Recipe(tried): Grilled Pork Tenderloin, Red Potato and Green Bean Saute, Garbanzo Salad, and Blackberry Coffeecake

My son-in-law John taught me how to marinade and grill pork tenderloin, it is the best. I had never attempted to cook it before he taught me. It comes out fork-tender whether you grill it or pan fry it or broil it in the oven. And any leftovers can be chopped up with a little BBQ sauce for a great sandwich the next day.

Using a large zip-lock baggy is a very easy way to marinate and get great flavor. This recipe is one of those that employs the easy " a splash of this and that, and a shake of this and that"...

Tonight's menu is:

Grilled Pork Tenderloin
Red Potato and Green Bean Saute
Chickpea Salad (previously posted)
Blackberry Coffeecake with Streusel Topping

Here are the recipes:

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GRILLED PORK TENDERLOIN
serves 3-4

1 lb. pork tenderloin
Lea & Perrins Marinade for Chicken
Green Pepper Tabasco Sauce
Soy Sauce
Honey
ground coriander
Chinese Five Spice
lime juice
2 garlic cloves, pressed

Rinse the pork tenderloin and pat dry. Drop it into a large gallon zip-lock bag and add 2 generous splashes of Lea & Perrins, 2-3 splashes of Tabasco, a splash of soy sauce, 1 T. honey, 2 shakes of ground coriander, 2 shakes of ground Chinese Five Spice, a squeeze of lime and the pressed garlic.

Let the air out of the bag and massage the meat to absorb all the flavors. Seal and let it marinate for at least 4 hours in fridge.

Grill for 20 minutes over medium heat or pan fry over medium-low heat on a pan on the stove top or put into a shallow dish and broil about 7-9 inches from heat source for about 20-25 minutes or until no pink shows.

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RED POTATO AND GREEN BEAN SAUTE
source: The Deen Brothers Y'All Come and Eat
serves 4-6

salt
1 lb. baby red potatoes, halved
1 lb. fresh green beans, trimmed
1 1/2 Tbsp. extra virgin olive oil
1 clove garlic, minced
fresh ground black pepper
3 Tbsp. fresh chopped basil

Bring a large pot of salted water to boil, add potatoes and cook for about 15 minutes or until almost tender. Add the beans; cook about 3 minutes more or until tender. Drain well.

In a large skillet, heat the oil over medum heat. Add the garlic, cook and stir for 30 seconds. Add the potatoes, beans and salt and pepper to taste. Cook about 2 minutes more or until heated through, tossing to coat. Add the basil and toss once more before serving.

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BLACKBERRY COFFEE CAKE WITH STREUSEL TOPPING
source: The Deen Brothers Y'All Come Eat
makes 8-10 servings

Butter for coating pan

FOR THE TOPPING:
1/3 cup all-purpose flour
1/4 cup granulated sugar
2 Tbsp. packed dark brown sugar
1/2 tsp. ground cinnamon
1/2 stick (1/4 cup) cold unsalted butter
FOR THE CAKE:
1 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. ground ginger
1/4 tsp. salt
1/2 stick (1/4 cup) unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1 tsp. vanilla
1/3 cup milk
1 1/2 cups frozen blackberries (from 1 10 oz. package)

Preheat oven to 350. Butter an 8-inch square pan; set aside.

For the topping, in a large bowl, stir together the flour, sugars and cinnamon. Using a pastry cutter or your fingers, cut in the butter until the mixture resembles course crumbs. Refrigerate until ready to use.

For the cake, in a medium bowl, whisk together the flour, baking powder, ginger and salt. In a large mixing bowl, cream the butter with an electric mixer on medium speed. Add the sugar; beat until light and fluffy. Beat the egg and vanilla. Alternately beat in the flour mixture and the milk until just combined.

Spread the batter evenly in the prepared pan. Scatter the blackberries over the batter. Sprinkle with the streusel topping. Bake for 45-60 minutes or until a toothpick inserted in the center of the cake comes out clean. Transfer to a wire rack to cool slightly before serving.

(Great with 'nilla ice cream!!!!)