Friday, October 9, 2009

Is it possible?

To love the Food Network Chefs any more than I already do? I don't think so.

Tonight's dinner was

Herb Marinated Loin of Pork

Courtesy of Ina Garten

(Sorry, I may have to post picture later because I accidentally took the picture on my camera's internal memory and not on my card, which I can stick directly into the computer and I don't know where the cord for my camera is since I never need it!)

Grated zest of one lemon
3/4 cup freshly squeezed lemon juice (4-6 lemons)
1/2 cup good olive oil, plus extra for brushing the grill
2 tbsp minced garlic (6 cloves)
1 1/2 tablespoons minced fresh rosemary leaves
1 tbsp chopped fresh thyme leaves
2 tsp Dijon mustard
Kosher salt
3 pork tenderloins (about 1 lb each)
Freshly ground black pepper

Combine the lemon zest, lemon juice, olive oil, garlic, rosemary, thyme, mustard, and 2 tsp salt in a sturdy 1 gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze the air out and seal the bag. Marinate the pork in the refrigerator for at least 3 hours, but preferably overnight.
When you're ready to cook, build a charcoal fire or heat a gas grill. Brush the cooking grate with oil to prevent sticking. 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. 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 degrees 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 made a few changes... I used dried herbs (bad selection in produce dept!) and I used a George Foreman grill because we live in a tiny apartment and have no real grill. :-(


For dessert (okay and an afternoon snack) I made...

Ellie Krieger's Double-Chocolate Brownies (Almost-Clean Style) From Food Network Magazine

6 oz bittersweet chocolate, coarsely chopped (I used dark chocolate morsels)
2 tbsp unsalted butter (I used Country Crock)
1 cup whole grain pastry flour (or 1/2 cup each of whole-wheat and all-purpose flours) *I used 3/4 cup WW and 1/4 AP because my grocery store fails...
1/4 cup unsweetened cocoa powder
1/4 tsp salt
1/4 tsp baking soda
4 large eggs (I used egg whites)
1 cup packed light brown sugar
1/2 cup plain low-fat yogurt
1/4 cup canola oil (I used applesauce)
2 tsp vanilla extract
3/4 cup chopped walnuts (optional)

1. Preheat oven to 350* and coat a 9x13 baking dish with cooking spray.
2. Melt the chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water, stirring occasionally; do not let the bottom of the bowl touch the water.
3. Whisk flour, cocoa, salt, and baking soda in a medium bowl. In a large bowl, whisk the eggs and brown sugar until smooth, then add the yogurt, oil, and vanilla and whisk to combine. Whisk in the melted chocolate mixture until blended. Add the dry ingredients and mix until just moistened.
4. Spread the batter in prepared pan and sprinkle with walnuts if desired. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool completely in the pan or on a rack before slicing. (OR if you can't wait like ME, cut with a plastic knife... A trick my MIL taught me!)

They are pretty good for not the real thing and definitely satisfy the craving! Very moist!

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