Grecian Pork Tenderloin
1 ½ Cups Fresh Lime Juice
¾ Cup Olive Oil
6 Cloves Garlic, Minced
2 Teaspoons Kosher Salt
6 Tablespoons Dried Oregano
2 (1 Pound) Pork Tenderloins
Step 1 Place lime juice, olive oil, garlic, salt, and oregano in a large resealable plastic bag. Shake sealed bag until ingredients are well mixed. Taste the marinade for tartness. If too tart, add a little more oil. Not enough zing, add more lime. The garlic and salt flavors should also be up front, yet not overpowering. Place tenderloins in the bag, seal, and turn to coat. Marinate in the refrigerator for 2 to 5 hours.
Step 2 Preheat grill for medium heat.
Step 3 Lightly oil the grill grate, and discard marinade. Grill tenderloins for 20 to 30 minutes, turning once, or to desired doneness.
Grilled Asparagus II
1 Pound Fresh Asparagus Spears, Trimmed
2 Tablespoons Olive Oil
Kosher Salt And Pepper To Taste
Step 1 Preheat grill for high heat.
Step 2 Lightly coat the asparagus spears with olive oil. Season with salt and pepper to taste.
Step 3 Grill over high heat for 2 to 3 minutes, or to desired tenderness.
Peaches ‘n Cream Shortcake
1 Cup All-Purpose Flour
5 ½ Teaspoons White Sugar, Divided
1 ½ Teaspoons Baking Powder
¼ Teaspoon Sea Salt
2 Tablespoons Cold Butter, Cubed
½ Cup Milk
1 Tablespoon Milk
¼ Teaspoon Ground Cinnamon
⅓ Cup Water
2 Tablespoons White Sugar
1 Teaspoon Cornstarch
⅛ Teaspoon Ground Cinnamon
4 Peaches, Sliced
¾ Cup Heavy Cream
Step 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper and set aside
Step 2 Sift flour, 4 1/2 teaspoons sugar, baking powder, and salt together in a bowl. Rub in butter with your fingers until mixture resembles course crumbs. Stir in 1/2 cup milk and mix into a soft dough.
Step 3 Divide dough into 4 equal parts and flatten each part into a 2-inch diameter disc. Place on the prepared baking sheet. Brush the tops with 1 tablespoon milk.
Step 4 Mix remaining 1 teaspoon sugar and cinnamon in a small bowl. Sprinkle the top of each biscuit with cinnamon sugar.
Step 5 Bake in the preheated oven until biscuits begin to brown on the edges, about 12 minutes. Cool on a wire rack.
Step 6 Meanwhile, whisk water, sugar, cornstarch, and cinnamon together in a medium saucepan over medium heat. Add sliced peaches and cook until sauce begins to thicken, stirring occasionally to coat all of the peaches. Remove from heat and cool.
Step 7 Whip heavy cream in a bowl until stiff peaks form.
Step 8 Cut each biscuit in half horizontally. Place the bottoms on a serving plate. Add a dollop of whipped cream, top with 1/4 of the peaches, another dollop of whipped cream, and the biscuit top. Serve immediately.