Tasty Tuesday!

Hello! I hope you are doing well! Now that grilling season is upon us I am pulling out my arsenal of favorites! The following meal is sure to satisfy any palate! Enjoy!

"Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good."
-Alice May Brock

Jerk Pork Tenderloin w/ Apple-Onion Relish & Sweet Pepper Salad

Serves: 6

Pork Tenderloin:


* 2 Whole pork tenderloins (about 1 Lb. each)
* 1/2 cup Jerk Seasoning (I use Tropical Pepper Co.)


1.) Coat pork tenderloins thoroughly with Jerk Seasoning (wear gloves).
2.) Marinate 2-4 hours in refrigerator.
3.) Preheat grill on high for 10 min.
4.) Clean grill with wire brush.
5.) Using a soft cloth, coat grill lightly with vegetable oil.
6.) Sear pork on grill until it changes color 1/4 way up from bottom, 3-4 min.
7.) Turn and sear all sides, 3-4 min longer.
8.) Reduce heat to medium and close lid.
9.) Cook to 145 degrees, 10-12 min. (Check by inserting digital thermometer halfway into thickest part of tenderloins).
10.) Remove from grill and let stand 5 min.
11.) Temperature will continue to rise and reach target internal temperature of 150 degrees.

"There is no love sincerer than the love of food."
-George Bernard Shaw

Apple-Onion Relish


* 1 Medium mayan sweet onion, peeled
* 1 Tbsp extra virgin olive oil
* 1/2 cup all natural, chunky applesauce
* Salt and pepper to taste

Equipment Needed: Aluminum foil


1.) Preheat grill on medium-high for 10 min.
2.) Brush onion with basting oil; wrap loosely in foil, creasing edges to seal.
3.) Place onion on grill, close lid, and grill 15 min.
4.) Turn and grill 15 min longer.
5.) Remove from heat.
6.) Carefully open foil to avoid steam and cool.
7.) Dice onion and combine with applesauce in medium-size bowl.
8.) Season to taste with salt and pepper.

"It's the company, not the cooking, that makes a meal."
-Kirby Larson

Sweet Pepper Salad


* 6 medium assorted sweet peppers, seeds removed, cut into 1/4" strips
* 2 Tbsp extra virgin olive oil
* 1 tsp parsley, finely minced
* 1 Tbsp apple cider vinegar
* Salt and pepper to taste

Equipment Needed: 1 sheet (about 2 ft.) Reynolds non-stick grill foil


1.) Preheat grill on high for 10 min.
2.) Toss peppers with basting oil in large bowl.
3.) Place foil on grill.
4.) Arrange peppers on foil and grill 10-12 min, until tender.
5.) Remove from grill.
6.) Toss with vinegar and season to taste with salt and pepper.

Bad Joke of the day:

What do you call a stolen yam?
A hot potato.

Have a great day and remember: Go Ahead & Indulge!

No comments: