven and cover the pie around the rim with foil to prevent the edges from burning.  Bake for 10 minutes.
  3. Remove the foil from the rim and lower the oven temperature to 400 degrees F.  Before returning the pie to the oven, brush the crust with heavy cream and sprinkle with sugar.  Bake for another 30 minutes or until the crust is a golden brown color.  Cool before slicing!

Brioche French Toast

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As promised, here is a fantastic French Toast recipe to use for your staled left-over (if you have any) Brioche.

Ingredients-
4 Eggs
1/2 cup Milk
1 tsp. Vanilla Extract (be as heavy handed with this as your tastes demand)
1/4 tsp. Ground Cinnamon
1/4 tsp. Pumpkin Pie Spice
Thick Slices of bread (approximately 4)
 
Instructions-
Combine all ingredients, except the bread, in a large bowl and mix thoroughly with a wisk or fork.  Butter or spray your pan and cook over a medium heat, flipping once, until both sides are a golden brown and your toast is cook through.  Douse this in syrup or cover with butter and powdered sugar and go to town!

Brioche Bread

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The first instruction, should you decide to attempt this recipe, is to listen to Edit Piaf on a loop.  I fell in love with Brioche when my mother decided to move to Europe and start fixing up an old farm house in Cognac.  There was a little patisserie in the town that she insisted upon going to for pain au chocolate and I insisted upon trying this delicious looking golden brown bread that was calling to me from the shelf.

One disclaimer- you will think that you’ve done this incorrectly until it is done!  Don’t be frightened by the fact that it seems very odd to make.  The second thing to keep in mind, I would suggest against making this unless you have a really good stand mixer with a dough hook.  Unfortunately,  some tools cannot be substituted and this in one of them.  I am fortunate enough that in 2003 my friends got together to buy me a Kitchen Aid Artisan stand mixer for my birthday.  It didn’t hurt that I was using it to make the wedding cake for Mr. and Mrs. Batty (on my birthday, no less!), but I love them, so it was a pleasure 😉

Brioche will stale very quickly, but do not fret- this is one of the single best breads to use for making French Toast and this is best done with stale bread.

Photography by Geraldine Terc- All Rights Reserved

Ingredients:

For the Sponge:

1/3 cup warm whole milk (100ºF to 110ºF)
2-1/4 tsp active dry yeast
1 large egg
2 cups unbleached all-purpose flour

For the Dough:

1/3 cup sugar
1 tsp kosher salt
4 large eggs, lightly beaten
1-1/2 cups (approximately) unbleached all-purpose flour
1-1/2 sticks (6 ounces) unsalted butter, at room temperature

For the Egg Wash:

1 large egg beaten with 1 Tbsp cold water

Instructions:

For the Sponge:

Put the milk, yeast, egg, and 1 cup of the flour in the bowl of a heavy-duty mixer. Mix the ingredients together with a rubber spatula, mixing just until everything is blended. Sprinkle over the remaining cup of flour to cover the sponge.

Rest: Set the sponge aside to rest uncovered for 30 to 40 minutes. After this resting time, the flour coating will crack, your indication that everything is moving along properly.

For the Dough:

Add the sugar, salt, eggs, and 1 cup of the flour to the sponge. Set the bowl into the mixer, attach the dough hook, and mix on low speed for a minute or two, just until the ingredients look as if they’re about to come together. Still mixing, sprinkle in 1/2 cup more flour. When the flour is incorporated, increase the mixer speed to medium and beat for about 15 minutes, stopping to scrape down the hook and bowl as needed. During this mixing period, the dough should come together, wrap itself around the hook, and slap the sides of the bowl. If, after 7 to 10 minutes, you don’t have a cohesive, slapping dough, add up to 3 tablespoons more flour. Continue to beat, giving the dough a full 15 minutes in the mixer – don’t skimp on the time; this is what will give the brioche its distinctive texture.

