Wednesday, August 8, 2012

Spiced Pork Tenderloin with Summer Relish and Cataloupe Feta Salad

Last night we had a pot luck supper at a local farm.  It is where like minded people can get together, have good quality food to eat, share ideas, sell vegetables, jams, jellies etc.  The food is always great at these gatherings and last night was no exception.  I like to take things that can be easily transported and what I chose for dinner was just that.

Spiced Pork Tenderloin with Summer Relish
1/4 cup while wine vinegar
1 tablespoon sugar
2 cups grape tomatoes, halved (Used Juliet tomatoes from our garden)
1 cup corn kernels (from about 2 ears)
1/2 cup red onion, finely chopped
2 tablespoons fresh minced parsley
1 tablespoon fresh chives
1 tablespoon thinly sliced fresh basil
Salt and Pepper to taste
3 Tablespoons brown sugar
1-1/2 teaspoons kosher salt
1/2 teaspoon cayeene
2 pork tenderloins, trimmed (we had a over 3 pound tenderloin that was used for this recipe)
Preheat grill to medium
Combine vinegar and sugar for the relish in a large bowl, whisking until sugar is dissolved.  Add tomatoes, corn, onion and herbs to the vinegar mixture; season with salt and pepper, and toss to coat.  Cover and chill relish until ready to serve.
Combine brown sugar, salt and cayenne; rub mixture over tenderloins.  Lightly coat each with nonstick cooking spray.  Grill tenderloin about 20 minutes, or until internal temperature reaches 145 degrees Fahrenheit, turning to brown all sides.  Let rest 5 minutes before slicing.  Serve with relish.

Cantaloupe Feta Salad
1 large cantaloupe, seeded, removed of outer peel and cut into bite sized pieces
4 to 6 ounces of feta cheese, crumbled
Juice from 1 lime
Fresh Mint, diced
1 tablespoon olive oil
Sea Salt and Pepper to taste
Combine all ingredients in a bowl and stir to combine.  Add enough mint to add flavor but don't add too much.

No comments:

Post a Comment