Even though the air’s begun to chill with early sunsets and the leaves begin to fall doesn’t mean you can’t squeeze the last out of the summer’s tomatoes, natural honey, herbs, and some end-of-season grilling. A farewell to summer in a special autumnal dinner.
2 ripe heirloom tomatoes sliced
2 cloves of garlic peeled and halved
8-10 basil leaves chopped
Salt – I use fleur de sel
Grill bread on both sides until dry and golden brown. Rub garlic cloves on both sides of the bread. Arrange sliced tomatoes on top of the bread. Sprinkle chopped basil over the top of the tomatoes and top with salt. Sprinkle olive oil over the tomato and serve.
Grilled Pork Tenderloin with Rosemary Honey Mustard Glaze
1 Pork tenderloin
3 T honey
2 T Dijon mustard or to taste
2 T chopped fresh rosemary
1 clove garlic minced
Salt and pepper to season pork
Season pork tenderloin with salt and pepper and place on the grill. Sear for 3 minutes on both sides. I like to use a grill basket so I don’t end up with as much of a sticky mess on my grill.
In a small bowl combine honey, mustard, and rosemary. Stir and taste for flavor. You want to have a balance of sweet and mustard.
Brush honey mustard glaze on pork and cook for 3 more minutes. Flip and coat the other side with glaze. Keep turning every few minutes to make sure you don’t burn the honey. Test the pork with an instant-read thermometer and cook to just over 160 degrees. Let the pork sit for a few minutes so it will cook a little longer. Coat both sides of the tenderloin with the honey mustard while it sits. Slice the tenderloin into then slices and arrange on a dinner plate. Top with a drizzle of the honey mustard glaze. Serve with potato salad and corn for a great dinner.
I like to pair this dish with a Valdo Prosecco DOC. The Prosecco I chose has a fruit-forward character that works well with the sweetness of the honey glaze. Look for the DOC label so you know you are drinking an authentic bottle from the region that made the wine famous.