Hetty’s fresh herb meat marinade

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Hey everyone!

Saturday, I’m still working on next weeks post plan. Sometimes it takes a lot longer than I want it to. It’s not always easy to create new dishes or read through old cookbooks to see if I can find something nostalgic from my childhood to make. But I always seem to find something. Out of seven posts I currently only have two ready and tomorrow I’m supposed to order groceries online tomorrow afternoon so that I can get them delivered Monday evening.

Ever since I was a kid we have this thing we called weekend food. Basically, that means that during the weekends we buy something we wouldn’t eat on a weeknight. When I grew up we would have homemade lasagna or homemade pizza or stake or something we really enjoy but don’t eat every day. That way we would always look forward to the weekend food.  We often had Taco-Friday’s Homemade pizza Saturdays and my grandmother would always cook something together for the whole family. My mom, me, my aunt and my uncle and we would all enjoy Sunday dinners together. The 90’s Those were the days.

Today it’s Saturday and we had a wonderful herb marinated pork tenderloin served with rice, and vegetables. It was really good, and I really love marinating meat with fresh herbs. It gives the meat great flavor and you can cook it right away.  Today I will give you my very own rub/marinade for pork tenderloin, you can use it for all kinds of meat though. You can also add a variety of spices and even garlic if you want to. That’s why this is so perfect, you can so easily make it your own pending on which flavors you like the most.  I’m going to show you how to make it in three easy and quick steps down below. I hope you enjoy this as much as we do.

Ingredients:

Fresh Rosemary

Fresh thyme

Fresh lemon thyme

Fresh Chives

Fresh Oregano

EVOO ( Extra virgin olive oil)

Salt

Pepper

Directions:

  1. Clean and finely chop the herbs.
  2. Pour some EVOO into a cup, then use a pastry brush to brush the meat with EVOO.
  3. Season the meat with salt and pepper before gently rubbing the herb mix in.

This is a marinade I’ve been using for years and years and It always turns out amazing. The key is not only the marinade, of course, but it’s also the balance of cooking it so it gets nice juicy without being raw and without overcooking it. What we like to do is to put it in a skillet with some EVOO and butter on high heat for a few minutes to get a golden color, then put it in the oven on 200 degrees for about 400 degrees. ( 200 C.)  for about 25 minutes.  When you take the pork tenderloin out of the oven it needs to rest for about 0 minutes before you start slicing it up.

What I really love about pork tenderloin is that you can always find something new and exciting to serve with it. Rice, a variety of potato dishes, and almost every type of vegetables go perfectly with it. Everything from salads, grilled tomatoes, asparagus, broccoli, carrots, the list is never ending and you can always find vegetables suitable for any occasion the same goes for the potatoes. That’s why you can eat this all year around just serve it with different side dishes and different marinades if wanted. It’s easy to make and so delicious. The tricky part is to get it juicy, not raw and not overcooked. I get it right 50/50 Sometimes I overcook it, sometimes it comes out raw and I put it back in and the result goes from raw to overcooked in no time and I screw up. It’s eatable even though it’s overcooked as long as you cover it up with sauce so it’s no major issue but of course, you want it to taste amazing and you want it to be juicy because that’s when it tastes the best. But we all screw up sometimes and we got to make the best of it. But if you followed the instruction I used you are most likely to get it juicy and flavorful.

Anyway, I hope all of you are having an amazing Saturday so far and I hope to see y’all back here tomorrow for a new post.

I’m signing off the kitchen today and going back to working on next weeks post plan and I’ll see Y’all tomorrow.

  • Hetty

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