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June 2002 Issue
Father's Day Brunch
by Ronda L. Halpin
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This Father's Day, I will have the unusual pleasure of having most of the family at my home. A well-timed wedding will have everyone -- including Dad -- staying with us. So, come Sunday morning, I'm planning a special Father's Day brunch.

Now, before you start thinking that brunches are more a Mother's Day tradition, you need to realize that this brunch will include the kind of hearty fare that dads everywhere love.

The menu will likely look something like this:

  • Smoky Pork Tenderloin (recipe included)
  • Confetti Scrambled Eggs (recipe included)
  • Hash Browns with Diced Onion
  • Assorted Savory and Sweet Mini Muffins -- I haven't decided which yet!
  • Fresh Strawberries, Oranges, Pineapple and Grapefruit
  • Orange-Pineapple Juice, Coffee and Tea
The addition of the pork tenderloin makes this a very special meal and all of the accompaniments definitely make it breakfast spectacular! And because the tenderloin comes off the grill with a deep, smoky flavor, it makes you think of bacon with a special twist. It's definitely a brunch that's made with a nod to dads everywhere!

As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at . Enjoy!


Smoky Pork Tenderloin

This simple grilled tenderloin gets its flavor from a quick and simple marinade. If you can, allow the tenderloins to soak in it overnight for the best effect.
  • 3 pork tenderloins, about 3/4 lb. each
  • 3/4 c. orange juice
  • 1-2 tsp. liquid smoke
  • 4 T. soy sauce
Place the tenderloins in a resealable plastic bag. Pour the remaining ingredients into the bag, seal and toss to coat evenly. Allow to marinate in the refrigerator for 2-24 hours. (Longer is better.)

Preheat the grill to medium-high heat. Place the tenderloins on the grill and cook until an instant read thermometer reads 155 degrees when inserted in the thickest portion of each tenderloin. Remove the meat from the grill, tent it with foil and allow it to rest for 5 minutes before slicing and serving.

  • Yields: 6 servings
  • Preparation Time: 25 minutes, plus marinating time


Confetti Scrambled Eggs

Scrambled eggs dotted with bits of red onion, green pepper and shredded sharp cheese make these a perfect addition to any festive summer brunch.
  • 10 eggs
  • 1/2 c. skim milk
  • Cooking spray
  • 1/3 c. diced red onions
  • 1/3 c. diced green pepper
  • 3-4 oz. shredded sharp cheese
  • Salt and pepper, to taste
In a large bowl, combine the eggs and milk; whisk lightly. Set aside.

Spray a large skillet with cooking spray and heat over medium heat. Add the onions and green pepper and cook quickly until just tender -- about 2-3 minutes. Add the egg mixture and gently fold until the desired consistency is reached. Add the cheese and seasonings and mix to combine. Serve immediately.

  • Yields: 6 servings
  • Preparation Time: 10 minutes

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