Summer Fresh Recipe Series: Grilled Honey Ginger Glazed Pork Tenderloin with Apricots & Broccolini

A show stopping entree for summer dining.  Pork tenderloins are brushed with a honey ginger glaze and served with grilled  apricots, and broccolini topped with toasted almonds.

There nothing better than cooking and eating alfresco in the heat of the summer.  Summer is always a welcome time for me.  It brings with it all the fresh fruits and vegetables that I just can't get enough of and wish would last all year.  Today we are going to celebrate the long summer evenings with a grilled feast!  

This is my 5th installment of my Summer Fresh Recipe Series which are recipes filled with fresh summer produce that are easy, light, and oh soooo tasty!  Were' highlighting apricots, broccolini, and scallions today.

This recipe has become one of my new favorites.  Juicy pork tenderloin is spiced just right and then glazed with a ginger honey scallion sauce and served with grilled apricots and broccolini with toasted almonds.  This really is one heck of a summer treat!

This is what I call a grilled Asian fusion dinner.  The flavors all work together wonderfully and create a memorable meal.  The glaze/sauce is the pop of flavor that takes this dish over the top, so don't skip that part. It's key!  Another plus is that you can cook everything on the grill.  Don't have a grill?, not to worry an indoor grill pan will work in a pinch.  

Oh, and don't be counting on any leftovers....this will be gone in a flash...it's that good.

Enjoy!

Summer Fresh Recipe Series

• Lemon Raspberry Dutch Baby
• Simple Mediterranean Salad
• Grilled Chicken Kofta
• Greek Cobb Salad

Grilled Honey Ginger Glazed Pork Tenderloin with Apricots & Broccolini

serves 4

1 1/4 tsp ground coriander

1/2 tsp salt

1/2 tsp pepper

1 pork tenderloin (about 1 1/2 lbs.), silver skinned removed

1 tsp fresh ginger, grated

3/4 cup honey

2 Tbsp apple cider vinegar

salt & pepper, to taste

olive oil

1 bunch broccolini, ends trimmed

4 apricots, halved and pitted

8 scallions, tops trimmed only

1/4 cup sliced almonds

Heat your grill or grill pan to high.  In a small bowl add coriander, salt, and pepper.  To another medium bowl add the ginger, honey and vinegar.  Season with salt and pepper and stir until combined.  Set aside.

Pat the pork tenderloin dry and season all over with the spice rub.  Reduce grill heat to medium and lightly oil the grates.  Add pork to the grill and cook covered about 8-12 minutes turning occasionally.  Transfer to a cutting board and brush with some of the glaze.  

While the pork cooks drizzle some olive oil over the broccolini, apricots, and scallions, tossing to coat.  Season with a pinch of salt and pepper.  Add the vegetables to the other side of the grill (we used a grill tray) and cook until tender and charred in spots, turning occasionally.  Broccolini will cook 7-10 minutes, apricots about 6-7 minutes, and scallions 2-3 minutes.  Transfer to a cutting board.  

In a small skillet add 1 tablespoon of olive oil and the almonds and cook until they are lightly toasted, stirring frequently so they don't burn, about 2-3 minutes.  

Finely chop the grilled scallions and add them to the bowl with the remaining glaze. Whisk in an additional 1 Tablespoon of olive oil.  Thinly slice the pork.  Serve pork with the grilled apricots drizzled with the scallion honey glaze.  Add broccolini and garnish with toasted almonds.

source:  Marley Spoon

Summer Fresh Recipe Series: Lemon Raspberry Dutch Baby

A tender, eggy, over-sized pancake laced with bright lemon and topped with tart fresh raspberries.  As wonderful to eat as it is spectacular to look at, no one has to know how easy this is to make!

It's starting to get hot outside but I'm still in baking mode.  So the only time of day I can tolerate my oven being on is early in the morning.  Which brings us to my 4th installment of my Summer Fresh Recipe Series.  Great recipes using summer produce that fresh and light.  Let's talk breakfast!

Last week was the long 4th of July weekend.  I hope you had an enjoyable time.  Although not our typical holiday we spent the day in the pool and then we tried to grill, however we ran out of gas about 5 minutes into making dinner.  Don't you hate when the happens!  We switched gear and grilled "inside" and enjoyed our dinner alfresco.

Now Sunday is our day to have a leisurely breakfast.  With the weather warming up, we typically eat most of our meals outdoors.  Something simple but scrumptious is in order.  We're having:

LEMON RASPBERRY DUTCH BABY

Part popover, part crepe, part pancake, this dish combines the best aspects of all three. I like to serve it on lazy Sunday mornings, garnished with fresh berries.  This makes a brunch worthy presentation and is just enough for 2, but certainly can be doubled to serve more.

