I frequent this butcher shop near my house called Vince Gasparro's meat market, at least once a week and I just love it. It's completely family owned and run and on a good day you'll see the older generations making fresh sausages (all sausages are made in house). All the meats are ontario grown on small scale farms, grain fed, good quality stuffs and Matt Galloway, a local toronto CBC celebrity, shops there and plugs it as one of his favorite spots in Toronto. Deep down, I also shop there in hopes that one day we'll both order the last sausage and have to share it a la Lady and the Tramp. A girl can dream can't she?
So I bought this incredible 2lb pork tenderloin and found a recipe online that sounded pretty delicious. Here is it:
2 cloves garlic, minced
juice of one lemon
2 tbsp honey
1 tsp cumin
salt and pepper
Mince garlic and add to cumin. Rub well over tenderloin.
In a separate bowl add lemon juice, honey and a little salt and pepper. Glaze the tenderloin during the last ten minutes of cooking.
Barbeque tenderloin for about 20 minutes or until just a hint of pink remains on the inside.
I served it with ontario asparagus that I also barbecued with a little salt/pepper and olive oil and a potato salad with avocado (not local but still delicious). Here's the recipe for the salad.
1 lb.Cooked potatoes, cooled and cubed
1 half an avocado
2 tbsp mayonaise
1/3 cup plain yogurt
whatever herbs you have and love, on hand (I had rosemary and chives)
1 clove of garlic
salt and pepper taste
Throw everything except the potatoes in the food processor. Blend and season to taste.
Pour over potatoes and allow to chill in the fridge.