Grilled Pork Tenderloin

The last month has been crazy busy and we've been living on quick, easy dinners like cereal and take out. Yesterday Randy asked me to pick up some pork tenderloin and to grill it today after church. This is a recipe I found in a Taste of Home magazine years ago and have used over and over. It's super easy to do on the grill and tastes just as good if you bake it in the oven. I am a fan of fewer dishes so I usually grill it.

The seasoning is pretty tasty on chicken as well so I usually triple the recipe for the rub and put the extra in a shaker and use it on pork chops or chicken breasts. Also, leftover sliced tenderloin, simmered in barbecue sauce and seasoned to taste with reserved seasoning blend, makes great sandwiches. (Although there is rarely anything leftover!)

Grilled Pork Tenderloin

Ingredients:
1 teaspoon salt
1 teaspoon seasoned salt
1 teaspoon poultry seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
2 pork tenderloins (3/4 to 1 pound each)

Directions:
Combine the first seven ingredients; sprinkle 4 to 5 teaspoons on all sides of pork (reserve remaining seasoning blend for future use). Prepare grill for indirect heat. Grill pork, covered, over indirect heat for 20-30 minutes or until a meat thermometer reads 160°. Let stand for 5 minutes before slicing.

Serves 6-8

Cal 52; Fat 1 g; Cholesterol 24 mg; Sodium 329 mg; Carbohydrate 1 g; Fiber 0 g; Protein 9 g

Lime-Pineapple Chicken Sandwiches

I had some leftover chicken from Sunday's chicken pounding fest...I got a little carried away but I have no more stress! I actually saw a similar chicken sandwich in a magazine so when I had the chicken all ready to go I thought what the heck.

The Lime Pepper seasoning is the kind in the GIANT container from Sam's. We like it better than lemon pepper and I think for this sandwich the lime works better with the pineapple. If anyone would like to share my vat of seasoning just let me know. Show up with your bottle. If you don't have the lime seasoning use salt and pepper and really hit it with the lime juice.

Lime-Pineapple Chicken Sandwiches

Ingredients:
4 Boneless skinless chicken breasts pounded to ~1/4 inch thick
Lime Pepper seasoning
1/4 c. lime juice
4-6 slices of pineapple (I used 1 1/2 slices per sandwich)
spinach leaves
4 Kaiser rolls or whole wheat buns toasted
Mayo of your choice

1. Pound out your chicken to about 1/4 inch thick cutlets; this makes them grill so quick and even you will do it every time
2. Sprinkle seasoning on chicken; both sides and let it come up to room temperature; it will have a little time for the seasoning to penetrate and you always want to grill your meat at room temp so it cooks evenly. Preheat grill to med high/350-400ish
3. Spray chicken lightly with PAM; cook 3-4 min per side or until juices run clear; baste with lime juice as the chicken cooks. Don't skimp it is yummy!
4. Grill pineapple slices for 2-3 min per side; you don't want it to burn, just long enough to start the sugars carmelizing and to get those cool grill marks on it
5. Let cooked chicken rest while you get the buns ready
6. Assemble and enjoy!

Steak Marinade

Just because I love Flashlight Girl soooo much. Seriously. :) This is the marinade my friends request when we do dinner. They just show up with their meat. Funny people.

Plan to make this the day before you actually want to eat. I know, it seems like a long time to let a good piece of meat sit around in your fridge but it really is worth it. You can do it for less time but the flavor isn't as intense and the meat isn't as fall apart tender. That said, don't let it go longer than 24 hours or the meat will literally fall apart and you will be so sad.

The meat tenderizer you use tends to change the taste of the marinade, I prefer McCormick but Lowry's will work...it is just a little sweeter. Stay away from anything no name or dollar store variety. For some reason they aren't as good.

Steak Marinade

Yield: 2-3 10 ozish steaks. I usually double the recipe.

2 T Worcestershire sauce
2 T. soy sauce
4 t. chili powder
4 t. minced garlic (you can use garlic powder if you prefer)
1 1/2 t. meat tenderizer
2 t. paprika
2 t. ground pepper
1 t. cayenne pepper
1 t. onion powder (don't use onion salt)
1/2 t. ground oregano
2 cups water

1. Combine all marinade ingredients in gallon sized freezer bag
2. Pound out your meat to ~3/4 in thick
3. Submerse your meat in the marinade and place bag in a glass baking dish in case it leaks; refrigerate for ~24 hours
4. Cook on grill over medium/high heat 3-5 minutes per side or until done like you like. (3-5 min per side is about medium)

I like to saute some mushrooms in butter and serve over the top. If you pass on the mushrooms and are counting WW points I usually just add 1 pt to the meat pts for the marinade.

Fiesta Lime Chicken

I think that spring may finally be here and with it a desire to get outside and fire up the grill! I love my grill...I know that I bought it for "Father's Day" for Randy but let's be really honest. It was for me and I use it a ton once it warms up. Anything that can cut down on the amount of dirty dishes after a meal is A-OK with me!

So...in honor of the start of grilling season I broke out the marinade in yummy, zesty, citrusy flavor and came up with a Fiesta Lime Chicken that is similar to Applebee's. I've used lots of lime and instead of tequila, orange juice so the fruity flavor is stronger than the entree at Applebee's. The cream dressing is a bit different as well. I think it would be great with a bit of cilantro added but since I'm the only one that likes cilantro, well you know, it's without.

And, the dressing will work with reduced fat ingredients if you choose. Real cheese will of course melt better however. :)

Fiesta Lime Chicken

Marinade:
1 cup water
1/3 cup teriyaki sauce
1/2 cup lime juice
3 cloves garlic clove, chopped
1 Tbs orange juice
1 tsp liquid smoke
1/2 tsp salt
1/4 tsp ground ginger
4 boneless skinless chicken breast halves
Dressing:
1/4 cup mayonnaise
1/4 cup sour cream
2 Tbs salsa
1 Tbs milk
1 tsp Cajun spice
1/4 tsp dried parsley
1/4 tsp Tabasco sauce
1/4 tsp dried dill weed
1/4 tsp cumin
1 cup Colby Jack cheese, shredded
Corn chips

1. Whisk together the first 8 ingredients; place chicken in freezer bag; pour marinade over top and let sit for at least 2 hours
2. Dressing: Whisk together the next 9 ingredients, cover and chill until needed
3. Grill the marinated chicken for 3-5 minutes per side or until juices run clear and chicken is cooked through. DISCARD MARINADE.
4. Brush grilled chicken with dressing, sprinkle generously with cheese and broil until cheese is melted.
5. Can serve over corn chips or sprinkle corn chip crumbs on top.
6. NI is figured without the chips
Servings: 4

Calories 438.44; Total Fat 13.08g; Fiber 0.51g