What do I need to make this?
 - 8" inch cast iron skillet.  This is the perfect size for 2 people and can be used for so many things like skillet cookies, side dishes, fruit crisps, and cooking burgers, steaks and chicken. You can purchase one here.  The size of your pan is crucial when making a Dutch Baby, if you use one too small it will overflow (messy!) or one too big you will have a flat pancake (ugh!) that doesn't get tender and puffy. 

Key Notes:  You want to start off cooking the pancake in a skillet that is screaming hot.  So put it in the oven when you turn it on to preheat the oven.  Place some butter in there as well so it melts.  You want to pour your batter into a very hot skillet, and put it back in the oven to cook.  Once it comes out of the oven you will see tall puffy mounds that are golden brown with darker edges.  Don't be alarmed if the pancake deflates as it cools, this is normal.

Dutch babies are soooo easy to make you will wonder why you don't do this all the time.  To finish is off you will sprinkle on some lemon juice and sprinkle with some confectioner's sugar and top with berries.  

 

Try eating outside like we did and enjoy your breakfast/brunch alfresco and savor the morning!

Enjoy!









Lemon Raspberry Dutch Baby

serves:  2

2 tablespoons butter, divided
1/3 cup  All-Purpose Flour
1/8 teaspoon salt
1 teaspoon sugar
1 tsp lemon zest
1/4 cup milk
1/2 teaspoon vanilla extract
2 large eggs

1/2 lemon, squeezed

powdered sugar
1/3 fresh raspberries

Preheat the oven to 425°F.  Using an 8" cast iron skillet add one tablespoon of butter and place it in the oven as it preheats, to heat the pan and melt the butter.

To a medium bowl add the flour, salt, sugar, and lemon zest.  In a small bowl whisk together the milk, vanilla, and eggs. Add the liquid ingredients to the dry and whisk until smooth; a almost smooth.  Melt the remaining tablespoon of butter and stir it into the batter.

Remove the skillet from the oven and place on the stove.  Pour the batter into the pan. Place the skillet back in to the oven and bake for 15-20 minutes, until golden and puffed with some deeper brown patches.

Remove from the oven and sprinkle with lemon juice and powdered sugar. Garnish with berries and serve immediately.

Summer Fresh Recipe Series: Simple Mediterranean Salad

6 simple ingredients and you can create the best Mediterranean Salad.  It's light and fresh and will likely become a summer staple!

Hello and happy July!  I can't believe that half of 2020 is gone already.  It seems like such a blur with the stay at home orders from COVID-19.  We are actually having a new surge of spread in Los Angeles as our city opens up again, which has caused closures of the bars once again, and to avoid gatherings on this holiday weekend they've decided to close the beaches as well.

It's sure going to look different this 4th of July, but I hope that everyone stays safe and finds a new way to celebrate at home.  We will be having our usual Independence Day festivities by enjoying some pool time and grilling at home with some scrumptious food.  Which brings me to my 3rd Installment of my Summer Fresh Recipe Series!  This is where I offer you recipes using fresh summer produce, that's easy, light, and oh sooooo tasty!

SIMPLE MEDITERRANEAN SALAD

Monday's recipe was Grilled Chicken Kofta.  So yummy and perfect for the upcoming holiday if you are grilling outside (or inside!).  Today's dish is the perfect accompaniment to go along with the chicken kofta, or any other grilled item such as fish, beef, pork, or chicken.  This side salad is bursting with fresh ingredients and full of flavor, not to mention it's one of the easiest salads you'll ever make.  3 main ingredients along with 3 flavor enhancers and you are done!  Nothing is better during the hot summer heat that eating a refreshing salad.  One that light but still filling, and this salad fits the mold.

What do I need to make this salad?  Not much actually.  Fresh summer Roma tomatoes, cucumbers, and parsley are the main items.  To enhance the flavors we'll add a spice called Sumac, some extra virgin olive oil, and some freshly squeezed lemon.  That it's!  Super simple, yet fresh and tasty.  This will certainly become a go-to salad for summer.

Note:  Sumac is a wonderful tangy spice with a sour, acidic flavor reminiscent of lemon juice.  It really brightens up the dressing for this salad.   You can purchase at your local grocery or here.

Enjoy!


Summer Fresh Recipe Series:
1. Greek Cobb Salad
2. Grilled Chicken Kofta

1. 
   

Simple Mediterranean Salad

serves: 4-6

6 Roma tomatoes, diced (about 3 cups diced tomatoes)
1 Large English cucumber (or hot-house cucumber), diced
1/2 to 3/4 packed cup chopped fresh parsley leaves
salt, to taste
1/2 tsp black pepper
1 tsp ground Sumac
2 tbsp extra virgin olive oil
2 tsp freshly squeezed lemon juice

To a large bowl, add diced tomatoes, cucumbers and parsley. Add salt and set aside for 4 minutes or so.

Add the remaining ingredients and give the salad a gentle toss. Allow the flavors to combine a few minutes before serving.

source:  The Mediterranean Dish