Serves 2 (in 10 ounce rocks glass filled halfway with ice)
This recipe can be for kids, too! Just combine 4 Tablespoons rhubarb syrup with a few sprigs of mint, 4 Tablespoons of club soda, 1 Tablespoon of lime juice, and a lime wedge to have a DELICIOUS kiddie cocktail over ice!
½ c rhubarb syrup (recipe below)½ c white rum½ c loosely packed mint leaves, plus more for garnish1 c club soda3 T lime juice2 lime wedges for garnish
Combine rhubarb syrup and rum in a small (pint) container, cover, and shake to combine. Right before serving, add mint leaves and lime juice to two rocks glasses. Muddle with a spoon for one minute in each glass, add rhubarb rum mixture and club soda. Stir well and add ice and lime wedge and sip some Spring!
(makes approximately 1 cup of syrup)
2 c chopped rhubarb (about 3 large stalks)1 c sugar1 c water
Combine rhubarb, sugar, and water in a saucepan. Bring this mixture to a big boil, then turn heat down to a simmer, stirring occasionally for 20 minutes until the syrup is thick. Strain the mixture through a fine mesh sieve into a large glass measuring container (this straining will take a bit). Ladle a Tablespoon or two of pulp into the sieve and stir in sieve with a spoon until all liquid is through the sieve. Empty the pulp into another container so liquid can get through the mesh and repeat by pouring syrup through sieve until liquid and pulp are seperated. I strain the syrup twice through the sieve to make it clear and pretty. Breathe deeply and take these moments of straining to CHILL). There will be approximately ¾ cups of rhubarb syrup and ½ cups of rhubarb pulp. Reserve pulp for rhubarb bread or ice cream topping, keep refrigerated.
Herbed Pork Tenderloin
(serves 20 on small sandwich rolls, serves 6 for dinner)
This is a no-fail recipe! It’s a great meal to bring to a friend, but I usually have them cook it in their oven so THEIR house smells amazing.
2 pork tenderloins, around 1 pound each3 T. lemon juice3 cloves garlic4 T. dried parsley4 T. dried chives2 T. dried or fresh oregano2 T. dried rosemary1 T. salt1 T. course black pepper5 T. olive oil
Preheat oven to 425. Prepare marinade: In a large ziplock bag combine lemon juice, garlic, and olive oil. Seal bag and give the garlic cloves a little pound with your hand to crush a bit. Remove pork from packaging and rinse under cold water (pork seems to have a strange scent sometimes and rinsing removes that scent). Place both pieces of pork in the plastic bag with the marinade, seal top, and place in refrigerator overnight OR on counter for 1/2 hour, flipping the bag over a few times to disburse seasonings. In a large bowl, combine dried herbs, salt, and pepper. Remove pork from marinade one at a time and drop into herb bowl. Roll meat in the herbs and press until completely coated; repeat with the second piece. Discard marinade bag. Place pork on a large jelly roll pan with low sides and place in the oven for 25 minutes or until the internal temperature of the pork reaches 145. Allow meat to rest on the pan for 10 minutes (the temperature should increase to 155 during this time, allowing meat to come to medium). After allowing the meat to rest, slice into very thin pieces, about 1/4 inch thick.
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