(serves 6 at least)
2 pork tenderloin, membranes and fat removed if you like
Penzeys “Fox Point Seasoning” (shallots, chives and scallions)
Penzeys “Old World Seasoning” (an amazing combination of paprika, salt, sugar, celery, garlic, onion, black pepper, parsley, dill, caraway, turmeric, dill, bay leaf, marjoram, thyme, savory, basil, rosemary!)
juice of 1 lime
splash olive oil
Place tenderloins in a Ziplock freezer bag with all the other ingredients and slosh them around. Let marinate in a cool environment until ready to cook. Prepare grill to 400 degrees and cook on each side for about 10 minutes for medium-ish (pinkish in the middle), or longer if you like. Let rest for a couple of minutes and then slice thick, on the bias.
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Carrot and Ginger Soup
(serves 4)
2 tbsps butter
4 cloves garlic
1 white onion, quartered
8 carrots, cut in large chunks
chicken broth (or vegetable broth) to cover, perhaps 3 cups
1 tbsps (or more) ground ginger
1/2 cup double cream
skimmed milk to thin to taste
sea salt and pepper to taste
Melt the butter in a heavy saucepan and saute garlic and onion till soft. Add carrots, and pour over chicken broth. Add ginger and simmer for about 30 minutes till carrots are soft. Puree with hand blender and add cream and milk and season to taste.
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[…] Herbed Grilled Pork Tenderloin 06/21 […]
June 21st, 2010 at 11:01 am