Tried and True

January 8th, 2009

I have a collection of Gourmet magazines dating from the 1960’s. Some of them I inherited from my Father-In-Law who was a fabulous cook, and the rest I subscribed to, hoping that I too could be a good cook. Recently when we added on to the cottage, I made sure that we would have a lot of closed storage in the bookcases for my tattered magazines which I still pull out and peruse to find food ideas that I swear I missed before. One of my favorite menus that came from an issue in the 1980’s is for Grilled Garlic Lime Pork Tenderloin with Red Onion Marmalade served with Cashew Sesame Noodles. This is my “go to” grill recipe when we have company. I know what you are thinking – It’s Winter – but where I am in Florida right now grilling is possible. So if you are snowed in, sorry, just save this for the balmy weather to come. And don’t leave out the marmalade. It enhances the Pork.

GRILLED GARLIC LIME PORK TENDERLOIN

3 cloves garlic, chopped
1 Tbls soy sauce
1 Tbls ginger root, grated
1 tsp dijon mustard
2 limes, juiced
1/4 cup olive oil
1/4 tsp hot pepper sauce
2 Pork Tenderloins, trimmed

In a blender or small food processor blend marinade ingredients with salt and pepper to taste. In a large sealable plastic bag combine pork with marinade. Seal bag, pressing out excess air, and put in a shallow baking dish. Marinate pork, chilled, turning occasionally, at least 8 hours. Prepare grill or light gas grill. Let pork stand at room temperature about 30 minutes before grilling. Remove pork from marinade,letting excess drip off, and grill on an oiled rack turning every 5 minutes and basting occasionally for about 15 to 20 minutes. Transfer meat to a cutting board and let stand 5 minutes before slicing. Serve pork with red onion marmalade.

RED ONION MARMALADE

4 cups red onion, finely chopped
3 Tbls oil
3 Tbls sugar
2 Tbls red wine vinegar
1/4 cup water

In a large heavy skillet cook onions in oil with salt and pepper to taste over moderate heat, stirring until softened. Add sugar and cook, stirring 1 minute. Add vinegar and simmer, stirring, until almost all liquid is evaporated. Add water and simmer, stirring, until mixture is slightly thickened and onions are very tender, about 10 minutes.

CASHEW SESAME NOODLES

2 cloves garlic, chopped
3 Tbls soy sauce
1 1/2 Tbls rice vinegar
1/4 cup Sesame oil
3/4 tsp red pepper flakes
1tsp sugar
1/2 cup dry roasted cashews
1/3 cup water

1 lb thin spaghetti
1/2 cup cilantro or parsley, chopped

In a blender blend sauce ingredients with salt and pepper to taste until smooth. Just before serving bring a large pot of water to a boil and cook spaghetti until al dente. Drain spaghetti and rinse well under cold water. Drain well again and in a bowl toss with sauce and chopped parsley or cilantro. Garnish with extra cashews.

6 responses to “Tried and True”

  1. I can attest, this is an awesome tenderloin! I’m not a big fan of pork (unless its barbeque), but I’ll eat this anytime. The marmalade does help make this dish.

  2. Oh, and congrats on starting the blog! I’m glad and impressed that your first post is real and sets the tone for what you want to write about… its not the obligatory “look I’m blogging” post that we all feel like we have to write.

  3. Penny, this is wonderful! And that gorgeous kitchen — looks familiar. I’ll be waiting for more posts on my igoogle page.Congratulations.
    Sharon

  4. Penny says:

    Thanks Michael. Your support means a lot to me. Sharon – Your blog is amazing. I have much to learn.

  5. Penny,
    Now you are my teacher!I have printed your recipe and plan to make it next Saturday. I am astonished that you remember me after all this time. And delighted too.I hope your lovely little grandchild appreciates your good cooking.

    I am now teaching at the Culinary Institute of America and have just written Food Jobs:150 Great Jobs for Cuinary Students, Career Changers and Food Lovers http://www.foodjobsbook.com

    Please give me a call when you have time to chat.

    Irena Chalmers

  6. Penny says:

    Irena – You are too, too modest. Your teaching had a profound effect on the course of my life. La Bonne Femme was a visionary cooking school and shop before many took “cooking as art” seriously. I still have my first French copper 14″ saute pan and blue Le Crueset casserole purchased in your shop. When I use them, I smile at the memories and aromas of those long ago days. Food has a way of connecting us. I am honored that you actually commented on my blog. In reality I’m jumping up and down with glee! Thank you.

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