I spent the morning trying to learn about RSS feeds, widgets, FB groups, and joining social networking sites to position Berkshire Preserves because our products are too good to keep just to ourselves. Even before registering with these sites we've been getting wonderful interest in our products. The Southern Berkshire Chamber of Commerce is featuring us in it's monthly E-newsletter http://southernberkshirechamber.com/. We received an email from the Editor-in-Chief of the premier Berkshire magazine and hope to continue our dialogue and perhaps be featured in an article on locally produced foods. We've been approached by the Old Egremont Country Store who's proprietor wants to carry our preserves. We're HOT.
I've decided that for dinner we’ll have pork tenderloin with a mustard and Seville Orange Marmalade glaze, salad with lemon vinaigrette, bulgur with scallions and for dessert, Sharon's coconut sorbet http://www.sharons-sorbet.com/ with a topping of some Berkshire Preserves™ Pink Grapefruit Marmalade, just a bit.
Here are the recipes I'll be using. Try them in your home and let me hear your comments.
2 pork tenderloins, about 1 ½ pounds each
salt and pepper
2 tablespoons olive oil
1 cup Berkshire Preserves™ Seville Orange Marmalade
2 tablespoons balsamic vinegar*
2 tablespoons Dijon mustard
2 tablespoon brown sugar
Heat oven to 350°.
1. Heat olive oil in a large skillet over medium heat. Wash pork and cut away excess fat and silver skin if there is any. Season with the salt and pepper or grill seasoning. Sear on all sides, about 6 to 8 minutes total. Transfer to a baking pan.
2. Combine the remaining ingredients in a saucepan and bring to a simmer. Remove from heat and set aside.
3. Roast for about 12 minutes, brush generously with the glaze mixture, then continue roasting for 5 to 10 minutes longer, or until the pork registers 165° on an instant read thermometer stuck into the thickest part of a tenderloin. Reheat the remaining glaze and serve with the pork.
Slice in ½ inch slices and serve with the pan juices.
* For an Asian flavor you may substitute low sodium soy sauce for the balsamic vinegar. Just omit the salt in the initial seasoning, but do use the pepper.
I'm not a big fan of commercial balsamic vinegars, but prefer an older vintage balsamic that has a mellow, ripe flavor. True, these better balsamics are price, but a little really goes a long way and it mellows as it ages. Balsamic should be drizzled over food, not poured on it and, in a salad, it should be judiciously mixed with a good wine or cidar vinegar for an added dimension.
- 1/2 cup finely chopped scallions, white and green parts
- 2 tablespoons extra-virgin olive oil
- 1 1/2 teaspoons whole coriander seeds
- 1 scant cup fine bulgur (see note, below)
- 1 cup boiling-hot water
- 1/3 cup slivered almonds,
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cook scallions in oil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until softened a bit, 3 to 5 minutes.
Meanwhile, wrap coriander seeds in a clean kitchen towel and coarsely crush by pressing with flat side of a large heavy knife.
Add coriander and bulgur to scallions and cook, stirring, 2 minutes. Stir in hot water, then remove from heat and let stand, covered, until bulgur is softened, about 25 minutes. Fluff with a fork, then stir in almonds, salt, and pepper. Serve warm or at room temperature.