I had the pleasure of entertaining my book club ladies at my house last Monday night and although I wouldn't call it a 'bad girls' book club (because we actually DO read the book) we love to eat great food and drink nice wines at our monthly meeting. I knew that I wanted to grill something outside because it's been so bloody hot lately, and pork tenderloin is so easy to prepare, with a chilled fresh fruit salsa, it would be perfect! I know, I know, nectarines again but they are simply everywhere right now and I just can't help myself from using them as much as possible. I'm sure you'll forgive me when you take a taste but feel free to substitute any stone fruit (apricots, peaches, plums, pluots???), pineapple, mango or tomatoes...even a combination, it's summer, have fun!
Grilled Pork Tenderloin with Basic BBQ Dry Rub
4 pork tenderloins, silver skin removed, rinsed, patted dry
4 T Wren's Basic BBQ Rub (see recipe at bottom of page)
Place the tenderloins on a sheet pan and rub all over with Basic BBQ Rub. Let sit for an hour at room temp while you prepare the grill (or refrigerate for a longer time but pull out one hour before grilling). Grill over a medium hot fire for about 10 minutes each side until a meat thermometer reaches 140-145. Let rest for 10 minutes, slice and serve with the nectarine salsa. Serves 12
4 nectarines, halved, pitted and chunked to 1/2"
juice of 2 limes
1 large jalapeño, split, seeded and diced to 1/8"
1/4 red onion, diced to 1/2"
1/2 c cilantro, chopped coarsely
pinch of sea salt
Mix all together and let sit and chill for an hour or more to blend flavors. Serve alongside the pork. Makes about 4 cups.
Wren's Basic Dry Rub
1/4 c firmly packed brown sugar
1/4 c sweet paprika
3 T ground black pepper
3 T sea salt
2 t garlic powder
2 t onion powder
2 t celery seeds
1 t cayenne powder
Combine all in a mixing bowl and stir to blend. Store in an airtight jar away from heat or light and it should keep for about 6 months. Use on beef, pork, chicken or fish.
As a caterer for over 30 years, I have established a reputation for consistently creating original menus inspired by the occasion and the season, presenting them with an ease and elegance uniquely my own. Fresh, locally-sourced ingredients are the basis of my creative “from scratch” menus, which range from the classically elegant to rustic and whimsical.
"Love your recipes! Pat made your avocado toast a few weeks ago, delish! I'm taking them to a party in a few weeks, although the mushroom crostata looks pretty darn good!"