I like to serve pork tenderloin because it BBQ’s well and it is low in fat. So I worked up a new marinade for a super easy recipe which gives the tenderloin a sweet and spicy taste.
Recipes serves 4
1 1/4 lb. port tenderloin – fat trimmed
1/2 C orange juice
3 Tbsp. Scotty B’s Sweet Jalapeno Heat (or whatever hot sauce you prefer)
1/3 red onion – minced (reserve some for garnish)
3 Tbsp. fresh cilantro – chopped (plus a little more for garnish)
2 cloves garlic – minced
1/4 tsp black pepper
1 Tbsp olive oil
1 tsp salt
rice – cooked per package instructions
1/4 red bell pepper – julienne cut
1 small tomato – sliced
1/8 C American Honey Whiskey
In a bowl mix all ingredients other than the rice, red pepper, and pork tenderloin, being careful to reserve some red onion and cilantro for garnish. Trim any excess fat from pork tenderloin and place tenderloin in a large plastic baggy. Pour marinade over the pork tenderloin, seal baggy and place in refrigerator for an hour or more.
Prepare rice according to package instructions.
Place the pork on BBQ grill and cook for 15 to 20 minutes, turning occasionally, Brush left over marinade from the bag to coat the pork the first time or two you turn it over to create a nice sear (But do not apply any marinade after that as it had the raw pork in it) . Discard any left over marinade. When the internal temperature is 155 degrees the meat is cooked. Remove the pork tenderloin from the grill and let is set up for a few minutes.
Plate the rice, add red bell pepper, garnish, and then slice the pork tenderloin into nice rounds and plate.
That’s all there is to it. Enjoy your easy recipe meal!
Being a beach dweller I don’t have a backyard. Well that’s not exactly right. My backyard is a strip of dirt 4 feet by 10 inches next to a portion of the driveway. So, it does not have the potential to provide large amounts of fresh vegetables. I tried terrace farming one year to increase my field to two even narrower rows without any appreciable gain in yield. Last year I added pots for extra tomato plants. Now I was cooken. The tomato yield soared to maybe 3 tomatoes a week. And they were so good and fresh.
Onward and upward. This season I planted heirloom tomatoes. I have watered and waited and waited and watered. So far I have enjoyed maybe 3 fresh heirloom tomatoes. I’m getting a tad frustrated. Heirloom tomatoes are what maybe $4 a pound at the market? I bought three plants in the spring, watered and waited, and waited and watered. And here it is mid August and like I said my yield was maybe 3 nice tomatoes. So with the price of the plants and soil being maybe $28.00 and my 3 tomatoes weighing maybe 1 and 1/2 pounds my cost is about $18.60 a pound. I think my plants will yield a couple more tomatoes so I can probably get my cost down to $15.00 a pound.
I am teachable.
Next year I’m planting flowers and buying my tomatoes at farmers market. In so doing I will save money, enjoy beautiful flowers, and have time to read a book instead of caring for 5 or 6 heirloom tomatoes all summer.
Good Eating and Table Talk,
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