Friday, June 26, 2009

Pork Tenderloin and peaches with Sara and Marc and Clay



This was Monday. I know! I'm late! What else is new? Marc and Sara and Clay came over for dinner and it was pleasant enough to eat outside. And Pootie sprayed for mosquitoes, so we were reasonably bug-free for the evening. Here was the menu:





Sauteed zuchinni and shrimp




Grilled Pork Tenderloin with Peaches and Vidalia Onions



Stone-ground grits



Homemade rolls



Vanilla ice cream with blackberries and honey




The zuchinni I diced and sauteed with a little onion, some fresh oregano, salt and pepper, then added the shrimp. It was good, but a little too liquidy for me. I should have used higher heat.

For the pork tenderloin, I just salted and peppered it, then smeared a good hot mustard all over it, then layered the top of it with sliced vidalia onions and peaches. Then a good 30 minutes on the grill. (Again, I put mine on a foil lined baking sheet.)

I honestly would have liked the flavor to have more punch. I'm thinking about what I could have done, and best I can figure, maybe a drizzle of lemon juice and a sprinkling of brown sugar or maple syrup over the onions and peaches. Not tons, mind you, just a little bit.


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