7-6-5 GRILLED PORK TENDERLOIN

The Boeing 777 is my favorite airplane, but the number to keep in mind when grilling pork tenderloin is 765, referring to the time it takes to grill it (7 + 6 + 5  minutes).   The original recipe was from an issue of Fine Cooking magazine (June 2002)  published as a general method to grill pork tenderloin, that’s adaptable to many different flavor profiles.  I’ve been making it ever since.

7-6-5- GRILLED PORK TENDERLOIN
(very loosely adapted from Pam Anderson)

2 pork tenderloins
1/4 cup olive oil
juice of 1/2 lemon
1 tsp aleppo pepper
salt

For the glaze:

1/2 cup orange marmalade
2 Tbs white wine vinegar
a little water
salt and pepper

Mix the olive oil, lemon juice, and aleppo pepper, rub all over the meat and let it stand in the fridge overnight or several hours.

Prepare the glaze by melting all ingredients in a small sauce pan. You want a reasonably thick consistency, so adjust the amount of water accordingly. Let it cool (you can prepare the glaze the day before).

Prepare a hot grill. Remove the meat from the marinade, brush it all over with the glaze, and season with salt. Place the meat on the grill, close the lid and grill for 7 minutes. Turn the pork tenderloin over, close the lid again, and grill for 6 minutes.  Don’t open the lid, just turn off the heat and keep the meat inside for 5 minutes. The internal temperature should be 145F to 150F. If not, close the lid and leave the meat for a few more minutes.  Remove the meat to a serving platter and let it rest for 5 minutes before slicing.

You can prepare the same recipe on a charcoal grill, just place the coals to one side, and when it’s time to turn the heat off, simply move the meat to the opposite side of the grill, with no coals underneath.

ENJOY!

to print the recipe, click here

Comments: The published recipe suggested brining the meat first, then brushing it with the glaze of your choice. I opted for a lemony marinade instead.  Pam Anderson offered three options on the glaze,  all using frozen fruit juice concentrate as the starting point.  We usually don’t stock those in the freezer, so I went with melted orange marmalade instead, adding a little vinegar to cut any excessive sweetness.   During grilling the sugar will impart a deep copper color to the meat, something that we all associate with great taste… and it had that for sure!   I served the meat over plain white rice, without any sauce, but with crisp-tender green beans and almonds, one of our favorite side dishes. Leftovers are great for sandwiches, fajitas, or simply re-heated in the microwave.  Give this recipe a try, and it might become one of your favorite weeknight options!

FRENCH-STYLE ROLLS

Avert your eyes, bread baker purists!    The dough for this bread is made in a food processor, and takes about 5 minutes to prepare,  from measuring the ingredients to setting the dough to rise. The recipe comes from Pam Anderson’s “The Perfect Recipe“, and I’ve made it many times in my pre-sourdough starter days. I still make it, when I want homemade bread but don’t feel like slaving over the  preparation. Simple, straightforward, quick, and best of all: works every time!

BASIC FRENCH BREAD
(from Pam Anderson)

1/2 cup warm water
1 envelope ( 2 + 1/4 tsp) active dry yeast
1 cup cold water
4 cups bread flour
2 tsp salt

Sprinkle yeast over the warm water, let stand while you measure the other ingredients.

Add the flour and salt to the bowl of a food processor and process a few seconds to mix.

Add the cold water to the yeast mixture, and with the motor running, pour it into the processor, allowing it to mix until it starts to form a ball. Adjust with water or flour if it feels too dry or too sticky. Process for 30 seconds.

The dough should look like this at the end of processing…

Remove it from the processor, knead it a few times by hand, and place it in a warm spot to rise until doubled in size (1 to 3 hours, depending on the type of yeast and temperature of your kitchen – mine doubled in only 55 minutes).

The dough makes enough for 2 loaves or 12 rolls. Shape them whichever way you like, I made half the recipe as rolls, and formed a loaf with the rest of the dough. Set them to rise for 45 minutes to 1 hour, until almost doubled in size.

Make a deep cross-cut on top of the rolls using scissors;  slash the loaves with a blade or very sharp knife.  Bake the breads  in a 450F oven: rolls for 20 minutes, loaves for 40 minutes.   I bake my breads covered by a roasting pan for 3/4 of the baking time, then remove the cover  to get a nice dark golden crust.

ENJOY!

to print the recipe, click here

I am submitting this post to Susan’s Yeastspotting…  Make sure you drop by to enjoy the weekly collection of breads she offers every Friday.

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receita em portugues na pagina seguinte….
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Love me tender….

In the summertime pork tenderloin is one of my favorite cuts of meat: it’s perfect on the grill, and its flavor profile (hello, Chef Michael! ;-)) can change quite a bit through the use of dry rubs or flavorful marinades.  This recipe became a regular on our menu after I made it the first time. Butterflying the meat allows it to cook quickly, which is certainly a bonus for a busy cook, and the sauce is wonderful!

IMG_1762


GRILLED ASIAN PORK TENDERLOIN WITH PEANUT SAUCE
(adapted from a recipe by Pam Anderson, Fine Cooking magazine, June 2007)

Receita em portugues ao final desse artigo…

1 cup light coconut milk (I used regular)
1/2 cup smooth peanut butter (see comments)
1/4 cup soy sauce
3 T fresh lime juice
3 T dark brown sugar
1 clove garlic, minced
2T coriander, ground
1 T minced fresh ginger
2 pork tenderloins
oil to slightly rub on the grill

In a large bowl, whisk the ingredients together to make a smooth sauce. Trim the pork tenderloins, removing the silver skin.  Butterfly the meat by splitting each tenderloin lengthwise  almost all the way through, so that the halves stay attached. A nice tutorial can be found here. Open the meat like a book, cover with plastic to protect it while you pound it to 1/2-inch thickness using a meat mallet.

Reserve 1/3 cup of the marinade and place the meat in the bowl with the remaining marinade for 20 minutes to several hours in the refrigerator.

Heat the grill on high, oil the grate slightly to prevent the meat from sticking. Remove the tenderloins from the marinade, letting excess marinade drip into the bowl.  Grill the tenderloins, covered, turning once, until just cooked (about 7 minutes total). Transfer to a cutting board and allow them to rest for 5 minutes before slicing at an angle.

Boil the reserved marinade for a couple of minutes and serve it alongside the meat.

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