Mon mari has been spending time on the internet.
Since he’s in charge of all summer outdoor cooking he’s decided that he also should have input on what he cooks.
Reminds me of the time I was in the U.S. and had left him instructions on how to fix one of his favorite dishes. When I returned he proudly explained that not only did he modify my recipe, he improved it.
I mean….. Really!
The thing that caught his attention with this recipe is the cumin and sage – two of his favorite seasonings.
I modified it, of course.
And added the Barbecue Sauce.
But he gets a gold star for this one!
We cooked it early and served it cold – it was wonderful.
Grilled Pork Tenderloin, Shallot Sage Marinade
Total time: 30 minutes plus 7 earlier
- 12oz (350gr) pork tenderloin
- 1 shallot, chopped
- 1 clove garlic, chopped
- 6 large, fresh sage leaves
- 3 tbs white wine
- 1 tsp cumin
- 1 tsp celery salt
- 1/2 tsp paprika
- 1/2 tsp chili powder
- Barbecue Sauce:
- 3/4 cup tomato sauce
- 2 tbs ketchup
- 2 tbs red wine vinegar
- 2 tbs molasses
- 1 tsp dry mustard
- 1 tsp chili powder
- 2 tsp dried oregano
- Mix all ingredients for marinade and purée in a blender.
- Spoon onto pork and marinate in the refrigerator for 2 – 6 hours.
- Cook pork on barbecue grill for 20 – 25 minutes. Turn occasionally to brown on all sides.
- When you think pork is done slice into middle to check. Slightly pink is is perfect.
- Remove and allow to rest 5 minutes before slicing or, if you want it cold, allow to cool slightly, then refrigerate.
- Serve with Barbecue Sauce on the side.
- Barbecue Sauce: combine all ingredients in a saucepan and simmer for 5 minutes.
Check out all the great summer foods!
It’s been hot here.
All of July has been in the high 80’s to mid 90’s with ‘blazing sunshine’ (or so the weather people say).
Thus the cold dinner with the pork.
We went on another bike ride. It’s cool riding along the canal.
I can’t believe I missed this on the outward trip – maybe because there were a lot of people and we had to walk our bikes….
We rode over the river on an aqueduct.
The canal goes over the river.
I was standing on the bike path side of the aqueduct to take this and you can see the river flowing off into the distance far below.
On another note…. It’s evening here and I just opened the door to let some cool (hopefully) air in.
We have fig trees but neither of us really like figs.
Every night about this time there is a flock of about 100 birds that come to eat the figs.
The noise they make is deafening.
Until the dogs go out and bark and chase them away.
If you want nutrition information, try this site: Calorie Count