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Can you believe it's already back to school time everywhere?
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

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RECIPE: GRILLED PORK TENDERLOIN WITH A SOUTHWEST TWIST

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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

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*~*~*~*~*~*~*~*~* 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.