Barefoot in the Summertime

My husband and I never get out of the house for dates, so we arrange to have them at home in our very own kitchen! After watching an episode of Barefoot Contessa and 30 Minute Meals by Rachael Ray, I found my new inspiration and was ready to have another "kitchen" date night! On this particular occasion, we successfully pulled off our date night by having an early dinner and putting our two year old down for a very late nap. In the meantime, our 12 year old was spending time with a neighbor and our two boys were occupied with a movie -- upstairs and away from the kitchen. :)

So, I made a quick trip to the grocery store this morning to pick up fresh herbs, lemons, salad greens and pork tenderloin, among other things. I also bought three bunches of fresh flowers. When I got home, I cut the stems really short and arranged in a clear drinking glass. Then I stuffed a few springs of thyme in my flower arrangement for a nice herbal touch.... and voila! I had a cute little centerpiece for my table.

Below is the recipe for lemon herb marinated pork tenderloin, courtesy of Barefoot Contessa.

****************************
Ingredients:
1 lemon, zest grated
3/4 cup freshly squeezed lemon juice (4 to 6 lemons)
high quality olive oil
2 tablespoons minced garlic (6 cloves)
1 1/2 tablespoons minced fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
2 teaspoons Dijon mustard
Kosher salt
3 pork tenderloins (about 1 pound each)
freshly ground black pepper

Directions:
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 oven to 400 degrees F.

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. 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.

**************************************

I was quite pleased with how my pork tenderloin turned out. It was very tender and juicy, almost to the point of melting in our mouths. Yes, it was very pink in the center, but pork is SAFE to eat if cooked to an internal temperature of at least 137 degrees Fahrenheit.

(For further information on the subject of pork, please check with the National Pork Board at www.theotherwhitemeat.com)

I served my tenderloin with arugula salad & lemon dijon vinaigrette, and Summer corn goulash (I will link up those recipes soon!). It was fantastic, I must say! As my husband finished his third helping, he commented that I was a "cocina sin fronteras".....that would be a "kitchen without borders." Isn't he just the best??