Pork Tenderloin

Thanks everyone that voted on the Facebook page "Life Behind the Grill".  Pork tenderloin won to be the recipe of the week. This is a great recipe to prepare for mom on mother's day too. 

What you'll need:
2 - 3 lbs Pork Tenderloin
Tin Foil
1 Carrot
1 Onion
1 Potato
3 Stalks of Celery
1 Apple (Optional)
1 Tbsp Olive Oil
1 tsp Garlic Salt
1 tsp Pepper
1 tsp Oregano


Step 1 - Rinse the TENDERLOIN and set aside. 
Step 2 - Lay down FOIL on a flat surface
Step 3 - Chop CARROT, ONION, POTATO, and APPLE.  These should stay in large chunks or slices.
Step 4 - Place veggies on the foil  and then put the tenderloin on top.

Step 5 - Drizzle the OLIVE OIL over the top of the tenderloin and veggies and then sprinkle with GARLIC SALT, PEPPER, and OREGANO.

Step 6 - Wrap it in the foil.  Remember that if your cooking it on the grill it will need to be turned during cooking so make sure you seal it well.

Step 7 - Place on the grill over medium flames.  Cook for 40 minutes rotating once after the first 20 minutes. 

NOTE: This can also be cooked in a preheated oven at 400 degrees for 40 minutes no need to rotate using this method.


We had a lot of tenderloin so you get a lot to choose from. : )  Here are 3 serving options for ideas.

Pork Tenderloin with a raspberry chipolte  sauce.  The sauce is a sweet and spicy blend that really brings out the flavor of the pork. The sauce can be found in most grocery stores or sometimes in member shopping stores. (Costco or Sams Club).

We paired it with cheesy mashed potatoes and edamame. 

Using the veggies that we cooked with the pork and some edamame.

 

 

Tenderloin with mashed potatoes and pork gravy.  Paired with edamame and apple sauce.  Pork goes well with fruit, be creative and pair it with your favorite non-citrus fruit.  Let us know how it turns out for you.

NEXT WEEK:  Two recipe's next week.  We will be making Ribs and Catalina Chicken.

CITRUS FIRE SALMON / MAHI MAHI

This week we made Citrus Fire Salmon with a Mahi Mahi version as well. The ingredients you will need are as follows.

2 lime sliced

2 lemons sliced

1 teaspoon of olive oil

1 teaspoon of Cajun seasoning or chili powder (whichever you prefer)

2 - 6 to 8 ounce portion of Salmon or Mahi Mahi

2 pieces of tin foil big enough to wrap the fish

This recipe serves 2

Here are the steps.

Step 1: Place tin foil on counter

Step 2: Place several slices of limes and lemons on the foil

Step 3: Place the portion of fish on top of the lemon and lime slices

Step 4: Pour 1/2 teaspoon of olive oil on top of the portion of fish

Step 5: Sprinkle 1/2 teaspoon of seasoning

Step 6: Fold tin foil around fish

Step 7: Cook on your BBQ grill for 15 minutes with lemon and lime slices down on the grill side or cook in your oven a cookie sheet at 375 degrees.

Make sure to check often after 10 minutes do to the fact that ovens and BBQ's are never calibrated the same.

I have paired the fish with rice, a salad, and or steamed veggies.

Serve and enjoy.

Here is the breakdown:

Prep work: 5 to 10 min

Cooking: 15 min

Putting my first recipe together online: 4 hours 20 min.

Life behind the grill: priceless.

Please try it out and let me know how you like it.