It is prime gardening season AND prime barbecuing season here at Cowlick Cottage Farm. The weather is ideal….cool, slightly breezy and not yet humid. I love it! On the weekends, we try to spend all day in the garden, working on projects, checking on the fruits and veggies, examining every little sprout and seedling. Because it’s fun! Gathering fat, juicy red strawberries is a treasure hunt, and the sighting of the first tomato is a cause for celebration!
Today I harvested the first sweet French shallots. What a culinary delight! Shallots are from the onion and garlic family, but they are milder in flavor. They can be used just like onions. French shallots are especially prized for their size and their sweetness. A few years ago, I bought a giant bag of organic French shallots at Costco. We enjoyed them immensely, but before we worked our way through the bag, the shallots started sprouting. So I took the remainder of them and planted them in the garden! We’ve been enjoying our own French shallots ever since.
Today I’m going to use shallots in our absolute favorite pork tenderloin marinade. The pork tenders will marinade for hours, and then we’ll throw them on the Big Green Egg and grill them up. I’m also going to make fresh green beans with sauteed pancetta and shallots. Want to come for dinner? You’re welcome!
Here’s the top secret recipe for the marinade!
Pork Tenderloin Marinade
2-3 pounds pork tenderloin, cut into 2 inch “steaks”
1/2 cup soy sauce
1/2 cup dry sherry or Mirin wine
1/2 cup honey
1/4 cup vegetable oil
2 tablespoons fresh lime juice
1 tablespoon minced French shallots (or onion)
1 1/2 tablespoons minced fresh rosemary (or thyme)
1 teaspoon minced fresh ginger
Combine the soy sauce, sherry, honey, vinegar, oil, and lime juice and herbs in a one gallon Ziploc bag, and mix until well-blended. Add the pork tenderloins, massaging the marinade into the meat. Zip the bag shut and allow to marinate at least two hours, or up to 12 hours in the fridge. Allow the meat to come to room temperature for an hour or so, and dry it off before you put it on the grill. Drying the meat off allows it to get a delicious, crispy crust.