Gardening note: Did you fertilize your perennials? Have you finished pruning roses and hydrangeas? If pachysandra looks yellow, cut off old foliage to encourage new growth. Want blue hydrangeas? Apply aluminum sulfate .
~ Simplicity in today's garden
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GRILLED BOURBON PORK TENDERLOIN with MUSTARD SAUCE
~ 'a keeper' recipe in numerous files but if haven't tried, a MUST, especially with Derby Day around the corner. This adaptation is from Culinary Counterpoint (Detroit Symphony Orchestra) Cookbook.
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1/4 cup soy sauce
1/4 cup bourbon
2 Tbsp. brown sugar
2 lbs. well-trimmed pork tenderloin
Chopped green onions
- Combine soy sauce, bourbon and brown sugar. Pour over pork and marinate several hours or overnight (long is good), turning occasionally.
- Remove meat from marinade and grill on medium, 10 minutes per side (or bake at 325-degrees for 1 hour or until done). Carve diagonally into thin slices and serve with Mustard Sauce.
Note: This is a lovely buffet entree equally good at room temperature with hot vegetables or cold salads.
MUSTARD SAUCE
1/2 cup sour cream
1/3 cup mayonnaise
2 tsp. dry Coleman's mustard
3 Tbsp. finely minced green onions
2 tsp. white balsamic vinegar
Combine all ingredients thoroughly several hours before serving.
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