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?!
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| 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.
Enjoy!
kisses, mrs. V
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