Al fresco at the Nooney's. A lovely table for two overlooking a beautiful flower garden with a warm Southern breeze. I could have served cheese and crackers and this would have been nice. But I didn't. We had.......
Grilled Pork Tenderloin with Cracked Peppercorns and Coriander, Green Tea & Peach Rice, Baby Arugula, Red Pepper and Cucumber Salad with Honey Lime Vinaigrette.
Sounds like something from a fancy restaurant. It is and it's really easy to put together a nice collection of flavors to treat you and your loved ones. Don't wait for a special day on the calendar. What's wrong with today?
My wife declared this " A superior meal". I agreed and made her do the dishes
Here's a blow by blow of how I made this in well under an hour with two of Randy & Alice's Special Summer Tonics in me.
- 1 pork tenderloin
- 3 Tablespoon cracked peppercorns and coriander seeds, more pepper than coriander seed
- 2 cups green tea
- 1 cup rice
- 1 chopped shallot
- 1 peach perfectly ripe small dice
- 1/2 red pepper peeled and julienne
- 1/4 cucumber peeled and julienne
- 2 cups baby/small arugula
- 4 basil leaves chopped
- 1 lime
That's it except for odds and ends you have anyway. Here's how
- Turn on the grill and clean the silver skin off the tenderloin
- Rub sea salt and cracked peppercorn mixture over the pork
- Bring 2 cups green tea, chopped shallot and a little white wine to a boil. Add rice, sea salt and a bayleaf if you have one, turn down heat cover and cook until done, about 15 minutes
- Grill pork and no you do not need to cook it well done. A good firm medium is about 140-145 degrees. That's good unless it is local farm raised or home grown. Be safe and hit 155 on your meat thermometer. It will carry to 160.
- Make Honey lime dressing. 1 teaspoon mustard, 1Tablespoon honey, 3 Tablespoons olive or grapeseed oil, juice and zest of 1/2 lime, salt and pepper
- Assemble salad greens in a bowl
- Check rice, it should be done, add the peaches, add the chopped basil or cilantro, your choice. Squeeze the juice of quarter of a lime into the rice, taste
- Check pork and let it rest
- Bonus toast some pumpkin or sunflower seeds in a dry pan, after they are toasted add little soy sauce and toss.
- Toss greens with most of the dressing, reserve some to drizzle around plate
- Assemble like I did in the picture
Here's a bonus tip for those at the head of the class. Stick a fork into the stem end of your peach. Using a blowtorch blister the skin. This is important! Turn off the blowtorch. The skin will come right off. This works with tomatoes as well. This method is good for a couple of peaches, any more and use the boiling water technique.