Swimming in Mustard: Halibut with Mustard Sauce

mustard sauce for fish whole foods dinner pescatarian

Halibut Swimming in Mustard

A few years back – this is my old-lady saying for the day – I was on a fishing trip in Florida. We might have gone out the night before until really late (old-lady late, like 11 or something) and we may have had some wine. All of this is irrelevent. Regardless, the 6:30am departure from the dock for a day of off-shore, deep sea, dolphin-fish fishing was a bit rough.

But, I grew up on boats and don’t have a tendency toward seasickness. So, really, I was just very tired.

halibut dinner mustard sauce pescatarian vegetarian

We were not hunting Flipper!

We ventured out – way out – like a gillion miles offshore – to hunt down the coveted dolphin-fish – relax, not Flipper, the beloved Dolphin mammal.

The trip out to sea provided me with a much needed onboat nap.

I won’t tell a fisher-gal tale and lie about how many fish we caught. Cuz, we didn’t catch anything for a long, long time. Maybe we caught a handful (OK, two) fish that were too-small to keep…but no more than two.

heminway halibut mustard sauce pescatarian vegetarian fish

Read it

Until the very end of the trip. At hour 5 as we were getting set to pull in the lines and head back to the dock, I hooked a dolphin-fish. The fish was a lively one, indeed. OK, it didn’t give me an ‘Islands In the Stream’ (Hemingay reference, not Kenny Rogers/Dolly Parton, look it up) battle – But, it did give a bit of a fight. When I pulled the fish into the boat, both of us, the fish and I, were exhausted. The boat guys put the dolphin into the fish well and kept it alive as we motored back to the dock.

When we landed, the guys (they’re not called ‘gillies’ or ‘fish mongers’…not sure what they’re called) filleted the fish and put 3lbs of amazingly freshly caught dolphin fish into plastic bags. They directed us to a dock side restaurant where the chef would cook our catch to our specifications. Amazing concept – like living off the land, or the sea in this case.

One of our crew ordered her fish blackened and the other two of us ordered it meuniere. Within :30minutes of catching the fish, a chef was preparing it – just as we wanted it. Very cool…

Yeah, until I realized what had happened. I couldn’t eat it. Not a bite. This amazingly fresh, fish that I, myself, had caught.

And, neither could my Florida fishing pals.

One of them looked at me and said…’What’s wrong with us?’

And with great sadness for the fish I replied…’One minute you’re swimming in the ocean and the next minute, you’re swimming in butter.’

The timing was just too tight.

So, when planning a fish dinner, I highly recommend buying your fish at WholeFoods or a good fish place…Because catching and eating is just too sad.

Halibut With Mustard Sauce (serves 4)

Tiny Kitchen Tips:

  • Prepare the marinade ahead of time as you’ll need the counter space for the rest of your prep work AND it’s good for the flavors to meld together for a bit in the fridge
  • central park fireworks food recipe dinner halibut

    Dinner Entertainment

    If there’s an unexpected fireworks display out your window AND you’ve invited gays to dinner, be prepared to keep the meal warm while the boys marvel at the lights over Central Park

  • Get a tiny whisk – it’s like my fave new thing BECAUSE 1. it’s tiny and fits well in your limited drawer space 2. it’s incredibly useful for whisking together marinades in small bowls

Ingredients:

  • mustard halibut sauce dinner food pescatarian vegetarian

    Mise En Place

    1 1/2 – 1 1/3 lbs of Halibut (for the hell of it) Cut into 4 equally sized fillets. The halibut at WholeFoods was $22.50/lb yesterday, not bad for NYC

  • Sea salt and pepper – for the fish
  • 1 TSP salt for the sauce
  • 1/2 TSP pepper for the sauce
  • 8 ounces of Creme Fraiche – I bought some at WholeFoods or you can make your own
  • 3 TBSP Dijon Mustard
  • 1 TBSP Whole Grain Mustard
  • 2 TBSP Minced Shallots
  • 2 TSP Drained Capers

