SIMPLE SUNDAY NIGHT JUNE SUPPER ~ MESQUITE GRILLED PORK TENDERLOIN with RASPBERRY CHIPOTLE SAUCE & CHOPPED CASHEW ROMAINE SALAD

MESQUITE GRILLED PORK TENDERLOIN with ROASTED RASPBERRY CHIPOTLE SAUCE

~ A southwestern mesquite grilled juicy tenderloin topped with spicy-sweet raspberry sauce

2 (3/4) pound well-trimmed pork tenderloins

2 Tbsp. jerk seasoning

2 Tbsp. chopped fresh rosemary

freshly ground black pepper

1 cup Fischer & Wieser Roasted Raspberry Chipotle Sauce

1/2 cup fresh orange juice

zest of orange

additional chopped fresh rosemary

handful of mesquite chips soaked in water

Rub seasoning evenly over tenderloins and sprinkle with rosemary & freshly ground cracked pepper. Cover and chill several hours or overnight.
Gently heat raspberry-chipotle sauce, orange juice and zest. Reserve 1/2 cup in separate container.
Drain chips and sprinkle over hot coals. Grill tenderloins over medium-high heat about 20 minutes, turning occasionally. Let rest.
Bring marinade to boil, reduce heat and simmer 5 minutes. Add remaining 1/2 cup sauce to saucepan.
Slice tenderloin diagonally and serve with raspberry-chipotle sauce. Sprinkle with additional chopped fresh rosemary. Serve with Chopped Cashew Romaine Salad. ( serves 6)

_____________________________________

CHOPPED CASHEW ROMAINE SALAD

3/4 cup coarsely chopped salted cashews

1 large head torn romaine

1 small thinly sliced red onion

1/2 cup rinsed & drained chickpeas

1/4 cup extra-virgin olive oil

2 Tbsp. fresh lemon juice

1 Tbsp. fresh lemon zest

1/8 tsp. coarse salt

1 tsp. dried thyme

Whisk together olive oil, lemon juice, zest, salt and thyme. Allow flavors to blend.
Toss lettuce, onions, and chickpeas in large bowl. Toss with dressing and top with chopped cashews.

Comments

OCTOBER JOY ~ AUTUMN MINI-ROAD TOUR (HUBBARD LAKE, MI)

"There is no season when such pleasant and sunny spots may be lighted on, and produce so pleasant an effect on the feelings, as now in October." ~ Nathaniel Hawthorne Up driveway and overhead sky (Click on all photos for larger view ) 'Wa-gi-daa-king' Autumn South shore drive South Shore view West Branch River West Shore Drive Tamarack Island Old Marina Down hill Mt. Maria view Down hill Mt. Maria Remains of the Day (October Sunset)

AS THE GARDEN GROWS (MID-JUNE GARDEN STROLL) ~ 'BURSTING BUDS'

"In June, as many as a dozen species may burst their buds on a single day. No man can heed all of these anniversaries; no man can ignore all of them." ~ Aldo Leopold WAVE PETUNIAS ROCK GARDEN WONDERS STREPTOCARPUS BLUE WONDERS GERBERA DAISY IN THE ROSE GARDEN CHOCOLATE COSMOS JOHNSON'S BLUE GERANIUM EVENING PRIMROSE ( Oenothera) - ASTILBE HYDRANGEA (ANNABELLA - MACROPHYLLA) ASTILBE KOUSA DOGWOOD JAPANESE PAINTED FERN - HOSTA

'JUST FOR ONE'S HEALTH' ... ~ PURPLE CONEFLOWER (Echinacea purpurea) / 'NOT YOUR ORDINARY' BLUEBERRY MUFFINS

"Just for one's health ... it is very necessary to work in the garden and to see the flowers growing." Vincent Van Gogh PURPLE CONEFLOWER ( Echinacea purpurea ) 'NOT YOUR ORDINARY' BLUEBERRY MUFFINS ~ On the lighter side, these are always a family favorite from ... PICNIC! Recipes and Menus for Outdoor Enjoyment 1 2/3 cups flour 1/3 cup wheat germ 3/4 cup sugar 1/2 t sp. salt 1 tsp. baking soda 1 1/2 cups MICHIGAN blueberries (preferably small wild ones) 1 cup buttermilk 2 Tbsp. melted unsalted butter Preheat oven to 400-degrees. In large bowl, combine flower, wheat germ, sugar, salt, and baking soda. Add blueberries and stir to coat. Add buttermilk and butter. Stir until just mixed. Spoon batter into greased muffin pans. Bake 18 minutes or until golden brown. Cool in pans for 2 minutes. "The purple coneflower isn't really purple at all. The large, eye-catching flowers are bright rose-pink. Each flower has a bristly iridescent orange cent...

THE VILLAGE VOICE

Search This Blog