I warned the crew not to look too closely when they came over to my house. Too much work and too little time to clean. If they found dust, please either ignore it, dust it or write your name in it. Being a group of busy women, none of us tend to be great about deciding what we're pitching in til the last minute. All I knew was that I was doing pork tenderloins, Vicki was bringing apple salsa, Judy a salad and Deb strawberries. Joanie, Dee, Pannga and Susie, I hadn't a clue what they were bringing. Cassi, Melinda, Kathy, Renee, Linda, Marianne and Shelly couldn't come. Since we were celebrating Judy's 50th birthday I was more than a bit concerned that nobody would bring a dessert. What I didn't know was that we'd wind up with a table full of appetizers, three desserts (including my desperation one,) pork tenderloin and salad. No veggies or starch. Our dinner plates would look rather sparse... A few potatoes, a mandoline (yes, Christiane, I thought about you slicing your finger and I was VERY careful!!) some butter, rosemary, garlic and a bit of beef broth and we were in business for the starch. One of the foodandwine.com recipes I'd pulled out was for a marinated pork tenderloin. I'd reduce the liquid and we'd have it as a rub and broil them. My desperation dessert was Sommer's gingersnap bowls filled with blueberries and cream. That'll get blogged about sometime since it's the third time we've used the bowls and have loved each of the desserts. Hopefully, I can remember enough about what I threw in there to make sense!
Here's the crew along with a cryptic comment. TNBTFN and TOAYCADETNLS. I promised the gals I'd pass along that tidbit of info but I can't share what they mean with you - sorry!
Judy,Pannga, Vicki and Dee
Joanie the salad meister
Deb and Judy
table's ready to go
Dee, Pannga and Joanie
Deb, Judy and Susie
Now, on to the food:
Pork Tenderloin with Lemon Garlic Rub
2 - 1 lb pork tenderloins
6 garlic cloves, chopped
1 T crushed red pepper
1/4 c crushed rosemary
1/4 c lemon juice
2 T white wine
1/4 c olive oil
Mix the rub ingredients. Pour half over the pork tenderloins and rub it in well. Turn the tenderloins over and repeat.
Allow to sit at room temperature for 30 minutes. Broil or grill to desired doneness. Make sure you allow the meat to rest for at least 10 minutes after removing it from the heat.
adapted from Food and Wine
6 large redskin potates, sliced very thinly (a mandoline is preferred)
Spray a 9x13 glass baking dish with cooking spray. Cover the bottom of the dish with potato slices. Dot the slices with butter, then sprinkle them with crushed rosemary and garlic powder. Repeat until you've used up all the potato slices. Carefully pour beef broth around the edges (not over the top or you'll wash off all the good rosemary and garlic!) until the broth comes almost to the top of the potatoes. Normally these are baked at 350 for about an hour or until the top is crusty and the liquid is all absorbed. Since there was a bit of a time crunch here, I microwaved them for about six minutes then baked them for about 30. Amazingly enough, they turned out perfectly.
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This post is part of a series featuring recipes from the FOOD and WINE archive. As a FOOD and WINE Blogger Correspondent, I was chosen to do four recipes a week from FOOD and WINE. I received a subscription to FOOD and WINE for my participation.