Grilled Pork Tenderloin with Wild Blueberry Red Wine Sauce
Author: Sisters #2 & 3
Recipe type: Entree
Prep time:
Cook time:
Total time:
Serves: 8-10
Tenderloin is brined and placed for a short time on the grill
Ingredients
2-4 petite pork tenderloins
Brine:
¾ c coarse salt
¾ sugar
1 c boiling water
1 litre cold water
1 T coarsely ground pepper
2 T olive oil
Sauce:
1½ c red wine
½ c blueberry jam or preserves
1 jalapeno pepper, seeded and finely minced
2-3 T butter
Instructions
Trim excess fat & silver skin from the tenderloins; set aside.
A stainless steel bowl, or a heavy duty resealable plastic bag can work as a brining container as long as the pork is fully submerged.
Weight with a plate if necessary, to keep the meat fully submerged in the brine.
Dissolve salt & sugar in boiling water.
Add this to the cold water.
Add pepper and stir to combine.
Add pork, cover and refigerate 6-12 hours.
To assemble, remove the pork from the brine.
Rinse the meat twice after removing from brine; discard brine.
If you are not ready to cook after the brining time, refrigerate until ready to cook.
Rub oil over the entire loins before grilling.
Pre-heat barbeque grill. Place tenderloins onto hot grill; close the barbeque lid for 7 minutes. Turn the pork over, close the lid and grill for another 6 minutes.
Turn off the heat keeping the lid closed and continue to cook pork for another 5 minutes.
Insert an instant read meat thermometer into the thickest part of the loin, the temperature should read 145 to 150 degrees F (if not, close the lid and let the meat continue to roast).
Once brined the pork cooks faster, so do not overcook.
Hint-the meat will remain pink from the brine (not from being undercooked).
While this is occurring, make the sauce.
In a sauce-pan over medium-high heat, add red wine.
Bring to a boil stirring frequently until the sauce is the consistency of heavy cream.
Remove from heat and drop in minced hot pepper.
Just before serving, whisk in blueberry jam and butter until blended.
Remove the pork from the grill and transfer to cutting board.
Let stand 15 minutes before carving.
Cut the pork cross-grain into ½ inch slices.
To serve, spoon some sauce onto each individual serving plate.
Place slices over top of the sauce like dominoes (overlapping each slice). Sprinkle with parsley if desired to add a colour contrast.
2.2.6
Last weekend at the cottage, Sister #2 was responsible for supper and pulled out this favourite recipe of Sister #3’s. She served the tenderloin with a wild rice pilaf, green beans tossed in pesto and an artichoke and zucchini salad for a nutritious and delicious dinner.
Kath’s quote: “It is, of course, entirely possible to cook without using wine. It is also possible to wear suits and dresses made out of gunny sacks, but who wants to?”-Morrison Wood
As promised, Daughter #3 (Baby Lady of the Prairies) with another freezer meal to prepare for your baby’s arrival or a wonderful gift to provide to a new Mom.
Another great freeze-ahead meal. Deliver it with some warm cheese scones and a tossed salad.
Ingredients
2 T canola oil
2 c chopped celery
1 c chopped carrots
½ c chopped onion
4 c chicken broth
1 c chopped apple (peeled or unpeeled)
2 T flour
1 c chopped cooked chicken
¼ c uncooked rice ( you can add more and it becomes more like a stew)
2 t curry powder
⅛ t dried thyme
½ c cream
Instructions
In large saucepan heat oil and cook celery, carrots, onion for 4-5 min. Add broth, apples, rice, chicken, curry and thyme.
Bring to a boil. Simmer uncovered for 15-20 min.
Blend cream and flour. Stir in.
Cook and stir until thick and bubbly.
Let cool and seal in an airtight container (or lots of tinfoil and saran wrap!).
Label with the name of the dish and the date you made it.
When you bring it out of the freezer, allow to defrost and heat until bubbly (you may need to add some water if it becomes too thick).
2.2.6
Kath’s quote:
“This curry was like a performance of Beethoven’s Ninth Symphony that I’d once heard…..especially the last movement, with everything screaming and banging ‘Joy.’ It stunned, it made one fear great art. My father could say nothing after the meal.”-Anthony Burgess
Daughter #3, aka J2 is Blogging as Baby Lady of the Prairies and provides Pre & Postnatal Services in the Heart of Winnipeg www.specialdeliveriesfitness.com. When she was guest blogger for me recently she mentioned making freezer meals to prepare for your baby’s arrival. These would also be wonderful gifts to provide to a new Mom. Come back tomorrow for her Chicken Apple Curry Soup.
I am in brainstorming mode for our Long weekend at the cottage. This is a special weekend and not just because it is Canada Day. Two families share our little place at Lester Beach: Sister #2 and I (Sister #1). Between us there are 13 adults (including significant others) and three dogs that occupy 500 square feet! Yes, we really must love each other if we can go for extended time without driving one other wingy. This weekend some key family members are jetting off to Montreal so we will not be a full house, but there is a brand new person who will be there and I must admit, I am brainstorming extra hard to impress him with our family cooking.
He is a rugby player from Australia and this is his first look at Lake Winnipeg. A far cry from the from beaches of Australia but hopefully he’ll find something pretty to gaze at. That will likely be our niece, who we are welcoming home from an extended stay Down Under.
