Father’s Day is right around the corner. I have cooked for musicians, politicians, cooking icons and many special guests, but the hardest man to cook for has always been, you guessed it, my dad. One of our hors d’oeuvres inspired by him and his traditional tastes is the petite yorkie with beef tenderloin and horseradish mashed potato. It is hugely popular and loved by all, but very safe.
After beating stomach cancer – a moment I was never more proud – his cooking sense and taste buds awakened. Now he is trying all sorts of new recipes and cooking his way through cookbooks. Food has so many qualities nutritional, soul satisfying and as adventurous as you make it.
The way to a man’s heart is through his stomach? Not necessarily, but I love to try! This recipe is fantastic in the oven or BBQ – just keep the BBQ on med-low to avoid the sugar burning. We use Conestoga porkloin: it is delicious! As the season progresses you can switch the apples to peaches, plums and figs. It’s a wonderful addition to any Dad’s day meal.
Maple Sugar Glazed Ontario Pork Tenderloin
Rub
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp ground cinnamon
- 2 pork tenderloin
- 2 tsp vegetable oil
Combine all dry ingredients, evenly rub into the pork tenderloin add vegetable oil;
Let stand for 25 minutes.
Glaze
- 1/2 cup maple sugar
- 1 clove chopped garlic
- 1 tsp chopped ginger
- 1 tsp Tabasco sauce
Combine ingredients, it will turn into a paste;
Place tenderloin on preheated grill. Once tenderloin is half-cooked, spread on the paste and finish until tender reaches 160 F;
Allow to rest for 5 minutes.
Roasted Fruit and Spinach Salad
- 1 carrot cut into matchsticks
- 1 sweet potato cut into matchsticks
- 1/4 red onion sliced into rings
- 2 Martins honey crisp apples
- 15 pecan halves
- 1 tbsp olive oil
- 1/2 tbsp balsamic vinegar
- Sea salt and cracked pepper
Place all ingredients in foil drizzle with olive oil, balsamic, season with salt and pepper. Fold the foil into packet sealed on all sides;
Roast in BBQ on top shelf for 45 minutes at 300 F.
Place hot vegetables into bowl and toss in a few handfuls of baby spinach. Drizzle dressing. Do not add all dressing at once you can always add but you can’t take it away. Toss greens and vegetables in dressing and place on plate. Finish by slicing rested tenderloin. Arrange on plate along with the greens.
Grainy Mustard Vinaigrette
- 2 tbsp cider vinegar
- 3 tbsp cider
- 2 tsp grainy Dijon
- 2 tsp chopped ginger
- 2 tsp diced onion
- 2 sprigs of chopped fresh thyme
- 2 tbsp Elmira maple syrup
- 6 tbsp olive oil
Combine in food processor and puree.
