UA-116710977-1
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 Nectarine Salsa 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. |
Cheers!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. Categories
All
"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!"
—Thanks, Melody Archives
September 2020
|