It may be hard to focus on the pork in that picture with those giant roasted carrots taking up half the screen, but please try. The carrots will get their moment later.
This past weekend was a really, really fun one. My
parents were in town from Wisconsin, where they escaped a blustery
late-spring snow storm for one of the most beautiful weekends in
Dallas. They got 6+ inches of snow on Thursday, causing
a day of flight delays and late arrivals. I always tell them that as I
much as I love them, I don't know if I could live there again. That weather is bull$#@%.
On Saturday night we stayed at our house and
cooked, ate our body weight in cheese before dinner (the Wisconsin in all of us), and drank one too
many bottles of wine...and had one of the most enjoyable nights we’d all
had in a long time. I think, at least. I guess I
don’t really know where it was on their scale of enjoyability, but it
was very high on ours.
Anyway, on to the food. Pork tenderloin is my go-to
dinner party meal, especially in the spring or summer. It’s so easy to
marinate the night before, then throw on the grill for an easy and
delicious meal. I always grill it the same way:
5 minutes on each side of medium-high indirect heat, then 5-7 minutes
over indirect (until inside reaches 140). Then cover in aluminum foil
for 10 minutes…it turns out perfectly moist and flavorful every time.
2 pork tenderloins
1 jar peach preserves (about 1 cup)
¾ cup balsamic vinegar
½ cup brown sugar
¼ cup olive oil
· ¼ cup honey
3 tablespoons soy sauce
2 bay leaves, crushed
Mix all ingredients in a large Ziploc bag, add the
pork, and marinate at least 8 hours or overnight (I always do
overnight!). Grill as directed above, and enjoy! I served with wild
mushroom risotto, roasted carrots, tomato mozzarella salad,
and cheesecake. Recipes to follow!
Thanks mom and dad for a wonderful weekend, and for appreciating the art of eating as much as we do.
Labels: gluten-free, grilling, Pork