Theater Night Light...Casts Light In Any Direction
http://pd.gophercentral.com/u/1067/c/186/a/574
----------------------------------------------------
*** A WORD FROM THE KITCHEN ***
I'm nowhere near ready to slow down on the grilling
recipes. We actually do gas grilling the majority of
the time so we go all year round with the occasional
charcoal or even smoked items. When we do charcoal
we've really like this easy to make GRILLED PORK
TENDERLOIN WITH A SOUTHWEST TWIST and the neighbors
go just crazy with the aroma too.
Enjoy!
Marzee
mailto:mz@gophercentral.com
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
RECIPE: GRILLED PORK TENDERLOIN WITH A SOUTHWEST TWIST
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
INGREDIENTS:
2 whole pork tenderloins - 1 1/2 pounds total
6 teaspoons chili powder
2 teaspoons oregano
1 teaspoon ground cumin
3 garlic cloves, crushed
1 1/2 tablespoons vegetable oil
DIRECTIONS:
In small bowl, mix all seasonings well. Rub mixture over
all surfaces of tenderloin. Cover and refrigerate 2-24 hours.
Grill over medium-hot coals, turning occasionally, for 15-20
minutes, until thermometer inserted reads 155-160 degrees F.
Pork is done when there is still a hint of pink in the center.
Slice to serve.
Yield: 6 Servings
Category: Pork, Grill, Meats
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
YOUR VIDEO SNACK BAR
Top Viewed Videos...
1. Celebrities: Before and After Make-Up
http://c.gophercentral.com/KOgD
2. Myths about alcohol you may not know
http://c.gophercentral.com/Yn8k
3. Amos N´ Andy - In the IRS Office
http://c.gophercentral.com/ie0i
4. Parrot Talk
http://c.gophercentral.com/QI6p
5. Women in Film
http://c.gophercentral.com/kdH4
6. Nazi Atrocities
http://c.gophercentral.com/NeTF
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
MARZEE's CORNER
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
WHY THE PORK LOIN?
The loin is the ideal cut for the barbecue. It is
extremely lean and yields the premium priced cuts. The
tenderloin is the leanest and most tender portion, and
can be cut in a variety of ways. For example: medallions,
fillets and stuffed tenderloins. Chops can be bone in or
boneless and can be cut in many ways. Some examples include;
fast fry, butterflied, stuffed and whole roasts. These cuts
can come from any of the three sections of the loin which
are; rib end, center cut and tender end. The always popular
baby back ribs also comes from the rib section.