It was such a nice day yesterday, that we decided to BBQ and nothing goes nicer with BBQ, than a nice cold Blue Moon beer with a slice of orange and a jalapeno pepper ~so refreshing! I also made Martin Yan’s Vietnamese sandwiches with grilled […]
Chris LaVeque and his Crew: Eli Chausse, Jo Williams, Ren Hogue and Kyle Kurek. El Salchichero is an old school butcher shop (Handcrafted Charcuterie.) Chris, the owner (sausage wrangler) and his crew are very knowledgeable and helpful! Chris LaVeque, as his business card states: sausage […]
This is what Trader Joe’s has to say about Pork Tenderloins and I completely agree!
Long gone are the days when eating pork meant loading up on fat and cholesterol. These days, pork tenderloin is consistently one of the leanest meats available, and Trader Joe’s Pork Tenderloin is so low in fat and cholesterol, you can include it in a heart healthy diet. And this healthful profile comes without sacrificing anything in the flavor department. In other words, how can you go wrong?
Pork Tenderloin is versatile, too. It makes a great roast, cooks beautifully on the grill, and when split down the middle, it can be stuffed with any number of fillings and served as a tasty alternative to poultry. Make a bread-based stuffing, or one with rice at its center. Add chunks of sausage, dried fruit or even our Bacon Ends & Pieces – now that sounds like a happy meal. Something that will definitely make you happy is our price of $4.99 a pound, the same price we’ve had for more than three years. You’ll find Trader Joe’s Pork Tenderloin in random weight packages of single tenderloin in our refrigerator cases. ~TJ’s
Peter picked up a Pork Tenderloin from Trader Joe’s the other day without checking with me to see what I was making for dinner (yes, I know…how nice of him…) but, I’m a planner and he’s a fly by the seat of your pants (did I get that saying right?) kinda guy, lucky for him I can look in a fridge and think of something to make with whatever we already have! I had some of those grapes leftover that I stuffed my calzones with and thought they would be mighty tasty stuffed between the pork tenderloins ~ Yum!
1 package (random weights) of pork tenderloin
1lb. seedless red grapes, washed, picked and halved
½ teaspoon ground cinnamon
3 sprigs of fresh rosemary, leaves picked
1 small wineglass of vin santo or sweet white wine
Scant 1 cup sugar
Preheat oven to 400 degrees. Rinse pork tenderloin and dry with a paper towel. Season the tenderloins with salt and pepper. Lay the two tenderloins on work surface place the grape mixture on one of the tenderloins and put other loin on top and secure with kitchen twine. Place in roasting dish and cook for an hour or the internal temperature reaches 145 is a safe temperature for pork, although the USDA recommends 160 degrees (meat will be drier). The meat needs to rest for at least 10 minutes before cutting and the internal temperature will rise during that time.
Peter’s Wine Pick: Au Bon Climat Pinot Noir