FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes
Home | Articles | Food_Trivia | Today_in_Food_History | Food_Timeline | Recipes | Cooking_Tips | Videos | Food_Quotes | Who’s_Who | Culinary_Schools_&_Tours | Food_Trivia_Quizzes | Food_Poems | Free_Magazines | Food_Festivals_&_Events
and other Publications
An extensive selection of free food, beverage & agricultural magazines, e-books, etc.
& COOKING CLASSES
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
Tupelo Honey Cafe
by Elizabeth Sims and Chef Brian Sonoskus
Certainly a summer grill-out favorite, there's something about this recipe that also says autumn to us. In the Blue Ridqe, we have mild autumn days (and exquisite foliage colored gold, orange, russet, and eggplant), often until the end of November, and this dish is a great way to bid your grill a fond farewell for the season. It's also an imaginative alternative to the traditional Thanksgiving turkey dinner.
Makes 2 servings
• 4½ teaspoons minced fresh rosemary leaves
• 2 tablespoons olive oil
• 1 tablespoon Worcestershire Sauce
• 1 teaspoon sea salt
• 2 teaspoons freshly ground black pepper
• 1 pork tenderloin (about 1 pound)
• 1 cup Peach Fennel Salsa (below)
Preheat your grill to medium-high.
Combine the rosemary, olive oil, Worcestershire, salt, and pepper in a large bowl.
Place the pork in the bowl, covering it well with the rosemary mixture, and set aside for 30 minutes.
Cook the pork loin on the grill for 12 to 14 minutes, until medium, turning every couple of minutes to ensure it cooks evenly.
Remove the pork from the heat and slice into 1-inch-thick pieces, topping each with the salsa.
PEACH FENNEL SALSA
Makes 2½ cups
• 1/2 cup diced fresh fennel (bulb, stalk, and feathery leaves, tough outer layer discarded)
• 2 cups peeled & diced peaches (about 4 large peaches)
• 1 cup diced roasted red bell pepper
• 1/2 cup diced red onion
• 4 teaspoons roasted garlic oil
• 1/8 teaspoon sea salt
• 1/8 teaspoon freshly ground black pepper
Combine the fennel, peaches, bell peppers, onion, garlic oil, salt, and pepper in a large bowl. Refrigerate in an airtight container for at least 30 minutes. The salsa can be kept refrigerated for 2 days.
ROASTED GARLIC OIL
The end product of simmering 12 to 14 garlic cloves over medium heat in 1 cup olive oil in. a saucepan for about 20 minutes, or until the garlic turns golden. Puree the garlic cloves in a food processor until It forms a smooth paste. Refrigerate for up to 2 weeks.
Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2020 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved. You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.