SIMPLE SEPTEMBER DELIGHTS ~ SESAME PORT TENDERLOIN / BAKED CUCUMBERS

"But now in September the garden has cooled, and with it my possessiveness. The sun warms my back instead of beating on my head ... The harvest has dwindled, and I have grown apart from the intense midsummer relationship that brought it on."

~ Robert Finch

TOAD LILY

(Tricyrtis 'variegata")

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SESAME PORK TENDERLOIN

~ A long marinade and quick grilling make for a lovely simple supper, perfect for warm autumn evenings

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2 well-trimmed boneless pork tenderloins

1/4 cup orange juice

1/2 cup soy sauce

1 Tbsp. sesame oil

1 Tbsp. toasted sesame seeds

1 Tbsp. rice vinegar

1 Tbsp. minced garlic

1 Tbsp. grated ginger (1 tsp. powdered ginger)

2 Tbsp. extra-virgin olive oil

• Combine orange juice, soy sauce, sesame oil, sesame seeds, vinegar, garlic, ginger and olive oil. Pour over pork tenderloins (either in glass container or large plastic bag) and marinate overnight, turning frequently.
• Preheat grill. Remove pork from marinade. Place marinade in pan, bring to boil and simmer 5 minutes.
• Cook tenderloins over medium heat until desired doneness, about 8-10 minutes per side. Let rest 7 minutes. Slice on the diagonal and serve with sauce. (4 servings)
• (Can also roast in 375-degree oven for 15-20 minutes or until internal temperature reaches 140-145 degrees. Allow to rest before slicing on the diagonal).

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BAKED CUCUMBERS

~ Trust me, this is a delight for that bumper crop of cucumbers! From Wine Spectator (Sept 2009) comes this 'unexpected delight', adapted by Julie Powell from Julia Child - Mastering the Art of French Cooking

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4 cucumbers, peeled, halved lengthwise, seeded, and cut into 2 x 1/2 inch pieces

2 Tbsp. white wine vinegar (I like white balsamic)

1 tsp. salt or more to taste

2 pinches sugar

2 Tbsp. extra-virgin olive oil

1/2 cup fresh mint (fresh is a must and hopefully lots in your garden), cut into chiffonade, plus another 1/2 cup if desired

3 Tbsp. thinly sliced scallions

freshly ground black pepper

1/2 cup crumbled feta cheese

• Combine cucumbers, vinegar, salt and sugar in a bowl and toss. Set aside to marinate for half an hour.
• Meanwhile, preheat oven to 375-degrees. Drain cucumbers and pat dry. In baking dish, combine cucumbers with oil, 1/2 cup mint, scallions and pepper. Bake, uncovered, for 30 minutes, stirring periodically. Stir in cheese, and bake 10 minutes more. Cucumbers should retain some firmness but not be browned.
• Transfer to serving dish. Stir in remaining 1/2 cup mint (if desired). Taste and adjust seasoning as necessary. (4 servings)