Pork Tenderloin with Ginger Barbecue Sauce
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Cooking time: 40 minutes for menu Cooking schedule: see below for "menu" instructions |
Pork tenderloins are flavorful, tender and great on the grill.
I love sweet potatoes and we are finally seeing them in the markets again. Grilling caramelizes the sugars in all of the vegetables. The Ginger Barbecue Sauce will be used again on Wednesday.
This entire dinner could be roasted in a single pan in the oven, 45 minutes, 400F (200C) starting with the vegetables, covered. Add the pork tenderloin after 20 minutes and continue roasting, uncovered.
Grilled Pork Tenderloin with Ginger Barbecue Sauce Time: 35 minutes
Try not to overcook pork; slightly pink on the inside is now acceptable and keeps the meat moist and succulent.
1 pork tenderloin, about 12oz (350gr)
1 tbs paprika
1 tsp garlic powder
1/2 cup Ginger Barbecue Sauce - or use your favorite bottled
Mix paprika and garlic powder. Rub over pork. Put pork on barbecue or in 400F (200C) oven for 25 - 30 minutes. Turn occasionally to brown on all sides. Baste pork with barbecue sauce after 15 minutes. Baste 2 - 3 times. When you think pork is done slice into middle to check. It should be done to an internal temp of 160F (70C). Remove, slice about 1/2" (1.5cm) thick and serve, drizzling with any remaining barbecue sauce.
Ginger Barbecue Sauce Time: 10 minutes
Similar to our regular barbecue sauce but a bit spicier with the ginger and mustard. This will keep a week in the fridge.
1 cup tomato sauce, 8 oz (240gr)
2 tbs molasses
2 tbs cider vinegar or other vinegar
2 tsp dry mustard
2 tsp ground ginger
1 tbs soy sauce
Heat all ingredients in a small saucepan, whisking to combine. Bring to a simmer just long enough to combine all ingredients.
Grilled Sweet Potatoes, Onions and Peppers Time: 40 minutes
We, or, at least, I, normally think only of baking sweet potatoes or of that gooey concoction with marshmallows during the holidays. They are equally wonderful on the grill; a little roasted, caramel crispness around the edges perfectly emphasizing their natural sweetness - helped by a bit of brown sugar.
2 medium sweet potatoes or yams
1 red or orange bell pepper
1 onion
1 tbs olive oil
1 tbs brown sugar
1 tbs cider or white Balsamic vinegar
1 tsp soy sauce
1 tsp rosemary
Slice pepper and onion (either vertically or horizontally - tastes the same and, in my humble opinion, looks the same after cooking). Cut the potato into bite-size pieces. Put rosemary, sugar, olive oil, vinegar and soy sauce in a large bowl, add all vegetables and toss well to coat. Put into 'grill pan' (a metal or foil pan dedicated to use on the grill) or onto a mesh grill pan (the idea is not to have the stuff fall through the grate into the fire....). Cook over medium heat 30 - 35 minutes, until vegetables start to get brown and a bit crisp around the edges and potatoes are done. Serve.
Note: They could also be roasted, in a baking dish just large enough to hold them in a single layer, in the oven for 45 minutes, 400F (200C). Cover the vegetables with foil. Remove foil after 20 minutes, stir and continue baking uncovered for 25 minutes, or until done.
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Cooking Schedule: 40 minutes |
Whisk sauce well and heat, just to boiling |
Cooking for Two? Or more?
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