Monday, March 31, 2014

FAREWELL MARCH! ~ GRILLED ROSEMARY BALSAMIC PORK TENDERLOIN & ROASTED SWEET POTATOES

"It was one of those March days when the sun shines hot and the wind blows cold: when it is summer in the light, and winter in the shade."

  ~ Charles Dickens, Great Expectations





Muscari 
(Grape Hyacinth)



 GRILLED ROSEMARY BALSAMIC PORK TENDERLOIN & ROASTED SWEET POTATOES

 ~ Moist and tender, perfect for a 'simple one plate spring supper'. 
(Slightly adapted from RecipeGirl.com )


2  lbs pork tenderloin (silver skin removed)
4  Tbsp. Balsamic vinegar
1/2  cup extra-virgin olive oil
2  tsp. crushed garlic
3  Tbsp. chopped 'fresh' rosemary
3  Tbsp. chopped green onions
1/4  cup freshly squeezed lemon juice
1  Tbsp. freshly ground cracked pepper
coarsely ground sea salt to taste
2-3  Tbsp. white balsamic vinegar


  1. Combine marinade ingredients and pour over prepared tenderloins. Refrigerate for at least 6 hours, turning frequently. (Can also use a large ziplock bag). 
  2. Prepare grill. Let tenderloins sit at room temperature for about 30 minutes before grilling. Remove from marinade and grill on high for 8-12 minutes or until internal temperature reaches 150º. Allow to rest 5-10 minutes before slicing. 
  3. While tenderloins are cooking, heat marinade on high then turn down to reduce. Add white balsamic vinegar. 





4 scrubbed sweet potatoes (peeled or unpeeled)
extra-virgin olive oil
coarse salt & freshly ground cracked pepper

Slice potatoes in thin wedges or chop in bite-size pieces. Place in ovenproof pan or iron skillet. Toss with olive oil. Sprinkle with cracked pepper and coarse salt. Bake in 450º oven or 45 minutes or until roasted. (4 servings)





6 comments:

Gatsbys Gardens said...

What a great quote, could not be more true this year. The pork roast sounds wonderful especially with the balsamic added.

Eileen

Jane and Lance Hattatt said...

Darling Joey,

Oh how we should love to be lunch guests, dinner guests, supper guests and, even, breakfast guests at your house for surely the food would be heavenly whatever the time of day or season of the year.

The pork dish sounds to be truly delicious and, how clever to combine it with sweet potatoes. Of course, we kitchen virgins cannot possibly hope to reproduce this food but we shall gaze longingly at the pictures and dream of what could be if only we knew how to turn on the oven......

What a splendid quotation and so fitting for this time of year when promises of Spring come only to be dashed by a cruelly cold wind. Capricious this time of year may be but we love it just the same!

Marysol said...

Dear Joey, I think you're inspiring me to get back into cooking, and maybe even blogging.



Your dinner, plus quotes, plus gorgeous photos are the equivalent of a hug!

Nutty Gnome said...

Mmmmmmm! :-)
I love roasted sweet potatoes - and that pork tenderloin dounds quite divine!
Drooling into the keyboard again ;-P

Rose said...

Sounds delicious! I've actually prepared sweet potatoes like this a few times--simple and oh so tasty.

The quote by Dickens certainly fits March...and often April, I'm afraid.

RobinL said...

I've known quite a few days just like that, in Michigan and Ohio!