Posted by Stephanie Meyer on Aug 6, 2006 at 1:48pm

Lookin’ pretty smart, huh, huh? Well I feel smart in my new purple (!) glasses. In fact, I bet you’ll notice the quality of my writing improving dramatically now that I’ve got them. Stay tuned for the fabulousness…

And for grilled pork tenderloin, marinated with basil and garlic (per yesterday’s almost-pesto) and topped with lots of chopped, ripe tomatoes and sweet onion. Served with couscous and kale. That’s the dinner plan, so far at least. For now, my smart glasses are going to accompany my smart ass out to the pool… Splash!

I surprised John and Nathan with the deliciousness of the crusty grilled pork tenderloin. Neither of them are pork chop fans, despite my best efforts. But the tenderloin? Gone in a flash, baby, with happy stomachs all-round. Nathan even said, you can make this again (why thank you, ha). Ah ha, a keeper! (Recipe posted in comments, below.)

It’s a stunning evening. I would love to go for a walk but my dumb foot is still hurting and swollen. Irritating! Didn’t matter so much when it was 95 degrees at sunset, but on a night like tonight, I’m regretful. Oh well. I swam a bunch of laps, that will have to suffice. Perhaps (perhaps!) I’ll curl up with my book instead…

Here’s to a good week, my friends!

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  1. By Stephanie on August 9, 2006 at 1:49PM

    Grilled Pork Tenderloin with Tomatoes and Onion
    Stephanie Levy
    Serves 3-4

    Basil-Garlic Puree (recipe below)
    1 pork tenderloin (usually around ¾ of a lb.)
    2 ripe tomatoes, chopped
    ½ c. chopped sweet onion or scallions
    ½ c. chopped arugula
    freshly ground pepper

    A few hours before serving, smear a few tablespoons of Basil-Garlic puree all over the tenderloin. Sprinkle generously with salt. Chill until ready to cook.

    Preheat grill. Cook tenderloin over medium heat until just cooked through, about 6 minutes per side. Let sit for 10 minutes. Slice into ½-inch thick slices. Lay slices on a platter and top with chopped tomatoes, onions, and arugula. Grind pepper generously over the top. Serve.

    Basil-Garlic Puree
    2 c. packed basil leaves
    2 large garlic cloves, chopped
    ½ tsp. salt
    about ½ c. olive oil

    Put basil, garlic, and salt in a food processor. Puree, stop to scrape down the sides, then with blade running drizzle in olive oil until mixture is a loose paste.

    Other ideas for the puree:
    • Toss a few Tbsp. with hot cooked pasta, a bit of the pasta cooking water, and top with lots of grated parm for a delicious pasta el pesto
    • Whisk in a bit more oil and a splash of red-wine vinegar for a delicious vinaigrette
    • Smear on garden ripe tomato slices, serve with slices of fresh mozzarella