Indonesian Grilled Pork Tenderloin

pork again tp post

Today I am sharing an excellent marinade courtesy of Tide & Thyme.   I’ve adapted the recipe for a quick turn on the grill, either gas or charcoal, and I’ve butterflied the pork tenderloins. This maximizes the surface area to soak in the yummy marinade, and also speeds up the grilling time so that the meat cooks through before the outside burns… which tends to happen when there is any sugar in a marinade.  To prepare the tenderloins, simply trim all visible fat, remove the silverskin (very important) then use a large knife to cut the meat lengthwise, about 1/2 of the way through.  Open the meat up to lay flat and pound  gently  to even it out, either with a meat mallet or just the palm of your hand.  For best flavor, marinate overnight.

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2 pork tenderloins, trimmed and butterflied (see note above)
1/4 cup apricot preserves
2 cloves garlic, minced
1/2 tsp ground coriander
1/4 cup soy sauce
1 tbsp rice wine vinegar
2 Tbsp creamy peanut butter
1 lime, juiced
1/4 cup orange juice
1/2 tsp crushed red pepper flakes
1/2 tsp ground black pepper
2 Tbsp vegetable oil
1 Tbsp fresh cilantro, chopped

Combine preserves, garlic, coriander, soy sauce, rice wine vinegar, peanut butter, lime juice, orange juice, crushed red pepper and black pepper in a small bowl. Whisk well to combine, paying attention to break up the peanut butter.  Place pork tenderloins in gallon sized Ziploc bag and pour the marinade on top. Squeeze out the air, and seal, using your hands to squish bag and distribute marinade evenly. Place in refrigerator and let marinade for at least 1 hour, or up to 8 hours.

Preheat grill on high.  Remove pork from marinade and bring the marinade to a boil in a small saucepan, reduce to a simmer and keep warm.  Grill tenderloins on both sides until you have nice golden grill marks then turn the heat down a bit (or move to a cooler spot on the grill if using charcoal) and cook 5-10 minutes until just cooked through.  Brush tenderloins with the reserved marinade (thoroughly heated). Slice and serve with fresh cilantro if desired. Serves 4-6

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Roasted New Potato Salad with Arugula and Goat Cheese

potato salad to post

There are two secrets to this excellent potato salad.  One is to roast the potatoes very slowly so that they become meltingly tender and waxy (as opposed to the crispy/fluffy texture of my favorite Butter Roasted Potatoes).  And the second is to add the vinaigrette while the potatoes are hot, so that they soak in the flavors of the mustard and balsamic. This recipe is adapted from The Vineyard Cookbook, by Barbara Scott-Goodman.   I was planning on presenting this as the perfect winter potato salad but have decided that it will actually be a year-round favorite for me.

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3 pounds small red new potatoes, halved or quartered.

8 unpeeled garlic cloves

1/4 cup extra virgin olive oil (for roasting potatoes)

kosher salt

2 teaspoons whole grain mustard

1 tablespoon balsamic vinegar

1/3 cup extra virgin olive oil (for vinaigrette)

2 handfuls stemmed baby arugula

4 ounces fresh goat cheese, crumbled

freshly ground black pepper

Preheat oven to 300 degrees.  In a roasting pan (large enough so that potatoes can be spread out in a single layer)  toss the potatoes with the garlic cloves, salt to taste, and the 1/4 cup olive oil.  Bake for 1 1/2 to 2 hours until potatoes are tender and light brown.  Lower the heat to 250 degrees if the potatoes are cooking too quickly.

To make the vinaigrette, whisk the mustard and vinegar together in a small bowl, Slowly add the olive oil, whisking constantly until the vinaigrette thickens.

Take the potatoes from the oven.  Remove the garlic cloves and squeeze them over a large bowl to remove the peel then scrape the potatoes into the bowl as well.  Pour the vinaigrette over the hot potatoes and gently toss.  Let cool slightly then add the arugula and toss again.

Heap the potato salad into a large shallow bowl or platter.  Sprinkle the crumbled goat cheese over the top and season to taste with pepper.

Serve warm or at room temperature.  Serves 6.

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