I’m still working my way through lemons. Everything has to happen in the morning around here, because the afternoon is reserved for family and school.
Which means – hello, I NEED a plan. Bobby Flay to the rescue. Well, kinda. It’s really rare that I follow anyone’s recipe exactly. Even my own (after the first time I write it down). Anyway… Bobby. The King of the Grill has inspired me with a marinade. I’m not grilling (I could, I suppose, although it’s supposed to rain this afternoon). Instead, I’m marinating a beautiful pork tenderloin, which I will throw in the oven around the time we start math (along with some lemony rosemary roasted potatoes). It should be done just in time for dinner.
Perhaps for dessert we’ll have some vanilla ice cream with some homemade crema de limone dolloped on top. Yum.
Ingredients
- 4 cloves garlic, pressed or chopped
- 1/2 cup olive oil
- 2 tbsp dried oregano
- 1 lemon
- 1 1 1/2 lb pork tenderloin
- 4 boneless chicken breasts
Instructions
- Place pork or chicken into a ziploc bag or container suitable for marinating
- In a large bowl, zest and juice the lemon.
- Add garlic, olive oil, and oregano.
- Whisk until well combined.
- Pour marinade over protein, taking care that every inch is welll coated with marinade.
- Refrigerate at least one hour, but preferably four.
- Preheat oven to 375°F.
- Place tenderloin (or chicken breasts) in a roasting pan.
- Roast in oven for 25-35 minutes, or until internal temperature reaches ~150°F.
- Remove from oven, tent with foil, and let rest for ~10 minutes.
- Slice tenderloin and serve.
Ingredients
- 1-2 lbs potatoes, cut into large chunks or wedges
- 1 lemon, zested and juiced
- 1-2 tbsp dried rosemary
- 1/4 cup olive oil
- salt and pepper to taste
Instructions
- Place all ingredients in a large ziploc bag or bowl.
- Massage bag to coat potatoes.
- (If you're like me, throw the bag in the fridge so you're ready for dinner later this afternoon)
- Preheat oven to 375°F.
- Arrange potatoes in a single layer on a baking sheet.
- Roast in oven 35-45 minutes, or until potatoes start to turn golden and crisp around the edges.
Thank you so much for this! I have a tight, tight deadline, it’s spring break so my three small children are home from school, and I need something I can throw in the oven later tonight. I prepped everything ahead of time this morning (in steps, when I had time) and it will be easy to toss in tonight. It looks delicious!