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VOL. 37 | NO. 39 | Friday, September 27, 2013

Simple marinade makes great meal

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Yesterday evening, I made one of the best meals I’ve ever made. I’m not bragging, it’s just that it was delicious and I ate way too much. But I’m not the only one who thinks this.

My husband tells me, at just about every meal, that it’s one of the best I’ve ever made. Bless his little heart. I can open a can of raviolios, sprinkle some fresh grated parmesan cheese over them and warm up some bread, and he’d tell me over and over that it’s one of the best raviolio meals he’s ever had.

One thing I can say about Don: he’s not lacking in compliments. Especially for me. It makes no difference to him what I’m doing: cooking, cleaning, writing, reading, sewing, decorating – he’s all for it and thinks it’s the best I’ve ever done.

Sometimes, I pick out something really off the wall just to trick him. After telling me – slowly – that it’s great if that’s what I want to do, he’ll look at me curiously, and that’s when I’ll say, “Just kidding.” Seriously, though, he loves every meal I cook!

I marinated a pork tenderloin for a few hours in Memphis Marinade for pork and then grilled it. I also pulled back the husks on some corn-on-the-cob and rubbed it down with a spread made out of softened butter, chipotle chili pepper, garlic powder, onion powder, paprika, a pinch of sugar, a pinch of red chili pepper and some lime juice. After rubbing the kernels down, I wrapped the husks back over them and stuck them on the grill alongside the tenderloin.

Kay’s Pork Tenderloin Marinade

1/2 cup of orange juice
1/4 cup of lime juice
1/4 cup of water
1 shallot, chopped
2 cloves of garlic, minced
2 tablespoons of white cooking wine
2 tablespoons of fresh Tarragon
5-6 leaves of fresh sage
1 teaspoon of cumin
1 teaspoon of salt
1 teaspoon of paprika
1/4 teaspoon of freshly ground black pepper
1/4 teaspoon of cayenne pepper

In a blender or a food processor, blend the marinade ingredients. Place the tenderloins into re-sealable plastic bag. Pour the mixture onto the pork, making sure it’s well coated. Seal the bag and place it in the refrigerator for two to three hours.

Prepare the grill to medium heat. Remove the tenderloins from the bag and place them on the grill. Cook, turning occasionally, about 20-30 minutes. Remove them from the heat, let them rest for five minutes, then slice into medallions and serve.

Note: You can double the marinade and set aside half of it for brushing onto the pork while it’s cooking.

Inside, I whipped up some mashed potatoes, warmed up some sourdough bread and sat down to a feast. It was so good.

I had kind of slacked off of grilling when I bought my gas grill. Even though it was a little quicker, it really wasn’t better. It knocked off a bit of time waiting for the coals to get just right, but I now know the wait is worth it. I was giving up taste for a few minutes saved.

When I bought my charcoal grill, I also got on the web and purchased an electric charcoal lighter because I hate using charcoal lighter fluid. The electric lighter works great, and even though squirting liquid on the coals and putting a match to it means instant flames, the super-duper heated wand I bought doesn’t take too long.

I’m pleased with it, and what I get is pure charcoal flavor. None of the, “Uh oh, I put too much fluid on the charcoal” taste.

Back to the meal. I picked up some Memphis Marinade at Fresh Market a few weeks ago. They were giving out samples of grilled chicken that had been marinated. It was really quite good, so I grabbed a bottle for pork.

The guy who makes these marinades, Jim Boland, lives in Germantown, and his marinades have been given multiple accolades, honors and first-place awards in many contests. And a letter on the website by Rabbi N. Greenblatt claims they are also Kosher Pareve.

Boland developed all of the marinades himself (beef, chicken, lamb and pork), and all you do is add about a cup of water to 1/4 cup marinade, bag, and wait! It really is fairly simple, and even though I haven’t tried any of them other than the pork – and one small chicken sample – that tenderloin was really good and juicy.

If you don’t have Memphis Marinade and still want a great marinade for pork tenderloin, check out the one I have. It’s also very yummy. You’ll get all kinds of raves. Trust me.

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