Thursday, July 22, 2010

Summer Pork Tenderloins with a Corn and Tomato Salsa

Good morning everyone!! Well I can’t believe it but it is already time to move on to Entrée’s, we are really getting a good base going. I will do four entrée’s, and then I’m going to move on to brunch. I’ll do four recipes for brunch, after that I’ll do something different every day. What I’m trying to do is get a nice base going so there’s a little something for everyone. Today we are going to make Summer Pork Tenderloin with a Corn and Tomato Salsa, this one is really easy to do and has lots of flavor. As always just have fun and keep it simple.

Thank You


Summer Pork Tenderloin with a Corn and Tomato Salsa

White Wine Vinegar- ½ cup
Grape Tomatoes- 2 cups (halved)
Yellow Corn- 1 cup (canned or frozen)
Red Onion- ½ cup (slivered)
Parsley- 1 tablespoon (flat, fresh, chopped)
Cilantro- 1 tablespoons (fresh, chopped)
Chives- 1 tablespoon (chopped)
Basil- 1 tablespoon (sliced strips)
Salt & pepper- to taste
Brown Sugar- 3 tablespoons
Blackened Seasoning- 1 tablespoon
Pork Tenderloins- 2 (trimmed)

Method to the Madness

1) Preheat your grill to medium high.
2) In a mixing bowl, combine the vinegar and sugar for the salsa, whisking until sugar is dissolved. Add tomatoes, corn, onion, and the herbs. Season with salt & pepper mix well, cover and chill until service.
3) In a mixing bowl combine brown sugar, and blackened seasoning; rub the tenderloins first with a little oil and then the brown sugar mixture.
4) Grill tenderloins for about 20-25 minutes or until internal temperature reaches 145. Make sure you turn tenderloins to brown on all sides. Let the tenderloins rest for about 5 minutes and slice. Serve with the salsa.
5) ENJOY!!!

Grilled Potato Slices

Russet Potatoes- 2 pounds
Olive Oil- ¼ cup
Salt & pepper- to taste

1) Peel or not; slice the potatoes length wise. Season the potatoes with the oil and salt & pepper.
2) Grill potatoes until tender, for about 5 minutes.
• For nice grill marks on your potatoes, cook them just like steaks. Start with them pointing to 2 o’clock for about 2-3 minutes, and then turn them to 10 o’clock.
• A quick note on slicing the basil. Stack full basil leaves on top of one another, roll them up, and then take a sharp knife and slice thin as you can. This is called a chiffonade; which is the French term for thin strips

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