A Worthy Repost: The Other White Meat

We ran into some JAG friends on the hike and got a family pic other than a selfie - WIN!

 So we have been exploring a bunch this summer and it has been great!  (However, while I write this I am sitting on my couch, possibly still in my PJs because we are taking a knee this weekend!)  A few weeks ago we went for a family hike to Dark Hollow Falls in Shenandoah National Park.  It is a short hike down to the falls but it feels twice as long heading back up ALL THOSE STEPS.

Not Pictured: two teenage girls striking poses in bikinis for their father who was smoking an e-cig.  It was so amazing.

 
Owen has become quite the little hiker and only complained a little bit.  Ever seen "The Jerk?" He is my little Steve Martin because he insists on bringing along the treasure de jour on every adventure.  On this particular day it was a bug catcher and binoculars. 

He said he thought he saw *something.*

Am  I the luckiest girl or what?

Now for the food.  Oh the food.  We have been grilling a bunch this summer (doesn't everyone?) and one of my favorites is this tasty pork tenderloin from my BFF Ina.  I made this Herb-Marinated Loin of Pork from Back to Basics via the oven back in 2010 and blogged about it - I was actually wearing the same Kansas t-shirt in that post - HA! (check it out here!) and it was delish!  But I have worked out the kinks and it is so much better to grill as all the heat is outside and Jeremy does all the heavy lifting!  The key is marinating it overnight!  But I will pat my own back and let you know that I did in fact make this recipe on a girls weekend and did all the grilling to perfection.  Girls grill too!

Herb-Marinated Loin of Pork
~Serves 6~

{Ingredients}

1 lemon, zest grated

3/4 cup freshly squeezed lemon juice (4 to 6 lemons)

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 - I only used 2 loins to feed my fam of four)

Freshly ground black pepper

{Instructions}

1) Combine the lemon zest, lemon juice, 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.  I cannot stress this enough, DO IT OVERNIGHT.  It makes all the difference.

2)  When you are ready to cook, build a charcoal fire or heat a gas grill.  Brush the cooking grate with oil to prevent the pork from sticking.  Remove the tenderloins from the marinade discard the marinade but leave the herbs that cling to the meat.  Sprinkle the tenderloins generously with salt and pepper.  Grill the tenderloins, turning a few times to brown on all sides, for 15-25 minutes (depending on the heat of the coals) until the meat registers 137* in the thickest part (and that, my friends, is the magic number - we always use this as our temperature gauge and it makes for perfect pork tenderloin!). 

3) Transfer the tenderloins to a platter and cover tightly with aluminum foil.  Allow to rest for 10 minutes.  Carve in 1/2" thick diagonal slices.  The thickest part of the tenderloin will be quite pink (its just fine!  Don't be scared of the pink!  It is SO MUCH BETTER PINK) 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 on the platter.  

Bon Appetit my friends!

Sooo...is anyone still there?

So, I've been gone for a while.  Life has been really up and really down with a lot in the middle.  I still cook, but not nearly as much.  I find that it isn't really as cathartic as it used to be, which honestly bums me out.  However, I do occasionally come across a recipe that is just too good not to share.  This one my sister recommended and I made it for a very healing weekend spent away with dear dear girlfriends from our time spent in the DC Area.  We cried, we laughed, we sewed, we slept, and most importantly we ate delicious food.

I barbequed (or grilled if you aren't from California) these babies all by myself (with telephone conference from the hubs) and they turned out PERFECT.  Seriously, never had better grilled chicken!  So juicy and tasty and perfect for getting me out of my failure to cook slump!

Rosemary-Garlic Chicken with Lemon 
Zov: Recipes and Memories from the Heart ~ serves 8

Ingredients
3 Tbsp fresh lemon juice
2 Tbsp minced garlic
1 Tbsp chopped fresh thyme
1 Tbsp salt
1/2 tsp ground black pepper
1/4 cup plus 2 Tbsp olive oil
8 boneless chicken breasts (w/ skin on - however, I just use 4 boneless skinless from Sam's or Costco and I fillet them to make 8)
Italian parsley or rosemary sprigs, for garnish
Lemon wedge for garnish

Instructions
Whisk the lemon juice, garlic, rosemary, thyme, salt, pepper, and 1/4 cup oil in a large bowl to blend.  Add the chicken and toss well to coat.  (I do it all in a gallon ziploc).  Cover and refrigerate, tossing occasionally, for at least 1 hour or up to 2 days (I do at least 24 hours.)

Prepare the barbecue for medium-high heat.  Grill the chicken breasts until they are just cooked through the golden brown, about 4 minutes per side.  Transfer the chicken to a platter.  Garnish with the parsley or rosemary sprigs and lemon wedges.

Cook's Notes (from Zov, not me)
When grilling the chicken, position the rack fairly close the the heat source to help seal in the juices that keep the chicken tender and succulent.  A chicken breast is cooked perfectly when it reaches 160*F (use and instant-read meat thermometer).  If you exceed the temperature, the chicken is considered overcooked and will most likely yield a stringing or rubbery texture.

The marinated chicken is also delicious when broiled

Try using bold flavors in your marinade such as lime juice, more garlic, or more fresh thyme.