1. Whisk together with your tiny little baby whisk the two mustards, creme fraiche, shallots, capers and salt / pepper. Cover and refrigerate for at least :30mins

mustard halibut marinade dinner vegetarian food

Use your tiny whisk here

mustard sauce for fish recipe food vegetarian pescatarian

MMMMustard Sauce

2. Preheat oven to 425 degrees

3. Line a baking dish with Reynold’s Wrap Pan Lining Paper – expensive, but I love it

pan lining paper spinach balls recipe

Shiny on the bottom, parchment on the top

4. Place the fillets skin side down on the paper and sprinkle with salt and pepper

halibut with mustard sauce pescatarian vegetarian dinner fish

See, my fillets weren’t all the same size. FAIL

5. Cover the fillets generously – more of a slather, really – with the mustardy sauce

halibut recipe dinner mustard sauce

Smothered in Sauce

6. Bake for :15 minutes…until the fish is flaky

7. Plate the fish – preferably on a sea-themed platter and spoon the sauce from the baking dish over the fish. The fish should be swimming in sauce

pescatarian recipe dinner food halibut sauce

Swimming in Mustard Sauce

8. Serve

I like fishing. I do. But, I really don’t need to catch anything and eat it. Maybe this is part of the evolution of man (woman)…We have WholeFoods. We don’t have to live off the land or the sea.

So, I’ll leave the fishing to the fisher-people. And, stick to what I know: I love a fish dish swimming in mustard as long as I didn’t find the fish first swimming in the ocean.

Meatloaf CAN Be Paradise…if not By The Dashboard Lights

tyler florence meatloaf recipe tomato relish

MMMMMMeatloaf

I suffered many cruelties at the hands of my parents in my childhood. Many. Most of the evil came in the form of deprivations they imposed upon me.

le sport sac blue bag meatloaf recipe

The Naughty Girl Accessory

I was not allowed to wear a non-competitive swim suit when all the other girls were starting to sport OP instead of Speedo.

I was not allowed to have a LeSportSac bag in highschool. Not allowed. Why? Because the naughty girls carried such satchels. I mean look how naughty it is!

paradise by the dashboard lights meatloaf recipe

Evil Album

And…in Junior High School when Meatloaf’s Bat Out of Hell album was taking teenagers by storm…I was not allowed to own it. Even though I could purchase the album with my own hard-earned money…I wasn’t allowed.

I wasn’t allowed because of the hit song “Paradise by the Dashboard Lights”. The song includes a  sportscast of a baseball play where the batter is trying to round the bases. I don’t know – Maybe it meant something else?!? But I just liked the song and wanted to own the album. I think that my father was also opposed to the whole ‘Bat Out Of Hell’ title. You know, because of Satan.

Later on, I learned that many people don’t like Meatloaf….the man AND the meal. But, Tyler Florence’s ‘Dad’s Meatloaf with Tomato Relish’ might just change all that.

Mmmmmmmeatloaf ala Tyler Florence (Serves 4-6)

Tiny apartment tips:

  • Recipe calls for whole milk…but, you can use any combination of 1%, 2% and cream – whatever you have in your apt
  • Recipe calls for 3 slices of white bread…but, what will you do with the rest of the loaf? So, I bought a demi loaf of french bread and used the inside of that instead
  • Recipe calls for a combination of Beef and Pork, 1.5lbs and 1lb respectively. BUT, ground beef comes in 1lb and 2lb packages…which means you would have extra and then what? And, I like veal in my meatloaf…so I buy 2.5lbs of Meatloaf mix instead. It’s ok if you have slightly more or slightly less. But I did find 1.25lb packages of the stuff and just bought 2.

Ingredients:

  • 2 TBSP Olive Oil
  • 1 Onion finely diced
  • 2 Garlic Cloves minced
  • 2 Bay Leaves – dried, jarred bay leaves are AOK
  • 2 Red Bell Peppers, cored, seeded and finely diced
  • 3 smallish tomatoes on the vine diced and seeded – or 2 large ones
  • 1/4 Cup fresh Flat-Leaf Parsley chopped
  • 12 oz Tomato Ketchup – the Heinz bottles are 14oz…so just use most of it
  • 1 TBSP Worcestershire Sauce
  • 3 Slices of white bread OR 1 demi loaf of french bread – no crusts and torn by hand.
  • 1/4 Cup whole milk….OR a mix of 2% and heavy cream
  • 2 1/2 lbs of ground meats…I use Meatloaf Mix which includes beef, pork and veal
  • 2 Eggs
  • Leaves from 2 Fresh Thyme sprigs – I have frozen sprigs in the freezer at all times
  • 4 Slices of Bacon
  • Salt an Pepper

Preheat oven to 350 degrees

1. In a large skillet, heat 2 TBSP of olive oil over medium heat

2. Add the bay leaves, onion and garlic and saute until fragrant and beginning to soften – about :04 minutes

meatloaf recipe food dinner tyler florence

Saute Onions, Garlic and Bay Leaves

3. Add in the red peppers and saute stirring for about :03 minutes

meatloaf recipe dinner paradise by the dashboard lights

Add the diced red peppers

4. Add the tomatoes, parsley, ketchup and Worcestershire and stir to combine

meatloaf recipe dinner tyler florence bat out of hell

Sauteing the Sauce

5. Add salt and pepper to taste – I just grind some pepper over the mix and throw some sea salt in…like a teaspoon or so.

