Summer Grilling - Pork Tenderloin Medallions with Lemon Mustard Sauce

Originally Posted: 6/27/11

Pork Tenderloin Medallions in Lemon-Mustard Sauce (Dessert Diva)



Ingredients:
2 (12-14 oz.) sections of pork tenderloins

For the rub:
2 tbsp. Dijon mustard
1 tsp. black pepper
2 tsp. brown sugar
2 tsp. kosher salt
1 tsp. olive oil

For the sauce:
3 tbsp. unsalted butter
¼ cup shallots, finely chopped
1 cup low-sodium chicken broth
1 tsp. Dijon mustard
2 tbsp. freshly squeezed lemon juice
2 tsp. minced fresh parsley
kosher salt

Directions:
Cut off any scrawny tail ends from the tenderloins. Slice each tenderloin into 6 equal rounds. Pound the medallions with a meat mallet to about 1-inch thickness. In a small bowl, mix together the rub ingredients. Coat the medallions with the rub. Allow to sit for a couple of hours to deepen the flavor, if desired. Let sit uncovered at room temperature while the grill heats to medium high heat.

To make the sauce, melt the butter in a skillet over medium heat. Add the shallots and cook until soft and beginning to color, about 5 minutes. Stir in the chicken broth and mustard, and continue cooking until reduced by about one half. Stir in the lemon juice, parsley and salt to taste. Keep the sauce warm over low heat.

Transfer the pork medallions to the grill. Grill, turning once, until cooked through and tender. If any of the medallions begin to look dry drizzle with a bit of the sauce. To serve, place medallions on plates and top with a couple of spoonfuls of the sauce.

Source: Annie's Eats adapted from Made by Melissa

Summer Grilling - Peaches and Pork

This is a recipe I found in a 2005 Cooking Light cookbook. I had not tried it before this month, but I will definitely be making it again! It was a nice light meal and something different than what we usually grill.

First, a round of applause for Mr. Gourmet.....a fine grilling job!



The finished product....



Peaches and Pork

Ingredients
4 (4-ounce) boneless center-cut pork loin chops
1/4 cup balsamic vinegar
2 tablespoons fresh lime juice
3 teaspoons chopped fresh thyme
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 large peaches, peeled, halved, and pitted
6 cups trimmed arugula (I couldn't find arugula so I used Escarole)
1 teaspoon turbinado or granulated sugar (I didn't use this when I made it)

Preparation
Place each piece of pork between 2 sheets of heavy-duty plastic wrap, and pound each piece to 1/4-inch thickness using a meat mallet or a rolling pin.

Combine 2 tablespoons vinegar, juice, thyme, salt, and pepper in a small bowl. Reserve 1 tablespoon juice mixture. Pour the remaining juice mixture in a large zip-top plastic bag. Add pork; seal and marinate in refrigerator for 1 hour, turning occasionally.

Preheat grill to medium heat.

Place peaches, cut sides up, on a plate; drizzle with remaining 2 tablespoons vinegar.

Place pork on grill rack coated with cooking spray; grill 3 minutes on each side or until pork is done. Set aside.

Place peaches, cut sides down, on grill rack; grill 4 minutes or until soft and slightly browned. Turn and cook 2 minutes or until heated through. Cut each peach half into 4 slices. Slice pieces of pork into 1-inch-thick strips.

Drizzle trimmed arugula with reserved 1 tablespoon juice mixture, tossing to coat. Divide arugula evenly among 4 plates. Top with grilled pork strips and peach slices; sprinkle evenly with sugar.

We even had extra grilled peaches so we were able to come up with a duo of peach desserts! (actually it was a little husband/wife cook off....Mr. Gourmet won)



Enjoy! Until next dinner....

Marinated Steak Kabobs (from Saucy Diva)

[This is a repost of a previous recipe...it was so good we had to have it again!]

This was my contribution for the April DTD meeting. The weather is starting to get nice and these are perfect noms for the grill!
* thanks to www.tasteofhome.com for the great picture!

Serves 4

INGREDIENTS:
1/8 cup soy sauce
2 tablespoons light brown sugar
2 tablespoons distilled white vinegar
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
1/2 teaspoon garlic pepper seasoning
2 oz lemon lime soda
1 pound beef sirloin steak cut into 1 1/2 inch cubes
a variety of veggies and things to "kabob" (I used mushrooms, green peppers, onion, cherry tomatoes, and pineapple)

PREP:
1. Place meat in a large ziploc bag. Combine soy sauce, brown sugar, garlic powder, seasoned salt, garlic pepper, and soda in the same bag. Refrigerate overnight.

