Grilled Pork Tenderloins
Our son, who lives in Ontario, is home for a visit. This is always a fun time for all of us. In addition to spending lots of time together laughing and catching up; most evenings we all work together to make a delicious dinner.
One of the things we enjoy doing on many Saturdays is to make a trip to a nearby farmer’s market.
The farmer’s market that we usually visit is about 15 minutes from home and involves a short car ferry ride. Although I have been on this ferry hundreds, if not thousands of time, the beauty of crossing the Kennebecasis River never fails to amaze me.
This past Saturday was gorgeous, so we had an early morning coffee run and a market trip planned! When we arrived, shortly after 9 AM, the market was full of shoppers. Vendor’s stalls were piled high with fresh produce, meat, eggs, baked goods and snacks. There were several local artisans selling their wares and a young man was playing guitar and singing. It is one of my favourite ways to spend a leisurely Saturday morning!
Our goal was to pick up some local produce for tonight’s dinner. We already had a couple of pork tenderloins waiting in the refrigerator, so we wanted something yummy to go with them.
Earlier in the week I had browsed the web and found a recipe for, Grilled Pork Tenderloins with a Beet and Blueberry Salad, that sounded delicious. So, the items for the salad, arugula; snow peas; beets and blueberries were on our shopping list.
There was a huge assortment of fresh fruit and vegetables available. We had no problem at all finding everything we were looking for to make tonight’s dinner.
The recipe called for beets; cooked, peeled and cut into thin wedges. My preferred method to cook beets is to scrub them well and cut off the top and bottom. I then place them on a doubled piece of aluminium foil, drizzle with olive oil and season with salt and pepper. Then all you need to do is pop them in a 400 degree F. oven for 45 minutes to an hour. They are done when you can easily pierce the beets with a knife.
To peel the beets, let them cool for ten minutes and use a piece of paper towel to easily remove the skin.
We only needed a few simple ingredients for this dinner, so it was important that they were as fresh as possible. These snow peas as well as the beets, arugula, and blueberries had all been harvested early that morning or the evening before. You cannot get much fresher than that!
The oil, garlic, and thyme, ready to coat the tenderloins. I keep a planter of herbs on my kitchen deck, which is where I picked the thyme. I love the smell of thyme!
The aroma wafting from the barbecue while the grilled pork tenderloins were cooking was amazing!
The dressing for the salad was also easy to make. Just oil, vinegar and maple syrup; simplicity at its best.
With everyone pitching in to help, dinner was a cinch to make. We really enjoyed everything about this simple, delicious and somewhat different dinner. I love that the fresh ingredients had an opportunity to shine!