Instead of waiting for the green grass and warm patio stones, to pull out the barbeque, D shoveled off the deck and excavated the barbeque from a snow bank this past weekend. The first of many barbequed suppers of the year is something to celebrate and so we did. Our entire gang was assembled for mandatory Sunday supper. We ask that our grown up kids, keep the evening open so that they can come home and we can all have dinner together. This weekend was not a full house as our youngest was asked to work at the last moment. Since she is the care-giver for a person with a disability she did not want to leave them without attention. In addition, I had to push myself away from the table to catch a flight up north. We believe though, that it is not quantity but quality of time spent together.
With much excitement, D and I planned the menu. Pork tenderloin was on sale and so I picked up two fresh packages which contained two tenderloins each. Tenderloin is really an economical choice as the pure meat goes a very long way. Three tenderloins fed six of us and then we made up “to go” suppers for everyone sitting around the table. The last tenderloin was cut into two and half was frozen for a future dinner. The remaining half, provided dinner for another evening.
We have a favourite way to prepare pork tenderloin. D mixes up brine: melting sugar in hot water and adding cold water and coarse pepper and salt. The proportions are approximately ½ c sugar, ¼ c salt and pepper to 1 litre of hot water and another of cold water but exact measurements do not matter in the least. The tenderloins are typically marinated overnight but on this day, the morning sufficed. When the barbeque is nice and hot, the tenderloins are removed from the brine and patted dry with paper towel. Then they are placed on the hot grill for approximately five minutes. After they are turned once, the lid is closed and the heat is turned off. The key is not to be tempted to lift up the lid and muss about with them. After approximately 15 minutes (depending upon the thickness of the loins), pull them off the grill and wrap them in aluminum foil to rest. Perfectly cooked pork is slightly pink in the center and it is perfectly safe to eat this way. But if you prefer your pork, on the well done side, simply leave it in the foil for longer.
I had extra balsamic/mustard sauce that I had frozen after Easter ham dinner and I pulled that out to provide a complement. Often times, I will whisk together a couple of tablespoons of blueberry or Saskatoon preserves into a sauce that can be spooned over the meat at the table. I made up a Greek salad and roasted both baby red and white potatoes. D also grilled up sticks of zucchini. The combination of tastes was fresh and clean and tasted like, well spring!
Kathryne Grisim grew up in the hospitality business and she and her husband of almost 30 years, owned their own family restaurant at one time. She currently teaches social media and hospitality and is a food, travel and restaurant writer for Winnipeg Women Magazine, the Canstar newspapers, and her own blogs: www.foodmusings.ca andwww.boomchicaboom.ca. Food Musings was selected Winnipeg’s favourite blog by Uptown Magazine in 2012 and is Urban Spoon’s number one Manitoba Blog. Kathryne is proud to be a regional ambassador for Food Bloggers Canada, Canada Beef and Sobey’s. She is an imaginative cook and especially enjoys preparing food that will demonstrate to her family how deeply she cares for them. In Kathryne’s world food=love!