Ina, Let’s be Friends
I have a confession to make. I have pretend friendships. LOTS of them. One such friendship is with Ina Garten. I adore her and her darling husband, Jeffrey. I just know we would be the best of friends. Often have I imagined laughing together over a glass of rose in her barn kitchen, as a weekend guest. Can’t you just imagine sharing a splendid evening with those two love birds?!
|Ina, you shouldn't have...|
Ina has never let me down. When I am looking for a no-fail recipe, especially when entertaining, I almost always turn to one of hers. She can do no wrong in my eyes – very few of her recipes disappoint at Chez V. Although, I should say, that I almost always adjust recipes once I have test driven them as is. And Ina’s are no exception.
Her herb-marinated pork tenderloin recipe from Back to Basics is on heavy rotation at our house, especially during the summer when we can finish them off over charcoal. Every time I serve this, people rave and ask for the recipe. Today, I am using a pork loin because it looked better than the tenderloins.
A cast iron skillet yields the best results, hands down. But an all-clad will work too. And it goes without saying, that in order to get perfectly cooked meat, a meat thermometer and some rest time are imperative. mr. V is ridiculously impatient so I have to guard the tented meat with a very sharp knife in hand…
My version is only slightly modified – I use a little less lemon, garlic, and rosemary. Ina takes hers out of the oven at 137 degrees F but I leave mine in until between 140 - 144 degrees F because mr. V prefers his meat on the done side. Not me.
The left over meat is even better the next day on sandwiches. At Chez V, we re-heat the meat, melt white american cheese over the top, place it on thin Pepperidge Farm bread and top with thinly sliced green onions. Heaven.
kisses, mrs. V