Warning: Be warned – your mixer will become extremely hot. Most heavy-duty mixers designed for making bread can handle this long beating, although if you plan to make successive batches of dough, you’ll have to let your machine cool down completely between batches. If you have questions about your mixer’s capacity in this regard, call the manufacturer before you start.

Incorporating the Butter: In order to incorporate the butter into the dough, you must work the butter until it is the same consistency as the dough. You can bash the butter into submission with a rolling pin or give it kinder and gentler handling by using a dough scraper to smear it bit by bit across a smooth work surface. When it’s ready, the butter will be smooth, soft, and still cool – not warm, oily, or greasy.

With the mixer on medium-low, add the butter a few tablespoons at a time. This is the point at which you’ll think you’ve made a huge mistake, because the dough that you worked so hard to make smooth will fall apart – carry on. When all of the butter has been added, raise the mixer speed to medium-high for a minute, then reduce the speed to medium and beat the dough for about 5 minutes, or until you once again hear the dough slapping against the sides of the bowl. Clean the sides of the bowl frequently as you work; if it looks as though the dough is not coming together after 2 to 3 minutes, add up to 1 tablespoon more flour. When you’re finished, the dough should still feel somewhat cool. It will be soft and still sticky and may cling slightly to the sides and bottom of the bowl.

First Rise: Transfer the dough to a very large buttered bowl, cover tightly with plastic wrap, and let it rise at room temperature until doubled in bulk, 2 to 2-1/2 hours.

Second Rise and Chilling: Deflate the dough by placing your fingers under it, lifting a section of dough, and then letting it fall back into the bowl. Work your way around the circumference of the dough, lifting and releasing. Cover the bowl tightly with plastic wrap and refrigerate the dough overnight, or for at least 4 to 6 hours, during which time it will continue to rise and may double in size again. After this long chill, the dough is ready to use in any brioche recipe.

Storing: If you are not going to use the dough after the second rise, deflate it, wrap it airtight, and store it in the freezer. The dough can remain frozen for up to 1 month. Thaw the dough, still wrapped, in the refrigerator overnight and use it directly from the refrigerator.

Potato Gratin

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We are having a lovely dinner party for Deandona’s family and when trying to come up with a menu that would please everyone, she suggested this side, which has been a favorite of hers for some time.  I can honestly say that for anyone without a gluten allergy to say that a potato dish covered in oozing, creamy cheese is bad would just be nutty!

I have substituted a fiesta cheese blend for the cheddar that the original recipe called for, but you could use any cheese combination that you enjoy.  Just make sure that it is grated and delicious.

Photography by Geraldine Terc- All Rights Reserved

Ingredients-

1 oz. butter
1 onion, halved and thinly sliced
1 lb 5 oz. potatoes, thinly sliced
2/3 cup grated cheddar
10 oz. cream
10 oz. milk
 
Instructions-
1. Melt the butter in a large saute pan and cook the onions until they are soft and translucent.
2.  Preheat the oven to 315 degrees F.
3.  Grease the base and sides of a deep 32 oz. oven proof dish.  Layer the potato slices with the onion and cheese (leave a little to sprinkle on top at the end).  Whisk together the cream and milk, then season with salt and pepper.  Slowly pour over the potato, then sprinkle with the remaining cheese.
4.  Bake for 50-60 minutes, or until golden brown and the potato is very soft.  Leave to rest for 10 minutes before serving.
 
Serves 4

November for Adults- Hot Mulled Wine

As a follow-up to yesterdays post about apple cider, the best adult variation of hot mulled cider is hot mulled red wine!  The joy of this recipe is that it is a PERFECT use for cheap red and it will taste spectacular with seasonal vegetables and roasted meat or stews that all give you warm fuzzies in the bottom of your belly 😉

Ingredients-

  • One bottle (750 mL) of red wine
  • One peeled and sliced orange
  • 1 T. orange zest
  • 1/4 cup of brandy
  • 8-10 cloves
  • 2/3 cup honey or sugar
  • 3 cinnamon sticks
  • 1 tsp fresh or 2 tsp ground ginger (allspice can be substituted)

Instructions-

To make the perfect cup of mulled wine, combine all ingredients in either a large pot or a slow cooker. Gently warm the ingredients on low to medium heat (avoid boiling), for 20-25 minutes. Stir occasionally to make sure that the honey or sugar has completely dissolved. When the wine is steaming and the ingredients have been well blended it is ready to serve. Ladle the mulled wine into mugs (leave seasonings behind) and enjoy!

