Grill’s Hot!

Grilling season is officially open.

Pork requires a little more attention than other meats because it’s lean, especially compared to 30 years ago. Marinate the tenderloins overnight, sear them over high heat to seal in the flavor and juices, and then move the meat to a cooler area of the grill to complete the cooking process.

For the pork tenderloins, I added cinnamon for depth of flavor and red pepper flakes to spice up the za’atar, which is a Mediterranean spice blend with a slightly floral and herbaceous flavor. Mint and parsley give the spring tahini sauce a fresh taste, as well as a pretty color. This sauce also tastes great with chicken.

Fresh Bing cherries, almonds and scallions elevate couscous to new heights. It’s a perfect accompaniment to serve with the pork. Add stir-fried snow and sugar snap peas with garlic and mint to complete this festive meal.

Bon appétit!

Grilled Pork Tenderloin With Za’atar And Spring Tahini Sauce(Serves 6 to 8)4 boneless tenderloins of pork, about 3/4 pound each

4 whole cloves garlic, thinly sliced

For the marinade:

2 teaspoons sumac

2 teaspoons cinnamon

Kosher salt and freshly ground black pepper, to taste

2 pinches red pepper flakes, to taste

3 tablespoons za’atar

Juice of 2 lemons or limes

1/3 cup olive oil

For the Spring Tahini sauce:

2 cloves garlic, minced

1/2 cup flat-leaf parsley leaves, lightly packed, chopped, or fresh cilantro

1/4 cup fresh mint leaves, lightly packed, chopped

1 cup tahini

1/3 cup fresh lemon juice, to taste

Few drops of extra virgin olive oil

Fresh mint sprigs, for garnishTo prepare:Rinse tenderloins.

Trim excess fat and silver skin.

Pat dry.

Make slits here and there in the pork.

Insert slivers of garlic.

Mix sumac, cinnamon, salt, pepper, red pepper flakes and za’atar in a non-reactive bowl, until blended.

Rub meat with about half of the spice mixture.

Stir juice and oil into the remaining spices.

Mix well.

Add pork to the marinade.

Cover.

Marinate for several hours, or overnight, in refrigerator.

Preheat the grill, until the coals are white hot.

Remove pork from marinade.

Discard the marinade.

Cook over high heat, tuning often to sear the tenderloins, about 5 to 8 minutes.

Reduce heat to low, or move the meat to a cooler part of the grill.

Cook, until a meat thermometer reads 155 degrees F when inserted into the center, about 10 to 12 minutes.

Blend garlic, parsley, mint and tahini in a food processor, until smooth.

Taste.

Add lemon juice and olive oil, according to personal preference.

Remove tenderloins from the grill.

Let the tenderloins rest 10 minutes on a cutting board.

Slice and arrange the meat on platter.

Garnish with sprigs of mint.

Serve the spring tahini sauce on the side.Couscous With Bing Cherries And Almonds(Serves 4)2 cups good quality chicken stock, boiling

1½ cups whole wheat couscous

1½ tablespoons extra virgin olive oil

1 cup red Bing cherries, pitted, coarsely chopped

1 bunch scallions, trimmed and chopped

1/3 heaping cup roasted salted almonds, chopped

1 large fistful flat-leaf parsley or cilantro, chopped

1 lemon, zest grated and juice squeezed, about 2 tablespoons

Sea salt and freshly ground black pepper, to tasteTo prepare:Add chicken stock to a saucepan over high heat.

Bring to a boil.

Add oil and couscous.

Stir well.

Cover the pan.

Set off the heat for 15 to 20 minutes.

Fluff with a fork.

Taste.

Add more stock, if dry.

Stir cherries, scallions, almonds and parsley into pilaf.

Season with lemon zest and juice, to taste.

Add salt and pepper, to taste.

Serve at once.Five-Minute Snow And Sugar Snap Peas(Serves 6)2 tablespoons extra virgin olive oil

2 cloves garlic, minced

1 pound snow peas, strings removed and ends trimmed, washed

1/2 pound sugar snap peas, strings removed, washed

2 tablespoons water

Sea salt and freshly ground black pepper, to taste

Chopped fresh mint, for garnishTo prepare:Coat the bottom of a large skillet over high heat with oil.

Add garlic.

Sauté, about 30 seconds.

Add all the peas and water.

Cover for 30 seconds.

Remove cover.

Stir-fry, until peas are crisp tender and bright green, about 2 to 3 minutes.

Remove from heat.

Season with salt and pepper, to taste.

Sprinkle with mint.

Serve at once.