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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 ACROSS 1 Lengthen, maybe 4 Somewhere out there 7 Incursion 11 Ancient mariner 13 Rd. 14 Look lecher ously 15 Sicilian spouter 16 Happy com panion 17 Watson’s beckoner 18 Harbor struc ture 20 Carry on 22 “Awesome!" 24 Package 28 Pinochlelike game 32 Mall unit 33 Piccadilly stat ue 34 Chang’s broth er 36 Crooner Jerry 37 Bug 39 Lincoln or Douglas 41 Aggregate of e-bulletin boards 43 Bud’s partner 44 Equitable 46 Radiant 50 Zilch 53 Dead heat 55 Take on © 2004 King Features Synd., Inc. ~sToFslMMprr7p7Ma|N loid G 3 3 nM|O 9 V■d o 0 | 3 u i hB? 1 iBo h a z MOI 9 vWjj' 1 v di ■BMln o iMi 3 n 3 s n dlalilvlalafaßAloNjM v_ ■o. jai z a a V. H.M 21A 3. v_£ n. a|a|v 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 King Crossword i [2 [3 [5 p Hp p [9 110 ’• HH ~ ■Hu ” ______ gjg.. "Hr “ is 21 25 26 27 28 29 30 33 i 3s gH36 37 _. ZZBhBBb 50 51 52 hHIS3 77 ” |HI ” 'II 59 HnMei 56 Famous lab assistant 57 Past 58 Requisite 59 Walden, e.g. 60 Tandoori bread 61 “Help!" DOWN 1 From the top 2 Biblical verb 3 Actress Delany 4 Craze 5 Acknowledge 6 Summary 7 Solo player on 1960 s TV 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- 8 Demographic statistic 9 Under the weather 10 N.J. neighbor 12 Solo player in three movies 19 Biz Web site info 21 Petrol 23 Soon to arrive 25 Paint applica tion 26 - Stanley Gardner 27 See 14-Across 28 Sweetheart 29 Sea flock 30 Region 31 Conclusion 35 Solidify 38 Verily 40 Slithery squeezer 42 Mythological giant 45 Latvia’s capital 47 ‘True -" 48 Sandwich cookie 49 Becomes one 50 Hurry along 51 Personality part 52 Director Howard 54 Very long time 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 Lk ' <2>»A * l '*™ IF - a*r * f'~‘¥ i ’ll ' ■&■ I *y I 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.