Sunday, February 24, 2008


( Indoor Garden 'stars' )

~ A 'winner dinner' celebrating National Cherry Month,
loosely adapted from COOKING LIGHT magazine.

2 (1 lb. or more) well-trimmed pork tenderloins
coarse salt & freshly ground black pepper


1 thinly sliced onion
juice and zest of 1 lemon
6 Tbsp. dry red wine
2 crushed garlic cloves

Dried Cherry Chutney:

4 cups dried tart cherries (or dried cranberries)
1 cup sugar
2 cup orange juice
1 1/2 cups red wine vinegar
1 cup diced Vidalia onions
1/2 cup raspberry vinegar
2 Tbsp. minced fresh ginger
1 Tbsp. minced jalapeno pepper
2 Tsp. cilantro
1 tsp. cardamom
1 tsp. ground cumin
juice and zest of 1 fresh lemon
1 tsp. ground cloves
2 (3-inch) cinnamon sticks

Caramelized Onions:

2 Tbsp. unsalted butter
3 cups thinly sliced onions (red or yellow)
1 tsp. sugar
1 cup dry red wine
salt & freshly ground pepper to taste

  • Combine ingredients for marinade and pour into zip-lock bag. Add tenderloins, seal and refrigerate 8 hours or overnight.
  • Cherry Chutney: (make ahead): Combine all ingredients in large saucepan, bring to boil, reduce heat and cook uncovered until thick (about 1 hour), stirring occasionally. Discard cinnamon sticks. Place in airtight container and chill until ready to serve. (Leftovers delicious on cream cheese, brie, or log of goat cheese.
  • To Serve: Remove meat from marinade and discard marinade. Sprinkle pork with salt and pepper. Prepare Caramelized onions*. Place pork on hot grill, reduce heat to medium-high, close cover and grill 10 minutes. Turn and continue grilling for another 10 minutes ~ internal temperature of 160-degrees ~ slightly pink. (Or bake at 425-degrees for 20 minutes). Let rest before slicing 1/4-inch thick slices. Serve with Caramelized Onions and Cherry Chutney. (8 servings).
*Caramelized Onions: Melt butter in skillet. Add onion and cook over medium-high heat for 5 minutes, stirring frequently. Sprinkle with sugar (helps onions to brown) and continue cooking for 15 minutes or until deep golden brown, stirring constantly. Add wine an cook for 5 minutes or until liquid almost evaporates.


8 well scrubbed favorite potatoes, cut into small wedges
1/4 cup extra-virgin olive oil
1/2 cup balsamic vinegar
3 minced cloves garlic
chopped fresh rosemary
coarse salt & freshly ground pepper
6-8 oz. crumbled goat cheese
additional freshly chopped rosemary

  • Combine olive oil, balsamic vinegar, garlic and rosemary and toss with potatoes. Let stand at room temperature 30 minutes or longer.
  • Preheat oven to 425-degrees. Drain potatoes and spread on lightly oiled baking sheet. Sprinkle with salt & pepper. Bake 45 minutes, turning occasionally, for 45 minutes or until browned.
  • Place in bowl and toss with crumbled goat cheese. Sprinkle with fresh chopped rosemary.


Mad Man Bamboo Nursery said...

The potatoes look to die for. Thanks for sharing this recipe.


Ki said...

Stunning photos of your Phalaenopsis. We have a similar one blooming now but not as far along as yours and the centers are not as dark purple.

I was going to post photos of the orchid but you beat me to it! I used my homemade macro to take some of the pictures but they don't look any more magnified than your closeups. Do you use a macro lens? How did you get the black background of the full spray of flowers? You did a great job of lighting the flowers.

kate said...

Hi Joey,

Between your lovely Orchid photographs and your delicious-sounding pork tenderloin recipe, I feel as if I've had a visual treat for my senses.

Yum, yum... just wonderful!

joey said...

Thanks Ki ... Great minds think alike ;) Orchids make great subjects since they are so simple, yet complex.

Since February is 'National Orchid Month', I have posted several of my favorites but have many more. I do use a macro lens and the black background is simply a free-standing 'makeshift' black board. Black velvet is also a good choice but must be kept impeccable since every bit of lint shows. Luckily I have a lovely sunporch with ideal natural lighting.

I popped over to see your orchids, which are stunning. You have a great eye!

quu said...

What a lovely pictures you have in here! :)

quu from Finland

joey said...

Thanks kate, the pork is delicious and worked well for a 'progressive dinner' for our garden club.

Love orchids ... can't have enough (one of many 'flower' addictions)! If you haven't already, treat yourself and visit Ki's lovely orchid post ... tp://

joey said...

Welcome quu ... always fun to see a new visitor. Thank you for the kind words.

Unknown said...

Beautifully delicate! Nice shots!

joey said...

The potatoes are delicious, mad man bamboo ... go for it and hope you enjoy.

Thanks lisa marie. An indoor orchid shoot feeds the soul on a snowy afternoon.

Unknown said...

I swear that I left a comment about the cherry chutney earlier... am not sure where it went, but thought I'd comment again to say that I sure hope that I get enough cherries on my trees this year to try the chutney recipe. It sounds delicious!

joey said...

Hi Kim ... you are too kind and in fact you did leave a message on another cherry recipe. I have loaded February with favorite cherry recipes since February is National Cherry Month (more last year in Feb. archives). I copied your post here ... and thanks again. (As you can see, I love cherries too!) Hope your cherry tree is prolific :) ... my Yoshino is only for looks but a beauty to photograph ;)

Blackswamp_Girl said...
Ooooh... I can only hope that I get enough cherries this year to make cherry salsa. That sounds absolutely delicious! Thanks for posting this recipe, Joey.

(And I love that this is a fairly local meal, too._

Sunday, February 24, 2008

joey said...
Thanks Kim ... since February is National Cherry Month, the focus is on cherry recipes (paired with other fine Michigan foods like whitefish, etc). Michigan produces 70 to 75 percent of the tart cherries grown in the United States making it the nation's number one cherry producing state.

Sunday, February 24, 2008