Sunday, July 14, 2013

Grilled Pork Tenderloin, Green Beans and Beets

Our garden is really starting to produce some really great vegetables.  For this meal we had beets, green beans, lettuce and our first tomato all coming from our garden.

My husband Mike wanted a rub for on the pork tenderloin, he is the grill master in this house so I let him decide (on some things) what he wants to do regarding cooking the meat.  The rub comes from the Grassfed Gourmet Cookbook.

Mustard Sage Rub with Grilled Pork Tenderloin
2 tablespoons nutmeg
2 teaspoons dried thyme
1 tablespoon powdered mustard
1 tablespoon coarse salt (we used kosher salt, however 1 tablespoon of salt is really too much for us, so we reduced it)
1-1/2 teaspoons fresh ground black pepper (I am currently avoiding foods that I show an allergic reaction to so we did not add this to the rub - yes can you believe that I have an allergy to pepper?)

Rub pork tenderloin thoroughly with the rub.  Place the tenderloin on a 450 degree Fahrenheit grill and cook for 3 minutes.  Turning every three minutes and continue to cook until the internal temperature of the meat reaches 135 degrees Fahrenheit.

Cooked Green Beans
I usually steam my green beans but Mike wanted them cooked like his grandmother cooked them.  Add your green beans to a pan of water (just enough to really cover them), add 1 tablespoon of olive oil (don't ask me why, I assume it imparts some flavor but who am I to argue with grandma).  Let the beans simmer on the stove until tender.

Cooked Beets
I love cooked beets and these were fresh out of our garden which make them super tender and don't have much of that earthy taste.
Take a handful of beets, wash and cut the tops (including greens) off.  Save the greens (Put them in the refrigerator, I will use them later).  Place beets into a pot of water.  Boil the beets until fork tender (where you can stick a fork into the beet without adding a lot of force).  Remove the beets to a bowl. With a paper towel (caution the beets will be hot) rub off the skin of the beet.  The skin should just slide right off.  Slice the beets and serve.  Save the water that your beets were cooked in, let it cool and then add that water to your outdoor plants.  The nutrients from cooking the beets will be in the water which will help your plants.

Serve with a small side salad of fresh lettuce, tomatoes and carrots.

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