Grill - Feeding My Sunshine

Marinated Pork Tenderloin with Grilled Oranges

Growing up, pork chops and applesauce were a staple on our table. It is such a perfect combination, that I now always think pork should be served with fruit. My husband, however, isn’t a fan of sweet mixed with savory. This recipe is the perfect mix of both of our tastes. The pork has a hint of of sweetness, but not overly so. Using citrus gives it just enough zing.

This is so quick to put together and while it is cooking on the grill, you can easily cook your other side dishes right next to it. We’ve been enjoying this with grilled potatoes and onions and fresh tomatoes from our CSA. I’ve made this many times this summer and always have trouble getting a good picture. We’re usually so hungry, we gobble it right up – which I think means that I have to share this recipe with you right away.

One tenderloin provides plenty for our family of 3.5 (a .5 deduction since Ella eats so little still) with enough leftovers for my lunch the next day. Sometimes pork tenderloins come two to a package. If you are serving a group, double the recipe and grill both, or split the doubled marinade into 2 bags and freeze the extra for another day.

The oranges are optional, but I think they’re a fun, bright visual and I have enjoyed squeezing the juice from the wedges over my meal. Enjoy!

Marinated Pork Tenderloin with Grilled Oranges

Ingredients

1/4 cup olive oil
1/2 c orange juice
3 cloves minced garlic
2 Tablespoons chopped fresh rosemary leaves
1 teaspoon dijon mustard
1 teaspoon kosher salt
freshly ground pepper
1 lb pork tenderloin
1 orange, cut into wedges

Instructions

Place a 1 gallon zip-top bag into a medium bowl. Fold down the top of the bag about an inch or two so that the zipper is on the outside. (I do this so the top of the bag doesn't get messy when I add the marinade ingredients.)
Add all of the ingredients to the zip-top bag, except for the pork. Hold up the bag and, without spilling the contents, mix the ingredients by smushing the outside of the bag with your hands.
Add the pork to the zip-top bag.
Make sure the pork is well coated in the bag, then squeeze all of the air out and seal the zip top.
Store in the bowl(in case of leaks) and refrigerate for at least 3 hours, or overnight.
Heat a charcoal or gas grill to medium high heat.
Grill the tenderloin for 15-25 minutes, turning several times to brown on all sides, until the meat reaches an internal temperature of 140 degrees in the thickest part.
Remove from the grill and place on a plate. Cover loosely with foil and allow to rest for 10 minutes.
While the pork is resting, place the orange wedges on the grill and cook about 3 minutes per side, or until you see nice grill marks on the flesh.
Slice the pork tenderloin and serve warm with the orange wedges.

Notes

Adapted from Ina Garten via Annie's Eats

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http://feedingmysunshine.com/marinated-pork-tenderloin-with-grilled-oranges/

Book & Cook: Catching Fire

Last month my book club read The Hunger Games and loved it so much we decided to read the second book in the series, Catching Fire. In both books, Katniss Everdeen enjoys a Lamb Stew with Dried Plums and at one point describes it as the most impressive part of her experience at the Hunger Games.

I knew I wanted to attempt this dish, but with the early arrival of spring here the last thing I wanted to do was eat a heavy stew. Instead, I made a lighter dish that was more appropriate for the warm weather we’ve been having – Rosemary Lamb Skewers with a Dried Plum Chutney.

To make the rosemary skewer, you need to find the toughest, woodiest stems of the rosemary so the weight of the meat will be supported. I removed the lower needles and reserved them for another use. I first used a bamboo skewer to pierce the meat to make it easier for the rosemary to go through.

I made the chutney a day before, it was super easy and stores well. I think the chutney would be delicious with lamb chops, leg of lamb or really any other type of meat (venison would go well too). Here is the recipe:

Rosemary Lamb Skewers with Dried Plum Chutney

Ingredients

2 tablespoons unsalted butter
8 shallots, halved lengthwise and sliced
1 tablespoon balsamic vinegar
3/4 cup chicken stock, plus more if needed
2 tablespoons dried cranberries
20 dried and pitted plums(prunes), roughly chopped
salt and pepper
2 lbs lamb shoulder, cut into 1" pieces
woody rosemary branches, lower needles removed
2 cloves garlic, minced
zest of 1/2 lemon
3-4 tablespoons of olive oil

Instructions

For the chutney:

Melt the butter in a medium saucepan over medium heat.
Add the shallots and cook until soft, but be careful not to brown, about 8 minutes.
Add the vinegar and cook until most is evaporated, about 2 minutes.
Add the chicken stock, cranberries and dried plums. Cook until the liquid is reduced by half.
Remove from heat and use an immersion blender to puree slightly(half pureed, half chunky). You could also keep the mixture chunky, if preferred.
Set aside and keep warm.

For the skewers:

Heat a grill (gas or charcoal) to a medium-high heat.
Pierce the lamb with a bamboo or metal skewer then transfer the lamb to the rosemary branches, about 3-4 pieces of lamb for each branch.
Mix the garlic, lemon zest and the olive oil and brush on the lamb. Season with salt and pepper.
Grill on all sides for about 8-12 minutes total for medium/medium-rare. Place the lamb so the remaining rosemary needles are not directly over a flame or they will burn.
Remove from grill and cover loosely with foil. Allow the lamb to rest for 10 minutes before serving.

Notes

Adapted from Martha Stewart Living, Oct 1994.

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http://feedingmysunshine.com/book-cook-catching-fire/

As a final note, this is a perfect appetizer serving but is best eaten with a plate and fork. The rosemary just isn’t strong enough. If you would like to serve this for a cocktail party with people mingling, I would suggest using a sturdier bamboo skewer and adding about 1-2 teaspoons of freshly chopped rosemary to the garlic, zest and oil mixture.

Enjoy!