Perfect Pork Tenderloin

Tonight for dinner, we ventured into pork territory. I took a pork tenderloin, dried it off with paper towels, rubbed it with olive oil and rubbed it with a salt rub. The salt rub was a combination of brown sugar, ground coriander, salt and pepper. This was accompanied by a Radicchio and Gorgonzola Salad, which consisted of a head of Radicchio, quartered lengthwise, rubbed with olive oil and sprinkled with salt and pepper and grilled for about 5 minutes while the pork was finishing grilling. The grilled radicchio was then sliced, tossed with olive oil, balsamic vinegar, and gorgonzola cheese. We also had grilled corn on the cob.

My husband was the charcoal grilling master tonight, timing everything to come out at the same time; grilling the corn on the cob still in their husks, which takes about 20 minutes, grilling the pork over the coals for 10 to 12 minutes and then moving it to the side of the grill without the coals to finish cooking, and grilling the radicchio the last 5 minutes of everything cooking. I must say he has mastered the art of charcoal grilling.

The pork was drizzled with an herb-oil mixture which was olive oil, chopped parsley, garlic, rosemary and salt and pepper on the dinner plate with the grilled radicchio salad, and the grilled corn on the cob. Everything came out beautifully!

We finished off dinner with Bananas Flambe over Ice Cream. This is an Anne Burrell recipe and we just love it. I melted butter and then added brown sugar. Once combined, I allowed this to simmer until thick and bubbly, and then added sliced bananas. I pulled the pan off the burner, added some rum, put it back on a high burner and then tilted the pan to ignite the rum. It very quickly set on fire and I let the alcohol cook off before spooning the warm sauce over vanilla ice cream. An absolute favorite summer dessert.