3 lb Boneless beef sirloin, 2 tb Fresh chopped rosemary - trimmed of fat 2 2 2 tb Black peppercorns, cracked 3 tb Olive oil, divided Salt Salt to taste 4 Garlic ic cloves, crushed 1 pt Fresh pearl onions, Or 1 1 1 1 1 1 1 tb Butter Shallots, peeled 1/4 1/4 1/4 1/4 1/4 c Water r 3 tb Sugar 6 6 6 6 6 6 6 6 6 6 6 6 6 6 6 6 tb Orange juice

Rub sirloin with 2 tbs oil and garlic cloves. Liberally coat all sides with rosemary and pepper. Cover and refrigerate 2 to 3 hours minimum, or overnight. To roast, place roasting pan in preheated 375 degree oven to heat. Add remaining olive oil. Season meat with salt and place carefully in pan. Turn after 3 -4 minutes, to sear each side. Roast for about 20 to 30 minutes for medium rare. Remove from oven and pan and let rest for 5 minutes on cutting board before slicing. Serve with pearl onion jam. Pearl Onion Jam: Place onions in a pan just big enough to keep them in a single layer without touching. Add sugar, butter and water. Bring tro a boil and reduce heat to medium. When they begin to carmelize, gently toss to glaze all sides. When onions are a deep brown, deglaze pan by stirring in orange juice and scraping up any browned bits from pan. Remove from heat. Will keep 2 to 3 days in refrigerator. *Note: If pearl onions or shallots are unavailable, you may substitute * yellow llow onion, sliced about 1/4 inch thick.

The dish was presented at the ninth annual Texas Hill Country Wine & Food Festival.

Title: Grilled Pork Chops with Cinnamon-Apple Relish Categories: Pork, Fruits, Texas/s. W. Yield: 4 servings

4 Center-cut pork chops, Kosher salt to taste - 1 inch thick. Fresh Fresh Fresh cracked black pepper 1 sm Red bell pepper, diced 1 1 1 1 1 Cinnamon stick 1 sm Onion, diced 5 5 5 5 5 5 5 5 5 5 5 5 Whole ole cloves 4 Granny ny Smith apples, peeled 2 2 2 2 2 Bay ay leaves -and soaked in lemon water 1 1 1 1/2 c Apple e juice 2 tb Fresh ginger grated or chopt 1 1 1 1 c Apple e cider vinegar 2 tb Brown sugar 1 1 1 1 1 1 1 1 1 1 1 1 1 c Toasted almonds 1/4 ts Red pepper flakes 1 1 1 1 1 1 1 1 1 1 tb Cornstarch 1 tb Curry powder (Madras?) 1 1 1 1 1 1/2 tb Water 1/2 ts Turmeric

Season pork chops with salt and pepper. Sear on both sides in a hot pan over medium-high heat until golden brown. Remove and place on a baking sheet. Place in a 375 degree oven for 8 minutes. Remove from oven. Spoon cinnamon-apple relish on a serving platter and arrange chops on top. Cinnamon-Apple Relish: (Also delicious with grilled quail, chicken or venison sausage.) Coat a large skillet with vegetable oil spray and place over medium heat; add bell pepper and onion and saute until softened. Add apples, ginger, brown sugar, pepper flakes, curry powder, turmeric, cinnamon stick, cloves and bay leaves; continue to saute until they release their aroma. Add apple juice and vinegar and bring to a boil. Add almonds. Dissolve cornstarch in water and stir into mixture; simmer and let reduce for 20 minutes. Use as directed above. As served at the Cattle Kings Grill in Houston.