At Home With Natalie: Simple Recipes for Healthy Living from My Family’s Kitchen to Yours

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Easy and delicious recipes for busy families from the TODAY show’s West Coast anchor and host of NBC’s Access

As the beloved and longtime news anchor and co-host of the TODAY show, current West Coast anchor of the TODAY show, host of Access, and co-host of Access Live, as well as the mother of two young boys, Natalie Morales knows how hard it can be night after night to get a healthful dinner on the table that the whole family will enjoy. Morales was born in Taiwan to a Brazilian mother and Puerto Rican father, and she lived around the world as a child—Panama, Spain, and Brazil. That multicultural experience fed her love for good food, but it’s her experience as a working mom that taught her how to cook on the run and keep her recipes healthful. The result is a personal collection of 125 recipes Morales makes at home for her family, including Chicken in Garlic Sauce, Grilled Chimichurri Soy Steak, Sweet and Spicy Slow Roasted Pork, and Pesto Shrimp with Lemon Pepper Fettuccine.

From the Publisher

Grilled Honey Dijon Pork Tenderloin with New Potatoes from At Home with Natalie

Serves 4 to 6

This is a low-fuss meal you can make in about 30 minutes, though I do recommend letting the pork marinate for the deepest flavor and tenderness. It’s a good one for when you have company over, as you can prep it all before your guests arrive, then throw the tenderloin on the grill and the potatoes and green bean foil packs either in the oven or on the grill, and that’s all.

Directions

Make the marinade: In a medium bowl, whisk together the olive oil, lemon juice, mustard, honey, green onion, garlic, thyme, oregano, rosemary, lemon zest, salt, and pepper. Set aside in the refrigerator. Bring to room temperature and whisk again before using.

Marinate the pork: Season the pork with salt and pepper and place in a large resealable plastic bag. Add three-quarters of the marinade (reserving the last quarter for the green beans and potatoes) and marinate the pork in the refrigerator for 1 hour.

Heat a grill to medium-high, about 400°F. Preheat the oven to 450°F (if you’re using the oven method for the vegetables).

Put the beans and potatoes in a covered microwavable dish with 2 tablespoons water. Microwave on high for 2 minutes. Remove and let sit until cool, with the lid still on, to allow them to steam. Drain any liquid out of the dish.

Assemble the veggie packets: Place the green beans, potatoes, and green onions in the center of a large piece (about 18 by 28 inches) of heavy-duty aluminum foil, enough to bring up the sides and create a foil packet around the vegetables. (It helps toput the foil into a 2-inch deep baking dish, put the veggies in, and fold the overhanging foil up over the veggies to make the packet.) Drizzle the remaining marinade over the vegetables, season with a pinch of salt and pepper, then seal the packet closed. Put the packet directly on the preheated grill. Grill for 30 minutes.

To oven bake the veggie packets: Assemble the packets as per step 4. Put the packet into the preheated oven, directly on the oven rack, and bake until the vegetables are cooked, 30 to 35 minutes. Open up the packet after 30 minutes and check for doneness. Put it back into the oven and cook with packet open for the last 5 minutes.

Remove the pork tenderloin from the marinade and put it on the grill. Rotate to cook on all sides, basting with the marinade from the bag occasionally using a grill brush. For medium-well, the pork will be done in about 35 minutes, though once off the grill check the temperature to make sure it registers about 145°F internally. Let it rest for 5 minutes, then slice.

Put the foil packet of vegetables in a deep serving platter, open it, remove the foil, and arrange the sliced pork on top of the vegetables.

Notes

I like to use very thin French greens beans or haricots verts, but if you can’t find them you can make French-style green beans by trimming regular green beans, then slicing in half lengthwise.

Allow 1 hour to marinate prior to grilling. You can use either the grill or the oven for the vegetable packets.

Ingredients 2⁄3 cup extra-virgin olive oil 1⁄4 cup fresh lemon juice 2 tablespoons whole-grain Dijon mustard 1 tablespoon honey 1 green onion, thinly sliced 1 garlic clove, minced 1 teaspoon minced fresh thyme, or 1⁄4 teaspoon dried 1 teaspoon minced fresh oregano, or 1⁄4 teaspoon dried 1 teaspoon minced fresh rosemary, or 1⁄4 teaspoon dried 1⁄2 teaspoon grated lemon zest 1⁄2 teaspoon salt 1⁄2 teaspoon freshly ground black pepper 2 pounds pork tenderloin Salt and freshly ground black pepper 1 pound fresh French green beans, washed and trimmed 2 cups halved baby red potatoes 3 green onions, cut lengthwise into thin ribbons

Publisher ‏ : ‎ Harvest (April 17, 2018)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 288 pages
ISBN-10 ‏ : ‎ 0544974492
ISBN-13 ‏ : ‎ 978-0544974494
Item Weight ‏ : ‎ 2.4 pounds
Dimensions ‏ : ‎ 8 x 0.75 x 9 inches