Hello and welcome back to The Stone Soup Cook–so glad you’re here!
After a lot of chaos in my life, I’m trying to take the bull by the horns and get back on track with my new features, including “What’s Cooking In Keri’s California Kitchen Tonight?”
After all of our stressful travels, I’ve been eager to uncover my Big Green Egg and do some grilling. The late summer heat wave we’ve been having seemed to be just the right excuse and tonight’s dinner will include fennel-coated grilled pork tenderloin:
Arugula and tomatoes are particularly gorgeous in the market right now and I’ve put together a delicious arugula, mozzarella, tomato and red onion salad to showcase the spiciness of the greens juxtaposed against the sweet and tangy tomatoes:
Here’s what you’ll need:
~1.5 lb pork tenderloin
Fennel seeds
Kosher salt
Pepper corns
Garlic
High heat oil
~3 large Yukon Gold potatoes
Pecan oil, or other high heat oil
Lemon-pepper seasoning
Penzey’s sandwich seasoning
~2 cups arugula
1 large, fresh, ripe tomato (or a handful of fresh grape or cherry tomatoes, sliced in half)
~1/2 cup fresh mozzarella
~1/4 cup sliced red onions
Persian cucumber
I hope you enjoy this delicious meal tonight–it comes together quickly and is easy enough to fix on a weeknight, but festive enough to serve to friends at a casual dinner event.
Join me again soon for another installment of “What’s Cooking in Keri’s California Kitchen Tonight”–
Until then,
Peace, love and good food,
Keri
