Weeknight Dinner: Grilled Pork Tenderloin with Corn & Green Beans

I make this pork all of the time. The marinade tenderizes the meat and gives it this great tangy flavor. You can serve it with any sides you like, but the corn is looking really good at the market and green beans are always a hit with the kids. This pork is great for company too, so add it in to the men for your next BBQ. 

             

Honey Mustard Grilled Pork Tenderloin

serves 4-6

1/4 cup apple cider vinegar

1 tablespoon honey

1 tablespoon Dijon mustard

olive oil

2 garlic cloves, minced

a few chopped herbs if you have them. Like Rosemary or Thyme 

2 lbs pork tenderloin

In a small bowl or measuring cup, whisk together all the ingredients expect the pork. Add in some salt and pepper. Place the pork in a plastic bag, pour marinade over, seal bag, then massage into the meat. Refrigerate at least 30 minutes before cooking and up to the morning of. 

Heat grill or grill pan to medium high heat. Grill pork on all sides for about 3 minutes each, depending on thickness. 15-20 minutes should be all you need. You want the meat to feel a bit firm, but not too much. Pull meat off grill and let rest for 5 minutes before slicing and serving. 

Classic Green Beans

make as much as you want

Enough green beans to feed your crowd

olive oil

garlic, smashed or sliced

butter

Trim green beans and keep whole or cut into pieces. Place in a pot and cover with just enough water to cover. Add a good slug of olive oil, salt, and the garlic. Place the pot on the stove over high heat. once boiling, turn heat down to a simmer and cook for about 10 minutes. Green beans should be just tender. Drain well and return back to the pot. Toss with a bit of butter and season with salt and pepper. 

2 Minute Corn on Cob

make as much as you want

Get as much corn as you need, shuck and clean it. Wrap each cob with plastic wrap and place in the microwave. Cook on high for 1 minute. Check if done. Corn will be tender and turn a bright yellow when it is done cooking. If not there yet, add 30 seconds and repeat until done. So easy right? 

xo

Erin 

Weeknight Dinner: Sausage & Sweet Potato Fries

This dinner is one we have A LOT. The reason being that everyone eats all the components and it takes very little time and brain power. So everyone wins. The oven fries feel like a cheat, even though they are not. And the crazy good variety of sausages available these days can bring some variety to this meal.  I serve a salad on the side most nights. Really throw together whatever salad ingredients you like (current fave: arugula, avocado, pepita) and either make your own dressing or grab a bottle. I cut up avocado for the kids, too. 

                     

Ingredients: 

Enough sausage for all the mouths in your house (love a spicy Italian and a sweet chicken sausage right now. Use whatever you like)

Sweet potatoes (about 1 per person)

olive oil

salt and pepper

cornstarch

brown sugar

Step 1:

Preheat oven to 375 degrees

Place some foil on three big baking sheets.

Step 2: 

Cut the sweet potatoes into fries. About 1/3 inch thick, but don't torture yourself about it. And place on 2 of the baking sheets. You want some space between each of them, hence the two pans. If you run out of space use an additional pan. Drizzle with some olive oil, again don't torture yourself on measuring. Just enough to coat all of the fries. Sprinkle generously with salt and pepper, a little brown sugar, and enough cornstarch that each fry gets some. Then toss with your hands so everything gets coated evenly. You cannot screw this up, just make sure to give the fries some space. Put in the oven and bake for about 45 minutes, tossing a couple times in between. They are done when they are browned on the outside and tender on the inside. Then let cool a bit to crisp/firm up. 

Step 3: 

Place the sausage on one of the other baking sheets. For regular sized sausage, roast in the oven for about 30 minutes. Smaller sausages, less time. When they are firm, they are done. You can also grill if you want! Grill over medium high heat until firm, about 20 minutes. 

Serve with salad and enjoy the very limited amount of dishes, hence the foil! 

xo

Erin 

Calabrian Grilled Pork Ribs

I am a magazine junkie. I tend to reach for them more than books (which I am trying to change) and often times it is my resource for inspiration. Bon Appétit has always been on the roster, but over the last couple of years it has gotten good. Really good. The content is easy to read and recipes are usually brought down to mortal level from top chefs around the country. Plus the editing and styling is so fantastic and modern. My favorite section (an oldie but goodie) is in the front where people write in for recipes from their favorite restaurants. I love when it is a place I have been and even better if it is a dish I have tried. In March's issue, they shared a ribs recipe from a delicious Minneapolis restaurant, Bar La Grassa, that I loved so much (check out this recipe I already tried at home) and I knew that I had to try it. I never make ribs. But I will be making these again and are such a fresh departure from your usual goofed up BBQ sauced ones. The sauce is so rich in flavor with a surprising lightness and requires very little ingredients. You are to finish these under the broiler, but you could finish on the grill which makes this recipe a summer stunner. 

