Garlic Herb Pork Tenderloin

Once I learned how to cook it, pork tenderloin became one of my favorite meats. It used to turn out either rare or overdone - the former fixable, though not very well, the latter an extreme disappointment.

Then I discovered the real-time digital thermometer, which gives a real time temperature in the body of the meat as it cooks. There's no missing with this and I think is even better than an instant read thermometer, where you have to check several times, opening up the oven and losing heat. Well worth the investment if you want the perfect pork tenderloin every time.

Here the tenderloin is marinated in garlic and fresh herbs with a lime and olive oil base, and then pan seared, to brown nicely before oven roasting. Marinating overnight is even better, but the real trick is the pan searing and removing from the oven right at the right temperature.

1-1/4 lb pork tenderloin

Marinade:

palmful fresh mint leaves

2 Tbsp fresh thyme leaves

palmful fresh lemon balm leaves (optional)

1 Tbsp fresh rosemary

2 cloves garlic

1/2 tsp salt

juice of 1 lime

2 Tbsp olive oil

2 Tbsp water

1/4 broth, white wine or water

1 Tbsp butter

Place the herbs, garlic and salt in a small food processor. Mince finely. Add the lime, oil and water and process to make a smooth sauce. Add more water if necessary. Place the tenderloin in a self closing plastic bag and add the marinade. Seal the bag and knead the pork to distribute the marinade all around the loin evenly. Set in the refrigerator and marinate at least 1-2 hours, or even better, until the next night.

When ready to cook, remove the loin from the bag into a roasting pan.

Best (but not absolutely necessary) if you can allow to come to room temperature. Preheat oven to 375F.

Heat a dash of olive oil in a skillet. Scrape a good amount of the herbs off the loin and back into the roasting pan. Transfer the loin with sturdy tongs into the skillet.

Brown all sides of the tenderloin, managing it with the tongs.

When it is well browned - about 10 minutes total - return the loin to the roasting pan and flip it several times in the marinade remaining in the pan. Tip in any accumulated juices from the skillet onto the loin.

Now roast the tenderloin until its internal temperature is 138-140F - about 20-30 minutes. I use a real time digital thermometer to monitor the internal temperature - this is critical. Pork tenderloin is unforgiving, having so little internal fat - once overcooked, it will be dry and unappealing. You can use a fast reading digital thermometer as well, but then check after 15, 20 and 25 minutes or more often.

Once the internal temperature is 138-140F, transfer the loin onto a cutting board.

Cover with aluminum foil and allow to rest. The internal temperature will raise naturally to 145F, which is what the USDA recommends for pork, and is a nice medium.

While the loin rests, transfer the liquids and solids from the roasting pan back into the skillet. Add broth, white wine, broth or water to the skillet and bring to a gentle boil. Add the butter to the sauce and swirl to melt as you return to a gentle boil. Strain the sauce into a serving bowl or boat.

Slice loin thickly on a bias, and garnish with some sauce. Pass remaining sauce on the side. Serve with favorite sides. The meat will have a slightly pink hue and be moist.

Serves 4.

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs. Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have. Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade. Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat oven to 375F.

Scrambled Benedict

This is the ultimate Sunday brunch item. Don't be intimidated about making a Hollandaise sauce - it is so much easier and quicker than you may think. And it is oh, so luscious over eggs. You can poach your eggs or fry them; whatever you prefer. My favorite is poached, but others in the family like scrambled better, so I scrambled. Happy brunching. Hollandaise Sauce: 2 egg yokes, in a small bowl 1/2 cup butter, just melted in microwave 1 Tbsp lemon juice 1 tsp Dijon mustard 1/4 tsp salt ~1 Tbsp lukewarm water 2 English muffins 2 remaining egg whites 3 eggs 1 Tbsp cream dash dried dill Set up a double boiler (I use a medium pot with a metal bowl on top), and bring 2 cups water to the boil. Reduce heat to low. In the yet unheated double boiler top bowl, whisk together the butter, lemon juice, mustard and salt. Warm over double boiler. Whisk the egg yokes together. Slowly whisk the yokes into the warmed butter mixture, drizzling the yokes in slowly. Whisk continuously. If the

Coconut Rice Noodles with Eggplant

Noodle bowls are always a welcome dish for a wholesome dinner meal after an outing like grooming roses with your Park friends. Or whatever you've been doing in the afternoon. This will satisfy an appetite after a good day's work, with hearty eggplant, satisfying noodles and a cozy broth of coconut and tomatoes. Garnish with basil or mint. 1/2 lb dried wide rice noodles 2 Tbsp olive oil plus 2 Tbsp salted butter 1 medium onion, sliced kernels from 1 fresh corn stalk, or 1/2 cup frozen 3/4 lb eggplant, cut into 1/2-inch pieces (about 4 cups) 2 cloves garlic, minced 3/4-inch fresh ginger, minced 1 tsp favorite curry powder 1 can whole coconut milk (I used Trader Joe’s) 2 cups chicken (or veggie broth) - I used home-made stock 1 dozen grape tomatoes, halved Set a medium pot of water to boil for the noodles. Simmer according to package directions until just before cooked. Meanwhile, melt the butter in the olive oil in a wide skillet. Add the onion and sauté for about 5 minutes on

Cuisine Eric

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