Tips- Taste, taste, taste!  With any spiced drinks, the recipe is a suggestion of ingredients, but you may have different preferences.  If you know that you and yours are cinnamon fanatics, then make the recipe once and season up your individual mugs to determine which different spices you like with your mulled wine.  This way, you can create a special recipe that only you can bring to the party 😉 

Welcome in November with Hot Muller Cider

Some of my fondest fall memories involve apples.  Whether it was picking apples, drinking freshly pressed cider while we grocery shopped at Stew Leonard’s, or making mulled cider, all of the fall fun starts with apples!  As we usher in November, the fall is coming to it’s end, but these delectable and delightful little fruits are everywhere and are inexpensive!

The most wonderful treat to do in the fall is Mulled Cider.  Not only does it warm you from the inside out, but the scent fills your house like potpourri for hours!  You can prepare this on the stove top, but I prefer to use a slow cooker to maximize the aroma in the house 😉

Ingredients-

Ingredients

  • 1/2 gallon of fresh, unfiltered apple cider
  • 1 orange
  • 15 cloves
  • 4 3-inch sticks of cinnamon
  • 15 allspice berries
  • 1 teaspoon of nutmeg
  • 7 pods of cardamom (you can substitute 1/2 tsp allspice + 1/2 tsp cinnamon, or 1 tsp of nutmeg for the pods)
  • 1/4 cup brown sugar

Instructions-

1 Pour apple cider into a 3-quart saucepan, cover, turn the heat on medium-high. While cider is heating up, take a vegetable peeler and peel away a couple thick strips of peel from the orange. Press about half of the cloves into the peeled part of the orange. (You can also just quarter the orange and add the slices and cloves separately. I just like seeing the orange bob up and down.) Place orange, orange peel strips, the remaining cloves, and the rest of the ingredients into the sauce pan with the cider. Keep covered and heat the mulled cider mixture to a simmer and reduce heat to low. Simmer for 20 minutes on low heat.

2 Use a fine mesh sieve to strain the hot mulled cider away from the orange, cloves, and other spices. If you want, you can add a touch of bourbon, brandy, or rum to spike it up a bit. Serve hot. Add a cinnamon stick to each cup if desired.

Makes 8 cups.

Tip- There are many variations of this recipe that call for star anise or other different types of citrus and booze.  They are all wonderful in my eyes, but I adore apples, soooooo- read through a bunch of recipes because there are many different ways to get to a delicious cup of hot cider!

Rosemary Garlic Pork Loin

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Photography by Gerladine Terc- All Rights Reserved

Happy Wednesday one and all!  Here is a quick and tasty mid week meal for the whole family 🙂

Ingredients-

  • 1 or 2 lb pork tenderloin roast
  • 1/2 cup fresh lemon juice
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 4 garlic cloves, minced
  • 2 tablespoons minced rosemary
  • 2 tablespoons coarse salt (kosher or sea salt)
  • 2 tablespoons cracked black peppercorns
Instructions-
Mix all ingredients except for the pork together and chill while you prepare the loin.  If you make the marinade ahead of time it can be refrigerated for 5 days. Serve With Pork and veal chops, steaks, spareribs (marinate for 1 hour); chicken (marinate for 20 minutes).
Bake your pork loin at 350 degrees F. for 35-45 minutes or until the internal temperature is 170 degrees F.  Let your roast rest for at least 5 minutes before slicing to ensure that it stays juicy!