The days have not shown us a hint of summer leaving town yet, but the nights have provided us with a cool, crisp reminder that autumn is, in fact, near. This recipe is reminiscent of some of the homecoming cookouts soon to be at our area colleges.
Glazed Honey & Rosemary Grilled Pork
5 Tbs. honey
5 Tbs. extra-virgin olive oil
1 Tbs. chopped fresh rosemary
1/4 tsp. red pepper flakes
2 (12-16 ounce) pork tenderloins
salt and pepper
2 Tbs. fresh squeezed lemon juice
5 ounces (5 cups) baby arugula
2 ripe peaches, halved, pitted, and cut into 1/2 inch thick wedges
1/4 cup pine nuts, toasted
Whisk 1/4 cup honey, 1 Tbs. oil, rosemary, and red pepper flakes together in a bowl, and set aside
Pat tenderloins dry with paper towels. Brush tenderloins with 1 Tbs. oil and season with salt and pepper. Grill tenderloins over hot fire on a grill until well brown and meat registers 145 degrees (use a meat thermometer). 15 to 20 minutes. You can also bake in the oven at 400 ° F and thermometer registers same. Brush tenderloins with glaze and continue to cook, about 3-5 minutes longer. Transfer to cutting board, tent with aluminum foil, and let rest for 5 minutes.
Meanwhile, whisk lemon juice, remaining 1 Tbs. honey, and remaining 3 Tbs. oil together in large bowl. Add arugula and peaches to bowl and toss to coat. Season with salt and pepper to taste and sprinkle pine nuts over salad. Slice tenderloins and serve with salad.
Rombauer Chardonnay – Rombauer Vineyards – bordering Sonoma and Napa Valley, CA – This white is a little pricier than some of the others that I have paired with other recipes, but well worth it.
Displays juicy peaches, pineapple and lime aromas followed by vanilla and cedar. Tastes of tropical fruit and fig jam, with soft spice, vanilla, and nectarines, which mark a long finish with mouthwatering acidity. This wine is rich and creamy.