Am I *ever* glad that I decided to only bbq this week. The temperatures are soaring here, and our house is HOT. We don't have central air, and it's lacking in breezes, which makes for melty days.
Last night, I made a grilled pork with balsamic peach salad. It's adapted from the most recent Rachael Ray magazine. My kids ate parts of it, and my husband inhaled it. There wasn't even time to snap a pic, he was all over it. It was very colourful and pretty, and very, very tasty.
I took about a 1/3 cup of olive oil, added 4-5 tbsps of balsamic vinegar, some minced garlic and a good shake of dried thyme.
Then I chopped up 2 red peppers, half a red onion, and halved 4 peaches. Drizzled with a tbsp or two of the dressing. I sliced a pork tenderloin into 4 pieces, and tossed with a bit more of the dressing and let sit.
Meanwhile, I washed a bunch of baby spinach and a romaine lettuce.
Preheat bbq to med-high, and toss all the veggies into my bbq basket (one of my best tools in summer!), and put the pork on to the bbq. Grill until done. Then serve over the lettuce, with a drizzle of the dressing on top. So good! I really liked how the balsamic vinegar marinated the pork, and how well the peaches mixed with the peppers and onion (even though I don't eat onions, I can appreciate the flavour they add).
Showing posts with label pork. Show all posts
Showing posts with label pork. Show all posts
Monday, July 9, 2012
Sunday, September 20, 2009
Sweet Honey-Glazed Pork Tenderloin
I got this from www.canadianliving.com. Quite a while back, actually. I hadn't actually made it yet, then we moved to the Tarn, and the local honey that Lloyd bought is sooo divine, that I had to try this.
1 clove garlic, minced
1/2 tsp each ground cumin, salt & pepper
2 pork tenderloins (each 12 oz/375 g)
2 tbsp liquid honey
1/2 tsp grated lemon or lime rind
1 tsp lemon or lime juice
In small bowl, combine garlic, cumin, salt & pepper. (I used pink garlic from the Market. Mmmm! And sea salt. I haven't bought kosher salt yet, which is my first choice, and I can't wait to try this with my pink Himalayan salt when I get back to my own kitchen, eventually. But I'll have to figure out how to smuggle some of this local honey home, too...) Rub mixture all over pork. Place on greased grill over medium-high heat; close lid and grill, turning once, until just a hint of pink remains inside, about 25 minutes.
Meanwhile, in small bowl, stir honey, lime zest and juice. Brush over pork; grill until slightly sticky and glazed, about 2 minutes. Transfer to carving board and tent with foil. Let stand for 5 minutes before slicing.
(Serve with couscous and peas. Or rice and salad. Whichever! ;)
However, what I ended up making the first time, was something quite different. Stay tuned. ;p
1 clove garlic, minced
1/2 tsp each ground cumin, salt & pepper
2 pork tenderloins (each 12 oz/375 g)
2 tbsp liquid honey
1/2 tsp grated lemon or lime rind
1 tsp lemon or lime juice
In small bowl, combine garlic, cumin, salt & pepper. (I used pink garlic from the Market. Mmmm! And sea salt. I haven't bought kosher salt yet, which is my first choice, and I can't wait to try this with my pink Himalayan salt when I get back to my own kitchen, eventually. But I'll have to figure out how to smuggle some of this local honey home, too...) Rub mixture all over pork. Place on greased grill over medium-high heat; close lid and grill, turning once, until just a hint of pink remains inside, about 25 minutes.
Meanwhile, in small bowl, stir honey, lime zest and juice. Brush over pork; grill until slightly sticky and glazed, about 2 minutes. Transfer to carving board and tent with foil. Let stand for 5 minutes before slicing.
(Serve with couscous and peas. Or rice and salad. Whichever! ;)
However, what I ended up making the first time, was something quite different. Stay tuned. ;p
Monday, June 22, 2009
Smokey Orange & Dijon Tenderloin
The cost of pork tenderloin often makes this a very rare and special meal, one cooked to impress. I've impressed in-laws, colleagues, and friends with this meal. I've also impressed myself by actually eating & enjoying this, because I am NOT a fan of pork, at all. But this, is awesome!
2 pork tenderloins
2 tbsp frozen undiluted orange juice concentrate. (I've used a mango/passion fruit/orange juice blend, with excellent results.)
3 tbsp Dijon mustard
2 tbsp vegetable oil
1 tbsp paprika, preferably smoked.
1 tsp each ground ginger and garlic powder. (Now, I really like ginger and garlic, and instead of the powders, I use at least 1 tsp of fresh grated ginger, and anywhere from 1 to 3 minced cloves of garlic, depending on my mood;)
Slice each tenderloin into 5 portions. (The recipe calls for each piece to be flattened between sheets of waxed paper, so that all are the same thickness, but I'm too lazy. I just grill them the size they were cut.)
In a medium size bowl, mash frozen juice concentrate with a fork. Add the rest of the ingredients, and stir. It will be a thick mixture. Add meat, and toss to evenly coat*.
Place meat on pre-heated grill. Barbeque, covered, turning often, until pork feels firm to the touch, 10 - 18 minutes.
(Indoor sizzle: Preheat grilling machine to medium-high. Place pork on grill. Grill with lid closed, 5 - 7 minutes.)
*While the recipe doesn't call for marinating, I usually do for anywhere from half an hour, to indefinitely (I freeze it in a zip lock bag, and defrost it when I want to cook it).
2 pork tenderloins
2 tbsp frozen undiluted orange juice concentrate. (I've used a mango/passion fruit/orange juice blend, with excellent results.)
3 tbsp Dijon mustard
2 tbsp vegetable oil
1 tbsp paprika, preferably smoked.
1 tsp each ground ginger and garlic powder. (Now, I really like ginger and garlic, and instead of the powders, I use at least 1 tsp of fresh grated ginger, and anywhere from 1 to 3 minced cloves of garlic, depending on my mood;)
Slice each tenderloin into 5 portions. (The recipe calls for each piece to be flattened between sheets of waxed paper, so that all are the same thickness, but I'm too lazy. I just grill them the size they were cut.)
In a medium size bowl, mash frozen juice concentrate with a fork. Add the rest of the ingredients, and stir. It will be a thick mixture. Add meat, and toss to evenly coat*.
Place meat on pre-heated grill. Barbeque, covered, turning often, until pork feels firm to the touch, 10 - 18 minutes.
(Indoor sizzle: Preheat grilling machine to medium-high. Place pork on grill. Grill with lid closed, 5 - 7 minutes.)
*While the recipe doesn't call for marinating, I usually do for anywhere from half an hour, to indefinitely (I freeze it in a zip lock bag, and defrost it when I want to cook it).
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