Summer of Grilling: Grilled Citrus Pork Tenderloin

2016 is going down as the summer of grilling for us.

This is the year that we are going to perfect our grilling skills and it all starts with a Master Grilling Class that we took.  What an excellent class!  It was a small group of 10 people with hands on grilling for about 2 hours.  We prepped, studied, grilled, studied some more, and then ate a delicious dinner.  We got to learn various grilling techniques on different types of food.  The menu was simple:  How to grill vegetables, How to make the perfect steak, direct vs. indirect heat, searing, and grill to oven with chicken.  As an added bonus we made several different sauces such as a chimichurri, a teriyaki for grilled shrimp and a lemon herb for the chicken.

The best part was all the Q&A sessions where we learned so many tips.  It really helps when you get to pick the brain of a chef.  "It's all about technique" chef Mike says.   You can take the same recipe and have 5 chefs make it and each one will be unique because their style and techniques may be slightly different.  Makes sense right?  Otherwise we wouldn't have so many restaurants with overlapping dishes.

To put our Master Grilling class to good use we promptly went and bought a wonderful pork tenderloin (you know, the other white meat...) to try out all the tips we learned on the grill.  We don't eat pork that often although we love it, and I usually roast my tenderloins, so this was going to be fun!  Pork, like chicken is a neutral bases that lends itself to so many different flavors.  Since summer gives us an abundance of fresh fruits and vegetables I wanted to theme our dinner around light summery flavors.  I whipped up a wonderful Citrus Glaze to go on the pork, and we served it with my Sautéed Zucchini with Mint, Basil, & Pine Nuts as a side dish.   

Wow, the class was a hit, the grilling came off like a breeze, and the dinner was a fabulous success!  The pork turned out tender and juicy and the glaze was the perfect amount of light citrus, sweet and heat all rolled into one.  Could not have been any better.

We have so many things we want to grill this summer so be on the look out for more delicious food coming your way!

Enjoy some grilling this summer!

Grilled Citrus Pork Tenderloin

serves 2

1 pork tenderloin (about 1 - 1 1/4 pounds)
Kosher salt and ground black pepper

¾ cup orange marmalade (I used one with pieces of fruit in it)

Zest and juice from 1 orange
Zest and juice from 1 lemon
Pinch of red pepper flakes
Garnish:  lemon slices

Remove the silver skin from the pork tenderloin.  Season both sides with salt and pepper.  Allow the meat to come to room temperature (about 15 minutes) while you heat the grill to medium-high heat. 

Meanwhile in a small saucepan add the orange marmalade, zest from the orange and the lemon, and orange juice and lemon juice.  Stir to combine.  Add the red pepper flakes and heat over low heat until the sauce starts to melt a little and combines well.  Remove several spoonfuls to a bowl to use for serving and the remaining glaze will be used during grilling.

Place the tenderloin on the grill and cook 8 minutes on the first side.  Turn the tenderloin over and baste with the glaze.  Cook another 8 minutes.  Turn over again and baste with the glaze.  Cook turning frequently so the glaze does not burn until the meat reaches 155 degrees.  Remove from the grill and allow to rest 5-10 minutes before slicing into 1/2" pieces.

Serve with additional glaze drizzled on top and lemon slice on the side if desired.

Summer Dessert Heaven: Grilled Lemon Pound Cake with Strawberries and Vanilla Ice Cream

 

Yum

Yay for summertime!

I love summer.  Eating alfresco, cooking on the grill, and hanging by the pool.

We had a nice bash over the weekend with some friends we hadn't seen in forever...and we took that time to fire up the grill for some fresh food.  Even dessert was finished up using the grill!

So let's talk about this dessert.  Do you like lemon?  MGG loves it, it was my mom's favorite as well, and I like it mainly in baked goods such as muffins and cakes.  Pies? not so much.  In planning my menu I was sifting through an old Cook's Country magazine and had dog-eared a recipe for Meyer Lemon Pound Cake.  Say what? Lemon pound cake...ummm yes please!

Now, I know it's summer, and it's taboo to turn on the oven  but this was a serious situation here.  I had to have this pound cake.  So I got up really early and used the oven before the day got hot.  Success!!!  This cake was so easy to make. I even snuck some of the batter, so I knew it would taste outrageous.  And it did!  Everyone said so....haha!

Typically during the summer, our desserts run toward angel food cakes, trifles, pudding of some sort etc.  You know, throw it together quick and easy stuff.  So the pound cake did require more time than we usually put into our desserts but it was well worth it.  You could just as easily buy a ready made pound cake (it may not be lemon) and it would work just as well, but you really should try this lemony one.  The flavors of lemon and strawberry together are heaven.  So worth the effort.

