Our Saturday Night Dinner

This week we have done alot of leftover dinners, soups, chili's casserole's that have been hanging out in our freezer. While the dinner's have been tasty and wonderfully easy, I really miss cooking. So we decided to do one of our favorite dinners last nite, so I thought I would share. Rosemary Mustard Pork with Peaches.
I love this recipe because it give Andrew and I a chance to cook together. We each have our "jobs" to do and when we come together we are left with a wonderfully tasting dinner. I really treasure the time that we have to work together on something.
We did have to deviate from the recipe a bit. After our pork tenderloin thawed, we discovered it had gone bad, so we used chicken breasts instead of the pork. It was just as good. We paired it with a loaf of home made Italian bread, (my first attempt at a slow rise bread), and sauteed zucchini with garlic, olive oil, oregano, basic, salt and pepper. The zesty-ness of the zucchini pairs really well with the sweetness of the pork....as for the bread....well in my mind bread pairs well with everything!!!!

Rosemary-Mustard Pork with Peaches
2 1 lb pork tenderloins trimmed
Kosher salt and freshly ground pepper
Vegetable oil for the grill
3 firm ripe peaches halved, pitted and cut into wedges
1/2 cup dry white wine
1/3 cup packed light brown sugar
1 lemon
2 tsp whole grain mustard
1/4 tsp chopped fresh rosemary, plus 2 small sprigs

Preheat a grill to high. Pat the pork dry and season with salt and pepper. Lightly oil the grill, then grill the pork, turning until marked, about 10 minutes.
Meanwhile, combine the peaches, wine, brown sugar and 1/2 cup water in a saucepan. Remove zest from lemon, add to pan and then juice the lemon. (if you don't have a lemon I used about 2 tsp of bottled lemon juice). Cover and cook until the peaches are just tender about 5 minutes. Take peaches out and set aside, leave the juice in the pan.
Add mustard 1/2 tsp of salt and pepper to the juices in the pan. Transfer 1/3 cup of the liquid to a small bowl and stir in the chopped rosemary, brush onto the pork and continue grilling till meat thermometer register 145, about 10-15 more minutes.
Simmer the remaining liquid in the saucepan until syrupy, about 3 minutes. Remove from the heat ans season with salt. Return the peaches to the pan along with the reosemary sprigs. Slice the pork and serve with peaches.


My first loaf of Italian bread!!!