When you use a pork tenderloin there is absolutely no waste! I use them often especially when I decide to grill. They cook quickly and if you enjoy a nice tender mouthful of pork, the tenderloin cut is a good choice. Here is a wonderful recipe to use with your pork tenderloin.
An old favorite is linked below! Happy Cooking!! :)
Here's the link to the Pork with Peach Salsa!
http://iliketobakeandcook.blogspot.com/2011/08/our-sunday-dinner-grilled-pork.html
***Suggested Side dish recipe on bottom of page.
Happy Grilling!
6/17/12
2 lb. pork tenderloin (2 in package)
1 tsp. salt
1/2 tsp. pepper
1 (8 oz.) can pineapple slices in juice
2 limes
1/4 cup orange marmalade
3 T. hoisin sauce
3 T. soy sauce
3 cloves garlic minced
1 tsp. Dijon mustard
1/2 tsp. ground ginger
Preheat grill to 350 to 400 degrees
Remove thin layer of skin from tenderloin leaving a thin layer of fat. Sprinkle pork with salt and pepper.
Drain pineapple, reserving 1/3 cup juice. Grate zest from limes to equal 1 T; squeeze juice from limes to equal 1/3 cup.
Bring reserved pineapple juice, lime juice, zest, marmalade and next 5 ingredients to a boil in a saucepan over medium heat. Boil 3 to 4 minutes or until slightly thickened. Reserve half of mixture in a bowl.
Grill pork, covered with a grill lid, 10 to 12 minutes on each side or until meat thermometer reads 155degrees, basting with remaining half of pineapple mixture. Remove from grill; cover with aluminum foil, and let stand 10 minutes.
Meanwhile grill pineapples slices for 1 to 2 minutes each side. Serve grilled pineapple with reserved pineapple/marmalade mixture over grilled pork.
***Note: As a side: Wash 2 sweet potatoes and cube. Toss with 2 T. olive oil. Bake 425 degrees for 25 minutes. Remove from oven toss with salt and pepper. Serve with pork
5/11 Southern Living
An old favorite is linked below! Happy Cooking!! :)
Here's the link to the Pork with Peach Salsa!
http://iliketobakeandcook.blogspot.com/2011/08/our-sunday-dinner-grilled-pork.html
***Suggested Side dish recipe on bottom of page.
Happy Grilling!
6/17/12
M.J.
2 lb. pork tenderloin (2 in package)
1 tsp. salt
1/2 tsp. pepper
1 (8 oz.) can pineapple slices in juice
2 limes
1/4 cup orange marmalade
3 T. hoisin sauce
3 T. soy sauce
3 cloves garlic minced
1 tsp. Dijon mustard
1/2 tsp. ground ginger
Preheat grill to 350 to 400 degrees
Remove thin layer of skin from tenderloin leaving a thin layer of fat. Sprinkle pork with salt and pepper.
Drain pineapple, reserving 1/3 cup juice. Grate zest from limes to equal 1 T; squeeze juice from limes to equal 1/3 cup.
Bring reserved pineapple juice, lime juice, zest, marmalade and next 5 ingredients to a boil in a saucepan over medium heat. Boil 3 to 4 minutes or until slightly thickened. Reserve half of mixture in a bowl.
Grill pork, covered with a grill lid, 10 to 12 minutes on each side or until meat thermometer reads 155degrees, basting with remaining half of pineapple mixture. Remove from grill; cover with aluminum foil, and let stand 10 minutes.
Meanwhile grill pineapples slices for 1 to 2 minutes each side. Serve grilled pineapple with reserved pineapple/marmalade mixture over grilled pork.
***Note: As a side: Wash 2 sweet potatoes and cube. Toss with 2 T. olive oil. Bake 425 degrees for 25 minutes. Remove from oven toss with salt and pepper. Serve with pork
5/11 Southern Living
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