Saturday, April 05, 2014

White Wine & Lemon Pork Roast

Being Cuban, pork is one of my favorite meats. I often marinate it in a classic citrus & garlic mojo, but sometimes I want to change it up a bit. This dish is a terrific, elegant way to serve pork tenderloin. I served it with mashed potatoes and a bright, beautiful salad based on a Giada DiLaurentiis recipe. I couldn't find wax beans in the store, but she recommends those. The pork is nice on a sandwich the next day for lunch and the salad keeps beautifully.

White Wine & Lemon Pork Roast
2 cloves garlic, sliced
3 shallots, chopped
1/2 c. dry white wine
2 tbsp. lemon juice
2 tsp. olive oil
1/4 tsp. thyme
Salt & pepper
1/2 lb. pork tenderloin 

Mix everything but the pork. I like to use a gallon ziploc for this because I can squish it anywhere in the fridge, as opposed to using a dish, which is less malleable. If you have room in your fridge, which we never do, a dish is friendlier on the environment and your budget. Add pork to marinade & chill at least 2 hours or up to overnight. Preheat oven to 350 degrees. Roast pork 20-30 minutes. Let stand 10 minutes before slicing to serve. Serves 4.

Vegetable Salad
2 c. frozen, shelled edamame
16 oz. haricots verts (or sub half wax beans)
1/3 c. tarragon vinegar
1 tsp. salt
Pepper, to taste
3 tbsp. olive oil
1 1/2 c. cherry or grape tomatoes
2 tsp. chopped basil or tarragon
2 tsp. chopped thyme

Cook edamame in salted, boiling water until crisp-tender, about 3 minutes. Plunge into a prepared ice bath to stop cooking, then pat dry. Repeat this process with the beans. Whisk vinegar with salt & pepper in a serving bowl. Gradually whisk in oil. Add vegetables and herbs, tossing gently to coat. Adjust seasonings. Serves 4-6. 

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