Balsamic and Garlic Crusted Pork Tenderloin

We don't eat a huge amount of pork but a tenderloin is one of our favourite cuts. It is easy to BBQ, and is always moist and juicy-If you don't over cook it. The trick is to take it off the grill when it reaches about 160 degrees, ( use a meat thermometer, it will be your new best friend) cover it and let it rest on the counter for 10 minutes before slicing. The temp will continue to go up, and the juices will spread more evenly through the roast. It should be just slightly pink on the inside. This does not mean it's underdone, or rare.
Alternatively you can cut the tenderloin into medallions bake them or pan fry them. I will post my favourite recipe for that soon as well. It's with apples and celery and cream... yum.

Balsamic Garlic Crusted Pork Tenderloin

• 4-5 garlic cloves, finely minced or crushed
• 2 tablespoons balsamic vinegar
• 2 1/2 teaspoons coarse salt
• 1/2 teaspoon freshly ground pepper
• 2 tablespoons olive oil
• 2 pork tenderloins (about 1¼ pounds each)

Whisk everything together in a small bowl, and put the pork in a large ziploc bag with the marinade for at least 30 minutes or over night.

Sear the tenderloins on all sides, then grill for about 20-30 minutes, rotating every 10 minutes, until the internal temperature is 160 degrees. Try to let it rest, covered for about 10 minutes before slicing.

I served this one with red pepper jelly because it was over cooked a little... oops.

Balsamic Salad Dressing

3 Tbsp olive oil

3 Tbsp fresh lemon juice

3Tbsp Olive oil

1 clove garlic, crushed

S&P

2 tsp Dijon or other grainy mustard

Herbs of your choice. Basil, tarragon,  or whatever you like

If you like it a little sweeter you can add a couple tsps of sugar, honey or sugar substitute.

You can just dump it all in a jar with a tight fitting lid and shake it up, but if you want it to really emulsify you pour the vinegar and lemon juice in a bowl and slowly drizzle the olive oil in  while whisking like mad to get it to emulsify. It doesn't really affect the taste, so it's not necessary really.

I like to serve this dressing over romaine lettuce and mixed greens with red onion, red or orange pepper, nuts of some sort ( usually almonds or pine nuts or pecans) and some dried cranberries.

Enjoy!

~Pam

Barbecued Vegetables

Yesterday we spent the day outside, so a BBQ seemed appropriate. Just sausages and veggies-simple and fast.

We love BBQ'd veggies in this house, and have them usually once a week in the summer months. We BBQ in the winter as well, just not as often. We tend to roast them in the oven more in the winter.

I took some pics of the sausage as well, but they were not as...um... macro friendly, if you catch my drift.

We tend to do different variations of these veggies depending on what we have, and what spices are right there when I open the cupboard door. Garlic, S&P, red chili pepper flakes and basil are the standards, but Italian seasoning, parsley, paprika, thyme and rosemary make regular appearances as well. Seasoning salt would be fine by itself in a pinch. Sometimes is just the spices and EVOO and other times I add some balsamic vinegar as well.

You can also so a southwest version by substituting cumin, coriander, chili powder or any of those types of flavours.

Any veggies will work, just cut them up to the same size so they cook evenly. We often use zucchini, onion( usually a red onion, or vidalia but anything is fine), red peppers (or whatever colour pepper you  have/like), mushrooms ( usually cremini or portobello), asparagus, yellow squash and sometimes tomatoes. 

Eggplant also works well.

Sometimes we top the cooked veggies with fresh grated parmasan or romano, or crumbled goat or feta cheese, or sometimes shredded mozzarella. But lots of times we don't top it at all.

Basic recipe-

Cut up your veggies of choice into approximately same size chunks. I use one of each of the bigger vegetables and about 10 or so mushrooms.

Mince some fresh garlic according to your taste. You could also use whole cloves, just smashed with the flat side of a knife a little to release the flavour.

Put the veggies and garlic in a large bowl, or large zip lock bag and add your S&P, seasonings of choice (I am going to guess at about 1 tsp of each? [except the hot stuff]) I usually add more basil, cuz I love basil, and about 1-2 Tbsps of Olive oil. You don't want too much olive oil. Just barely enough to coat most of the veggies. And if you want to add some Balsamic vinegar do that here as well. Not much. maybe a teaspoon? lemon juice or white wine is a good alternative as well.

