Yes, summer is officially here — the time of year filled with market-fresh veggies, rejuvenating libations, and best of all, backyard barbecues.
Affable and talented Barbara Landree recently treated the Lewiston Garden Club’s festival volunteers to her favorite recipe, marinated grilled pork tenderloin and roasted Swiss chard with feta.
Celebrating the recent Garden Fest for a great success, she shares her recipes:
Marinated grilled pork tenderloin
33⁄4- to 1-pound pork tenderloins
1⁄2 cup soy sauce
1⁄2 cup dry sherry
1⁄2 cup honey
1⁄4 cup rice wine vinegar
1⁄4 cup vegetable oil
2 tablespoons fresh orange juice
11⁄2 tablespoons minced fresh rosemary
1 tablespoon minced shallots
Trim the tenderloin of all fat and silver skin.
Place tenderloins in a shallow baking dish large enough to hold them without crowding.
Combine the soy sauce, sherry, honey, vinegar, oil and orange juice in a medium bowl, whisking until well blended. Stir in the rosemary, shallots and ginger.
Pour the mixture over the tenderloins.
Cover with plastic wrap and allow to marinate at room temperature for two hours.
Prepare the outdoor grill.
Remove the pork from the marinade, shaking off excess.
Place the tenderloins on the grill and cook, turning frequently, for about 18 minutes, or until an instant-read thermometer inserted into the thickest part reads 155 degrees.
Transfer to a platter and allow meat to rest for 10 minutes before carving.
Meanwhile, place the remaining marinade in a small saucepan over medium heat and bring to a simmer.
Simmer for 10 minutes, or until slightly thickened.
Slice and serve with the hot marinade.
Roasted Swiss chard
1 bunch rainbow chard leaves and stems separated and chopped
1 large onion, chopped
3 tablespoons olive oil, divided, plus extra for greasing baking sheet
Salt and pepper to taste
4 ounces Feta cheese, broken into half- inch pieces
Preheat oven to 350 degrees.
Grease a baking sheet with olive oil.