Grilled Marinated Pork Tenderloin

2/3 cup balsamic vinegar
1/3 cup olive oil
2 tablespoons soy sauce
4 ½ teaspoons firmly packed brown sugar
¾ teaspoon ground black pepper
½ cup finely chopped fresh rosemary
5 garlic cloves, chopped
1 package (of two) boneless pork tenderloins – about 2.5 pounds
Salt to taste

Remove silver skin and excess fat from the tenderloins.
To make the balsamic-rosemary marinade, in a food processor, combine the vinegar, olive oil, soy sauce, brown sugar and pepper and pulse until blended.  With the motor running, drop the rosemary and garlic through the feed tube and continue to process until fairly smooth.
Place the tenderloins in a glass baking dish and pour the marinade over them.  Cover and let stand at room temperature, turning occasionally, for up to 2 hours.
Preheat grill for medium-high heat.  Remove the tenderloins from the marinade, reserving the marinade.
Grill the meat over direct heat.  Turn the meat every 4 to 5 minutes and baste with the marinade for up to 5 minutes before the meat is done until cooked to your liking, about 20 minutes total for medium (slightly pink at the center and juicy) (140 degrees internal temperature).
Transfer the tenderloins to a carving board, cover loosely with aluminum foil and let rest for 5 minutes.  Carve into slices across the grain and at an angle to the cutting board.  Season with salt.  Serve the tenderloins hot, warm or at room temperature.
Serves 4 to 6

Balsamic Pork with Rosemary & Thyme

2 pork tenderoins (1 package has two)
8 large sprigs fresh rosemary
8 large sprigs thyme
½ cup balsamic vinegar
¼ cup olive or vegetable oil

Cut each pork tenderlin crosswise into 6 pieces.  Press each piece, cut side down, to form a round, 1 to 1.25 inches thick.
Place rosemary, thyme, vinegar and oil in resealable plastic bag – shake to mix up. Add pork; turn to coat. Refrigerate, turning pork 2 or 3 times, at least 1 hour, but no longer than 24 hours.
Preheat grill medium high heat. Remove pork and herbs from marinade; reserve marinade.   If you are using a charcoal grill, place the herbs directly on the hot coals for added herb flavor and aroma.
Cover and grill pork 7 minutes, turning and brushing with marinade. Discard remaining marinade. Cover and grill pork 6 to 8 minutes longer, until 145 degrees internal temperature (slightly pink in center).
Serves 4
Prep time 15 minutes
Minimum marinade time 1 hour
Grill time 15 minutes

Caribbean Pork Burgers

1 pound lean ground pork
1 tablespoon grated lime peel
1 teaspoon dried thyme leaves
½ teaspoon ground allspice
½ teaspoon crushed red pepper
¼ teaspoon salt
1 medium red onion, cut into ½ inch slices
8 slices french bread ¾ inch thick
1 tablespoon olive or vegetable oil

Heat grill to medium high heat.  Mix all ingredients except onion, bread & oil.  Shape mixture into 4 ¼ lb patties, about ¾ inch thick.
Grill patties, covered, 15 to 18 minutes, turning once, until 145 degrees F internal temperature.  Add onion slices for last 8 to 10 minutes of grilling, turning once.  Brush both sides of bread slices with oil.  Add bread for last 2 to 3 minutes of grilling, turning once.
Serve burgers and onion between bread slices.
Serves 4   From prep to table 40 minutes

Orange Glazed Boneless Pork Loin Roast

1 teaspoon salt
1 garlic clove, minced
¼ teaspoon dried thyme
¼ teaspoon ground ginger
¼ teaspoon ground black pepper
1 boneless pork loin roast (5 pounds)
1 cup orange juice
¼ cup packed brown sugar
1 tablespoon Dijon mustard
1/3 cup water
1 tablespoon cornstarch

Preheat oven to 350 degrees F.  Combine salt, garlic, thyme, ginger and black pepper; rub over roast.  Place fat side up on a rack in a shallow roasting pan.  Bake, uncovered, 1 hour.
Meanwhile, in a saucepan over medium heat, combine orange juice, brown sugar and mustard.  In a small bowl, mix water and cornstarch until smooth.  Stir into orange juice mixture.  Bring to a boil; cook and stir 2 minutes.  Reserve 1 cup glaze for serving; brush half of remaining glaze over roast.
Bake until internal temperature of pork roast reaches 145 degrees F, about 20-40 minutes longer, brushing occasionally with remaining glaze.  Let stand 10 minutes before slicing.  Reheat reserved glaze; serve with roast.
Serves 10 to 15
From prep to table 1 hour 40 minutes

Trudy’s Sausage Quiche Recipe

Trudy’s Sausage Quiche
1 pound sweet Italian or mild sausage
2 tablespoons flour
½ cup fresh chopped onions (optional)
8 oz shredded sharp cheddar cheese
1 deep dish unbaked pie shell
3 beaten eggs
1 small can Carnation evaporated milk
Brown sausage and onions – break up well.  Drain fat well and pat with paper towel to remove any remaining fat.
Combine sausage, onions, cheese, and flour in pie shell.
Beat together eggs and milk – pour over sausage mixture.
Place on baking sheet to bake. Bake at 375 degrees for 35-40 minutes.