6. Bring the mixture to a simmer and simmer for :05 minutes to combine all flavors

meatloaf recipe dinner food beef tyler florence

It loosens up as it simmers

7. Remove from the heat…And this is V IMPORTANT: Let cool….

Seriously….let it stand for at least :10mins. Remove the bay leaves at this point.

8. While that’s going on…Tear the bread into pieces and drop into a small bowl – cover with 1/2 cup of milk/cream combo

meatloaf recipe tyler florence paradise by the dashboard lights

Bread soaking in the milk…mmmmm

9. Crack the eggs into a small bowl or glass and gently beat them

10. In a large mixing bowl, combine the meatloaf mix with 1 1/2 cups of the cooled tomato relish, the eggs and thyme leaves

meatloaf recipe food dinner meatloaf mix

Because 3 Meats are Better than 2

meatloaf recipe tyler florence dinner

Add the COOLED relish, eggs and thyme

11. Squeeze the excess milk/cream from the bread pieces and add the bread to the meatloaf mix

12. Using your hands, mix the meatloaf

dinner recipe meatloaf tyler florence

Don’t over mix…just combine well

13. Line a rimmed cookie sheet with Reynold’s Wrap Pan lining paper

pan lining paper spinach balls recipe

Shiny on the bottom, parchment on the top

14. Form the meat mixture into a loaf – about 9 inches x 4 inches

dinner meatloaf recipe tyler florence

Free-Form Meatloaf

15. Coat the top of the top of the meatloaf with about 1/2 cup of the relish

dinner meatloaf recipe tyler florence

Relish Coating: The Magic of Moist Meatloaf

16. Cover the relish coated loaf with 4 strips of bacon

dinner meatloaf tyler florence bat out of hell

Because Bacon seals in the moisture and makes everything better

17. Bake for 1 1/2 hours – the bacon will be crispy and the meatloaf will be firm

18. Take the meatloaf out of the oven and let it stand for about :10 minutes before slicing

tyler florence meatloaf recipe tomato relish

MMMMMMeatloaf

OK…so Tyler Florence might not change anyone’s opinion of the singer, Meatloaf. And, I may never be able to convince anyone that Paradise by the Dashboard Lights is really a love story – although Meatloaf does promise to love the girl in the song ‘until the end of time’ and all. But, don’t deprive yourself of the magic of meatloaf. Because Tyler Florence’s meatloaf IS paradise and may just change your meatloaf hating mind.

Bunnies Don’t Lay Eggs: Easter Egg Breakfast Cups

baked egg cups prosciutto

Oozy Egg Cups

It’s Easter weekend…And, there’s a new pope. So, it’s like a totally important Easter weekend.

raising rabbits easter brunch bunnies

Thumper – The Mother To Be

One thing about Easter that always confused me is the mystical Easter Bunny who brought eggs to us on Easter morning. I mean, rabbits don’t lay eggs. I’m certain of this because growing up we had bunnies…lots of bunnies. It started with Snuggles and then we added Thumper. The guy that sold us the bunnies assured us that both Snuggles and Thumper were males…and, we naively believed him.

But soon we had many mini Snuggles and Thumpers living in the rabbit hutch in our back yard. That’s right, Snuggles may have been male but Thumper was definitely female and the proud bunny mama to many little bunny pups.

We were young when we the bunny breeding began and watching the miracle of life in our own back yard was pretty cool. At first, we didn’t know what was going on…Thumper was lethargic and seemed to be gaining weight. ‘He’ spent a lot of time in the covered part of the hutch and didn’t want to be held. Meanwhile, Snuggles hopped around all boasty and proud…The, one day when we went out to feed the rabbits we noticed four tiny bald bunnies peeking out from under Thumper’s fur. What? The light went on: Thumper was a lady rabbit and now the mother of four.

Like I said, we were young. We had heard about rabbits reproducing like, well, rabbits. But didn’t really know exactly how that all happened. One thing was certain, however, these bunnies were definitely not hatched from eggs.

So, I don’t really get the Easter Bunny who brings Easter Eggs. I’m sure I could Google the origin of this magical egg-bearing rabbit – but, I’m not going to ruin the mystery.