Calabrian Grilled Pork Ribs

Bon Appétit March 2015

Serves 4

1 rack St. Louis stlye Pork Ribs (2-3 lbs)

Kosher salt, freshly ground pepper

5 fresno chilis, seeded if desired (Anaheim work too)

10 garlic cloves 

1/2 cup olive oil

1 tablespoon rice wine vinegar (sub any white vinegar if you want)

1 tablespoon fresh rosemary leaves

1/2 teaspoon crushed red pepper flakes

2 tablespoons chopped fresh parsley for serving (left this out)

Lemon wedges (for serving)

Preheat oven to 250 degrees. Place a double layer of foil large enough to wrap ribs on a rimmed baking sheet (to catch any drips). Set ribs on top and generously season with salt and pepper. 

Pulse chilis, garlic, oil, vinegar, rosemary, and red pepper flakes in a food processor or blender until mixture is almost smooth. Rub ribs all over with the marinade and pour excess over top. Wrap tightly with foil. 

Roast ribs until meat is tender but not quite falling off the bone. 2 1/2 - 3 hours. To check doneness, run a paring knife through 2 or 3 ribs; it should slide easily into flesh. 

Heat broiler. Once ribs are cool enough to handle. Remove foil and reserve juices. Place ribs on a clean rimmed baking sheet and broil until charred in spots and marinade has formed a golden brown crust, 8-10 minutes. Transfer to a cutting board and let rest for 10 minutes. 

Slice meat into individual ribs. Drizzle with reserved juices and top with parsley. Serve with lemon wedges (squeeze them over the ribs, it is heavenly) 

Note: instead of broiling, you could grill over a very high heat for a few minutes as well. 

Enjoy! 

xo

Erin 

Happy Weekend

What are you up to this weekend? Tonight I will be solo, so wine and House of Cards (obsessed, totally late to the game) are in my future. 

Then we are having people over for an early dinner tomorrow. I am going to grill skirt steak and make some chimichurri, make my favorite potatoes from Miss Gwyneth, and an avocado caprese salad (recipe to come). Oh and repeating that amazing goat cheese appetizer from earlier in the week. 

Meanwhile, I am obsessing over this blazer. 

Halfsies on a cape and a blazer, so chic and Olivia Palmero-esque. 

And this Victoria Beckham dress Zoe Saldana wore on the Cannes red carpet. 

It is simply stunning. 

Have a great weekend everyone! 

xo
Erin 

Al Fresco at Your House

When you are inside for most of the year you want to spend every moment outside once it gets warm out. A few bees and sometimes too hot nights are worth it just to enjoy dinner outside with friends and frosty beverages. Here is a simple Italian menu that is delicious, perfect for the season, and easy to put together so you can enjoy the evening as well. 

Appetizer: Ricotta & Rosemary Crostini Drizzled with Honey

Salad: Arugula, Burrata, and Melon Salad with Crispy Prosciutto

Main: Tuscan Lemon Chicken

Dessert: Watermelon Granita 

I use all of the recipes through the summer and love how many of the steps are done in advance. 

This meal would be great sitting at this table, at sunset, with lots of laughter coming from your friends. 

1. Minty fresh tray to serve drinks and apps from C. Wonder $78

2. Simple stripes always look great on a table, Anthropologie $88

3. Obsessed with this Serena & Lily bamboo bar cart $395

4. Anthropologie Dinner Plates, love this print $18

5. Love these gold striped glasses $54 for set of 4

6. The wooden handles on this flatware is so chic from Sur La Table $69

7. At such a great price, these World Market director's chairs can handle all your guests $16

Happy Summer. 

xo

Erin 

Balsamic Caprese Chicken

This is a super easy way to dress up those chicken breasts sitting in your fridge. Just a few steps to wonderful and the flavors are perfect for the coming summer months.   











Balsamic Caprese Chicken
Forks & Amusement 2012
serves 4


four good sized chicken breasts
1/4 cup balsamic vinegar
couple good glugs of olive oil
salt and pepper
eight slices of fresh mozzarella
one tomato sliced
four large basil leaves
more balsamic to drizzle


Place chicken breasts in plastic bag with vinegar and olive oil. Close bag and massage into the chicken. Marinate for 30 minutes or up to overnight. 


Heat grill or grill pan. Remove chicken from marinade, season generously with salt and pepper. Place on grill and cook, turning once until cooked through. About 10-15 minutes. 


Place a couple of slices of mozzarella on each chicken breast for the last five minutes of grilling. 


Place cooked chicken on serving plate, top with slices of fresh tomato, a basil leaf, and drizzle with more balsamic. 


Serve warm or room temperature (great to make ahead for a party). 


xo
Erin