A Meat and Two Veg

Tonights meal features some of the best of local farmers markets to compliment my classic grilled pork tenderloin:1.  Grilled Pork

• The pork is lean so of course its brined overnight (http://bit.ly/KHqBNE)
• Glaze:
• 1 Tablespoon each of minced garlic and shallots
• Splash of balsamic vinegar
• 1 Tablespoon of canola oil
• 1/4 cup of dry white wine
• 1 Tablespoon grainy mustard
• Chopped parsley and Thyme
• Red Pepper Flakes
• S&P
• Grill over medium/low heat - 6 mins on each side, brush with glaze once each side is seared and browned
• Heat to Grilled to 144/150 degrees with yummie glaze: 

2.  Rainbow chard from the Rowayton Farmers Market http://bit.ly/jZaQd8

• Diced Shallots
• Diced Garlic
• Red pepper Flakes
• Rinsed Chard, cut into ribbons

Heat olive oil and add shallots, garlic, red pepper flakes, add steps when garlic starts to brown, when browned and tender remove from pan.  Add leaves, sprinkle w/S&P and cover till wilted - toss stems back in to serve

3.  Pan roasted Carrots from the Rowayton Farmers Market

• Pealed carrots, cut into thin strips
• Fresh parsley/oregano or thyme

Heat olive oil and add rinsed carrots, cover and heat over medium heat for 10 mins, tossing lightly.  Allow to brown on all sides before adding herbs
Cook till tender but still has some bite in the center