Tallahassee Cooking Club, October 2010

PUBLISHED ON: 10.07.2010

This month’s Cooking Club theme was Black and White.  The beauty of using this theme is that there are so many other eye popping colors that contrast.

The appetizer consisted of three selections; skewered goat cheese filled kalamata olives,  a spicy black bean shooter and deep purple, almost black baby potato stuffed with cream fraiche and topped with caviar.

The salad was a flavorful mixture of cauliflower, white beans and feta cheese
(note: This salad will be a future blog post)

Our entree was an elegant Pork Tenderloin with a Blackberry Gastrique and Mango Salsa.

Grilled Pork Tenderloin with Blackberry Gastrique and Mango Salsa
Serves 10-12
Recipe prepared by Shirley Mcfadden



2 ripe mangoes, medium dice
3 Tablespoons finely chopped red onion
1/2 teaspoon freshly grated lime zest
2 Tablespoons fresh lime juice
3 Tablespoons fresh mint leaves, chopped
Mix ingredients together and let stand at room temperature for 2 hours.
Blackberry Gastrique

1/4 cup red wine vinegar
8-ounces high quality blackberry seedless preserves or jelly
1/4 teaspoon salt
2 cups frozen blackberries
Heat vinegar and jelly together.  Reduce to a sauce consistency. Before serving add frozen berries and heat.
Pork Tenderloin

3-pork tenderloins (1-lb. each)
Pork Marinade
1/8 cup kosher salt
3 cups warm water
1/4 cup red wine vinegar
Red pepper flakes to taste
3 tablespoons brown sugar
1-1/2 cups ice cubes
Add ingredients together and marinate the pork tenderloin for 20 minutes.
Heat grill, remove tenderloins from marinade and pat dry.  Liberally grind black pepper on each tenderloin.  Cook on grill until desired doneness.  Remove from grill.  Tent the meat for 10 minutes.  Pour sauce on the pork and decoratively place fresh blackberries on the pork and garnish with mango salsa.

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