So I am thinking about this recipe for a number of reasons:
1) What says Canada more than Canadian Beef? Especially when accompanied by other truly Canadian ingredients like honey, canola oil, mushrooms, corn and pasta made from Canadian wheat.
2) The weekend is going to be a sizzler but this one plate dinner can be made without turning the stove on. I’ll barbeque the meat in the cool of the day and can even prepare the pasta on the side burner of the barbeque. After a hot day at the beach, this cool concoction washed down with ice cold beer courtesy of J1 and his customed brewed keg, should do the trick.
3) The new gent (a pro athlete) has just undergone shoulder surgery and the medicinal benefits of beef are sure to help his healing process.
Author: Canadian Beef with slight modifications by Food Musings
Recipe type: Entree Salad
Prep time:
Cook time:
Total time:
Serves: 4
If it is not barbeque weather, use the broiler to sear the steak and veggies, all at 1 time, in the same pan!
Ingredients
½ c chicken broth
¼ c liquid honey
2 T canola oil
½ t Each dried Italian herb seasoning, coarsely ground sea salt & pepper
2 sweet red peppers, cut into chunks
2 c mushrooms, halved
1 small zuchini, thinly sliced
1 lb. top sirloin, about 1 inch thick
1 c fresh or frozen corn kernels
1½ c dried orzo pasta
2 green onions, thinly sliced
½ c thinly sliced, oil-packed sun-dried tomatoes
¼ c grated partmesan cheese
Instructions
Whisk together chicken broth, honey, canola oil and Italian dressing in a bowl. Season with a generous pinch of pepper.
On large rimmed parchment paper-lined baking sheets toss red peppers, mushrooms & zucchini and half of the broth mixture. Set remaining broth mixture aside.
Season beef with pepper, place of top of vegetables. Place under broiler about 3 inches from heat; broil until lightly charred, about 7 minutes.
If barbeque season: shake veggies and broth in a plastic bag and place in a grill basket. Grill until desired doneness is reached. Place the seasoned steak directly on grill, flip once until desired doneness is achieved.
Meanwhile cook orzo according to package directions, drain & toss with remaining broth mixture, green onions, sun-dried tomatoes and Parmesan cheese, Spoon onto warm deep platter; top with charred mixed vegetables. Thinly slice beef across the grain and arrange over veggies.
2.2.6
I found this recipe on this great beef website beefinfo.org. There are tons of delicious looking beef dishes and many cooking tips-a great resource just in time for summer entertaining and barbeque season. I have just become a Canadian Beef Brand Ambassador (with good reason I think)-I love Canadian Beef!
Kath’s quote: “My favorite animal is steak.”-Fran Lebowitz
The second dish that Chef Michael Allemeier prepared for Winnipeg TV audiences was this upscale version of a family favourite. The elegance comes from the cream and smoked Canadian Cheddar. Which is why I am convinced that the Canadian Milk Producers got threes chefs involved in their Any Day Magic Challenge, in the first place. Many family cooks like myself, can manage the any day, Chef Michael added the magic to make a simple dish extraordinary and memorable.
Being on the set with Chef Michael for a day, I picked up some cooking tips that will translate to other dishes as well.
1. Like using lots of onions in nutritious meals but taking the time to saute them for long enough so that their essence is realized and they are perfectly soft and translucent.
2. A squeeze of lemon added at the end of preparation will not necessarily add lemon flavour but bring out all the other tastes in a natural manner.
3. Use lots of fresh herbs no matter what the dish is-the taste is explosive and the plant itself is good for you.
4. Take mushrooms back up to a higher heat to urge them past the watery stage and plump them up while browning them.
5. A smoky cheese and a little cream can go a long way. You do not need a lot of either to boost the texture, silkiness and taste to an entirely new level.
Pasta perfectly balanced with diced ham, slices of mushroom and fresh garden peas in a delicate creamy sauce, finished with a touch of fresh lemon juice and smoked cheddar.
Ingredients
1 package (500 grams) penne pasta
1 T olive oil
1 c finely diced white onion
1 T minced garlic
½ t dried chili flakes
1 c diced ham
3 c thinly sliced button mushrooms
2 c 45% cream
2 c peas (fresh or frozen)
1 1/12 c shredded smoked Canadian Cheddar cheese
3 T lemon juice
½ c chopped fresh parsley
salt and black pepper
Instructions
In a large pot of boiling, salted water,cook penne according to package directions until tender but firm. Drain and set aside.
Meanwhile, in another large pot, heat oil over medium heat.
Add onions and cook, stirring for about 3 minutes or until tender and fragrant.
Add garlic and chili flakes and cook, stirring for 30 seconds or until fragrant.
Add ham and cook, stirring well for 30 seconds.
Add mushrooms and cook, stirring for 3 minutes or until water is starting to release from mushrooms.
Increase heat to high and cook, stirring for about 5 minutes longer or until water is evaporated and mushrooms brown lightly.
Pour in cream and bring to a simmer, stirring often (don't boil it). Reduce heat and simmer for 2 to 3 minutes or until slightly reduced.
Stir in peas and heat through (if using fresh peas, simmer for 2 to 3 minutes or until tender).
Add drained pasta and cheese to pot and stir to mix well.
Stir in parsley and lemon juice.
Taste and season with salt and pepper.
Serve immediately.
2.2.6
Kath’s quote “When love and skill work together, expect a masterpiece.”-John Ruskin
