jump to navigation

Grilling again with pork! April 15, 2010

Posted by Toy Lady in Cooking, Food & Wine.
trackback

OK, so you know how we decided that we should actually use the cooking magazines we subscribe to?

Then we committed to make at least one recipe from each of the magazines that lands in our mailbox.

Photobucket

Well, last month, Food & Wine showed up, and we decided to try their Spicy Lemon-Rosemary Pork Tenderloin.  After all, how could we go wrong?  It’s pork tenderloin marinated in olive oil, lemon and rosemary, with  some bonus crushed red pepper and garlic.

Where’s the bad, you know?

Plus, some of last year’s rosemary actually survived the winter in the garden, so, you know, even better!

Photobucket

Since we usually prep most of our week’s meals on Sunday, we did the same for this.  Two pork tenderloins, 3 tablespoons of olive oil, and the juice of a lemon went into a zip-top freezer  bag.

Then I thought, you know, since “lemon” is actually part of the title of this recipe, wouldn’t it make sense to add lemon zest, too?

After all, if we’re having lemon anything, we want to taste some LEMON, you know?

Then I though, well, why even bother to zest the lemon?

PhotobucketI mean, zest is zest, whether it’s still attached to the lemon or not, right?  And since this zest is above-and-beyond the recipe anyway, well, we just threw the lemons right in the bag after we juiced them.

I am all about the shortcut, you know.

So along with the various lemon parts and oil,  we added a couple (or three of four) minced garlic cloves, about a tablespoon of crushed red pepper, and we chopped a fairly decent-sized sprig of fresh rosemary, too.

Have I mentioned lately how much I love my herb garden?

Photobucket

And the whole mess got sort of mushed up together in a zip-top bag.

The easiest way for me to do this is to leave the bag open just a bit and actually lay it on the counter and, basically, massage it until everything’s mixed together.

It really doesn’t work as well if you seal the bag – I guess you need the air circulation or something.

Photobucket

Anyway, F&W says to let the meat marinate for 6-8 hours.  We let it go a couple of days – I guess that’s just the way we roll!

Honestly, I do know that leaving raw meat in lemon juice too long makes the texture of the meat deteriorate.  And while that’s especially so with chicken, but we’ve found that pork tenderloin will hold up for a couple of days.

And honestly, we’re going to grill this – the outsides will presumably char a bit anyway.

Photobucket

Anyway, to grill – we pulled the pork out of the marinade, let it sit at room temperature for an hour or so, then tossed it on the grill.

(Discard any remaining marinade.  Of course.)

Grill the meat over a medium-high flame, turning periodically, until the internal temperature measures about 130°, then remove to a plate and cover loosely with foil and let rest for about 10-15 minutes.

Say long enough to set the table and make a salad.

Photobucket

Remember, pork is much leaner than it used to be, and it’s safe.  No more trichinosis worries!  We no longer need – or want – to overcook it and dry it out.

So once the meat is properly rested, slice and serve – we enjoyed ours with some steamed brown basmati rice and a tossed salad.

And the verdict?

It was great.  The pork was nicely flavored and perfectly cooked.   It was wonderfully herby from the fresh rosemary and delightfully lemony.  I’ve decided to include the squeezed lemon whenever I use lemon juice to marinate meat – it does add to the flavor, and, really, it’s not more work to toss it in with the meat than to throw it in the compost, you know?

Do give this recipe a try – it’s simple to toss together with typically on-hand ingredients, and with grilling season (mostly) upon us, it makes a beautiful warm-weather meal.

Photobucket

OK, final remember – if you haven’t yet entered our knife giveaway, be sure to skip on over there and leave a comment for a chance to win the drawing for a Victorinox 8-inch chef’s knife!  Peeps will be firing up the Random Number Generator Thursday at 3PM Eastern time, and he’ll announce the winner Friday morning, so be sure to get your entry in before 3!

Photobucket

And another note:  I am SO EMBARRASSED!  THIS is the Third Thursday of the month, and I totally spaced on it!  All the excitement of The Boy being home, and our first giveaway and all, I guess.  Or, you know, I just spaced.  Anyway, thanks to Girls in White Dresses for reminding me, and be sure to check out her delicious-sounding focaccia bread – oh yum!

Photobucket

And, um, it looks like the rest of us slackers will be observing Third Thursday next week – on the fourth Thursday.

Advertisements

Comments

1. sjbraun - April 15, 2010

When I saw that your recipe involved rosemary as well, I knew that it was meant to be 🙂

Here’s my entree: http://girlsinwhitedresses.wordpress.com/2010/04/15/focaccia-bread/

I feel better knowing that TThursday slipped your mind as well!

Totally spaced. . . I thought I’d Google-calendared it for “every month” but I’ve been having trouble getting it to remind me. Next week, though – and it’s gonna be SO GOOD, too! 😆


Sorry comments are closed for this entry

%d bloggers like this: