Thursday, May 14, 2009

Fire Roasted Smashed Tomatoes

Is there anything better than cooking outside on a warm spring night?

I made two new dishes tonight. One was a simple one I made up tonight and the other was Pecan Crusted Pork Tenderloin Pinwheels with Carolina Mustard Sauce from Chris Lilly's new book, Big Bob Gibson's BBQ Book.

Fire Roasted Smashed Tomatoes
Ingredients
6 ea roma tomatoes
6 ea basil leaves, chopped
6 ea oregano leaves, chopped
kosher salt (to taste)
black pepper (to taste)
feta cheese (just enough to top each half)
Olive oil
Instructions
Halve the tomatoes and then score each mater so it can lay flat like this (use a very sharp knife and don't cut all the way through):
Sprinkle each tomato half with basil, salt, oregano, and pepper. Crumble feta cheese on top of the seasoned tomatoes. Drizzle with your favorite olive oil.

Place the tomato halves on a preheated pizza stone on a 500f grill, cover and cook approximately 5-7 minutes until the cheese starts to brown. (I was having a horrible time with lighting in the kitchen. That does it, I am getting a light tent set up!)
Oh man, I can tell you these things are aweome! Great appetizer or side dish. Just enough of a subtle smokiness came through in the feta cheese.


Pecan Crusted Pork Tenderloin Pinwheels with Carolina Mustard Sauce

I won't re-post the whole recipe since it can be found here or in Chris Lilly's new book. The book does a much better job explaining the assembly process. Basically, it is just rolled up strips of pork tenderloin and bacon, then grilled. It kicks ass.
TIP: To slice the pork tenderloins...Do this with a very sharp knife while they are still partially frozen. The tenderloin usually has a flat side. Place this side down on the cutting board.

First of all, pecans make me hurl, so they weren't an option. Secondly, I didn't have plain yellow mustard. We go through tons of plain mustard bbqing so all I had was stone ground mustard.
(If you don't know my sarcastic style, please know the serious look in the picture is just goofing off.)

The coarse mustard seed worked for texture, since I wasn't doing the pecans.
I cook the pinwheels on the Brinkmann Charcoal Grill using Kingsford Hickory Briquettes while the tomatoes cooked on the Egg using Full Circle Lump.

Despite my completely crappy pictures, the food came out incredibly great. The bacon helps keep the lean tenderloin from drying out during grilling and adds flavor.
These are great for a heavy appetizer serving or as a main dish. We got 20 single servings out of one twin pack of pork tenderloins.

Things I'd change next time:
Tomatoes
- Just take better pictures!

Pork
-Be careful of distance to coals. I was cooking too close (5-7") on the first side so I got that side a bit crispy. Next time either start checking for done-ness at around 5 minutes or raise the cooking great a few inches.

For printable recipe, click here:
Pecan-Crusted Pork Tenderloin Pinwheels with Carolina Mustard Sauce

13 comments:

  1. omg you gross man. YUCK To all of the above!!! BUT I love the picture of you. Goob. You know one day people are going to think I'm so mean to you in my comments ... oooh velle!

    :D

    BTW you still need to send me some blogs you like the templates for ...

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  2. Those both sound fabulous, but I'm especially fond of tomatoes. They would probably work in the broiler, too, don't you think?

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  3. I think the entire meal looks wonderful. I am really digging the tomatoes. I think the pork looks tasty too and I love that you used coarse mustard. Wish you were my neighbor.

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  4. The vegetarian thanks you, since we are having a very late dinner & I have all the tomato ingredients, but no pizza stone, I'll improvise. I think I will drizzle a little virgin olive oil on top too. They look fantastic. ~Mary

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  5. Brandi - I think they all realize you are a picky eater. After all, you do eat your burgers plain with a bun. ;)

    Beth - Absolutely!

    Pam - I'm glad I'm not your neighbor. We'd both be like 100 lbs heavier.

    Frankandmary - Good call! If you check out the picture, I did use olive oil, I just forgot to add it:) Thanks for the reminder, I'll edit.

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  6. Everything looks fabulous and I can't decide which I like better, which is odd since I don't do tomatoes. I have a huge pork tenderloin in the freezer so I'm thinking if this rain ever lets up...

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  7. Pardon me...would you have any - nevermind.

    The tomatoes look SLAMMIN!!

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  8. P.S...an apron AND a tie? Bwwwhahahahah

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  9. It all looked pretty good from here! Back when they had a "Open" catagory in our local sanctioned contest, we took first with a pork tenderloin Mutumbre- similar to your pinwheel, only the interior was filled with colored bell pepper strips, cheese strips, and smoked sausage strips- rolled up and cooked whole, cut into discs after cooking .. It was my cooking parner's idea, and it blew them away!

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  10. Both of these are going to help me go to sleep tonight as I watch them instead of sheep, as they dart over a fence and into my mouth...Man I want that for dinner!

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  11. I totally want to make those! And by those I mean it all.

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  12. Yes there is, eating a delicious meal outside on a warm spring night. I want to try this meal on Sunday night... Everything looks soooo good! (Brandi is totally missing out!)

    :)

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  13. PS- Great shot of you, even if you're being sarcastic. :D

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