In the past 9+ years, I’ve been able to find Concord grapes at my supermarket only twice. This past Friday was one of those days and although I had told my daughters we wouldn’t be having pie for Sunday dinner until after Thanksgiving (to whet their appetites for holiday pies), I couldn’t pass up the opportunity to make one of my favorites. I posted about my Streusel Concord Grape Pie back in 2007, when I had just begun blogging. It’s a messy looking pie, but the flavor of the grapes is just incredible.
Back in the 1980s and 1990s, my husband and I lived on a two-acre plot of land that included every type of fruit that grows well in our southwestern Ohio area, including Concord grapes. I used to have five-gallon pails of them setting in the kitchen waiting for me to cook up something delicious. The grape jam and jelly were good but the pie was a family favorite from the beginning. It takes some time to make, but is well worth it. Check out the recipe.
Our meal was also an old standby – grilled pork tenderloin, sweet potato patties, and Spinach and Mushroom Casserole.
Spinach and Mushroom Casserole
I did try out a different recipe for a marinade, based on one I saw on All Recipes. It was delicious.
PORK TENDERLOIN MARINADE
- 2 Tblsp. olive oil
- 1/4 cup plus 2 Tblsp. teriyaki sauce
- 1 Tblsp. liquid smoke
- 1/8 tsp. garlic powder
- 1/8 tsp. onion salt
- Grating of black pepper
Mix ingredients in a 9×9 square baking dish. Add 1/2″ thick slices of pork tenderloin and toss until coated. Cover and refrigerate for several hours, turning occasionally. Remove from marinade and grill – I use a stovetop grill.
Above recipe is enough to marinate about 2 lbs. of sliced pork tenderloin.
I served dinner with some fresh homemade potato rolls and enjoyed a beautiful autumn day with my family.
