Grilled Pork Loin

This is the last in this week’s series of an entire meal by Chef John Lynch.

1 pound pork tenderloin(s)

½ Cup Cripple Creek Barbeque Dry Rub or another rub of your choice

Pat dry the tenderloin and rub with Dry Rub and allow to sit for 30 min

Pre-heat the grill to a medium high heat. Place tenderloin(s) on hot grill. Sear 2 minutes, then turn 1/4 (quarter) turn. Repeat every 2 minutes until all sides are browned.

Once all sides are seared, turn heat to low, close grill lid or cover with foil and cook until meat thermometer reads 145° F in the thickest part of the tenderloin.

Let tenderloin rest for about about 15 minutes before slicing.

Learn more about Western Style, Rustic Decor, South Western Jewelry and Western Design from Heather Christensen & Thea Marx at Contemporary Western Design.com.

Published in: on June 18, 2010 at 12:00 AM  Leave a Comment  
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Coq Au Vin

Enjoy this French dish made with wine.

6 T butter
1 fryer chicken, 3 pounds, quartered
1 t salt
½ t freshly ground black pepper
¼ cup Cognac
1 bottle dry red wine, as needed
1 sprig thyme, 1 bay leaf, 1 sprig parsley, 6 peppercorns, tied in cheese-cloth (Bouquet garni)
12 small white onions
3 slices salt pork, cut in ½ piece
12 mushroom caps, quartered
3 T flour and 3 T butter kneaded together(Beurre manié)

  1. Melt 3 T butter in a large, heavy skillet and brown the chicken over medium-high heat, about 5 minutes on each side. Sprinkle with salt and pepper.
  2. Drain off butter, pour the Cognac over the chicken, and flambé.
  3. Add enough wine to just cover the chicken, then add the bouquet garni. Cover the pan and simmer for 30 minutes, or until tender. Test the pieces of white meat first, and if done, transfer to a warm platter while the dark meat continues to cook. Remove the bouquet garni.
  4. Meanwhile, melt the remaining butter in another skillet and brown the onions and salt pork. Then cover and cook very slowly for about 20 minutes, or until the onions are tender. Add the mushrooms and cook for another 4 minutes.
  5. When the chicken has been removed from the pan, degrease the sauce and bring to a boil. Add the beurre manié a bit at a time until the sauce has thickened slightly. Taste & adjust the seasoning, if necessary. Add the onions, salt pork, and mushrooms to the chicken, and pour the sauce over all.

Learn more about Western Style, Rustic Decor, South Western Jewelry and Western Design from Heather Christensen & Thea Marx at Contemporary Western Design.com.

Published in: on March 24, 2010 at 6:25 PM  Leave a Comment  
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