Easiest Dinner Party in an Hour

This meal can be completed in about an hour (not including the homemade ice cream).  It is so easy and so yummy!  You can adjust the recipes for as many people as you like, which makes this a fabulous dinner to have when you're having a crowd.  But, it also works great when you have an unexpected dinner guest (if you get your pork pre-marinated from the grocery store). 

If you'd like to add an appetizer, stick with the easy theme and grab a baguette and flavored olive oil for dipping.  My favorite dipping oils come from the Stillwater Olive Oil Company in Stillwater, Minnesota.  My husband and I love the Tuscan Herb!

Here's the menu for the easiest dinner party:

Marinated Pork Tenderloin

Roasted Red Potatoes with Rosemary

Roasted Asparagus

Homemade Vanilla Ice Cream with Chocolate and Raspberries

Start with the potatoes as they take the longest to bake:

1. Preheat oven to 400 F.

2. Wash and cut about 3 pounds, depending on how many people you are feeding, of red potatoes in half or quarters, depending on how big they are.  Place on a sheet pan.

3. Mince about 3 sprigs of fresh rosemary and sprinkle over the top of the potatoes.

4. Season potatoes with salt and pepper and drizzle with olive oil.

5. Mix potatoes with the seasonings with your hands to make sure all potatoes are covered.

6. Bake for about 1 hour or until crispy and golden brown on the outside.

Then, Sear and Bake the Marinated Pork Tenderloin:

If you have time, marinate your own pork tenderloin.  Otherwise, your grocery store always has one pre-marinated for you.  Each cut of tenderloin is usually about 1-2 pounds and serves about 2-3 people.

Here's my favorite marinade (for about 3 pounds of pork) adapted from Ina Garten's cookbook, Barefoot Contessa: Back to Basics:

1. Mix together zest of 1 lemon, about 3/4 cup fresh squeezed lemon juice (4-6 lemons, don't forget to zest the lemon before you juice them, otherwise you won't be able to zest!), 6 cloves minced garlic, 3 sprigs of minced fresh rosemary, 3 sprigs of minced fresh thyme, 2 teaspoons of Dijon mustard, Kosher salt and pepper to taste in a large bowl.

2. Pour marinade into a large plastic bag and add pork tenderloins.

3.  Marinate overnight (at least 4-6 hours).  If you don't have that much time, buy a pre-marinated tenderloin because there won't be enough flavor in the pork otherwise.

To cook your marinated pork tenderloins:

1. Preheat oven to 400 F.

2. Heat a couple tablespoons of olive oil in a large skillet (one that can go into the oven) on medium-high heat.

3. Sear pork tenderloins on all sides about 2-3 minutes until they start turning golden brown.

4. Put pan directly into oven and bake pork tenderloin about 20-25 minutes or until internal temperature reaches 137 F (the pork should be slightly pink in the middle).

5. Tent the pork with tinfoil when removed from the oven and let rest for a few minutes.

6. Cut the pork diagonally, about 1/2 inch thick.

7. When serving the tenderloin, I like to place a few sprigs of rosemary on the platter to add some color.

Lastly, Roast the Asparagus:

1. Wash 1 bunch of asparagus for every 4 people. 

2. Snap the woody ends of the asparagus off of the stem.

3. Place on a baking sheet, drizzle with olive oil, salt and pepper making sure all stems are covered.

4. Bake with the potatoes and tenderloins at 400 F for about 20 minutes, until the end are crispy.

For the easiest dessert:

Make sundaes with vanilla ice cream drizzled with store bought chocolate sauce and fresh raspberries.  Add chocolate/raspberry cookies for a little something extra too! I like to use Pim's Framboise cookies.

If you're feeling ambitious and would like to make your own vanilla ice cream, here is my favorite vanilla bean ice cream recipe from Phyllis Hoffman's magazine, Celebrate Summer 2009:

1. In a 3-quart saucepan, stir together 2 quarts of half and half, 1 quart of heavy whipping cream, 4 cups of sugar and 1 whole vanilla bean (split and scrape the seeds out into the liquid with the pod).

2. Bring to a simmer over medium heat, being careful not to let the liquid boil. 

3. Remove the liquid from heat and take out the bean pod.

4. Place the liquid in an airtight container and refrigerate overnight.

5. Pour the mixture into a 4-6 quart ice cream maker and make ice cream according to your maker's instructions.  Place in the freezer for firmer ice cream.  My ice cream maker is an attachment to my stand mixer, so I had to do this in two batches.

Grocery List (for you marinating the pork tenderloins and making the homemade ice cream):
-Red Potatoes
-Asparagus
-Lemons (4-6)
-Fresh Rosemary
-Fresh Thyme
-Pork Tenderloins
-Baguette
-Half and Half (2 quarts)
-Heavy Whipping Cream (1 quart)
-Chocolate Sauce
-Chocolate/Raspberry Cookies

Pantry Items:
-Dijon Mustard
-Garlic
-Vanilla Bean
-Sugar
-Olive Oil (flavored and regular)
-Salt/Pepper