Slow Cooker Pork Country Style Ribs

Slow Cooker Pork Country Style Ribs
2 to 3 pounds boneless country style ribs
Kosher salt to taste
Fresh ground black pepper to taste
1 can (10.75 oz) condensed cream of mushroom soup
8 oz thickly sliced fresh white mushrooms
½ teaspoon sweet paprika
1 envelope (approx .88 oz) mushroom gravy mix
1 heaping tablespoon flour
Place the boneless ribs in the slow cooker.
In a bowl, combine the soup, sliced mushrooms, gravy mix, and paprika. Pour onto the ribs in the cooker. Cover and cook on low for 6 to 8 hours or on high for about 3 to 4 hours.
Remove the chops to a warm platter and keep warm.
Make a smooth paste with 1 heaping tablespoon of flour and 2 tablespoons of cold water. Add the flour and water mixture to the broth and stir to blend.
Turn to high and cook for an additional 15 minutes.
Serve the ribs and gravy with mashed potatoes with your family’s favorite steamed or fresh vegetables. Also great with noodles instead of the potatoes.
Serves 6
Prep time 15 minutes
Slow Cooker Time 7 hours on low or 3.75 hours on high

Grilled Bratwurst Meal-In-One

Grilled Bratwurst Meal-In-One
This recipe serves 12 – divide ingredients for smaller number of dinner attendees
3 lb uncooked bratwurst links
3 lb small red potatoes, cut into wedges
1 lb baby carrots
1 large red onion, sliced & separated into rings
8 oz whole white mushrooms, washed & dried
¼ cup butter, cubed
1 envelope onion soup mix
2 tablespoons soy sauce
½ teaspoon ground black pepper
This meal-in-one can be grilled in foil packets, or baked in a baking dish in the oven, or baked in the oven in foil packets.
For each of two foil packets, arrange a double thickness of heavy-duty foil (about 17”x15”) on a flat surface.
Preheat grill medium heat.
Cut brats into thirds.  Divide the brats, potatoes, carrots, onion & mushrooms evenly between the two double-layer foil pieces.  Dot with butter.  Sprinkle with soup mix, soy sauce and black pepper.
Bring edges of foil together; crimp to seal, forming two large packets.  Seal tightly- turn to coat.
Grill, covered, for 23-28 minutes on each side or until vegetables are tender & sausage is no longer pink.
Serves 12
Prep time 10 minutes
Grill time 45 minutes

Apple & Pork Burgers

½ cup shredded peeled apple
¼ cup finely chopped onion
¼ cup drained unsweetened crushed pineapple
2 tablespoons dry bread crumbs
1 tablespoon soy sauce
1 garlic clove, minced
½ lb ground pork
2 slices Swiss cheese
2 hamburger buns, split
Optional toppings like lettuce, tomato, avocado, mustard, mayo
In a small bowl, combine the first six ingredients.  Crumble pork over mixture and mix well.  Shape into two patties.   Allow to come to room temperature.
Lightly oil grill grate.  Preheat grill to medium heat.  Grill, covered, 4-5 minutes on each side or until a thermometer reads 160 degrees F.  Top with cheese.  Grill 1-2 minutes longer or until cheese is melted.
Serve on buns with optional toppings.
Serves 2
Start to finish 30 minutes

Sugar & Spice Boneless Pork Loin Chops

4 boneless pork loin chops                                  
2 teaspoons sweet paprika
2 teaspoons light brown sugar
1 ½ teaspoons coarse salt
1 teaspoon cumin
1 teaspoon ground black pepper
½ teaspoon cinnamon
grated zest of 1 orange
Mix all ingredients except pork together in a small bowl.  Rub all sides of pork chops with spice mixture.  Allow to stand 15-30 minutes at room temperature.
Lightly oil grill grate.  Preheat grill to medium-high heat (about 450 degrees F).
Grill chops over direct heat until the internal temperature reaches 145 degrees F, about 4 to 5 minutes per side.  Remove chops from the grill and let rest for 3 to 5 minutes.
Serves 4
Prep time 5 minutes
Rub time 15-30 minutes
Cook time 8-10 minutes


948 years ago last week (it’s true!), the Battle of Hastings was fought.  It brought French cuisine forcibly to England, not for the last time.  The Norman French even made the conquered people learn the word “cuisine”.  They still resent it.  But along with all the repression came great dishes, such as this one known as Dragontail, a boneless pork loin roast, suitably decorated and using a fairly short list of ingredients:

3 pounds boneless pork loin roast
1-2 teaspoons Coriander
1-2 teaspoons Caraway seed
2-3 garlic cloves, crushed
1 cup dry red wine
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 handful unseasoned breadcrumbs

Grind all spices in a mortar & pestle (or commandeered coffee grinder – pretend it’s plunder) until very fine indeed.  Then blend well with the wine and garlic.  Marinate the pork roast with this mixture for at least two hours in an airtight container, or for those who care nothing for tradition (yet more dirty dishes), just use a resealable plastic bag with the air squeezed out.

Then remove for the oven, saving the marinade which will be our sauce.  Place the roast in a baking dish and roast for 20 minutes at 450 degrees F.  Then turn the oven down to 300 degrees F. to finish.

After an hour or so at 300 degrees F, it should be done.  Cooking temp for pork is lower today than in times recently past because pork is cleaner and leaner, so an internal temp of 145 degrees F with your handy meat thermometer should be sufficient.

As the roast is resting for 10 minutes after its removal from the oven, take the marinade – toss into frying pan, bring to a boil, toss in breadcrumbs, (unseasoned remember), then pour it over your Dragontail.  If desired sliced almonds make interesting “scales”.  Add them to a few places shingle-fashion.

Enjoy one of the better aspects of the Middle Ages, with all of the convenience of Now.  Also great sliced on a cold meat platter with cheese and pickled onions.

By Alan Coe