In addition to the Easter Bunny and silly flowered bonnets, Brunch is synonymous with a traditional Easter celebration.

If your brunch guests are multiplying like rabbits you’ll want to serve an easy yet impressive and traditional meal.  Serving rabbit at Easter Brunch just seems wrong. But eggs, now that’s a different story.

Individual Easter Egg Cups (serves 6 if this is all you’re serving, but most likely there will be an Erik Estrada aka Egg Strada, a fruit salad, a frittata and maybe even a ham)

Tips for tiny apartments of any size:

  1. Buy extra slices of prosciutto; you will inevitably tear one or two during the prep and you may even want to snack on a slice or two
  2. Use your cup cake tin…not your Texas tin – if you’re lucky enough to have room in your tiny kitchen for both
  3. Temperate (bring to room temperature) your ingredients…everything works better this way

Ingredients (why am I moved to start saying ‘ingredientses’ like Teresa Giudice – pronounced this season as Ju-DEE-chAY)

  • 12 eggs at room temperature
  • 1 10oz package Birdseye frozen chopped spinach
  • 2 Cloves Garlic minced
  • 1/2 Shallot diced
  • 3 TBSP of heavy cream at room temperature
  • 14 slices of prosciutto – sliced thin
  • Olive Oil
  • Salt & Pepper

Preheat the oven to 375 degrees

1. In a microwave safe bowl, defrost the spinach – remove from packaging, place in bowl and microwave for 6-7 minutes, stirring about halfway through

birdseye frozen chopped spinach

Thawed and Smokin’

2. Squeeze the excess water from the defrosted spinach. Wrap the spinach in a kitchen towel and squeeze the water out. Don’t worry about staining the towel. Spinach is organic and the green residue on the dish towel will wash out. Best to rinse the towel immediately following the squeezification and then throw it in the wash.

birdseye chopped frozen spinach

Post squeezification

3. In a medium sauce pan over medium heat heat two tablespoons of Olive Oil

4. Throw in the minced garlic and diced shallot and saute until fragrant – about 2 mins

fresh garlic saute

Saute Til Fragrant

5. Add the spinach and stir to combine

6. Heat through – about :02 mins

7. Turn the heat down and pour in the heavy cream. Stir to combine

cream spinach birdseye frozen chopped egg cup bake

Creamy Goodness

8. Take one piece of prosciutto and line each cup of a 12-cup cupcake tin. Don’t worry if the pieces tear a little…just make sure the sides and bottom of each cup are covered with the salty meat

prosciutto egg cups brunch recipe

Line with prosciutto

9. Layer on a tablespoon of the cream spinach to the prosciutto

Cream spinach egg cups easter brunch

Layer in the Creamy Spinach

10. Crack one egg on top of each prosciutto – spinach cup

easter egg cups for brunch prosciutto food

I crack the eggs into ramekins and then pour into each cup cake well

11. Bake in the oven for :15 mins – until the eggs are set, but yolks are still runny. You may want to turn the pan halfway through the cooking process so that all eggs are uniformly baked. But, then again, you may have runny egg eaters and more done egg eaters. Your call.

12. Using a large spoon, gently lift each Easter Egg Cup out of the tin and transfer to a serving plate.

Easter Egg cup recipe brunch

Easter Egg Cup Service

13. Serve. If perfectly prepared, the yolks will be runny and delicious and the prosciutto will be somewhat crispy and hold its cup shape.

Easter egg bake spinach prosciutto recipe

Perfectly runny baked egg

Bunnies don’t lay eggs. And, the Egg-Toting Easter Bunny is still a mystery to me. All I know is that if a bunny breeder promises you the two rabbits he’s selling are male – it’s probably a lie. And that these Easter Egg Breakfast Cups are an easy way to impress your Easter Brunch guests.

Care to Prepare For Those Who Don’t Share: Individual Potatoes Au Gratin

potatoes au gratin recipe melissa d'arabian

Farmer’s Market Russet Potatoes

A wise five year-old once told me that ‘sharing is caring.’ OK, maybe he heard that somewhere, but it was wise nonetheless. Seems like a pretty good and simple message.

When it comes to food, however, we’re not always great sharers. My loyal reader(s) know that I have an irrational fear of starving to death. No reason I should feel this way, but I get nervous when food is presented and meant to be shared that I won’t get enough…and that I will immediately starve and die.

