A close up of some food with blueberries

A visit to the tenderloin

By Paula Dream (AKA Kale Haygood) 

Are you in a grillin’ mood? I ran across these fast and easy marinated pork and beef recipe in my wonderfully organized stack. They’re so good, you’ll want to shout “Hallelujah†and run around the organ, testifying!  

And if you have a sweet tooth but not much time to devote to baking, we’ll end with another easy recipe I ran across while digging in my old shoebox. I think I’ll share some with my buddies at George Country Sports Bar.  

BLUEBERRY GRILLED PORK TENDERLOIN 
For the marinade: 
½ cup fresh or frozen blueberries
3 tablespoons maple syrup
3 tablespoons extra virgin olive oil
3 tablespoons balsamic vinegar
2 cloves garlic (or 1 generous tablespoon), minced
1½ tablespoon dried thyme
For the meat: 
3½ pound pork tenderloin
¾ teaspoon ground black pepper
¾ teaspoon sea salt

Place the blueberries in a blender and puree. Add syrup, oil, vinegar and blend until smooth. Season tenderloin with salt and pepper. Pour marinade into a one-gallon resealable freezer bag. Add garlic, thyme and tenderloin. Seal, removing as much air from the bag as possible. Coat tenderloin thoroughly. Place bag in refrigerator for 30 minutes or as long as 12 hours.  

Fire up the ol’ grill to get good, high heat. Place tenderloin on grill, discarding marinade and bag. Sear tenderloin approximately six to eight minutes each side. Lower to a medium heat, cooking another 15 minutes each side or until internal heat reaches 140 degrees.  

If you don’t have a grill, place tenderloin in a shallow greased baking dish, roasting at 500 degrees for 15 minutes or until internal heat reaches 140 degrees. 

HILLBILLY BOURBON BEEF TENDERLOIN
2 to 3 pound beef tenderloin
1 cup soy sauce
¾ cup water
3 tablespoons bourbon
2 tablespoon sugar
1 or 2 cloves garlic, pressed
1 tablespoon confectioner’s sugar

To prepare tenderloin on grill: Preheat grill to 350 degrees. Combine all ingredients except tenderloin in a large, resealable freezer bag, removing as much air from the bag as possible. Place 2 to 3 pound beef tenderloin, coating thoroughly. Marinade in refrigerator for up to 24 hours. Remove tenderloin from bag, saving marinade for basting. Place meat on oiled grill. Cook on high heat with lid closed, turning often and basting occasionally.  

To prepare tenderloin in oven: Preheat oven to 425 degrees. Cook 30 to 50 minutes or to desired doneness (rare: 115 to 120 degrees; medium rare: 130 to 135 degrees; medium: 140 to 145 degrees). 

BLONDE BROWNIES
1 pound box light brown sugar
4 eggs
2 cups pre-mixed baking mix 
2 cups chopped pecans

Beat all ingredients except pecans together with a mixer. When ingredients are thoroughly mixed, add pecans. Pour into 9″x13″ greased baking dish. Bake in pre-heated 350 degree oven for 35 minutes. 

Paula Dream, AKA Kale Haygood, owns Beyond Service, a Montrose-based, home-cooking catering company. For more information, call 713-805-4106 or email [email protected]. 

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