SIMPLE SUNDAY NIGHT SUPPER ~ GRILLED ROSEMARY PORK TENDERLOIN / HORSERADISH MASHED POTATOES

~ Spring thaw (Hubbard Lake)

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GRILLED ROSEMARY PORK TENDERLOIN

~ the spicy marinade doubles as a delicious sauce

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Marinade: For each pound of trimmed pork tenderloin

1/4 cup extra-virgin olive oil

1/4 cup balsamic vinegar

2 Tbsp. white balsamic vinegar

3 large cloves minced garlic

2 Tbsp. honey

1 Tbsp. Dijon mustard

1 Tbsp. chopped fresh rosemary (2 tsp. dried)

freshly cracked pepper

• Combine olive oil, vinegars, garlic, honey and mustard in blender or processor. Process until finely chopped. Pour over pork and refrigerate overnight, turning occasionally.
• Allow pork to come to room temperature. Remove from marinade and grill on medium, approximately 10 minutes on each side.
• Pour marinade in saucepan and bring to boil. Simmer 5 minutes.
• Allow pork to rest before slicing. Serve topped with sauce with Horseradish Mashed Potatoes on the side and a crisp salad.

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HORSERADISH MASHED POTATOES

~ adjust horseradish according to taste

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8 large baking potatoes

1/4 cup unsalted butter

3 Tbsp. prepared horseradish

2 Tbsp. sour cream

2 Tbsp. milk

1/2 cup shredded Cheddar cheese

1 tsp. onion powder

coarse salt & freshly cracked pepper

additional cheese

chopped chives

• Pierce potatoes with fork and bake at 450-degrees for 1 hour or until done. Cool slightly, split and remove pulp. Mash pulp. Stir in butter, horseradish, sour cream, milk, cheese, onion powder and salt & pepper.
• Replace pulp back into potato skins. Top with additional cheese and chives. Bake at 350-degrees 15-10 minutes until cheese melts.

WINE NOTE: Michigan Merlot. Perhaps a 2002 Grand Traverse Reserve

(if you can still find it).