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

My girls favourite salad dressing.

This simple dressing is one of my three girls favourite salad dressings. Simple, yet delish.

1/2 C oil- veg. and olive combined
1/8 C balsamic vinegar
1/8 C apple juice
5 shots of hot sauce
1 tbsp. dijon mustard
1 clove minced garlic
2 pkgs. Splenda ( or sugar)
salt and pepper to taste
Shake it up.

Tangy Caesar Salad Dressing

- 2 to 3 garlic cloves 
- 1/2 c oil (canola or olive) 
- 1/4 c white wine vinegar 
- 1 heaping tbsp. grated cheese (parmesan or pecorino) 
- juice of 1/2 lemon 
- 1 tsp Worcestershire sauce 
- Salt and pepper to taste 

Directions 
- mix in blender until all ingredients are combined 
- refrigerate

Raspberry Poppy Seed Dressing

This is a lovely little all purpose salad dressing that whips up in a hurry and is enjoyed by all. It goes well with all kinds of salads.



1/2 C. plus 2 T. vegetable oil 

3 T. raspberry vinegar 

1/4 C. sugar 

1 1/2 t. poppy seeds 

2 T. minced red onion 

1/2 t. mustard powder 

1 t. lemon juice 

With a whisk or electric mixer, combine all ingredients until emulsified. 

Just before serving, whisk again (or, if storing in a glass jar, shake until the dressing is emulsified). 

Variation: Substitute red wine vinegar for raspberry vinegar. 

Makes 1 cup. 

Mama's Balsamic Vinaigrette

I would be Mama, and this is my salad dressing. There are many like it, but this one is mine  :)

INGREDIENTS:

3/4 cup extra virgin olive oil
½ cup fig flavoured balsamic vinegar 
1 clove garlic, crushed or to taste
1/2 teaspoon dried oregano 2 teaspoons Dijon mustard
1 pinch salt
1 pinch freshly ground black pepper
DIRECTIONS:
1. Combine the olive oil, vinegar, garlic, oregano, mustard, salt and pepper in a jar with a tight fitting lid. Shake well before serving. Store in the refrigerator.

Spinach Salad with warm orange bacon dressing

Spinnichio Salad (spinach salad with warm orange bacon dressing) Mmm this makes my mouth water just thinking about it.
*from Looney Spoons cookbook

6 cups packed fresh spinach leaves, stems removed
1 1/2 cups thinly sliced mushrooms
1 cup thinly sliced red onion rings
1 can mandarin oranges drained
2 slices raw bacon
1 TBSP lemon juice
1 clove garlic, minced
2 1/2 TBSP honey
1 TBSP white vinegar
1/8 tsp black pepper

Toss together spinach, mushrooms, onion rings, and half the mandarin oranges in a large bowl. Set aside.

In a small skillet, cook bacon over medium heat until crisp. Shake off excess drippings and transfer bacon to a blender or food processor. ***Don't discard the bacon drippings. Leave them in the skillet!!***

Add remaining mandarin oranges, and lemon juice to bacon in blender. Whirl briefly until oranges and bacon are pureed. Return orange/bacon mixture to skillet with bacon drippings. Add garlic, honey, vinegar and pepper. Mix well. Mixture should still be quite warm, however you may reheat it over medium heat if desired.

Divide salad among 6 plates and drizzle dressing over top and serve immediately.

Nutritional info per serving:
Cal: 106
Fat: 3.4 g
Carbs: 18.8 g
protein: 3 g
sodium: 116 mg
cholesterol: 5 mg

Maple Balsamic Vinaigrette

Maple-Balsamic Vinaigrette
from Eat Shrink and me Merry

1/3 cup balsamic vinegar
1/4 cup olive oil
1/4 cup apple juice
3 TBSP pure maple syrup
2 TBSP minced shallots (I have used red or sweet onions instead sometimes)
2 TBSP freshly squeezed lemon juice
1 TBSP Dijon mustard
1 TBSP chopped fresh dill
1 tsp minced garlic
1/4 tsp each of salt and freshly ground black pepper

Whisk together and store in an air tight container in the fridge for up to one week. Mix well before serving.

Nutritional info per serving (2 TBSP)

Cal: 95
total fat: 6.9 g
saturated fat: 0.9 g
protein: 0g
carbs: 8g
fiber: 0 g
Cholesterol: 0
sodium: 85 mg