the wave presents paganini's pantry

Tune into Dan Deely every Friday morning in the 7:00 hour for "Paganini's Pantry"!
Culinary Expert Stefanie Paganini will join Dan and share a featured recipe of the week!

 

Stefanie has co-hosted a monthly cooking show on Time Warner Cable's NEON channel entitled "Dinner and Drinks". She has appeared on local television programs including, Studio 3, Channel 3 Noon News, and Fox 8 News in the Morning, and Live on Lakeside. Stefanie was a contestant on Season two of the Food Network's Sweet Genius. She was a regular guest on Channel 3's Good Company and was a frequent guest co-host. She is an avid world traveler and is fluent in Italian.

 

join the smooth circle geek of the week paganini pantry concerts concerts
Submit to FacebookSubmit to Google BookmarksSubmit to TwitterSubmit to LinkedIn

Grilled Pork Tenderloin

. Posted in Paganini's Pantry

 

Grilled Pork Tenderloin

Serves 6-8

 

1/4 cup olive oil

1/2 cup balsamic vinegar

3 cloves garlic, minced

1/2 Tbsp. dried Herbs de Provence

2 lbs. pork tenderloin

Sea salt and pepper, to taste

 

Place olive oil, balsamic, garlic, herbs and pork in a large re-sealable plastic bag or shallow baking dish. Allow meat to marinate for 2 to 3 hours in the refrigerator.

 

Heat the (indoor or outdoor) grill. Remove meat from marinade and pat dry with a paper towel. Discard marinade juices.

 

Sprinkle tenderloin with salt and pepper on all sides and grill meat until the middle inside of the pork is an internal temperature of 145°F. Note: if the outside of the pork is getting too cooked, without the inside getting to the right temperature, you can transfer the pork to a cookie sheet covered with a little olive oil and roast the tenderloin at 350 degrees F until it is able to reach the proper cook temperature.  Set aside to rest for 5 minutes.

 

Slice into medallions and serve with mashed potatoes and wine sauce.

 

 

Dark Cherry Wine Sauce

 

2 Tablespoons olive oil
2 cloves garlic, minced
1 Cabernet Sauvignon
wine

1 cup vegetable stock
1 bouquet garni

1 pound frozen dark cherries, chopped
salt, pepper and sugar to taste

 

Heat oil in a saucepot and sauté garlic.  Add wine, stock, cherries, and bouquet garni.  Simmer until liquid is reduced in half.  Add salt, pepper and sugar to taste.

 

The Smooth Circle

Become a member of our Smooth Circle! We'll email you a newsletter twice a month with the latest on-air giveaways, area events, concerts and more...Plus gain access to exclusive contests! We won't share your information, but we will send you updates at least once a month, so you can keep up with what's going on at 107.3 the Wave.

TOP