Newspaper Page Text
PAGE 6A
FORSYTH COUNTY NEWS Frldiy, April 23, 2004
Recipes for pork tenderloin to make your mouth water
Ahh... Spring is here and
most of us have already
begun firing up our
grills.
This is my favorite time of
year for outdoor grilling
no bugs, no humidity well,
sure there is pollen, but you
can’t have everything.
One of my favorite cuts of
meat is pork tenderloin. After
all. what is there not to like?
It is economical, lean, ten
der and it cooks in a snap.
The only downside to this cut
is that it is hard to get right
on the grill.
If you have grilled these,
and you are being honest, you
must know what 1 mean. One
minute too long and the ten
derloin goes from being moist
and succulent, to being dry
and tasteless.
What to do? Marinate it,
you say. Well, even with a
long soak in a tasty marinade,
tenderloins are still very easy
to overcook. And though tri
cinosis is no longer a problem
in our country, most people
are wary of eating pork that is
too pink.
Have no fear your pork
tenderloin solution is here!
After trying numerous tech
niques of my own. the best
yielding a tenderloin that was
just alright. I consulted the
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Adlen f ’
Robinson A
la
experts.
One of favorite problem
solvers, Pam Anderson, held
the answer. In her terrific
cookbook, “Cook Smart:
Perfect Recipes for
Every Day." Anderson
explains the challenges of
pork tenderloin and offers a
fool proof method for grilling
the meat.
First. Anderson says you
should brine the tenderloin
for a half an hour before
grilling. Many of you remem
ber my “How to Brine your
Turkey" column last
Thanksgiving.
1 heard from numerous
readers who said the brining
yielded their best turkey
experience ever.
But to brine a boneless cut
that is tender already? I too.
had questions.
But as with a whole
turkey, soaking the meat in a
salt/sugar solution helps the
meat stay juicy and flavorful.
Anderson's tecnique for
grilling the tenderloins was
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IN THE KITCHEN
also new to me.
She recommends only
turning them once, and after
just 13 minutes, turning the
grill off, closing the cover
and letting the tenderloins sit
for 5 more minutes.
After a 5 minute rest
just enough time to make a
quick sauce, the tenderloins
are perfectly cooked-moist,
tender and bursting with fla
vor. Personally. 1 added a few
minutes to Anderson’s time
she herself admits she likes
the pork around 145-150-
degrees, while 1 lean toward
150-155-degrees.
But still, this is the only
method we will ever use to
grill pork tenderloins. Give it
a try. and I promise you will
agree.
Quick brined pork ten
derloin
1/2 cup kosher salt
1/2 cup sugar
I package(about 2
pounds) pork tenderloins
Mix salt and sugar in 1
quart water in a medium bowl
until dissolved.
Place pork tenderloins in
brine; let stand about 45 min
utes.
Remove tenderloins from
brine; rinse thoroughly and
pat dry. Continue with indi-
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part
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Howard
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vidual recipes on following
pages.
• • •
Pam Anderson's perfect
grilled pork tenderloins
Heat gas grill with all
burners turned on high, until
fully preheated, 10 to 15 min
utes.
Use a wire brush to clean
grill rack, then brush lightly
with oil; close lid and allow
grill to return to temperature.
Place pork tenderloins on
hot grill rack; close lid and
grill-roast for 7 minutes.
(Grill marks should form.)
Turn tenderloins, close lid,
and continue to sear until
dark brown grill marks have
formed on the other side,
about 6 minutes longer.
Close grill lid, turn off
grill heat, and let meat con
tinue to cook for 5 minutes
longer.
A meat thermometer
inserted into thickest end of
tenderloin should register 145
to 150 degrees.
If you like your pork pale
pink (or if you want the pork
well done), close lid and con
tinue to cook until meat regis
ters desired temperature, but
not higher than 160 degrees.
Remove tenderloins from
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Cut turkey into small cubes. Mix onion, celery, egg, mayonnaise, salt, sweetner and curry paste. Add
turkey to dressing. Sprinkle with walnuts or walnut pieces before serving. Serve on bed of lettuce, if
desired. Serves one. *Curry paste may be substituted with 1/4 teaspoon of good curry powder.
Courtesy Family Features
CUSTOMER
APPRECIATION
DAY
Friday, April 30
9:00 am - 5:00 pm
6372
. 4365 Bridge Rd - Cumming
Spring is the perfect time to visit with our customers, friends and neighbors.
We invite you to join us for our annual Customer Appreciation Day.
It is our chance to thank you personally for helping us grow our business.
Enjoy prizes, balloons, tomato plants and refreshments.
We look forward to visiting with you! •
Hj] United
|uN |T Eo| Community Bank.
Member FDIC | www.ucbi.com The Bank That SERVICE Built.”
grill and let rest for 5 min
utes. Internal temperature
will continue to rise during
resting period.
Cut tenderloins into 1/2-
inch-thick slices and serve.
*Anderson writes that
directions for using a char
coal grill to cook your tender
loins is the same.
• • •
This recipe is also from
Anderson’s book, “Cook
Smart," and is my favorite
sauce for the tenderloins.
Grilled pork tenderloins
with rosemary-orange crust
1/4 cup orange juice con
centrate
1 teaspoon brown sugar
4 teaspoons minced fresh
rosemary
• • •
Quick brined pork ten
derloins
See above recipe, rinsed
and patted dry
Freshly ground black pep
per
Optional drizzling sauce
1 teaspoon vegetable oil
2 garlic cloves, minced
1/2 teaspoon minced fresh
rosemary
Madras Turkey Salad
3 ounces skinless breast of turkey
1/8 cup yellow onion, small dice
1/8 cup celery, small dice
1 whole hard-boiled egg, chopped
1/8 cup mayonnaise
1/4 teaspoon kosher salt
1/4 teaspoon low carbohydrate sweetner
1/2 teaspoon Madras curry paste*
2 tablespoons toasted walnut pieces
Assorted lettuce leaves, if desired
1/3 cup orange marmalade
4 teaspoons balsamic
vinegar
Bring concentrate, brown
sugar, and rosemary to a sim
mer in a small skillet.
Simmer until mixture
reduces to about 2 table
spoons.
Brush each tenderloin all
over with orange-herb mix
ture, then sprinkle with pep
per.
Continue as directed for
grilling tenderloins (see
above recipe).
For sauce
Heat oil, garlic, and rose
mary in a small skillet over
medium heat, stirring, until
fragrant and sizzling. Stir in
marmalade and vinegar and
heat, stirring occasionally,
until warm.
After tenderloins have
rested, add any accumulated
juices to sauce, cut tenderloin
into 1/2-inch-thick slices, and
serve, accompanied by sauce.
Adlen Robinson's Food
column is published in every
Friday's newspaper. Her
"Home Matters" column is
published in every Sunday's
newspaper. She welcomes
reader tips, suggestions and
comments. Please email her
at a4kidz@bellsouth.net or
write to her at the newspaper.