Shun Lee West NYC

Shun Lee West Love

My friends and I were all out at Shun Lee a while ago – ok, it was in the ’90’s – and even though the old school waiters at Shun Lee plate each diner’s portion, two of our dinner group refused to share. Actually, and you know who you are, they announced what they would like from the menu followed by ‘and we’re not sharing‘. OK, good to know this up front. And, to be honest, I respected it.

Growing up, it wasn’t unusual to see someone else’s fork wander over to my plate and steal a piece of whatever it was that we were eating. Coming up with clever ways to distract a family member while grabbing food from his/her plate became yet another family competition. So…maybe my fear isn’t totally irrational.

So, as a matter of survival, I love to serve individual portions of traditionally casserole created meals. And, apparently, so does Melissa D’Arabian.

Individual Potatoes Au Gratin adapted from Melissa D’Arabian (Serves 6)

Tiny Apartment Tips:

  • If your space provides for either cupcake OR Texas tins…opt for cupcake tins. Popovers and these individual potatoes au gratin will be fine in the smaller tins
  • While slicing your potatoes on a Mandolin will, indeed, make each potato slice uniformly thick…you might not have room for this kitchen equipment…plus, having personally lost the tip of a finger, I can tell you that the mandolin is just too risky. Use a sharp knife, you’ll be fine.
  • MA’s recipe calls for heavy cream…but, really, you can use anywhere from 2% to whole milk and it’ll work out. This way you don’t need to overstock on dairy

Ingredients:

  • melissa d'arabian potatoes au gratin

    She knows not to share

    3 large Russet Potatoes, peeled and sliced thin

  • 1/2 cup of Shredded Cheddar Cheese
  • 1/2 Cup of Shredded Swiss Cheese
  • 12 TBSPs whole milk or 2% or cream
  • 2 TBSP chopped fresh Chives
  • Salt and Pepper to taste
  • Tons of non-stick cooking spray

Preheat Oven to 375 Degrees

1. Wash and Peel the potatoes and slice as thinly as possible. Put the slices in a bowl of water with ice cubes to keep them from browning. You can do this hours ahead of time and store in the fridge to save counter space needed to prepare the rest of your feast.

potatoes au gratin individual

Immersing the slices in water to keep from browning

2. Spray your non-stick cupcake OR Texas tins with a ton, like a ton, of non-stick cooking spray. Yes, I’ve used butter…but, the spray works better here

3. Place a slice of potato (cut to fit if necessary) in the base of each pan well

4. Layer some cheddar cheese on top – about a tsp or so

5. Place another slice of potato on top of the cheddar

6. Layer on some Swiss cheese

7. Place another slice of potato on top of the Swiss

8. Repeat until each cupcake or muffin well is well-filled and end with a potato slice. Don’t be afraid to slightly overfill, the potatoes will shrink and the cheese will melt during cooking

individual potatoes au gratin melissa d'arabian

Oven Ready Sides for One

9. Drizzle about 1 TBSP of milk or cream over each potato-cheese-filled well

10. Throw some chives onto each

11. Add salt and pepper

12. Tent with tin foil and bake for :20mins

13. Remove tin foil and bake an additional :20mins

14. Remove from oven and use a spoon to flip the potatoes au gratin over and on to a serving tray. You’ll know the gratins are done when the edges are well browned.

au gratin potatoes in cupcake tins recipe

Not so Rotten Au Gratin

15. Don’t share

Sharing might be caring…But caring might be preparing for those who aren’t sharing.

Spring Break in NYC and The Other White Meat: Pork Tenderloin

pork tenderloin whole foods dinner recipe

Pork Tenderloin Mise En Place

A good friend spent this past weekend in Vail – at this time of year some of the airlines fly directly from NYC to Vail – Puff Puff. Anyway, she texted me an overview of the scene at the airport: Moms and Dads on Blackberries, kids being tended to by nannies while waiting to board the plane. Yeah, it’s private school spring break in New York. Check your FaceBook or Instagram feed and you’ll see what I mean.

Sean Lowe the Bachelor pork tenderloin

Book Club…

For six months a year, on Monday nights, I have book club (read: The Bachelor Watching). My hosts cook a lovely dinner, we catch up on life and then spend two hours soaking in The Most Dramatic Season Ever.

On one such recent Monday, this UWS couple admitted to me that they were the ‘worst parents ever’. Why? Well, because, GASP! Their son’s spring break was rapidly approaching and they had nothing planned for him. To make it worse, their son is, indeed, in private school and is sure to be the only five-year-old to return after the hiatus without tales of skiing, snorkeling, swimming with dolphins and all around hobnobbing with the rich and famous.

