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