Rosemary Pork Tenderloin

Yum

Well, one of my favorite things is a port tenderloin. And I love to use rosemary and parsley

Okay. If you would just strip some rosemary leaves off the stem and then just roughly chop it

And then about a quarter cup of chopped parsley. I don't measure, I eyeball for a marinade

So three tablespoons of coarse-grained mustard, about a tablespoon of dry mustard

And I'm going to take some olive oil and some wine. And I love to use red wine vinegar

A little bit of salt and pepper. Gotta have salt and pepper. A little salt

Here's our pepper. And then I'm gonna juice a lemon and put a little bit of zest in it as well

All right, so your theory is from, like, garden to table. Exactly

Well, farmer to table, if you don't mind. No, I don't mind. Keep me straight, honey

We have a bumper sticker at home that says... May I mix this in there? I wish you would. Yes, ma'am

And it says, if you've eaten today, hug a farmer. I've seen that! Is that not so fun? Yes

But I think that garden living is the best mantra for life. Yes

Whether it's a sprig of mint in your tea, whatever it is, the garden needs to enrich

your life somehow daily. And how is it Mmm Is it good I not familiar with this so you taste it All right Tastes delicious to me but I think I got too much zest in there

What I would do is add... But you could always add a little sugar to it. Just a little pinch. Just a little pinch

But I think the pork's naturally sweet. Oh, gosh. Taste sugar and look where she goes

Miss Paula, bring me some sugar. Just a pinch. And you know what Mimi told me about cooking

What? It's always testing and trying. Sounds like a very, very smart woman

She is. She's a fine lady. See what this did. Yes. That's it. That's all it needed

Yes. That's all it needed. Perfect. All right. Thanks for bringing me some sugar

All right. Garlic. We'll add a tablespoon and just give it a whisk, James

If you'll get out the pork tenderloins, I've got a couple pork tenderloins. Each one's about a pound

So now what are we going to do with this pork? We're going to let it marinate for a while. If you've got overnight, super

If you've just got an hour, that's fine, too. Okay, it's like our flank steak. It's like our flank steak. We're going to massage it in there a little bit

Yes. You can count on me to massage your meat. Well, thank you

Savannah women treat you right. Southern woman's good woman. That's right. That's right

We going to throw that back in the fridge but after we grill it we going to slice it into medallions And we going to put it on top of a toasted buttermilk biscuit I in honey All right You are going to just sear off that pork tenderloin right

I am. I'm going to put a little bit of butter for flavor and oil for temperature. I'm just going to give my hands a quick rinse

Look who just showed up. I tell you, we put meat in the pan and Lulu's here. We put meat in the pan and Lulu's in

So we're going to get this crusted up, and it takes about two or three minutes each side of the tenderloin

While this first side is getting crispy, I'm going to chop up some root vegetables

Miss Paula, would you butter my biscuit, please? I will butter your biscuit, honey

Thank you so much. Thank you. You want to try a bite

You know I do. Just a little bite right here just for you. Yes. Uh-oh

And here comes Lulu. Uh-huh, Lulu. We started carving and look who's here

Yes. You want a treat, Lulu? Look at her. Look. Look at her

You want a treat? Down. Okay. She did it. She didn even wait for me to say roll over She was there She was there Oh James Is it good Yes Lulu and I think it wonderful

Look at that. Is that not the most beautiful thing you've ever seen? Yes. I'm going to get a little spoon

I'm going to put a little bit of the juice from the pan. Oh, yes. So, James, come on over, honey, and sit down

Oh, thank you. You're so welcome, my dear. I just love, love, love a southern gentleman

Well, southern gentlemen love southern ladies. We have had some good things today

Yes, ma'am. And I have had so much fun with you today. Thank you, Ms. Paula

So let's dig in. Let's dig in. Oh, my gosh, this biscuit with the pork tenderloin

Oh, honey. Mm-hmm. And I love it open-faced. I do, too. There's nothing better

Mm-mm. Some people just like that biscuit top, but the bottom's just as good when you toast it

I love it. I love every bite. And I love how the garden and the land is a part of each bite for these owners

Everything that we eat comes from that ground, doesn't it? It has to grow

It started somewhere. And thank God for the farmers. Absolutely. And for all you farmers out there, I love y'all

Thank y'all for supplying us with great things. Absolutely. And I look forward to you coming back

I can't wait