AH, APRIL'S SWEET YOUTH ... (SIMPLE SUNDAY NIGHT SUPPER) GRILLED SESAME PORT TENDERLOIN / MANDARIN SPRING SALAD

"April hath put a spirit of youth in everything. "

~ William Shakespeare

VIRGINIA BLUEBELLS

(Mertensia virginica)

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Gardener's Note: Sweet blue blooms, suddenly springing in the woodland garden, nodding hello in the breeze will warm your heart ... a wildflower MUST for for Zones 3-6. Plant under deciduous trees (mine under revered Mulberries) where they will receive early season sun. Happy companions are trillium, Jack-in-the-pulpit, celandine poppies, lady slippers, bloodroot, bleeding heart, etc. Perfect planted with hosta, ferns and other shade loving plants since once dormant, new plants will hide the ripening foliage and fill in the empty spot.

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GRILLED SESAME PORK TENDERLOIN

~ Perfect sustaining supper for long day in the garden.

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2 well-trimmed pork tenderloins

1/4 cup fresh orange juice

zest of orange

1/2 cup Tamari or low-salt soy sauce

2 Tbsp. extra-virgin olive oil

1 Tbsp. Asian sesame oil

1 tsp. rice vinegar

1 Tbsp. minced fresh garlic

1 Tbsp. chopped fresh ginger

1 Tbsp. chopped fresh thyme

fresh ground black pepper to taste

• Combine orange juice, zest, soy, olive oil, sesame oil, rice vinegar, garlic, ginger, thyme and pepper. Pour over tenderloins and marinate for several hours.
• Remove pork from marinade and grill until thickest portion registers 140-155 degrees (depending on how you enjoy), turning once and basting with marinade (or sear on all sides and roast in hot 400 degree oven for 15-20 minutes) . Allow to rest 10 minutes. Slice on the diagonal and serve. (4-6 servings)

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MANDARIN SPRING SALAD

12-16 oz. organic baby spring greens (or baby spinach)

1 cup chopped celery

1 diced avocado

1 11 oz. drained can mandarin oranges

4 chopped green onions

1 Tbsp. minced fresh parsley

1/2 cup toasted slivered almonds

Dressing:

1/2 cup oil

2 Tbsp. tarragon vinegar

1/2 tsp. dry mustard

dash Tabasco sauce

2 Tbsp. sugar

1 tsp. salt

freshly ground black pepper to taste

• Combine oil, tarragon vinegar, dry mustard, Tabasco sauce, sugar, salt & pepper. Blend well and chill.
• Place greens in chilled salad bowl. Add celery, green onions, parsley, mandarin oranges and avocado. Toss lightly with dressing. Top with toasted almonds. (6 servings)