The Village Voice — June 2013
Cooking With Beverly By Beverly Nickerson
Barbequed Pork Tenderloin
Marinade 3 tablespoons soy sauce 1 tablespoon Canola Oil 1 teaspoon ground coriander 1 large clove garlic, peel, cut in thirds. 1-1/2 inch piece fresh ginger cut in fourths. One 1-1/4 to 1-3/4 lb. pork tenderloin.*
Combine all marinade ingredients in a large Ziploc bag. With a sharp knife, remove the tenderloin silver skin, place it into the Ziploc with the marinade and turn bag over several times to mix ingredients. Double the marinate if using two tenderloins. Place Ziploc in a pan in the refrigerator 6 to 24 hours. On a gas barbeque, heat on “high,” cover down, 10 minutes. Drain tenderloin, place it on the hot grill, cover and turn heat to “medium.” Cook exactly 15 minutes. Open lid, turn tenderloin over, cover and cook just 3 to 5 minutes. Pork will “swell” when done. Test with
Pork tenderloin accompanied with rice, Swiss chard and corn relish.
Instant Read thermometer, it should read 150º. Remove pork to a cutting board, “tent” lightly with foil and let it rest 15 minutes. Slice 1/2-inch thick, crosswise. You can serve it on a platter garnished with fresh rosemary branches or basil. Serves three to four. Serve pork with cooked rice and Swiss chard. *Pork loin usually comes two in a single pack. (Alternative cooking method: Brown the tenderloin in an “oven-proof” skillet, salt and pepper and pour off fat. Place skillet uncovered in 350º oven and bake until it reaches 150º, remove, tent 10-15 minutes then slice. This method would produce a perfectly browned tenderloin whether you marinated it or just brown it with salt and pepper.)
1 bunch green or red Swiss chard* 1 tablespoon Canola or olive oil 1/3 medium onion, slice 1/8 inch thick 1 medium clove garlic, peel, finely chop 1/4 cup chicken broth or 1/4 cup water plus 1/2 teaspoon chicken base.
Saute onion in oil in a large skillet several minutes, stirring often. Add garlic, stir and saute 1/2 minute. Add broth, bring to a boil, add Swiss chard. Cover, bring to a simmer and cook only 2 minutes, uncover, stir, cover again only 1 minute. Add salt and pepper to taste. Serves two to three. *Wash, fold each leaf in half and cut out thick center stem, discard. Place all of the leaves in a pile and cut crosswise about 1-1/2 inch strips. ********
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