Monday, July 25, 2011

Grilled Pork Tenderloin

Tonight's Dinner is all grilled out.  Pork tenderloin,  grilled eggplant with a garlic rosemary olive oil, grilled peaches, warmed garlic naan bread with butter and dirty martini's.

The rub recipe came from the Grassfed Gourmet Cookbook.

Garlic Rosemary Rub
2 tablespoons dried rosemary
1-1/2 tablespoons coarse salt
1 clove garlic, minced
2 teaspoons ground black pepper

Mix together and rub on pork tenderloin.

The eggplant was cut into quarters.  I drizzled a rosemary garlic olive oil.

Eggplant ready for the grill

Grilled Eggplant

If you have never had a grilled peach before I highly recommend it.  It is a easy and great thing to do with fresh peaches.  To get the peaches ready for the grill, cut the peaches in half remove pit, dip the cut half into melted butter, and then dip it into sugar.  Add the peaches cut side down to the grill.  The grill needs to be warm enough but not too hot, you don't want to burn the sugar only caramelize it.

Peaches ready for the grill

Grilled peaches

While we were waiting for the grill to warm up we decided to make some cocktails.  Our cocktail of choice are Grey Goose Dirty Martini's.  We add blue cheese stuffed olives that we get from Leonard Mountain.  They are the best blue cheese stuffed olives that we have ever tried.  Another great thing about this company is that it is employed mostly by women who were unable to drive into a big city to work so the company was started in a rural setting.  

Garlic Naan Bread

Grilled Pork Tenderloin

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