"But thy eternal summer shall not fade."
~ William Shakespeare
~ Vibrant gerbera daisy
COFFEE INFUSED GRILLED PORK TENDERLOIN
~ Lingering robust summer flavor
( adapted from Cooking Light)
2 (1-lb. trimmed pork tenderloins
1/2 cup strong brewed coffee
2 Tbsp. cider vinegar
1 Tbsp. Dijon mustard
1 Tbsp. brown sugar
1/4 cup finely ground coffee
2 Tbsp. sugar
2 Tbsp. Hungarian paprika
2 Tbsp. coarsely ground black pepper
1 tsp. coarse salt
1/4 favorite barbecue sauce
1 Tbsp. cider vinegar
- Combine coffee, vinegar, mustard and brown sugar in large zip-lock plastic bag; add pork and seal. Marinate in refrigerator 2-12 hours, turning occasionally. Remove pork from bag; discard liquid.
- Prepare grill. Combine ground coffee, sugar, paprika, cracked pepper & salt. Rub over pork. Let stand at room temperature for 15 minutes.
- Combine 1/4 cup barbecue sauce and 1 Tbsp. cider vinegar. Reserve 2 Tbsp. of barbecue sauce mixture; set aside.
- Place pork on grill rack coated with cooking spray. Over high heat, grill 3 minutes, turning pork on all sides. Reduce heat to medium and grill 15 minutes, turning occasionally. Baste with 3 Tbsp. barbecue sauce mixture. Grill 5 minutes or until register reaches 160-degrees (slightly pink).
- Place pork on platter and brush with reserved 2 Tbsp. barbecue sauce mixture. Cover with foil and let stand 5 minutes before slicing. (8 servings)
~ Fading gerbera daisy
RED BARTLETT PEAR SALAD with BLUE CHEESE VINAIGRETTE
~ A memorable pairing on the cusp of summer and fall ... Sharp blue cheese and buttery red pears.
2 diced red Bartlett pears
1/2 cup extra-virgin olive oil
2 Tbsp. raspberry vinegar
1/4 cup crumbled blue cheese
6 cups mixed greens
1/2 cup toasted cashews, walnuts or pecans
freshly ground pepper to taste
- Combine olive oil, vinegar and blue cheese.
- In large salad bowl, add greens and toss with vinaigrette. Add pears and nuts and lightly toss again. Season with cracked pepper.