The grill sits outside and is definitely underused as the leaves and temperature fall; the sun is lower in the sky and dark hours outnumber the light. In a way, all these components have a hand in deciding our food choices. The summer grilling, cold salads, and summer vegetable will have to wait as they are replaced by the more hearty foods cooked indoors: soups, stews, winter squash, and pork to name but a few. And we all have our favorites.

I build the wood fire in the morning and am ready to strike it up once the sun goes down. After I have a cup of tea, I am ready to start cooking the cold weather dishes my family and company enjoy.  One of our favorites is Lemon and Ginger Pork Tenderloin.

Lemon and Ginger Pork Tenderloin

3 pork tenderloins
Salt and freshly ground black pepper to taste
2 teaspoons fresh rosemary leaves, chopped
1 Tablespoon minced fresh ginger
1 cup dry white wine
¾ cup lemon or lime marmalade

Preheat oven to 350°.

Place tenderloins in a shallow roasting pan and sprinkle with salt, pepper, rosemary, and ginger. Pour the wine into the bottom of the pan. Cook, basting occasionally, for 1 hour. Remove the pan from oven.

Place the marmalade in a small bowl and add 3 Tablespoons of the pan drippings; mix well and pour over meat.  Return to oven and cook, continuing to baste, until meat thermometer reads 150° to 160° (30 to 45 minutes).

Let the meat rest for 15 minutes before slicing.
Serve with the pan juices.

Serves 6.

Katherine Emory is a columnist for MF&L