• About Kris­ten

  What part of liv­ing bliss­fully in New York and own­ing an art gallery didn’t work for me? Well, the part that was trans­ferred to Lon­don with my husband’s job… Five years later, here we are, deliri­ously con­tent to live in the sec­ond great­est city in the world (first? sec­ond?), cook­ing, eat­ing, watch­ing our remark­able daugh­ter bring her­self up in style, and describ­ing it all here, for posterity.

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• Random Recipe

  Herbed Grilled Pork Tenderloin

  (serves 6 at least)

  2 pork ten­der­loin, mem­branes and fat removed if you like
  Pen­zeys “Fox Point Sea­son­ing” (shal­lots, chives and scal­lions)
  Pen­zeys “Old World Sea­son­ing” (an amaz­ing com­bi­na­tion of paprika, salt, sugar, cel­ery, gar­lic, onion, black pep­per, pars­ley, dill, car­away, turmeric, dill, bay leaf, mar­jo­ram, thyme, savory, basil, rose­mary!)
  juice of 1 lime
  splash olive oil

  Place ten­der­loins in a Ziplock freezer bag with all the other ingre­di­ents and slosh them around. Let mar­i­nate in a cool envi­ron­ment until ready to cook. Pre­pare grill to 400 degrees and cook on each side for about 10 min­utes for medium-ish (pink­ish in the mid­dle), or longer if you like. Let rest for a cou­ple of min­utes and then slice thick, on the bias.

  read the rest of this recipe

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