Ah, summer grilling. There is nothing better. A trip to the back yard, a trip to Duink Farm and a trip to the East Aurora Farmers Market makes for one excellent dinner!
Saturday night we grilled Pork Tenderloin (Duink Farm), Poblano Peppers (EA Farmers Market), Corn (Patches' Acre) and Fingerling Potatoes (Patches' Acre). It was our first time with Poblano peppers and the "mild heat" was a bit more than what I care for, but all in all the dinner was delicious.
Monday night we did round 2 with the leftover Pork Tenderloin - Salad with leftover Pork Tenderloin, grilled peaches (EA Farmers Market), Goat Cheese (EA Farmers Market), and mixed greens (Patches' Acre) with a side of Corn (Patches' Acre). What I love about this salad is the juice from the peaches serves as a great dressing, no need to add extra fats/oils (of course when you see the recipe below you will understand there is fat in there after all!
Pork Tenderloin with Cumin Dry Rub
1 Pork Tenderloin
2 Tbsp Cumin
1 Tsp Chili Powder
1 tsp Salt
1/2 tsp Pepper
Mix the spices together in a finger bowl. Trim the pork tenderloin. Rub the pork with the dry spices. Grill until just pink inside. PINK pork is Delicious Pork!!! Don't be afraid.
Corn on the Grill
Remove silks from Corn. Soak in water prior to putting on the grill. Grill until slight roasting appears on the kernels (about 10-15 minutes)
Grilled Fingerling Potatoes
Wash 1/2 lb of Fingerling Potatoes
Place in square of aluminum foil
Add 1 Tbsp Oil or melted butter
Salt and Pepper to taste
Add any other herb(s) you like
Fold up foil. Grill until tender (will vary by size, approximately 20-30 minutes)
Grilled Poblano Peppers
Rinse, place directly on grill. Char exterior of the pepper. Remove char prior to eating.
Grilled Peaches
2 Peaches
1 tsp Butter
1 tsp Honey
Melt butter, add honey and stir together
Cut peaches in half and remove pit
Coat exposed flesh with butter/honey mixture
Grill for 10-15 minutes, turning and basting as you go
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