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beer braised chicken thighs, lemony potato rounds, green beans
Cajun shrimp fettucine alfredo, broccoli
General Tso's Chicken, white rice, broccoli
corn chowder with avocado and lime, short rib empanadas
salsa verde chicken salad
Hawaiian chicken sandwiches, sweet potato fries
veal scallopine with mushrooms and madeira, mashed potatoes, asparagus

Monday, May 4, 2009

Soy Lime Pork Tenderloin

Another great day for grilling, which of course means more corn on the grill, especially since corn is twenty cents right now. I am so glad it is coming back on corn season. I could eat it every night.

This pork tenderloin recipe is my mom's. It is very important that it be cooked on a grill. I have tried it indoors a couple of times and it is no where near as tasty. After tonight, we are out of charcoal, so I need to replenish the supply in order to keep enjoying the grill while the weather isn't too terribly sweltering.





Soy Lime Pork Tenderloin

2 Limes
2 Tablespoons wine or white vinegar
2 Tablespoons vegetable oil
1 Tablespoon reduced-sodium Soy Sauce
1 Tablespoon honey
2 Cloves garlic
½ Teaspoon dried red pepper flakes
1 ½ -2 lbs. Pork Tenderloin


Marinade
Cut limes in ½ and squeeze juice in a 2 cup measure. Add vinegar, vegetable oil, soy sauce and honey. Peel and mince garlic and add to measure. Add the red pepper flakes. Whisk the mixture to blend honey.
Place meat in self sealing plastic bag and pour the marinade over the meat. Scrape out any honey that clings to the measure. Seal and refrigerate a day ahead of time.

Grill
Heat gas grill on high. Cook 6 minutes and rotate the meat _ turn. Cook 6 minutes more and rotate _ turn so all sides are brown. Cook 8 - 10 minutes longer until internal temperature is 160°. Serve at once or refrigerate until ready to serve.
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1 comment:

Delia said...

I'm hoping to have this tomorrow night, provided I can get some limes this afternoon.

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