THE VILLAGE VOICE

"I am so glad I live in a world where there are Octobers." ~  L.M. Montgomery, Anne of Green Gables OCTOBER LEAVES (Hubbard Lake, MI) MAPLE DIJON GRILLED PORK TENDERLOIN ~  Delicious 'Simple One Plate' Autumn supper slightly adapted compliments of allrecipes MAPLE DIJON GRILLED PORK TENDERLOIN 1  1/2  lbs. trimmed pork tenderloin 1  cup maple syrup 2  Tbsp. Dijon mustard 1  tsp. sesame oil (or hot spiced sesame oil) 3  cloves minced garlic  freshly ground pepper to taste Place pork in shallow dish. Combine maple syrup, Dijon mustard, sesame oil, garlic, and pepper. Pour over pork and coat thoroughly. Cover and marinate at least 8 hours or overnight.  Preheat grill for medium-low heat. Remover pork from marinade and set aside. Transfer marinade to small saucepan. Bring to boil, reduce heat, and cook over medium-low heat for 5 minutes. Grill pork 15 - 20 minutes or...

~ Early Spring tulip _______________________________ GRILLED MUSTARD PEPPERED SIRLOIN STEAK ~ adapted from The Gunflint Lodge Cookbook and perfect for a lovely spring evening * 3 lbs. sirloin steaks freshly ground black pepper to taste 2 cloves minced fresh garlic 1/2 cup Dijon mustard 3 Tbsp. extra-virgin olive oil 3 tsp. fresh lemon juice coarse salt 1/4 cup diagonally sliced green onions Coarsely grind pepper onto steak and press in with heel of hand. Rub steaks with minced garlic. Whisk together mustard, oil, and lemon juice. Reserve 3 Tbsp. for later grilling. Marinate steaks for several hours. Bring to room temperature, turning occasionally. Season with salt and grill over hot coals. Turn and coat with reserved mustard mixture. Grill until desired doneness . Remove, top with chopped green onions, and let rest before slicing. Serve with hearty crisp green salad, loaded with julienne-sliced colorful bell peppers and thinly sliced red onion. (Serves 6)