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

Just Peachy

Tonight's Dinner:
Alaskan Coho Salmon with Peach Glaze
Wilted Mixed Greens
Steamed Snow Peas
Tossed Salad with French Dressing

Okay, so when I was trying to figure out what to make tonight for dinner I started looking at what I had that was fresh.  Mike and I went to the farmer's market on Saturday and picked up peaches, mixed greens, lettuce, and snow peas.

I really wanted to do something with the peaches and knew we had salmon in the freezer.  We get our fish market to special order the salmon in the fall (when they are fishing for it in Alaska).  The salmon has a rich flavor, is dense and meaty and extremely flavorful.

So I took the peaches and removed the skins (by putting them in boiling water for just a little while).  I then chopped the peaches.  I added the peaches to a sauce pan and then added a little maple syrup, balsamic vinegar, and a little sweet white wine (I happened to have a very sweet dessert style Riesling in the refrigerator).  I cooked it on the stove to reduce the liquid down to make it a glaze to be used on the salmon.  Mike took the salmon and grilled it adding the glaze at the last stages of cooking.

The snow peas were just steamed and a little butter was added.

The mixed greens I put into a skillet with a little extra virgin olive oil and added the greens just to wilt them.

The little bit of the glaze that was left was placed on the side to use with the salmon.

The salad just contained lettuce with tomato and a homemade french dressing.  Simple but tasty.

We of course finished the dinner off with a bottle of 2008 Afton Mountain Vineyards Chardonnay.

I am really hoping that by posting what I made for dinner will inspire and bring out my creativity and inspire you and your creativity.  Hope you enjoy.

If you have any questions or would like more details on how to make something feel free to post the question so that I can answer.