Karli makes pork tenderloin, salmon and doesn’t forget dessert

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Karli returned to cooking class on Wednesday. Her lesson: "end of summer" dishes.

Find the recipes below:

Grilled Pork Tenderloin with Ginger Blueberry Relish (OH WOW!)

Relish

  • 1-1/2 cups blueberries, fresh, washed, divided
  • 2 tablespoons cranberry and/or pear infused vinegar
  • 2 tablespoons honey
  • 1/8 teaspoon cayenne pepper
  • 1 tablespoons extra-virgin olive oil, infused with Italian herbs such as basil
  • or oregano
  • 1 tablespoons ginger root, fresh, finely grated
  • Kosher salt and freshly ground black pepper to taste

Pork

  • Oil, for grates
  • 2 (4-ounce) pork tenderloin filets, cut in half
  • 2 tablespoons extra virgin olive oil, infused with Italian herbs such as basil
  • or oregano
  • Kosher salt and freshly ground black pepper

For the relish, in a mixing bowl add 1 cup blueberries. Set aside. In a blender cup add remaining ½ cup of blueberries, vinegar, honey, cayenne pepper, oil, and ginger. Blend on medium until mixture become very smooth. Season with salt and pepper. Pour this puree over the whole blueberries and gently stir to combine. Set aside. (Relish may be refrigerated and kept for up to a week.)

For the pork, preheat a clean gas or charcoal grill to medium heat. Rub grates with oil. Using a pastry brush, coat filets with oil on both sides. Season with salt and pepper. Place pork on grill and grill for 2 minutes. Turn filets ¼-inch on same side to create nice crosshatch marks. Continue grilling for 1 minute. Turn filets over and cook for 1 more minute Turn ¼-inch using the exact same technique to create crosshatch marks on this side. Continue to grill for an additional 1 more minute or until an instant-read thermometer reaches 145 degrees internal temperature. Remove the pork from the grill and transfer to a plate. Allow filets to rest for 1 more minute. Top with a full tablespoon of the Ginger Blueberry Relish. Serve immediately. Makes 2 servings.

Cook’s Notes: This entrée is excellent with a tossed salad with your favorite vegetables and cheese. Grilled asparagus and fresh beets would go well also.

Grilled Salmon with Fresh Corn and Tomato Saute

Sauté

  • 1 tablespoon red wine vinegar
  • ¼ cup heavy cream
  • 1 tablespoon olive oil
  • 2 cloves garlic, peeled, smashed, finely minced
  • 1 small tomato, fresh, seeded, diced, divided
  • 1 small corn on the cob, fresh, shucked, cleaned, cooked, kernels
  • sliced off the cob, divided
  • 2 tablespoons cilantro, fresh, chopped
  • Kosher salt and freshly ground pepper to taste

Salmon

  • Oil for grill
  • 2 (5-ounce) salmon filets, skin on
  • 2 Tablespoons extra virgin olive oil
  • Kosher salt and freshly ground black pepper to taste

For the saute, in a small bowl add vinegar. Set aside. In another small bowl add cream. Set aside. In a sauté pan heat oil over medium heat. Add garlic and sauté 1 minute or until brown and fragrant, stirring constantly making sure garlic doesn’t burn. Measure ½ cup tomatoes and ½ cup corn. Add tomatoes and corn. Sauté for 1 minute. Add vinegar and cook for a few seconds, stirring constantly. Add cream and continue to cook until sauce is reduced enough to coat all vegetables and has a creamy texture, stirring constantly. Turn off heat and add cilantro, salt, and pepper. Stir to combine. Set aside. Save left over tomato and corn for another great dish.

For the salmon, clean grill grates and brush with oil. Preheat grill over high heat. Using a pastry brush, brush salmon with oil and season with salt and pepper. Place on grill, skin side up. Cook for 1 minute; then turn ¼ turn on same side to create crosshatch marks. Continue to cook for 1 minute. Turn filets to skin side down and cook 2 minutes or until instant-read thermometer reaches 140 degrees internal temperature. Remove from grill and place on a clean flat surface. Using a sharp paring knife, remove skin from salmon. Transfer to individual dinner plates. Top with ¼ cup Fresh Corn and Tomato Sauté. Serve immediately. Makes 2 servings.

Cook’s Note: This entrée pairs well with fresh asparagus, your favorite salad, and fresh avocado.

Mixed Berry Chocolate Trifle

For the mixed berries:

  • 1 cup of fresh sliced strawberries
  • 1 cup of blueberries
  • 2 tablespoon balsamic vinegar
  • 2 tablespoon sugar
  • ¼ teaspoon of black pepper

For the balsamic glaze:

  • 1 cup of balsamic vinegar
  • 4 tablespoons of sugar
  • 1 Teaspoon instant espresso powder
  • 2 ounces bittersweet chocolate

For the whipped cream:

  • ½ cup of mascarpone cheese
  • ¾ cup of heavy whipping cream
  • 2 tablespoons sugar
  • ½ teaspoon vanilla
  • 2 cups prepared Lady Finger cookies, coarsely chopped
  • 4 whole strawberries for garnish

Toss the berries with the vinegar, sugar, and black pepper. Set aside. In a saucepan, combine balsamic vinegar and sugar and cook on medium high heat until reduced to 1 cup. Remove from heat and stir in espresso powder and chocolate. Hold warm. Whip the mascarpone cream till light and fluffy. Add the heavy cream and whip till stiff, add sugar and vanilla. Hold in refrigerator. In a tall glass layer crushed ladyfingers, fruit, mascarpone cream, chocolate sauce. Layer these four items again. Garnish with one full strawberry. Serves 4.

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