2. Chop veggies into big pieces.

3. Preheat grill for high heat

4. Assemble kabobs by threading steak and veggies onto a skewer.

5. Lightly oil the grill grate. Cook kabobs on the prepped grill for 10 minutes
or to desired doneness.

Goes great with a cold beer!!

Grilled Chicken and Vegetable Kabobs

Quick, easy and so much fun to eat!!


What you'll need:
- 1 pound boneless skinless chicken breast halves, cut into 1 1/2-inch cubes
- 3 cups assorted vegetable pieces, such as bell pepper, onion, corn, zucchini and mushrooms
- 1 bottle of Italian dressing (you get to choose the brand!)
- 6 skewers, soaked in water for a few hours before preparing

What you do:
1. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well.

2. Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade. Alternately thread chicken cubes and vegetables onto skewers.

3. Grill over medium heat for 10 to 15 minutes or until chicken is cooked through and vegetables are tender, turning frequently.

Cheey Potato Casserole

Whatever you're in the mood for, this recipe on how to make cheesy potato casserole will always be a real hit. The divas LOVED it this month! Special thanks to Momma Carv Diva, who shared the recipe with me. LOVE YOU MOM!

You will need:
- 8 potatoes, cubed and boiled
- 1 handful of cooked bacon bits
- Half of an onion, roughly chopped
- Dash of salt and pepper
- 2 or 3 heaping spoonfuls of light mayo
- 1 cup (or more, if you're feeling cheesy!) Cheddar cheese

Cooking Time: 45 minutes
Oven Temperature: 350°F

Step 1: Preheat the oven to 350 F.
Step 2: Boil cubed potatoes, rinse and let cool
Step 3: In a 9 x 13 dish, add cooled potatoes and all other ingredients. Mix well, and cook in oven for 40 - 45 minutes!

So easy, and soooooooo cheesy!

DTD - June 2011

Dinnertime Divas June 2011

Theme: Summer Grilling

Hosts: Cheesy Diva and Gourmet Diva

Appetizers:
Cheesy Diva Nacho Dip
Cheesy Diva Divine Potato Bake

Take Home Recipes:
Peaches and Pork (Gourmet Diva)
Sirloin Kabobs (Saucy Diva)
Italian Chicken and Veggie Kabobs (Cheesy Diva)
Pork Tenderloin Medallions with Lemon Mustard Sauce (Dessert Diva)

The divas were reminiscing about past DTD nights and realize that they are now just distant memories! We decided we really should do a monthly blog post about our Dinnertime Diva get togethers so anyone can reference back and find their favorite recipes. So, begining this month the Diva that hosts the gathering at her house will take a few pictures and spread the DTD love.

You may have noticed there were only four recipes this month instead of the normal six. This month we sadly said goodbye to Spicy Diva as she began a new adventure in life and has moved out of state. But once a diva, always a diva, so we hope she comes back and visits often!

Wine diva was out of town so that left four divas, two baby divas, and one diva in the oven (Cheesy Diva Jr. coming this November to a kitchen near you!)

So enjoy the fuzzy pictures of our day (sorry...didn't realize my lens was smudged until the end of the day!)

Getting some appetizers while we set up our stations.



Peaches and Pork Station



Sirloin Kabob Station



A glass of wine (and Pork Tenderloin Medallions with Lemon Mustard Sauce Station) :)



Italian Chicken Kabob station



Baby Diva and Baby Divo entertaining themselves while the mommies cook!



And....since we are all educators and are FINALLY on summer vacation we decided a trip to a local ice cream parlor was in order.




Do you love our new monthly post? Check back later this week and you will find all the recipes for "Summer Grilling" posted for your convenience (check below this post to see the recipes for this month). I bet you are also waiting in anxious anticipation to see what we are cooking next month?

July 2011 "Iron Chef Divas"
For next month we all thought of an ingredient we like to cook with. We wrote them down on paper and drew out of a bowl to see who was cooking with what next month.

Drumroll please...

Cheesy Diva: Asparagus
Saucy Diva: Cous Cous
Dessert Diva: Avacado
Gourmet Diva: Cream Cheese
Wine Diva: Snap/Sugar Peas

Until next dinner.....