Happy Grilling and Views from My Back Door

We’re in the midst of our holiday weekend here in the U.S. and it’s time to break out the grill if you haven’t already, get out in the sunshine and cook up a storm.

Grilled pork tenderloin with chipotle orange glaze, Mexican rice with cilantro dressing and avocado and tomato salad with toasted cumin seed dressing make for one big Fiesta!

In honor of our long weekend I want to share perhaps my most favorite recipe for grilling pork tenderloin and two nice sides to go with it. I can’t take credit for the recipes, but I can send you their way and tell you that these are not to be missed for your summer, or any time, for pure grilling and eating pleasure.

The trifecta of Grilled Pork Tenderloin with Chipotle Orange Sauce, Mexican Rice with Cilantro Dressing and Avocado Salad with Tomatoes, Lime, and Toasted Cumin Vinaigrette makes for one happy plate! The tenderloin and rice recipes come from Bon Appétit magazine and I’ve been making them for years. The salad is a new-to-me Bobby Flay recipe and it is my newest favorite salad…you just can’t imagine what a difference toasting whole cumin seed can make. The pork recipe is listed below for your enjoyment and you can find the other two by just clicking the links on each name above and it will take you to these recipes…they are keepers! Please do try them on for size.

Pork Tenderloin with Orange Chipotle Sauce
Bon Appétit, May, 2003
Serves 10
(I always half this recipe.)

3 1/2 pounds pork tenderloin
6 cups orange juice
2 teas. salt
2 Tbs. butter
3 large shallots, finely chopped
1 cup dry white wine
2 3/4 cup low-salt chicken broth
2 Tbs. chopped fresh cilantro
1 Tbs. chopped fresh chives
1 Tbs. minced canned chipotle chiles

Divide pork between 2 resealable plastic bags. Pour 1 cup orange juice and 1 teas. salt into each bag; seal. Turn to coat. Chill at least 3 hours or overnight.

Melt butter in large saucepan over medium-high heat. Add shallots; saute until soft but not browned, about 2 minutes. Add wine; boil until reduced to glaze, about 10 minutes. Add 4 cups orange juice and broth; boil until reduced to 1 3/4 cups, about 45 minutes. (Can be made one day ahead. Cool, cover & chill).

Prepare BBQ (medium-high heat). Drain pork; pat dry. Grill to desired doneness, turning often, about 18 minutes for medium. Transfer to work surface; tent with foil and let stand 5 minutes.

Meanwhile, bring sauce to a simmer; mix in cilantro, chives and chipotle chiles. Slice pork. Serve with sauce.

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And on another note, Cecilia over at The Kitchens Garden recently issued a challenge to her fellowship of readers to show the views from our respective back doors. She shows us her daily view from her back door as well as into the life of her farm, which is quite interesting to see. And the images from her back door view challenge have resulted in some truly amazing views from all over the world. While our view is not an exotic one, it is quite idyllic and we enjoy it! So with wishes for you to have a lovely day, a happy Memorial Day if you are in the U.S., and some very happy grilling in general…here is my view. Cheers!

This is the view standing in our doorway looking onto the back deck...we'd just had a storm so it's a little messy!

This is the view standing in our doorway looking onto the back deck…we’d just had a storm so it’s a little messy!

This is looking out over the deck railing into the back yard. My raised bed garden is just below this view.

This is looking out over the deck railing into the back yard. My raised bed garden is just below this view.

My favorite view, looking into the entrance to our little "forest" of paths and shade garden.

My favorite view, looking up from the last shot and into the entrance to our little “forest” of paths and shade garden. Some of our trees are 100 feet tall.

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A Hiccup, and What I Love About Spring

Azalea blossoms in our yard shot with a macro lens. I think azaleas are fascinating!

Forgive me readers for I have been MIA. It’s been two weeks since my last post.

Missed me? I’ve missed you all….figuratively and literally! I’ve been dealing with some family health issues for the last two weeks, so had no time for cooking, blogging or keeping up to speed with other posts, either. So sorry about that…some of my fellow bloggers are so prolific I may never catch up! Since I still haven’t had time to get back on my schedule of cooking or just fun eating in general, I’ve decided to give you an update on things I will hopefully be cooking from my garden within a few months and my quarterly commentary on a few things I love about the season at hand….Spring! Continue reading

Italian Sliders

You know you want one of these!

This is what you'll look like if you eat too many of these babies in one sitting!

Okay, so maybe they’re not really Italian, but they are inspired by Italian flavors…a mixture of a little flat leaf Italian parsley, fresh garlic, some Pecorino Romano, Lea&Perrins Worcestershire sauce—not Italian, but it’s good—salt and pepper. Then just shape the meat into slider-sized patties—or regular burger-sized patties if you prefer—bring some grilled balsamic glazed onions, a little Parmigiano Reggiano and tomato sauce to the party, and put it all on the appropriate sized bun. Delicioso! Continue reading

Go Grill! Sun-dried Tomato Turkey Burgers, that is…

Just look at that juicy, flavor-packed burger with oozy blue cheese and balsamic glazed onions tumbling out of it. Who wouldn't want to eat that?

Don’t get me wrong, I still love beef, but especially in the summer months I do like to eat a little lighter for the most part. One of my favorite items to grill is my recipe for Sun-dried Tomato Turkey Burgers with Balsamic Glazed Onions. I know what you’re thinking. “Turkey Burgers, oooooh, those are so dry. Not juicy and not a good substitution for good ole’ ground chuck!” I beg to differ. I’ve shared this recipe with a friend who said just that, and once he and his wife tasted these, they changed their minds completely, and it’s become part of their cooking repertoire. Continue reading