Lazy Thursday... Rosemary Grilled Pork and Asparagus

Music: Mumford & Sons

Drink: boring ol’ water

Feeling less than motivated today (hence the mellllow music), I could not have been happier that this meal was on our schedule tonight. Steve was busy studying for finals and Chili doesn’t have opposable thumbs… so I was on my own. This is one of those evenings I wish it had rained so I had an excuse to curl up on the couch and eat popcorn for dinner… Alas, this city being what it is, it was (unfortunately) sunny and 75 out… So out we went, and on came dinner…

Where was I? Back to the food!

I don’t even know that this deserves a recipe, it’s just that simple. Literally, marinate, cook, eat. Do things in the kitchen get any easier than that? I’ll tell you… not typically…not typically…

However, given this “simplicity” constraint, it is not WOW-OMG-when-can-we-eat-this-again-amazing, but it’s also not holy-crap-throw-that-out-NOW bad… It’s just fine… which sometimes… is just what you are looking for…

Ingredients

Marinade

×          4 pork cutlets (we did boneless)

×          6 rosemary sprigs, fresh and stripped of the stem

×          2-3 tablespoons Oil (I used EVOO this time)

×          2 good pinches salt

×          1 good pinch pepper

Asparagus

×          1 bundle of asparagus

×          1 tablespoon oil (grapeseed)

×          1 good pinch of coarse salt

×          1 good pinch of coarse garlic salt

Major Instruments

×          Large ziplock-like bag

×          Grill pan (or grill if you are so gifted)

×          Small baking sheet lined with foil

We used the toaster oven/toaster oven sheet, because it’s the perfect size for asparagus for two

Instructions

1.       Combine marinade ingredients in ziplock-like bag. Seal tight, slosh around a bit and throw in the -fridge for 30-60 minutes.

2.       Clean up asparagus (including cutting off those weird ends) and place on foiled sheet.

3.       Heat up grill pan on med/high for about 3-5 minutes, or until surface is good and hot.

4.       Heat up (toaster)oven to 425 deg

5.       Cook pork in grill pan for about 10-15 minutes, or until center reads 167-168. Pork is done cooking at 170, so taking it out a few degrees before then and LETTING IT REST about 5 minutes before serving… it will be perfect (not dried out!)

6.       Drizzle oil and seasonings on asparagus and put in oven.. You will have to gauge time since these suckers range in size a LOT…

Like I said… nothing drop dead fabulous! But it’s a good, tasty, nutritious meal to help keep your energy up and get you through your week! Happy Cinco de Mayo!