Dinner Party for Oct. 2nd

[cjs]

That other thread was getting awfully long and involved -

Billy started us off by posting our recipe -

Balsamic Pork Tenderloin
(Cuisine, August 2000, Issue 22, p. 9)


Makes: Six 4 oz. Servings Total Time: 27-30 Minutes Rating: Easy


For the Balsamic Tenderloin —
Trim and Tie:
2 pork tenderloins (2-3 pounds)

Marinate in:
1/4 cup olive oil
1/4 cup apple cider vinegar
2 T. chopped fresh rosemary, (or 2 t. dried)
1 T. kosher salt
1 1/2 t. black pepper
3 cloves garlic, minced

Simmer and Reduce for Glaze:
1 cup balsamic vinegar

Grill Pork; Brush with:
1/4 cup Balsamic Glaze

Related Recipes:
Grilled Summer Vegetable Salad
Balsamic Glaze


Trim fat and tie two, 2 - 3 pound pork tenderloins. To make the tenderloins consistent in size, fold over the narrow tail end of the tenderloin and tie it in place up over the body. Use on cotton kitchen twine. Continue tying the rest of the tenderoin at 1 1/2" intervals along the entire length. Pull the string tightly around the meat and knot. You'll use about five 5" pieces of string for each tenderloin.

Marinate pork tenderloin in olive oil, cider vinegar, and next 4 spices. A resealable plastic bag works well. Place the bag in a pan to catch any leaks; seal and store upright in refrigerator for up to an hour.

Simmer balsamic vinegar over high heat (about 3 minutes) for the Balsamic Glaze, then reduce heat to medium-low. Keep it simmering gently, uncovered. Reduce to 1/4 cup, about 13 minutes. You want the glaze to be thick enough to coat the back of a spoon. Any longer and it'll have the consistency of hot tar and taste burned. Transfer the vinegar to another container to cool. Preheat grill to medium-high.

To grill tenderloins place them on the grill, cover, and cook four minutes. Then rotate tenderloins, cover and cookanother four minutes. Rotate a final time and cook to the doneness you want. For medium-rare, cook 15 min. to an internal temp. of 145°. For medium, cook 17 min. to an internal temp. of 150°. For medium-well, cook 19 min. to an internal empt. of 155°. Tent the tenderloins with foil and let rest for five minutes. Then, remove the strings and slice diagonally into 1/2"-thick slices. The angled cut gives you larger slices. And the slices will fan out nicely on the plate. Now is the time to show off your work. First, make a bed of orzo on the plate. Then, put some of the grilled vegetables on top, and sprinkle with crumbled dry goat cheese. Now, lean several slices of the tenderloin against the salad. A serving of pork is about 4 - 6 ounces. That's three or four slices each. (Shown here with Grilled Summer Vegetable Salad).

Lorraine: Anyone game to make the Brown Butter Apple Tarte Tatin Cake for dessert? I don't have the proper pan, but I'll improvise! I've ben trying to find side dishes, but I can't find my Weeknight mag.

Cis: Going with buttered orzo for a starch. Veggie choice is still a ? Looking forward to this next online dinner party, as always.
Cis

Cis: Well, there is a recipe for buttered orzo with oregeano. It's to go with the Mediteranean Cornish hen 1/2's. I can post it word for word, if you'd like. Basically, cook the orzo in canned chicken broth, pinch of salt, good dollop of oregeano, til all liquid is absorbed, mount with butter. Takes about 8mins.

[bjcotton]

We don't usually do a dessert with supper unless it's a sorbet, but I do have a delicious Marionberry/Plum granita. I've never had Orzo, so I'll try that and the last of our tomatoes in a green salad.

I've only had the pork tenderloin once, but it was simply maaaaaahvelous, so I'm looking forward to this.

[farnfam]

Brine, rinse, pat dry, marinate, grill, brush with reduced balsamic, let rest, slice in medallions
Brine, rinse, pat dry, marinate, grill, brush with reduced balsamic, let rest, slice in medallions
Brine, rinse, pat dry, marinate, grill, brush with reduced balsamic, let rest, slice in medallions .......... repeat until ready to make dinner
Cis

[bjcotton]

[Bizymomma]

Buttered orzo is YUM!!!!

[Half_Baked]

I've never had orzo either, that I know of.

[cjs]

you got it, cis!!

[Half_Baked]

Cis: Well, there is a recipe for buttered orzo with oregeano. It's to go with the Mediteranean Cornish hen 1/2's. I can post it word for word, if you'd like. Basically, cook the orzo in canned chicken broth, pinch of salt, good dollop of oregeano, til all liquid is absorbed, mount with butter. Takes about 8mins.

So you cook it like rice instead of pasta? Would it be 2 c. water/broth to 1c orzo?

*blink* sorry, I'm sure the directions are on the box...lol

[cjs]

If you haven't checked the box yet, Jan - lots of water like cooking pasta...it is pasta.

[farnfam]

Would it be 2 c. water/broth to 1c orzo?

That's the way I do it Jan, so the broth gets all absorbed into the orzo and you don't have to drain out the chicken broth.
Okay here it is 'word for word' from C@H Issue 45 pg 23
Bring to a boil: 21/2C chicken broth, Stir in: 1C dry orzo,Finish with 2T unsalted butter.
Cook orzo for 9min or until broth has evaporated. Remove from heat: stir in butter, salt and pepper to taste. I don't know where I got the oregeano idea, I thought it was here