Ringing in the New Year on the Barbecue

Sometimes it can be very rewarding to see what our kids have absorbed along the way.  This year, two of Kris’ children and two of Andrea’s children hosted New Year’s Eve dinner parties; one in the country and one in the city. They did all the shopping, prepping and grilling with a little help from their friends.  

Luke and Andy were at the cottage with no running water; only a barbecue for cooking and a woodstove for heat.  They invited 15 friends for a carnivorous feast:  steaks, chops, sausages and some roasted vegetables kept them satisfied throughout the night.

Back in the city, Reid and Samantha designed a simple, but delicious menu, set the tables, and invited their friends to come in their holiday finery. Their menu was as follows: 

Grilled Thai Shrimp

Cheese and Crackers

Orange Ginger Pork Tenderloin*

Chicken Provencal

Roasted Sweet and Yukon Gold Potatoes

Rice Pilaf

Green Beans with Ginger and Lemon

Pavlova

*Recipe follows

This marinade for the pork is simple and versatile, and would be delicious on chicken, pork, tofu or fish. 

Orange Ginger Pork Tenderloin

1 orange, juice and zest

2 tablespoons rice vinegar

1 tablespoon fish sauce

2 tablespoons brown sugar

1 tablespoon grated fresh ginger

1 small clove garlic, minced

1 tablespoon sesame oil

2 pork tenderloins, silver membrane removed

Combine the first seven ingredients in a small mixing bowl.  Place prepared tenderloins in a glass dish or a resealable plastic bag.  Pour marinade ingredients over the pork, and cover and refrigerate for at least 2 hours or as long as overnight.

Preheat barbecue on MEDIUM-HIGH.  Clean with a wire brush, and brush or spray them with vegetable oil to prevent sticking. 

Meanwhile, remove tenderloins from the marinade, and pat dry with a paper towel.  Brush or spray very lightly with vegetable oil.  Reserve the marinade for brushing over the meat during the initial cooking stages.

Reduce barbecue temperature to MEDIUM, and place the pork on the grill on the diagonal.  Close the lid and cook for 8 minutes. 

Brush reserved marinade over the meat, then turn by 1/3, brush it again, and close the lid for another 7 minutes.  Brush the meat once more, turn by the final 1/3, close the lid and turn off the barbecue.  Let stand inside the grill for 6 minutes.  Remove to a carving board, cover with foil and a kitchen towel, and let stand another 5-10 minutes to reabsorb juices.  Carve into thick slices on the diagonal.

Serves 6-8