Tuesday, June 8, 2010

Grilled Pork Tenderloin with Grape Mostarda

Summer is almost here and to me that means trips to the beach, frozen yogurt, beach picnics, gelato, summer festivals, frozen yogurt and did I mention gelato? One other thing that means summer to me is BBQ! My little hibachi has served me well. A good hot dog and hamburger is nice and all but there are so many other great foods you can throw on that bbq. I always grill a ton of veggies which also make great leftovers for paninis and cold salads (grilled leftover veg w/ brown rice penne pasta, fresh basil, lemon zest, goat cheese and aged balsamic come to mind!). This pork tenderloin (marinated in orange juice, thyme and garlic) takes no time on the bbq and the grape mostarda is a great healthier alternative to bbq sauce. It's not surprising that I like sweet on my savoury foods and this condiment has all the elements and balance of flavors (sweet, sour, spicy and garlicky) that go so well with grilled meat.

Grape Moustarda
2 ½ cups red grapes
½ large red onion, small dice
4 cloves garlic, minced
3 tbsp Dijon mustard
1 tbsp honey
¼ cup apple cider vinegar
1 tbsp balsamic vinegar
1 tsp red chilli flakes
2 bay leaves
s+p t.t
splash red wine
flat leaf parsley

1. Saute onions, then garlic, add in red grapes, mash half of them, add Dijon, honey, apple cider vinegar, balsamic vinegar and everything else. Reduce until right consistency.

Eats on the beach...

Mother's Day Breakfast: Thomas Haas Double Almond Croissant, Farmers Market Strawberries, Soft Boiled Egg

Dessert while watching the sunset (can you think of anything better!?): Panaderia Latina Bakery Tres Leches Cake, Dulce de Leche Custard Cream Cake, Alfajore (Shortbread Cookie filled w/ Dulce de Leche and rolled in Coconut) annd classy Pinot Grigio in a water bottle.