As the More is More Mom®, I’m all about……..more easy, yet delicious, dinners for busy lives! The past few weeks have been an absolute blur; Nick was able to sneak home for a few days (it was a delightful visit), I have been invited back to the Arlington Design Center to present another Life Style & Entertaining program in March, and Chuck and I were hanging out in the city at the very trendy and cutting edge Kenmore Live Studio (it’s fun to ditch the sticks every now and again and pretend that we are cool).
While life may be crazy busy, it certainly doesn’t mean we have to sacrifice the quality of our meals. All it takes is a little planning and a great recipe!
Marinated Pork Tenderloin and Risotto Cakes (better than you’ll find in any restaurant for sure!)
Lemon and herbs always taste so fresh. Toss in a little garlic and you have me forever.
In a re-sealable bag, combine:
Lemon zest from one lemon, if you have one
¾ cup lemon juice, while hand squeezed juice from real lemons is nice, who has that kind of time? I always keep a great big bottle of lemon juice on the door of my refrigerator
½ cup olive oil
10 garlic cloves minced (keeps the vampires away….)
2 Tbsp fresh chopped rosemary (while bottled juice is ok, there is just no substitute for fresh herbs)
1 Tbsp chopped thyme
2 Tbsp Dijon mustard
Generous sprinkle of salt and cracked black pepper
Stir until well mixed
Add 2 pork tenderloins
Marinade over night
When ready for dinner, heat the grill to medium-high
Remove the tenderloins from the marinade
Grill for 20-25 minutes, turning every so often to allow the meat to brown on all sides
Once the internal temperature reaches 135°, remove and cover with foil
Allow to stand for 10 minutes or so before slicing
Okay, these are to die for, and they are a fantastic alternative to a boring old bowl of rice.
Makes approximately 12 cakes
You’ll also need Arborio Rice and panko breadcrumbs (they are so nice and crunchy!)
In a mixing bowl, combine;
½ cup Greek yogurt
2 large eggs
3 Tbsp fresh chopped chives
2 cups Fontina cheese grated (or use what you have, maybe Parmesan Reggiano)
Generous sprinkling of kosher salt cracked black pepper
In a 4-quart pot, bring water to boil, add;
1 cup Arborio rice
A little salt
Reduce heat and cook the rice for 20 minutes or so, until the water is absorbed and the rice is nice a fluffy
Drain the rice in a colander (with extra small holes) and rinse with cold water
Add the rice to the yogurt mixture, stirring completely
Place in the refrigerator for several hours or over night
Once the rice mixture is firm, you can form the patties at any time prior to cooking, even over night
Pour ¾ cup panko breadcrumbs in a shallow dish
Scoop rice mixture into a large spoon or ice cream scooper, then, in the palm of your hands, roll into 2” balls (just like meatballs)
Place on a cutting board or platter, press down on the ball until it forms a nice round patty
Dip each patty into the panko bread crumbs and set aside
You can cover the risotto cakes and refrigerate until you are ready to cook them
Once you are ready to roll, heat 3 Tbsp oil in a skillet
Place patties in the skillet and cook until golden, flip over, cooking on the second side until golden as well
Add more oil if needed, cooking until all of the cakes are prepared
Place pork tenderloin slices, risotto cake and your favorite veggie on a plate and enjoy…..
More fast but sophisticated dinners, more family meals, more tasty risotto, more of the other white meat…..
To schedule an Interior Design or Life Style consultation, or for any questions or comments, please email me at email@example.com