Bohemia Lea Pork Tenderloin with Grilled Asparagus and Watermelon Salad

IMG_5935
Our delicious summertime feast, featuring my favorite watermelon salad.

Summer is in full swing and I am loving the produce section!  When I was last in Delaware, Patrick, my Mom and I tried two methods for seasoning pork tenderloin – dry rub and simple, fresh garlic slices.  The tenderloins came from Cal Hurtt’s Bohemia Lea Farm in Cecilton, MD.  In May, Alex and I visited Cal at his farm stand at the Historic Lewes Farmer’s Market.  His sustainable farming operation would thrill any Michael Pollan devotee – Cal even cites Pollan’s “the Omnivore’s Dilemma” as inspiration for his farm.  Cal used his engineering background to design a sustainable farming operation, where cattle, hens and turkey rotate across his land, benefiting from one another and improving the health of the topsoil (read more on Bohemia Lea’s webpage).  We were excited to finally try Bohemia Lea Farm products, and all the meat we have sampled has been fantastic.

In keeping with the sustainability theme of our meal, we opted to use only local, seasonal ingredients for our sides.  Patrick picked up a large, juicy watermelon and fresh New Jersey asparagus on his way down to visit us in Delaware.  We paired our tenderloin with watermelon salad, sweet potatoes and grilled asparagus.

Recipe

 

Bohemia Lea Pork Tenderloin – serves 8-10 

We prepared the pork two ways – with the dry rub and with garlic – and our group was split as to which was our favorite.  We kept the cooking methods simple to allow the flavors of the meat to shine through.  Sweet potatoes bake at about 400-425 degrees for about 40 minutes as well, so we added some sweet potatoes wrapped in foil in the same oven.

You will need: IMG_5938

  1. 2 large pork tenderloins
  2. 3-4 T dry rub (see recipe below)
  3. 3 garlic cloves, sliced
  4. 1-2 T olive oil
  5. black pepper, to taste

Steps:

  1. Preheat your oven to 425 degrees Fahrenheit.
  2. Using the tip of your knife, make shallow slits in the surface of one pork tenderloin, and insert garlic into the slit pocket.  Slather on a little olive oil and add a little fresh ground pepper.
  3. With your second pork tenderloin, first, pat dry with paper towel.  Then, dust on an even layer of dry rub, patting the tenderloin as you apply your spices.
  4. Roast tenderloins together on a baking sheet for 40 minutes, or until internal temperature reaches 150 degrees Fahrenheit.
  5. Let meat rest for 5 minutes before slicing.

Optional: Mom’s Dry Rub to make ahead and save.  Mix 1/4 C paprika, 2 T brown sugar, 2 T salt, 2 T garlic powder, 1 T pepper, 1/2 t chili powder, 1 T cayenne pepper, 1 T onion powder, 1 1/2 t ground cumin and 1 1/2 t dry mustard.  You will have plenty of dry rub left over if you follow this recipe – save it for next time.

Recipe

Grilled Asparagus – serves 6 – 8

You will need: IMG_5929

  1. 2 bunches asparagus
  2. olive oil to drizzle across asparagus ~ 1-2 T
  3. black pepper, to taste
  4. salt, to taste
  5. about 1 t garlic powder

Steps:

  1. First, snap off the asparagus ends and throw the ends away or save them for compost.
  2. Next, lay the asparagus out on a baking sheet and drizzle with a little olive oil.  Too much olive oil, and even after grilled, they will seem a bit too oily.  Add some fresh ground black pepper, a little fine grain salt and some powdered garlic.  Mix.
  3. With the grill on medium heat, lay asparagus on, and after about 5 minutes, “roll” them.  You should see the bottoms with brown grill marks.  After another 5 mins., roll them again.  Then, roll them every couple of minutes until you get nice brow/black grill marks.

Recipe

Watermelon Salad – serves 6

Watermelon salad is the ultimate summer refresher.  We love this salad with mozzarella or feta cheese – you can’t go wrong!

You will need: IMG_5912

  1. 1/2 large watermelon
  2. about 1 C mozzarella balls, halved
  3. 1-2 T olive oil to drizzle
  4. 5 or more large basil leaves
  5. salt and pepper to taste

Steps:

  1. First, cut large watermelon in half and cube melon.  Spread out cubes onto serving dish.
  2. Next, arrange mozzarella across serving dish.  Our ideal ratio of melon to cheese is about 2:1.
  3. Drizzle olive oil across melon and cheese.
  4. Chop basil into thin ribbons or use herb scissors to cut small pieces.  For ribbons, roll the basil leaves together and slice in thin strips from end to end.
  5. Scatter basil pieces and salt and pepper across your salad.
  6. If desired, salad can be chilled before serving.
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