I tried to console them and ease their shame with the story of my own upbringing. OK…I went to private junior high school. There I said it. And, while other families were jetting off to Eleuthera (yes, I had to google the spelling on that) and Jackson Hole and Little Dix Bay, we stayed home. Sure, my mom might take us to the mall (aka The Stamford Town Center). But, for the most part, we spent the two weeks of vacation in the affordable comfort of our own home. And I turned out ok. (Zip it, this isn’t a question).

Staying home for spring break never bothered me. But there were other cost cutting measures that did make me feel different than my well-traveled classmates.

Growing up less fancy than some of my friends may be why I have always been a little prejudiced against cheaper meats…like pork: The Other White Meat.

Truth be told: I don’t like pork. Sure, I love bacon…but that’s not the pork I mean. I’ve never been a fan of the pork chop. It’s not the more interesting or expensive lamb chop. And, until three weeks ago I thought that I hated pork tenderloin…It’s not the fancy beef tenderloin after all.

But, at a recent ‘Book Club’ dinner, my gracious hosts prepared an amazing pork tenderloin that may, if you’re like me, change your mind about the other white meat.

Pork Tenderloin (serves 4)

Tiny apartment tips:

  • Always mise en place – IOW set up your ingredients and take a pretty picture
  • You always have to buy more fresh ginger than you need for any one recipe, so when you buy it, peel it, wrap it in Saran and then put it in a baggie and into the freezer. It’s easier to grate this way and lasts a long long time
  • You’re going to need a meat thermometer…OXO sells a small one that’s tiny apartment friendly. The face has a smaller diameter that fits nicely in a drawer

Ingredients:

  • A 1 – 1.25 lb Pork Tenderloin – I priced these at several UWS locations and found that the ones at Whole Foods are not only very competitively priced at $14.99/lb, but also the prettiest.
  • pork tenderloin asian flare whole foods

    Pretty Whole Foods Pork Tenderloin – but does sort of look like Alien

  • 3 TBSP Freshly Grated Ginger – I go heavy on ginger because I just love it
  • 2 Cloves Garlic – minced
  • 2 TBSP Rice Vinegar
  • 2 TBSP Low-Sodium Soy Sauce…OK, I used the packets from a Shun Lee delivery
  • 3 TBSP Toasted Sesame Oil. Yes, there’s a difference between sesame oil and toasted sesame oil…it’s about $6 – but go for it.

1. Combine all ingredients in a bowl and whisk together creating an asian marinade

grated fresh ginger pork tenderloin recipe

LOTS of grated ginger

pork tenderloin marinade asian

My new tiny baby whisk from Sur La Table. LOVE

2. Unwrap the pork tenderloin and place in a ZipLoc baggie

3. Pour the marinade over the pork

pork tenderloin asian marinade

Marinating Pork Tenderloin – pre-fridge

4. Seal the bag and place the marinating pork into the fridge for at least 2 hours and up to 6 hours. I marinated about 5 hours…During the marinating process, flip the bag every hour or so to ensure the meat is evenly marinated.

whole foods pork tenderloin recipe food

Pork Tenderloin, Post 5 Hour Marinade

5. About :20 minutes before cooking, take the pork out of the fridge and temperate (bring to room temperature)

6. Preheat oven to 375 degrees

7. Place the pork tenderloin on a cookie sheet lined with Reynold’s Wrap and into the oven

OXO meat thermometer dinner pork food recipe

OXO

8. Roast for :25 – :30 minutes – until the meat thermometer reaches 145 degrees

9. Remove from the oven and place the pork on a cutting board and cover with tin foil

pork tenderloin asian marinade recipe food

Out of the Oven and Ready to Rest – still sorta looks like Alien

10. Allow the meat to rest for at least :10 minutes..the Pork will continue to cook during this resting period

11. Slice and serve

tender pork tenderloin recipe food dinner

Perfectly Roasted. A little pink is AOK

I gotta tell you, I was a lot skeptical about pork tenderloin. I was even a little nervous when my hosts told me they were serving it for dinner. But this was really good.

I’m not going to try to convince you that staying in NYC for spring break is the same as skiing in Val D’Isere. And, a trip to the Stamford Town Center in March may not be exactly as fabulous as a sun-soaked villa in Nevis.

But, don’t be ashamed of The Other White Meat. When done well, the super-tender asian marinated pork tenderloin can be just as satisfying as other much more expensive competing meats.