Just a Quiet Saturday Barbecue

Way, way back a long time ago when I was much younger, people told me I looked like Valerie Bertinelli. I never did see it.

The only thing we have in common are dark eyes. That and as it turns out, a deep love of cooking.

Valerie has a public group on FB with over 67,000 members. It’s filled with recipes although most are not from Valerie herself. No matter, I love reading recipes and being inspired. You don’t have to be famous or even a Chef to inspire people.

This recipe was one I came across on Valerie’s public group site. It was intriguing for a variety of reasons. The first attraction was the Creamy Dill Sauce. Every year in addition to our vegetable garden, we plant herbs. Sage and basil are the standard herb. We also have two bay leaf trees on our property and rosemary growing in the front flower bed. Those we harvest as needed year round. This year in addition to my usual herbs we also planted some fresh dill. Naturally I went in search of recipes that call for fresh dill. The biggest reason I decided to grow dill is because I use so little of it in my cooking, and end up throwing out most of what we buy. What a waste. If I were to grow it, then I’d just snip what I need when I need it. Seemed much more practical.

Another reason this recipe was selected is because I need more grilling recipes to try. Seems we smoke a lot of tri-tip in the summer, grill our share of steaks, while the burgers and dogs are a year-round favorite. (It helps that most winters are mild and the patio is covered). The thing I like best about grilling is that it’s something Hubby and I do together. I do the prep work and prepare the sides, he does the grilling. Maybe it’s all in my head, but I think food tastes so much better prepared together. Don’t you agree?

Grilled Pork Tenderloin with Creamy Dill Sauce
Pork Tenderloin
2 (1 lb) boneless Pork Tenderloins
1 tablespoon Olive Oil
Salt to taste
Black Pepper to taste

Brush pork with olive oil. Season to taste with salt and pepper. Set pork aside.

Heat grill to medium-high heat. Clean grate; brush with oil to prevent pork from sticking. Grill tenderlon about 6 to 8 minutes per side or to desired doneness.

Remove from grill, place on a serving platter. Tent and let rest while the dill sauce is made.

Dill Sauce
2 tablespoons fresh Dill
1 Garlic Clove
1 lemon, juiced
1/2 cup Mayonnaise
1/4 cup Sour Cream
Salt to taste
White Pepper to taste

Snip dill, peel and mince garlic, juice lemon. Place in a small bowl. Add mayonnaise and sour cream. Whisk until smooth. Season with salt and pepper.

When ready to serve, slice pork into medallions, fan out and drizzle with dill sauce.

Country Skillet Red Potatoes
6 medium Red Potatoes
1 tablespoon Olive Oil
1 teaspoon salt
1/2 teaspoon Black Pepper
1/2 teaspoon Garlic Powder
1/2 teaspoon Smoked Paprika.

Wash potatoes cut into cubes and place in a sauce pan. Add waster to just cover the potatoes. Bring to a boil; let cook for 7 minutes or untl almost cooked through. Drain well let air dry for 5 minutes.

While the potatoes are cooking, whisk salt, pepper, garlic powder and paprika in a small bowl. Once the potatoes have drained, heat oil in a cast iron skillet. Spread potatoes out, sprinkle with seasoning mix. Toss to coat, spread out and let cook undisturbed until a brown crust begins to form. Turn and continue to cook until golden.

One little bit of information before we get to the green beans. I was going to make Buttery Garlic Green Beans. And then I remembered I made a Porcini Mushroom Butter to serve with Grilled Filet Mignon. There was still some of the compounded butter in the freezer so I thought what the heck – let’s add a pat or two to something as pedestrian as canned green beans. Oh my word – amazing!

Mushroom Butter Green Beans
1 (16 oz) can Green Beans
2 tablespoons Mushroom Butter

Drain green beans, place in a saucepan. Top with a few pats of Porcini Mushroom Butter. Over low heat, warm gently. Serve and enjoy.

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Know that the LORD is God;
He made us, His we are;
His people, the flock He tends.