Memorial Day Memories and Recipes!
May 28, 2010
Memorial Day is a time to remember.
It’s a day for parades, flags, marching bands and getting together with family and friends. It is, of course, also the unofficial start of the summer season, and many backyards will be filled with the smell and sizzle of grilled hot dogs, hamburgers and chicken.
I love all those classics, but how about adding something different this year?
What about a delicious pork tenderloin in an orange marmalade and balsamic vinegar glaze? Easy and fast. Believe me.
For sides, team it with grilled asparagus, Italian potato salad and a chocolate olive oil cake for dessert.
Before enjoying the delicious food, say a prayer of thanks for all those who have served our country and given us the precious gift of freedom. The measure of their sacrifices is as vast as the universe.
Grilled Pork Tenderloin with Balsamic Orange Marmalade Sauce
Serves 8Ciao Italia Logo
2 whole pork tenderloins, about 1 1/4 pounds each
One 8-ounce jar orange marmalade
1/4 cup balsamic vinegar
Preheat an outdoor grill to 450F.
Wash and dry the tenderloins well with paper towels. Rub them with fine sea salt and coarse black pepper and set aside.
Heat the marmalade with the balsamic vinegar in a small saucepan until smooth. Use 1/3 cup of the sauce for basting the tenderloins. Cook the remaining sauce over low heat for 3 to 4 minutes. Keep the sauce warm and covered.
Place the tenderloins on the grill. Baste them quickly with the sauce and cook them for 7 minutes over indirect heat with the grill top closed. Lower the heat to 375F, turn the tenderloins over and and baste them again. Close the grill and cook an additional 5 minutes. Turn off the grill and allow the meat to sit for another 5 minutes. Following this method will result in juicy, not overcooked meat.
Transfer the tenderloins to a cutting board. Cover them loosely with aluminum foil and allow them to stand 5 minutes.
Cut the pork on the diagonal into 1-inch thick slices; arrange them on a platter and serve passing the remaining sauce on the side.
Variation; add a tablespoon of fresh chopped rosemary to the finished sauce.
Potato and Cherry Tomato Salad
This simple potato and cherry tomato salad is perfect for a picnic. Put it together early in the day and forget it!
3/4 cup extra virgin olive oil
6 tablespoons white wine vinegar
1 1/2 teaspoons fine sea salt
Grinding coarse black pepper
2 pounds small white potatoes. scrubbed
1 1/2 cups cherry tomatoes cut in half
6 basil leaves torn into small pieces
Combine the olive oil, vinegar, salt, and pepper in a salad bowl and set aside.
Put the potatoes in a pot, cover them with cold water and cook until a knife is easily inserted into the skin. Drain them and when they are at room temperature cut them into small wedges or slices Toss them into the salad bowl along with the cherry tomatoes, and basil leaves. Allow to marinate at room temperature several hours before serving.
Torta al Cioccolata di Olio di Oliva
Chocolate Olive Oil Cake