Grilling-Glazed Pork Tenderloins

It’s all about having fun with your food. You don’t have to cook fancy, to make your food exciting. Some of the simplest flavors can come straight out of a jar, found in your fridge or cabinet. Tonight’s menu is just that. Playing with what you have.

Tonight’s menu is:

Pork tenderloin w/honey-dijon mustard-peach butter glaze
Steamed broccoli-cauliflower-carrots w/orange marmalade glaze
Roasted Potatoes (done with the tenderloin)
Garden salad w/catalina dressing
Home-made sourdough rolls
Raspberry tea
Fruit salad (pineapple, papaya, tangerines) on angel-food cake w/whipped cream

I’ll admit, my peach butter is home-made. If you don’t have any of your own, this recipe works well also using apple-butter or peach preserves instead.

Recipes Follow:

Pork Tenderloin w/ Honey-Dijon Mustard-Peach Butter Glaze

2 pork tenderloin roasts
1/3 cup clover honey
1/4 cup dijon mustard (or yellow mustard works well too)
1/2 cup peach butter
2-3 pounds of potatoes, cut into large pieces

Mix honey, mustard, and peach butter together. Pour over pork tenderloins and rub into meat. Let marinate for at least 4 hours or overnight.

Remove tenderloins from marinade and place into baking pan. Toss potatoes in reserve marinade, then place around your tenderloin in pan. Cover and bake at 350 degrees until potatoes and meat are cooked to desire.

Use reserved marinade to glaze tenderloin and potatoes with during cooking time.

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Steamed Broccoli-Cauliflower-Carrots w/orange marmalade glaze

1 pound assorted fresh broccoli flowerettes, cauliflower flowerettes, and sliced carrots
1/2 stick butter
1/4-1/3 cup orange marmalade
salt and pepper to taste

Steam your vegetables till desired tenderness. Toss cooked vegetables with remaining ingredients till melted completely.

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SOUR DOUGH STARTER FOR BREADMAKER

1 cup skim milk
3 tablespoons plain yogurt
1 cup flour

Heat skim milk to 90-100 f. Remove from heat and stir into yogurt. Allow to stand at room temperature 18-24 hours or until curds form. Stir with wooden spoon once or twice to keep liquid mixed in. Gradually stir in flour; mix well. Allow to stand 2 to 5 days.

When starter is ready it is bubbly and spongy looking and has a good sour aroma. Starter should be kept in the refrigerator after this five day period. To use starter bring to room temperature and allow it to get bubly again before using it. Replenish starter after each use with equal portions of milk and flour. Example: If using 1 1/2 cups add 1 1/2 cups each: milk and flour.

Sourdough

1/2 cup sourdough starter
1 cup water
3 cups bread flour
1 1/2-2 Tbsp nonfat dry milk powder
1 tsp salt
2 Tbsp sugar
1 Tbsp butter/margarine
1 to 1 1/2 tsp yeast

Add the starter, water, and 1 to 1.5 cups of the flour to the bread machine. Start the bread machine (“dough” setting on machines that have it) and let it mix the starter with the flour and water. It should make a thick batter. This is the “sponge” – the objective is to let the starter get a head start. Once the sponge is well mixed, stop the machine.

Add the butter to the sponge, cut up into small pieces. You can leave this out if you wish, but it will rise better if there is a ‘little’ fat present.

Mix the salt, sugar, and milk powder with the remaining flour, and add it to the machine, trying to completely cover the top of the sponge and mound it in the center, if possible (not as important in machines with a separate yeast dispenser). If your machine doesn’t have a dispenser, make a little “well” in the mound and put the yeast there, trying to keep it dry – if you do have a dispenser, add the yeast normally.

Turn the machine back on. Since you want to give the sponge a few hours to work, use a delay setting. I just set it for 10 hours, but this isn’t too critical – “overnight” is a good rule of thumb. The longer you give it, the more sour it should be (and the less extra yeast you will need).

When using this recipe for rolls, I still make it the night before, but remove the dough after it’s fully mixed, divide the dough into rolls, and allow the rolls to sit covered, overnight in the oven. Then bake the following morning and reheat for supper.

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Catalina Dressing

1/4 cup catsup
1/4 cup water
1/4 cup oil (corn oil, or olive oil)
1/8 cup vinegar (red wine vinegar or cider perferrable)
1/4 cup sugar
1 cup light corn syrup
1-1/2 Tbsp. onion powder
1 tsp. paprika
1 tsp molasses
1/2 tsp. chili powder
1/2 tsp. celery seed

1-2 cloves garlic (or 1-2 tsp.)
2 T finely minced onion

1/4 cup oil (corn oil, or olive oil)

1/2 t  ground mustard

Mix well.

For a creamy Russian style dressing, add 1/4 cup of mayonaise or 1/2 cup for
creamier.

This entry was posted on Friday, June 22nd, 2007 at 1:56 pm and is filed under Recipes / Menus. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.