Toss that around in the bowl or bag, then dump that all into a BBQ grilling basket, ( we have one like this but anything like this will do) or if the tines on your grill are close enough together you can put it right on the grill. Our BBQ is archaic so we need the basket. It takes about 10 minutes, stirring regularly. 

If you want to put it in the oven throw them on a cookie sheet lined with aluminum foil, or any shallow pan, and roast in a 425 degree oven for about 30 minutes, stirring twice.

Super yummy and delicious.

Thanks for looking!

Enjoy!

~Pam

Pineapple Mango Salsa

This is a great topping for grilled chicken or fish

1 cup diced fresh pineapple
1 cup diced fresh mango
1/4 cup each minced red onions, minced red bell pepper, minced green bell pepper
optional-diced jalapeño pepper
1 TBSP minced fresh cilantro
1 TBSP freshly squeezed lime juice
1 tsp sugar
1/4 tsp salt

Prize-Winning Ribs (from Next Food Network Star/Bon Appetit Mag.)

I Loooooooves me some bone suckin' ribs.

3 tablespoons extra-virgin olive oil
3 garlic cloves, peeled
2 1/4 cups ketchup
1 3/4 cups low-salt chicken broth, divided
7 tablespoons soy sauce, divided
6 tablespoons (packed) dark brown sugar
4 1/2 tablespoons mild-flavored (light) molasses
3 tablespoons red wine vinegar
4 large racks baby back pork ribs (each about 2 1/2 pounds)
8 tablespoons chili powder, divided

Heat oil in medium saucepan over medium heat. Press garlic through garlic press into pan. Stir 30 seconds. Mix in ketchup, 3/4 cup broth, 3 tablespoons soy sauce, brown sugar, molasses, and vinegar. Bring sauce to simmer. Reduce heat to medium-low; simmer until reduced to 3 cups, stirring occasionally, about 15 minutes. Transfer to bowl. DO AHEAD Can be made 1 week ahead. Cover and chill.

Sprinkle each side of each rib rack with salt, pepper, and 1 tablespoon chili powder. Arrange 2 racks on each of 2 large rimmed baking sheets.
DO AHEAD Can be made 1 day ahead; cover and chill.

Position 1 oven rack in top third of oven and 1 rack in bottom third; preheat to 450°F. Pour 1/2 cup of remaining broth and 2 tablespoons of remaining soy sauce around ribs on each sheet; cover each with foil. Bake ribs 30 minutes; reverse sheets. Bake ribs until tender, about 45 minutes longer. Uncover; cool slightly. Cut each rib rack between bones into individual ribs. Brush ribs generously with sauce.
DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.

Prepare barbecue (medium-high heat). Grill ribs until heated through and slightly charred, turning occasionally and brushing with more sauce, about 10 minutes. Pile ribs on platter.

Grilled Rosemary Garlic Shrimp

MMmm I love BBQ season, and I love shrimp. What better way to marry two of my loves than with a grilled shrimp recipe... nom nom nom

1/4 cup finely chopped garlic, mashed to a paste with 1 teaspoon coarse
salt
2 tablespoons minced fresh rosemary leaves plus sprigs for garnish
3 tablespoons olive oil plus oil for brushing shrimp
16 jumbo shrimp (about 10 per pound)
four 12-inch bamboo skewers
lemon wedges as an accompaniment

In a large bowl stir together garlic, minced rosemary, and 3 tablespoons oil and add shrimp. Marinate shrimp, covered and chilled, at least 4 hours or overnight.
In a shallow dish soak skewers in water to cover 30 minutes and prepare grill.
To grill, thread 4 shrimp on each skewer and brush with additional oil. Grill shrimp on an oiled rack, set about 5 inches over glowing coals, 3 to 4 minutes on each side, or until just cooked through.
Alternatively, brush shrimp with additional oil and grill in a hot well-season ridged grill pan, covered, over moderately high heat 3 to 4 minutes on each side, or until cooked through.
Garnish shrimp with rosemary sprigs and serve with lemon wedges.

Basil Shrimp Skewers

Quick and easy shrimp skewers to toss on the BBQ. These always go over well at  our gatherings.
Shrimp
2 1/2 Tablespoons Olive oil
1/2 cup melted butter
1 1/2 lemons, juiced
3 Tablespoons brown mustard
1/2 cup minced fresh basil
3 cloves garlic, minced
salt and pepper

Mix everything together, and marinate the shrimp for one hour (no more than one hour or it will be mushy). Skewer and BBQ for about 3 minutes