FADING SUMMER ~ COFFEE INFUSED GRILLED PORK TENDERLOIN / RED BARTLETT PEAR SALAD with BLUE CHEESE VINAIGRETTE

"But thy eternal summer shall not fade."

~ William Shakespeare

~ Vibrant gerbera daisy

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COFFEE INFUSED GRILLED PORK TENDERLOIN

~ Lingering robust summer flavor

( adapted from Cooking Light)

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2 (1-lb. trimmed pork tenderloins

1/2 cup strong brewed coffee

2 Tbsp. cider vinegar

1 Tbsp. Dijon mustard

1 Tbsp. brown sugar

1/4 cup finely ground coffee

2 Tbsp. sugar

2 Tbsp. Hungarian paprika

2 Tbsp. coarsely ground black pepper

1 tsp. coarse salt

1/4 favorite barbecue sauce

1 Tbsp. cider vinegar

• Combine coffee, vinegar, mustard and brown sugar in large zip-lock plastic bag; add pork and seal. Marinate in refrigerator 2-12 hours, turning occasionally. Remove pork from bag; discard liquid.
• Prepare grill. Combine ground coffee, sugar, paprika, cracked pepper & salt. Rub over pork. Let stand at room temperature for 15 minutes.
• Combine 1/4 cup barbecue sauce and 1 Tbsp. cider vinegar. Reserve 2 Tbsp. of barbecue sauce mixture; set aside.
• Place pork on grill rack coated with cooking spray. Over high heat, grill 3 minutes, turning pork on all sides. Reduce heat to medium and grill 15 minutes, turning occasionally. Baste with 3 Tbsp. barbecue sauce mixture. Grill 5 minutes or until register reaches 160-degrees (slightly pink).
• Place pork on platter and brush with reserved 2 Tbsp. barbecue sauce mixture. Cover with foil and let stand 5 minutes before slicing. (8 servings)

~ Fading gerbera daisy

RED BARTLETT PEAR SALAD with BLUE CHEESE VINAIGRETTE

~ A memorable pairing on the cusp of summer and fall ... Sharp blue cheese and buttery red pears.

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2 diced red Bartlett pears

1/2 cup extra-virgin olive oil

2 Tbsp. raspberry vinegar

1/4 cup crumbled blue cheese

6 cups mixed greens

1/2 cup toasted cashews, walnuts or pecans

freshly ground pepper to taste

• Combine olive oil, vinegar and blue cheese.
• In large salad bowl, add greens and toss with vinaigrette. Add pears and nuts and lightly toss again. Season with cracked pepper.