Recipes from the Midnight Gourmet - Cincinnati News, Weather, Sports from FOX19 NOW-WXIX

Recipes from the Midnight Gourmet

Grilled Pork Tenderloin


2 pork tenderloins (12 oz each)

1 Tbs olive oil

Salt and fresh ground pepper

Prepare a medium-hot charcoal or gas grill.  Pat dry the 2 pork loins and cut lengthwise.  Rub loins with oil season with salt and pepper. Grill tenderloins 4 to 5 minutes on each side, not to over cook.  Let stand loosely covered with aluminum foil for about 2 minutes, slice and serve.


Grilled Medley of Fall Vegetables


½ cup olive oil (virgin)

1 bunch of asparagus (blanched)

3 medium zucchini

2 red Japanese eggplants

3 medium yellow squash

12 large fresh shitake mushrooms (cooked)

4 ears of corn (soaked 1 hr)

1 each - yellow, red, green and orange bell pepper (quartered lengthwise)

1 large sweet potato (blanch)

Kosher salt and fresh ground pepper

In a bowl, lightly brush each vegetable piece with olive oil.  Sprinkle lightly with salt and pepper.  Prepare a medium-hot charcoal or gas grill.  Place the vegetables directly on the grill grate.  Grill the asparagus, zucchini, yellow squash and shitake until tender, 1 to 2 minutes per side flipping frequently.  Grill the eggplant 2 to 3 minutes on each side.  Grill the corn until golden, about 10 minutes, turning frequently.  Grill the bell peppers and sweet potatoes until tender, 5 to 10 minutes, turning occasionally.  Serve with soy sauce.



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