Aspen Grove

Apricot Mustard Glazed Pork Tenderloin
4 servings
1 Pork Tenderloin, about a pound
3 Tablespoons apricot preserves
5 Tablespoons Honey Mustard (1 part Honey + 1 part Dijon Mustard)

Season tenderloin with salt and pepper, in a bowl stir together the preserves and the mustard. Grill Pork over medium hot fire, brushing with mustard glaze often, turning once or twice, until just done, about 15 minutes. Slice and serve

Balsamic-Glazed Pork Tenderloin
5 servings
1 ½ pounds of Pork Tenderloin
Salt and Black Pepper to taste
¼ cup Balsamic Vinegar
1 Tablespoon firmly packet brown sugar

Preheat oven to 375°, clean and trim pork, season with salt and pepper. Heat a large skillet over medium-high heat, place pork into skillet and sear all sides of meat, remove from pan and keep warm, in a small roasting pan for use later. Add vinegar to sauté pan, stirring to remove any loose pieces of meat from the bottom of the pan. Reduce heat to medium, stir in brown sugar to make a glaze, spoon glaze over meat in roasting pan, place into oven and roast about 15-20 minutes, or until done. Allow to rest for 5 minutes before slicing. Drizzle any pan juices over meat before serving.

Grilled Pork Tenderloin with Tomato and Mint Salsa
6 servings
1 cup extra virgin olive ½ pound of watercress
½ cup red wine vinegar 4 tomatoes, seeded and chopped
10 garlic cloves, minced 1/3 cup chopped mint
½ teaspoon of thyme Salt and pepper to taste
2 pounds of pork steaks 1 small red onion, diced small (optional)
1 plastic bag

Whisk together olive oil, red wine vinegar, garlic, thyme, salt and pepper in a bowl, save ½ of the mixture for use later-pour reminder over pork steaks and marinate in the plastic bag for 4 hours minimum. Grill steaks until pork reaches an internal temperature of 160°-165° (until meat looses it's pink color). While grilling steaks combine in a bowl the chopped watercress, tomatoes, & mint. Drizzle reserved marinade mixture over the watercress, toss well and adjust seasoning with salt and pepper. Serve with the grilled pork.