Well I’ve been missing the last couple of weeks because of family visiting.
It’s been therapeutic to just sit back and relax with family and no deadlines. We saw some of the Pacific Northwest we’ve never seen before. Just gorgeous and regenerating.
We ate a lot of good food and it was great to get new ideas.
My son’s girlfriend told me about Forager Yogurt and it’s so good. I’ve been making some Green Kitchen Stories recipes with it, it’s a great substitute for regular yogurt. FYI: Forager Yogurt is a reintroduction food, coconut yogurt would work well also. (See this list and timing of reintroduction of foods at Phoenix Helix.
Speaking of good food, we made marinated pork tenderloin with balsamic mushrooms for one of our meals while they were visiting. YUM. Here are the recipes:
Herb Marinated Pork Tenderloin (adapted from Ina Garten’s recipe on the Food Network)
1 lemon, zest grate
3/4 cup freshly squeezed lemon juice (4 to 6 lemons
2 tablespoons minced garlic (6 cloves)
1 1/2 tablespoons minced fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
2 teaspoons (to taste depending on how hot you made it) Prepared horseradish sauce (see recipe here from The Fitchen)
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 grill or oven to 400 degrees F.
Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. (I freeze the marinade right away and use it for chicken later in the week.)
Sprinkle the tenderloins generously with salt and pepper. (We grilled ours slowly on medium heat at this point)
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.
Olive Oil & Balsamic Vinegar Mushrooms
1 lb sliced mushrooms
1/4 cup organic olive oil
3-4 tablespoons balsamic vinegar
2 cloves garlic minced or finely chopped
Sauté mushrooms in olive oils until slightly golden. Take off heat and add balsamic vinegar and garlic and salt to taste.
I hope you enjoy these two recipes as much as we did!
See also: recipes