Barbecue-rubbed Pork Tenderloin with Pineapple Salad

Don't you just love foods that have been grilled?  Part of the joy for me is knowing that Nate will take care of the hard (grilling) work!  When I saw this recipe in the May 2012 issue of Woman's Day, I knew we needed to try it.  I really like how easy the spice rub came together and how much flavor it added to the meal.  Fantastic! 

Barbecue-Rubbed Pork Tenderloin with Pineapple Salad
found in May 2012 Woman's Day

1 (1 1/4 lb) pork tenderloin
1 tablespoon brown sugar
2 tsp chili powder
salt and pepper
3 tablespoon fresh lime juice
1 tablespoon olive oil
1 (15 oz) can black beans, drained and rinsed
1/2 small pineapple, peeled, cored and cut into small pieces
1 red bell pepper, thinly sliced
1 jalapeno thinly sliced
1 cup fresh cilantro leaves
Rub the pork with the sugar, chili powder, 1/2 tsp salt and 1/4 tsp pepper and roast or grill until it is fully cooked.  Let rest for at least five minutes before slicing.

Meanwhile, in a large bowl, whisk together the lime juice, oil and 1/2 tsp each salt and pepper.  Add the b lack beans, pinapple, bell pepper, jalapeno and colantro; toss to the combine .  Serve with the pork

Grilled Skewers with Peanut Sauce

This week I tried a new recipe from a cookbook we found at my parents house. I really should thank Nate, he was the one to show me the recipe. And after some reminders, I got the ingredients and made it. And I'm so glad I did! It was simple to make and looked (and tasted) fancy. I served this with a simple spinach salad and Mushroom Cherry Couscous.

Pork Brochettes with Peanut Sauce

from Complete Outdoor Living Cookbook from Williams-Sonoma

1/2 cup orange juice

2 tablespoons lime juice

2 tablespoons vegetable oil

1 tsp fresh oregano

1 tsp fresh cilantro

1/2 tsp cumin

salt and pepper

1 lb pork tenderloin, cut into 1-inch pieces

for the sauce:

1/2 cup peanut butter

3/4 cup coconut milk

1 tablespoon soy sauce

1 tablespoon honey

2 tsp minced fresh ginger

2 cloves minced garlic

In a bowl, combine the orange juice, lime juice, oil, oregano, cilantro, cumin, salt and pepper. Whisk until blended. Thread pork onto wooden or metal skewers and arrange in a shallow dish. Pour sauce over pork and let set at least 6 hours (or up to 12 hours).

Meanwhile make the sauce: in a bowl, whisk together all the ingredients.

Place skewers of pork on a hot grill and grill until done. Remove from the grill and serve with peanut sauce.

Spiced Cilantro Shrimp Skewers

I've been hungry for grilled shrimp for a couple of weeks now. And not just plain grilled shrimp, but almost spicy, super flavorful grilled shrimp. I found the recipe at http://goodthingscatered.blogspot.com/, and it does not disappoint. It only took Nate a couple of minutes to whip up the marinade and in no time we were eating. We served the shrimp with Sundried Tomato Pasta Salad and Corn Bake (these recipes will be following).

Spiced Cilantro Shrimp Skewers

Ingredients:50 extra large shrimp, shelled and deveined10 bamboo skewers

juice of 1 lime

juice of 1 lemon

3 Tbsp tequila

1 Tbsp olive oil

2 garlic cloves, minced

½ tsp paprika

½ tsp chili powder

large pinch of salt

freshly ground pepper

3 Tbsp fresh cilantro, finely minced

Directions:-Soak bamboo skewers for 1 hour-Shake off bamboo skewers and skewer 5 shrimp onto each skewer.-Place skewers into 9x13 baking dish and cover with remaining ingredients, except cilantro.-Toss to combine and let marinate for 10 minutes.-Preheat grill on high-Toss skewers to combine again and let marinate for another 5 minutes.-Bring shrimp to grill, turn grill down to medium and place skewers on racks to cook and get grill marks, about 4 minutes.-Flip skewers and cook through, about 3 more minutes.-Remove from grill, plate and sprinkle with fresh cilantro to serve