Don’t pack up your grill just because Labor Day Weekend has passed! I think that the next few months are the best for cooking and eating out of doors. The crisp evening air of September and October make grilling a pleasure, instead of a hot, sticky chore. The first two pork tenderloin recipes are right at the top of my list when I want to grill. But if you are already in the mood for some warm Fall flavors, scroll down and check out the pork tenderloin salad with roasted butternut squash.
Speaking of pork, this past weekend I had a wonderful lunch with some of my dearest friends at The Purple Pig, in Chicago, IL. “Cheese, Swine & Wine”! Of course, the swine was divine. But we also loved the Roasted Corn with Mushrooms and Walnuts, the Salt Roasted Beets with Goat Cheese and Pistachio Vinaigrette, and the Whipped Feta “Smear” with Cucumbers. Their website posts recipes so I will most definitely be trying some of them out here at home.
Grilled Garlic Lime Pork Tenderloin with Jalapeno Onion Marmalade
I have served this dish at so many dinner parties that I had to retire it from my entertaining repertoire. But I will still have to make it for the family as it is such a favorite. The recipe is straight out of Gourmet Magazine, September 1995. By the way, don’t you miss Gourmet Magazine??
For the marinade:
6 large garlic cloves, chopped
2 tablespoons soy sauce
2 tablespoons grated fresh ginger root
2 teaspoons Dijon mustard
1/3 cup fresh lime juice
1/2 cup olive oil
cayenne to taste
4 pork tenderloins, about 3/4 pound each, trimmed
For the marmalade:
1 1/4 pounds red onions, chopped fine (about 4 cups)
3 tablespoons olive oil
2 fresh jalapeno chilies, seeded and minced
2 tablespoons honey or sugar
3-4 tablespoons red wine vinegar
1/4 cup water
To make the marinade:
In a blender or small food processor, blend marinade ingredients with salt and pepper to taste.
In a large sealable plastic bag, combine pork with marinade.
Seal bag, pressing out air, and put in a shallow baking dish
Marinate pork, chilled, turning occasionally, at least 1 day and up to 2 days.
Let pork stand at room temperature about 30 minutes before grilling.
Remove pork from marinade, letting excess drip off, and grill on an oiled rack turning every 5 minutes until a meat thermometer registers 150-160. (15-20 minutes)
Transfer to a cutting board and let rest 5-10 minutes before slicing.
Serve with onion marmalade.
To make the Jalapeno Onion Marmalade:
In a large heavy skillet, cook onions in oil with salt and pepper to taste over moderate heat, stirring until softened.
Add jalapenos and cook, stirring one minute, Add honey or sugar and cook, stirring one minute, Add vinegar and simmer , stirring until almost all liquid is evaporated. Add water and simmer, stirring until mixture is slightly thickened and onions are very tender, (the recipe says about 10 minutes but I find that it takes quite a bit longer to get them very tender, about 25 minutes, and I tend to need to add a bit more water as the marmalade cooks down.) Season with salt and pepper. Marmalade may be made 2 days ahead and chilled, covered, Reheat before serving.
Pork Tenderloin Crusted with Green Onion, Jalapeno, and Ginger
This is a Bobby Flay recipe from his book, Grilling for Life.
6 green onions, light and dark parts, halved crosswise
2 jalapeno chilies, stemmed and halved
1 (2-inch) piece fresh ginger, peeled
1/2 cup canola oil
1/4 cup fresh lime juice
1 tablespoon soy sauce
2 teaspoons toasted sesame oil
2 teaspoons grated lime zest
1/4 teaspoon freshly ground black pepper
2 pounds pork tenderloin, trimmed
Combine the green onions, jalapenos, and ginger in a food processor and process until coarsely ground. Scrape the mixture into a bowl and sir in all of the remaining ingredients except the pork.
Place the pork tenderloins in a baking dish, add half of the marinade, and turn to coat the pork. Cover and refrigerate for at least 30 minutes ad up to 4 hours. Cover and reserve the remaining marinade at room temperature.
Heat the grill to high.
Remove the pork from the marinade, Grill until crusty and charred on both side and cooked to medium well. Transfer to a cutting board and let rest for 5 minutes.
Cut the pork into slices and drizzle with the reserved marinade before serving.
Mixed Greens with Pork Tenderloin, Roasted Butternut Squash and Port Reduction
This spicy main course salad is from Mixt Salads, by Andrew Swallow. It has several steps but it is a whole meal on one plate so it’s not too time consuming when you think of it that way. I’ve made a couple of very minor changes to the original. Chef Swallow calls this salad, “Porky”. Serves 4-6
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon kosher salt
1 tablespoon onion powder
1 tablespoon garlic powder
1/2 tablespoon mustard seed
1 tablespoon fennel seed
1 teaspoon red chile powder
1 teaspoon ground cayenne
1 teaspoon white pepper
2 cups Port wine
3/4 cup champagne vinegar
1 tablespoon minced shallot
1 tablespoon Dijon mustard
1 teaspoon sugar
1/2 cup canola oil
1/2 cup extra virgin olive oil
salt and pepper to taste
8 strips thick cut bacon, cut into 1/2 inch chunks
1 large butternut squash, peeled, seeded and cut into medium dice
1 tablespoon olive oil
1 tablespoon chopped fresh sage leaves
salt and pepper to taste
3 pounds pork tenderloin
3/4 pound mixed greens, (I used red leaf lettuce)
4 ounces shelled pistachios, chopped
Preheat oven to 375 degrees.
Combine all spice rub ingredients in a small mixing bowl and set aside.
For the dressing: Combine the vinegar, shallot, mustard and sugar in a blender and blend until smooth. Slowly add both oils and blend until emulsified, Season with salt and pepper.
Saute the bacon pieces over medium heat until crispy. Drain and set aside.
In a bowl, toss the butternut squash pieces with the tablespoon of olive oil and season with salt and pepper. Spread on a baking sheet and roast for 15-20 minutes , or until tender. Keep warm for serving.
Increase the oven temp. to 400 degrees. Spread the spice rub on a plate, dredge the pork in the spice rub, coating all sides and place on a baking sheet. Roast for about 20 minutes, or until the internal temperature registers 150 degrees. Remove from the oven and let rest for 5 minutes. When the pork has cooled, slice into 1/4 inch thick slices.
For each serving, toss 3 ounces greens, 2 ounces warm squash, 1 1/2 ounces bacon with 1 1/2 tablespoon of the dressing. Season with salt and pepper. Place in the middle of the plate. Top the salad with 4 ounces of pork tenderloin. Drizzle 1 tablespoon of the port reduction over the top and sprinkle with 1 ounce chopped pistachios.