Sunday, September 13, 2009

Pork Tenderloin with Barbecued Peaches

We were playing 9 holes of golf with Laurine, Rolly, Barb and Eric and coming back here for a 9 and dine barbecue. Pork tenderloin is an easy dish to prepare in advance and throw on the barbecue after a drink and an hor's d'oeuvre's or two.

I prepared the 3 pork tenderloins in the morning by trimming the silver skin, rubbing the pork with olive oil and seasoning with salt, pepper. Keep them refrigerated until 1/2 hour before going on the grill. In the mean time, I made a sauce of Heather's "inferno red pepper jelly" . I used 1/3 cup, 2 tsp of orange zest and 1/4 cup of orange juice and 2 tbsp of Sambooka. Additionally I halved 3 peaches for the barbecue.

After we had some home made crackers with home made antipasto and cheese wafers, Frank fired up the barbecue.

The pork was cooked on medium heat and glazed with the pepper jelly 2-3 times as they were turned. I saved ~1/8 of a cup to heat in the microwave and pour over the sliced finished product . The pork took ~ 20 minutes and the peaches were brushed with the pepper jelly and also barbecued for ~7 minutes.
Additionally I had prepared some fresh vegies, sliced zucchini, mushrooms, red peppers and green beans seasoned with salt, pepper, oil and balsamic vinegar for the barbecue. Fortunately we have 2 barbecues ...I gave Frank a little stress because there were so many items to mind! He as usual did an outstanding job.

I served the pork with a basmati rice seasoned with the zest and juice of 1 lemon, 4 sliced green onions and a tossed salad ...

Since peaches were the theme this evening, the salad was made with mixed salad greens (enough for 6), 2 diced peaches and 1/3 cup of dried cranberries. It was served with a poppy seed dressing which is an adaptation of a recipe from Best of Bridge.
In a 2 cup pyrex measuuring cup add 1/3 cup of vinegar and 1/4 cup of fresh lime juice. Heat to a boil in the microwave...remove and add 3/4 cup of sugar, 1 tsp salt, 1 tsp poppy seed, 1 tsp paprika and 1 tsp dijon mustard. Stir until dissolved. Add 3/4 cup of salad oil and 1 slice of onion and mix with an immersion blender until thickened. It's great served over fruit as well.
The meal finished with peach pie and ice cream for dessert... I made Eric's day, the peach pie drought is over!

No comments:

Post a Comment