Once upon a time a brilliant yet humble couple, suffering through life with champagne tastes on a beer budget, decided to replace the old carpet in their castle. A big decision for sure. Discussions were held almost nightly, until an agreeable outcome was reached. (Translation: HE didn't want new carpet, I did, I won, it's good to be me!) Furniture was moved, old carpet ripped out, new, industrial-strength-yet-classic-carpet was installed...but it was crooked. Yes, crooked. There was an issue with the carpet itself and the pattern on the carpet, if followed, say, down the hallway, would lead one right into the wall. Phone calls were made and the carpet will be replaced, gratis. During this same time period, this fabulous couple suffered a debilitating loss when their FIVE YEAR OLD refrigerator died. Dead as a door nail, that's as dead as one can get. (Old refrigerator pictured at top.) A new refrigerator was purchased, delivered and hooked up...only it made a terrible noise, which was heard the moment the delivery men pulled out of the driveway. Phone calls were made and a promise to fix or exchange was issued. Two life-changing issues in the span of one week! Could this be the beginning of the end? Will they recover sufficiently to resume their normal, carefree life? Has Karma decided it's time to move in with Pandora and her box in tow? Stay tuned!
Let's talk marinade, shall we? This one is a keeper - easy to make and the results are amazing. My little herb garden on my deck is going crazy right now and it's so fun to walk outside and pick fresh herbs!! This marinade uses every fresh herb I have...oregano, parsley, thyme, rosemary, purple basil, mint, pineapple sage, sweet dill...and you can use whatever you have, too!
Fresh lemon juice, olive oil and Dijon mustard make up the rest of this marinade...now all you need to do is add a pork tenderloin, or chicken or fish - let marinate for three to four hours and you'll be in for a treat!
Herb Marinade for Chicken, Pork or Fish - Pots and Pins
3/4 cup fresh lemon juice
1 lemon, zested
1 tablespoon minced garlic
2 teaspoons Dijon mustard
salt and pepper to taste
1/2 cup olive oil
3 tablespoons of fresh herbs: Use approximately 1 to 2 teaspoons of 6 or 7 fresh herbs, I used rosemary, thyme, mint, dill, pineapple sage, oregano and parsley. You could use all of them or any combination of them - your choice! Don't be afraid to mix them up - you won't get a huge bite of any one herb but a nice medley in your mouth!
Combine the lemon zest, lemon juice, garlic, Dijon and olive oil in medium bowl and whisk well. Stir in the fresh herbs, salt and pepper. Carefully pour into a gallon-size Zip-Lock style bag and add pork tenderloin, chicken or fish. Squeeze out the air, seal bag and marinate in refrigerator for at least 3 hours or longer, overnight it okay. Remove pork/chicken/fish from bag, leaving the herbs that cling to the pork/chicken/fish in place; discard marinade and cook, bake, broil or grill however you want. This marinade is a winner - try it and see!