Once the cake is made the rest is easy.  After the dinner grilling was done I grilled slices of this luscious lemon pound cake and plated them with macerated strawberries and a big ole scoop of vanilla ice cream.  Oh man, was this gobbled down by everyone.  Our long lost friends may not be so lost after eating this.  I'll bet we see them often this summer just to get more of this Grilled Lemon Pound Cake with Strawberries and Vanilla Ice Cream!

Enjoy!

Grilled Lemon Pound Cake with Slice Strawberries and Vanilla Ice Cream


Pound Cake
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup sour cream
1 1/2 tablespoons Meyer lemon juice
1 1/2 tablespoons Meyer lemon zest
1 cup granulated sugar plus 2 additional tablespoons
1 cup (2 sticks) unsalted butter, at room temperature
5 large eggs, at room temperature, beaten

Toppings: 

Macerated sliced strawberries

Vanilla Ice Cream

To make the cake: Preheat oven to 325 F. Spray a 9×5-inch loaf pan with nonstick cooking spray.

In a medium bowl, sift together the flour, baking powder, and salt. Whisk the sour cream and lemon juice together in a small measuring cup.

In the bowl of a stand mixer, combine the lemon zest and sugar. Rub together with your fingertips until the sugar is moist and fragrant. Add the butter to the bowl and beat the butter/sugar mixture on medium speed until very pale and fluffy, about 3-4 minutes. Scrape down the sides of the bowl. Mix in the eggs in 3 additions, beating well after each addition until the mixture is smooth (stop to scrape down the sides of the bowl as necessary). With the mixer on low, alternately add the dry ingredients in 3 additions and the sour cream mixture in 2 additions, starting and ending with the dry ingredients. Once all the ingredients have been added, scrape down the bowl then beat on low for another 30 seconds to fully combine.

Transfer the batter to the prepared pan. Smooth the top then tap the pan on your work surface to release air bubbles. Bake the cake for 55-65 minutes, or until a thin knife inserted near the center comes out with just a few moist crumbs. Transfer the pan to a wire rack and let the cake cool for 10 minutes, then turn it out.

Once the pound cake has completely cooled, (about 2 hours) slice it into 1 inch thick slices.  Add slices to an outdoor grill, or indoor grill pan and all to toast several minutes on each side until grill marks appear.  Top with strawberries that have macerated in sugar for about 15 minutes.  Add a scoop of vanilla ice cream and serve immediately.

Pound cake was adapted from Cook’s Country, April/May 2006

Mediterranean Quinoa Salad

 Yum

I think I've mentioned that MGG is a rabbit.

It's true.  He eats so much salad and veggies that I know he must have been a rabbit in another life.  He's even starting to look like a rabbit to me!  haha!

The other day "said rabbit" and I were walking through Costco and he picked up a container of Poki and a container of quinoa salad.  The poki is a favorite of his, but when I saw that quinoa salad and the price tag, I had to stop him there.   "But it tastes soooo good" he says.  "Yes honey, I know it does, but I can make it for you at home for a fraction of the cost and it will taste AWESOME!"  "Trust me...."

He grudgingly put it back and off we went.  Now I was under the gun to make a totally awesome quinoa salad that compares to the likes of Costco!  No problem.

I got to work in the kitchen while he looked over my shoulder to see what I was putting in it.  (Not as if I hadn't made quinoa salad before...sheesh!)  I think he was really counting on the lemony flavor of the Costco brand.  So I put a nice big lemon in front of him and put him to work zesting and juicing it.  That seemed to satisfy him for the moment.  The real test would come when he actually took his first bite.

About 30 minutes later we sat down to lunch with this huge wonderful Mediterranean Quinoa Salad, his poki, and some fruit and he had his first taste!  He savored the flavor, and then a big smile erupted across his face.  BINGO!  I knew I had him. He leaned over and gave me a big smooch.  Oh yea! One satisfied customer.

Enjoy!!


Mediterranean Quinoa

serves 10

2 cups  multi-colored quinoa or any colored quinoa 

3 cups low-sodium chicken broth

2 Tbls olive oil

1 tsp lemon zest   

2 tsp fresh lemon juice

1 tsp sherry vinegar

1/2 tsp kosher salt

1 cup cherry tomatoes, red and yellow, halved    

1/2 cup yellow, orange and red mini bell peppers, small dice   

1/2 cup chopped English cucumber, diced  

1/3 cup crumbled feta cheese

1 tsp fresh mint, minced  

Rinse and drain quinoa in a mesh strainer.  Bring broth to a bowl over high heat in a medium saucepan.  Add quinoa and reduce to a simmer.  Cover and cook 15 minutes or until water is absorbed and quinoa is tender.  Uncover and fluff with a fork.  Allow to cool to room temperature.

Meanwhile prepare the vegetables.  Add the quinoa and vegetables to a large bowl.  In a small bowl whisk together olive oil, zest, lemon juice, vinegar and salt.  Drizzle over salad and toss to combine.  Sprinkle feta cheese and mint over the top and serve.