Roasted Pork Tenderloin

INGREDIENTS:
1 pork tenderloin
white wine
salt and pepper
olive oil
DIRECTIONS:
(EASY)
Preheat your oven to 400 degrees
Place your tenderloin in an oven safe saute pan and coat with the olive oil.
Sprinkle both sides liberally with salt and pepper.
Add and extra bit of olive oil (1 TBS) to the pan and about 1 TBS wine.
Roast for 18-20 minutes. If remember turn halfway through. The key to this is to NOT OVER
COOK IT!!! Take it out when it still has quite a bit of give when you press it and cover loosely
with foil and let sit for 10 minutes before you slice. When you cut there will be some slight
pink in the middle which is GOOD!
With the meat removed, return the saute pan to the stove and place over med-high heat.
Add about 1/3 to 1/2 cup of wine and about same amount of water. (I NEVER
measure, I just make sure there is liquid remaining after alcohol has evaporated.) Then
remove from heat, briskly whisk in 2 TBS of butter and season to taste with salt and pepper.
When meat has properly rested, slice and pour pan sauce over.

Baked Shrimp Scampi

From Barefoot Contessa "Back to Basics"

Ingredients

• 2 pounds (12 to 15 per pound) shrimp in the shell
• 3 tablespoons good olive oil
• 2 tablespoons dry white wine
• Kosher salt and freshly ground black pepper
• 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
• 4 teaspoons minced garlic (4 cloves)
• 1/4 cup minced shallots
• 3 tablespoons minced fresh parsley leaves
• 1 teaspoon minced fresh rosemary leaves
• 1/4 teaspoon crushed red pepper flakes
• 1 teaspoon grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 1 extra-large egg yolk
• 2/3 cup panko (Japanese dried bread flakes)
• Lemon wedges, for serving

Directions

Preheat the oven to 425 degrees F.

Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.

In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes,lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.

Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a

broiler for 1 minute. Serve with lemon wedges.