Orange-cumin pork tenderloin, on grilled mustard balsamic radicchio, with spicy basil carrot and red bell pepper saute

porkThis is a expansion on my last post, I really love the grilled radicchio…it is nutty and bitter and yummy.  It needs to be paired correctly or it will overwhelm your food.  This is one idea (that has all the red-orange foods well represented).  Orange-cumin pork tenderloin, I can’t take any credit for the pork.  This came from Emeril, as much as I might be embarrassed to say that.  Even more embarrassing is that it is from the Martha Stewart website.  Shit…I am in real trouble here.  In defense, I brined my loin in a nice orange brine, adding a new element.  So with that, grilled radicchio slaw is hereSpicy basil carrot and red bell pepper saute is the following:

  • Cup of carrot slices, fat julienne
  • cup of red bell pepper slices
  • 1 large clove minced garlic
  • 1 medium heat pepper, minced
  • several basil leaves, chiffonade
  • olive oil
  • salt and pepper

Heat olive oil in a saute pan.  Add carrots and toss for several minutes.  Add bell pepper, toss some more then add peppers and garlic.  Cook and toss for a minute, add basil, salt and pepper, toss some more and serve…

Delicious…garnish with some garden cherry tomato quarters .


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