~~~Napa Valley Spice Rubbed Pork Tenderloin~~~
Jam-packed with flavor, this Napa Valley Meritage Herb Rub is all that you need to turn pork tenderloin into a wine country style feast. Invite friends for a celebration and toast to life’s simple pleasures—simply prepared, high flavor foods, great wine and good friends!
Ingredients:
- 2 pounds pork tenderloin, trimmed of fat
- 2 tbsp. olive oil
- 3 tbsp. Made in Napa Valley Herb Rub (or substitute any of our Rubs)
Light grill. In a small bowl, combine the olive oil and Napa Valley heritage Herb Rub to form a paste.
Rub the tenderloin(s) with the paste, covering with a generous amount.
Place on grill, and sear, turning once or twice to get a nice brown crust on all sides, about 5 minutes.
Move the tenderloin(s) to the side of the grill over lower heat and cook another 10-12 minutes, turning occasionally.
Check for doneness by cutting into the thickest part of the tenderloin, which should be just pink.
Remove to a cutting board, cover with aluminum foil for 5 minutes before slicing on the diagonal and serving.
Note:
If broiling, place tenderloin(s) on a foil-lined baking sheet, sear, turning once or twice to get a nice brown crust on all sides, about 5 minutes. Cook for another 6-8 minutes, turning every couple of minutes.
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Serve with Pita bread or over rice.
Ingredients:
2 tablespoons olive oil
1 large onion (or 2 small), thinly sliced and finely chopped
6 chicken thighs
4 garlic cloves
1/2 cup of black lentils
¼ teaspoon saffron
½ teaspoon ginger
½ teaspoon black pepper ground
¼ teaspoon salt
1/2 teaspoon turmeric
1 tablespoon fresh parsley, finely chopped
2 tablespoons fresh cilantro, finely chopped
½ teaspoon Ras el hanut
¼ teaspoon fenugreek seed powder
1/3 cup of water or chicken broth
First, bring to boil 3 cups of water in a small pot and add lentils. Cook lentils for 7 minutes and turn off the heat. Let it remain in the hot water until chicken is almost cooked.
Second, rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Season both sides of the chicken with salt, black pepper, and ras el- hanut.
In a tagine or large casserole over medium high heat add 2 tablespoons olive oil. Add onion and garlic and sauté until brown about 8 minutes. Add spices: saffron, ginger, black pepper, salt, turmeric, ras el hanut, and fenugreek; sauté for 3 more minutes. Add seasoned chicken to pot and sprinkle over the chopped fresh parsley and cilantro. Cover and lower the heat. simmer on low for 30 minutes. Drain lentils from the water. Turn chicken thighs over, add lentils, and 1/3 cup of water; stir, taste juices, and adjust seasoning to taste. Cook for 20 more minutes until lentils are soft and mostly absorbed.
Feta Cheese, Cream Cheese or Sour Cream Zhug Blend Olive Oil Directions: 1. Spread cheese, drizzle with olive oil and sprinkle with zhug blend
Zhug Paste Ingredients: 1/4 lb Green Chili Pepper 10 cloves Garlic 1 bundle Fresh Cilantro 1 teaspoon Zhug Blend 5 teaspoon Cold Water 1/4 tablespoon Salt Directions: Place all ingredients in a food processor and grind it finely. Place paste in a glass jar and store for up to one month in the refrigerator. Serving Suggestions: Use this spicy paste sparingly as a garnish for Hummus or other dips, added to soups or as a spread for meat or fish.
Wet Marinade: 1/3 cup Soy Sauce and 1 tbsp Sesame oil, or ? cup Red wine with ? cup V-8, 1 tbsp of rub per 4 servings of meat (more rub is OK if you prefer stronger taste). Marinade for 6-12 hrs.
Rub Pomade: Use 2 parts Worcestershire Sauce and 3 parts Tomato Sauce with 2 parts rub to produce a paste. Spread to generously cover the meat and marinate for at least 12 hours.
Note: Remember to bring the steak to room temperature before cooking.
Suggested Recipe: Rub into steaks, sprinkle over roasts, or add to burger patties. To marinate, combine with olive oil, and a dash of red wine. After marinating, slow cook or smoke a brisket.
Please check out our website for some wonderful Spice Blends from Around The World, Barbecue Rubs, Chili Peppers & Powders, Dried Mushrooms, Curries, etc.
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