Herb Marinated Pork Tenderloins
- 1 lemon, zest grated
- 3/4 cup freshly squeezed lemon juice (4 to 6 lemons)
- Good olive oil
- 2 tablespoons minced garlic (6 cloves)
- 1 1/2 tablespoons minced fresh rosemary leaves
- 1 tablespoon chopped fresh thyme leaves
- 2 teaspoons Dijon mustard
- Kosher salt
- 3 pork tenderloins (about 1 pound each)
- Freshly ground black pepper
Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.
Preheat the oven to 400 degrees F.
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. Heat 3 tablespoons olive oil in a large oven-proof saute pan over medium-high heat. Sear the pork tenderloins on all sides until golden brown. Place the saute pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137 degrees F 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.
CRANBERRY RELISH-this was served over the pork
This was brought to the Falke Family by a delightful gal named Denise Houghton in Christmas 1999. We have all loved it ever since and doubt if it’s missed a holiday feast since. There’s no cooling and it will keep well in a Tupperware or freezer bag for up to a month n the refrigerator. It freezes well for up to four months.
1 Pound of fresh whole cranberries (When shopping, note most bags are only 12 ounces)
10 oz. Boysenberries and Raspberries... sometimes frozen raspberries and fresh boysenberries---(Can use frozen. Thaw and drain first)
2 Tart Granny Smith Apples (Peeled, cored and chopped)
1 Cup of Sugar (Opa prefers Splenda)
½ Cup of
1 Teaspoon of lemon juice (Lime juice provides an interesting kick)
Chop the cranberries in the food processor (Keep ‘em course, not too fine, imagine a chopped date texture.) Place in a pretty good sized bowkl
Next, place the peeled and cored apples in the food processor. Chop coarser than the cranberries about 3/16” chunks.
Mix in the remainder of the ingredients. Stir until the sugar (or Splenda) is dissolved.
Let rest at least a half hour before serving. Tastes best if served a little cooler than room temperature.
SAUTED CARROTS AND ONIONS
Rob and Robin Falke – a holiday favorite. This is served
Serves 8 to 12
2/4 to 1 lb butter
3 yellow onions – cut into onion rings
3 to 5 lbs carrots – sliced into round thin coin sizes
Salt and Pepper to taste
In large skillet place most of the butter and begin to melt. Add onion rings and begin to sauté’. After onions have cooked for a couple of minutes add Carrots and rest of butter, salt and pepper. Cover for 3 to 5 minutes, stir then cover and stir every 5 minutes. Done when some crunchy brown is on the bottom of some of the carrots.
Bon Appetite and Enjoy!