Herb Crusted Pork Filet

Airplane travel is nature's way to make you look like your passport photo.
I think it was Al Gore who made this statement and I couldn't agree more.
The trip from Vienna to Lima lasts door to door about 20 hours



 and after finally arriving I looked even worst than my passport picture. Believe me it is possible.
 Nowadays a good flight means probally that your plane didn't have any major delight, that you didn'tget hijacked and that you did arrive at the right airport. So you see, making passengers happy is quite easy for the airlines.
 Now we have recovered and I can't believe that it's already two weeks that we are back to Peru.
Actually, sometimes it feels as we would have never left, so fast we were back to routine.
Anyhow, looking at the bright sight of life, we have escaped the incredible heat in Europe and are emjoying an extremely mild winter in Peru, due to "El Nino"
After redirecting my kitchen GPS, I was finally able to find my way around and even found surprising kitchen items I didn't know I had.
The piles of laundry have disaapeared, luggage is stored and I was in the mood for some comfort food that is light and easy to prepare but still wakes up your taste buds and appetite.
This pork tenderloin, combined with fresh, aromatic herbs that melt together with bredcrumbs to a crispy, delicious crust is one of our family favorites, no leftovers ever.
Pork filet is one of the moste tender  and lean parts of pork meat.
Preparin it is easy and fast but keeping it moist and juicy can be tricky as it tends to try out soon when overcooked.
Just use your kitchen "Sense Ad Sensibility" and you won't be sorry to prepare this fantastic meat.

Herb Crusted Pork Filet (Tenderloin): 
1 cup of finely chopped toast bread
1\2 cup of olive oil
plus
2 spoonful olive oil to brown the meat and seal in the juices
1 crushed garlic clove
1 spoonful Dijon mustard
1 teaspoon of lemon zest
3\4 cup finely chopped parsley
2 spoonful finely chopped chives
2 spoonful finely chopped roesmary
1 spoonful finely chopped thyme (fresh or dried)
1 spoonful mild paprika
 Freshly ground salt and pepper

Method:
With a sharp knife rempve the white, tough membrane from the meat.

Preheat oven to 450 F (230C )

Heat the 2 spoonful of olive oil in a heavy frying pan, season the meat with salt, pepper and paprika and brown it well on all sides to seal in the juices.

 Combine chopped bread, herbs , lemon zest, mustard, crushed garlic and olive oil in a bowl.

Press herb mixture on both sides of the tender loin adhering well.

Transfer the fillet to a roasting pan. 
Roast pork fillet only 15 to 20 minutes or until just a hint of pink remains.

 Transfer to a cutting board and let rest for about 5 minutes before cutting into slices.

 

Serves about 4 p.
Enjoy!

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Breakfast Delight-Dill Pesto&Scrambled Eggs Baguette

Are you traveling light or are you the kind of traveler that brings half his home with him, just in case?
I belonged for years to the second category, bringing heavy suitcases along, causing astonished looks from fellow travelers and furious ones from my husband. He is usually a very relaxed and patient guy , but when it comes to too much luggage....
I know, I know, over packing tops the list of biggest travel mistakes but the temptation of being prepared for every kind of weather, occasion, sport, allergy- whatever - was irresistible.
Until I got my luggage lost at a Spanish airport and had to live out of my emergency package from my hand luggage for 2 days.
First, I wanted to faint, then I remembered all the Jungle Camp and Survivor reality shows ( I seriously compared me to them, being in Madrid!!) and thought, if they could I could manage too.
Realizing how little you really need and still being able to have fun was surprising.
Of course I tricked a bit and shopped for 2 or 3 basic things.
No, it was not a Chanel suit, just a shampoo ( I hate the one you usually get at the hotel) and an umbrella.
Lesson learned, I'm traveling light since then, bringing only the basics and actually enjoying my new freedom.
Should I ever have an emergency like being invited spontaneously by the Queen, I'll buy what I need , but not bring it along just in case.
So this week we are traveling to Colombia and despite of the two climate zones we will be visiting, my luggage will be a small one and my husbands smile a big one.

But before leaving, I wanted to share with you this little breakfast or brunch treat that makes you start the day with an energy kick and will spoil your taste buds.


You need:
4 thin slices Prosciutto
30g ( about 1/2 cup) fresh dill
40g pine nuts
30g grated parmesan
1 clove of garlic
3 spoonful olive oil ( this is aprox. depending on the consistency of the mixture)
1/2 baguette, cut in medium slices
For the scrambled eggs:
4 eggs
1/2 spoonful olive oil
1 teaspoon butter
1 spoonful whole milk
salt and pepper
Directions:
-Bake prosciutto on parchment paper at 200 C until crisp.
-Mix dill, parmesan, garlic and pine nuts in a food processor adding bit by bit the olive oil until obtaining a smooth mixture.


-Roast baguette slices in oven until golden brown and crispy.
-Whisk whole eggs with milk, salt and pepper thoroughly to incorporate air.


-Heat olive oil and melt butter in a non stick pan. Don't overheat, this will discolor the egg mixture.
-Let the mixture just sit, then, with a wooden spoon or a flexible heat proofed spatula scrape the bottom frequently until just set.

-Do not overcook! The egg mixture should be soft and still a bit moist.
-Spread pesto evenly on the baguette slices.
-Top with scrambled eggs and crispy prosciutto








Serve immediately
Enjoy!
Serves about 12p.

 

 

 

 

 

 

 

 

 

 

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