Tuesday, August 26, 2008

WANING AUGUST GIFT ~ PINK TURTLEHEAD / GRILLED PORK TENDEROIN with GINGERED JEZEBEL SAUCE

"When gardeners garden, it is not just plants that grow, but the gardeners themselves."

~ Chelone obliqua
Common name : Pink Turtlehead

~ Lovely combo

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PORK TENDERLOIN with GINGERED JEZEBEL SAUCE

~ Great easy recipe (adapted from old Southern Living clipping) for the holiday weekend. Combine with any treat from the great August harvest ... sauteed summer squash & mushrooms, crisp salad, sliced tomatoes ... the world is our oyster this time of year.

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3 lbs. well trimmed pork tenderloins

fresh rosemary

1/2 cup Tarmari or soy sauce

2 Tbsp. brown sugar

2 chopped green onions

2 cloves crushed fresh garlic

1 Tbsp. chopped fresh ginger

4 Tbsp. sherry (or bourbon for bolder taste)

2 Tbsp. chopped fresh chopped rosemary

freshly ground cracked pepper to taste

  • Combine soy sauce, brown sugar, green onions, garlic, ginger, sherry, rosemary and pepper. Pour over pork and marinate several hours or overnight.
  • Remove pork from marinade and grill until thickest portion registers 155-degrees, turning once and basting with Gingered Jezebel Sauce the last 5- 10 minutes. Let rest 10 minutes before slicing. Serve with remaining Gingered Jezebel Sauce.

Gingered Jezebel Sauce

1 cup pineapple preserves

1/2 cup red pepper jelly

2 Tbsp. horseradish

1-2 Tbsp. grated fresh ginger

Combine all ingredients in a saucepan and bring to boil. Simmer gently 3 minutes; remove from heat until ready to use (or microwave preserves and jelly in glass bowl at HIGH 2 minutes or until melted. Stir in remaining ingredients).



~ Garden friends

(Coleus and Turtlehead)

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Garden Note: Turtleheads (native wildflowers arranged in spikes like snapdragons resembling a turtle's head with lower lip protruding) are a gift in the waning August garden (preferring moist or lightly shaded conditions) ... attract butterflies, showy, long lived, excellent for cutting, and easily divided in spring.

6 comments:

Jane Marie said...

Well, once again you've taught me something new. I've never heard of a turtlehead. It's very pretty.

And the recipe sounds like a winner. There's nothing I like better than to read recipes and try to imagine the flavor. I'm sure I can taste this one now. Mmmm, good.

beckie said...

Joey, just today, I saw my first turtlehead. Rose and I visited the Idea garden again and it was in full bloom-so pretty! The had it in the bog section. Does yours grow in wet soil? The pork tenderloin sounds yummy.

joey said...

Hi Jane Marie ... I so enjoy turtlehead presence in my waning August garden ~ large clumps of lush dark green leaves and unusual spiked flowers bloom well into early autumn. As a young girl, I loved reading cookbooks like novels as did my mother (a fabulous cook).

I agree Beckie, turtlehead are a lovely site and do require moisture-retentive soil ... mine reside in semi-shade beneath a huge Douglas Fir.

Catherine said...

Beautiful captures Joey~I can see you and your new camera are fast becoming friends!:) I've never grown turtle head but have always admired it in seed catalogs, I have the perfect semi~shady spot!Now, all I need are some of your seeds...:) Love the Ken Druse quote~so true! Your garden friends are beautiful, and your recipes sound delicious~as always!
Hug's
Cat

joey said...

Thanks Cat ... much to learn but I DO LOVE my new camera. Do give turtlehead try ... come on over and I'll dig a bunch up for you, I have tons to share ;)

Blackswamp_Girl said...

Great pictures all around, Joey. I especially like some of these artistic double-exposures.

About the gingered jezebel sauce... I don't particularly care for horseradish. Do you think that I could just add in some more ginger, or maybe a little hot pepper flakes, to add some bite without the horseradish?