Wednesday, June 06, 2007

More grilled pig

Tonight's Menu

  • spiced grilled pork tenderloin
  • grilled peaches
  • green salad
Yep. Still grilling. Get used to it.

Tonight's pork was a variation on a Weight Watchers recipe, if you can believe it. Mix together chili powder, sugar, salt, pepper, garlic powder, onion powder, cumin and some cayenne, then dredge a pork tenderloin in it, seal it in a plastic zipper bag and let it hang out in the refrigerator for at least an hour. Preheat a gas grill to high, oil the grates and grill the pork for about 20 minutes, turning every five minutes or so. Let rest for 5-10 minutes, then slice thin. Way yummy and very low fat!

The peaches were from my mom and dad. They have two trees in their yard that have only just this year really started to produce. Mom brought over two HUGE bags of peaches for us today; I suspect a cobbler is in our near future. But for tonight, I cut a couple of them in half, removed the pits, and grilled them cut-side down alongside the pork. I briefly entertained the thought of chopping them up and drizzling them with honey and chopped mint, but in the end I took the lazy way out and served them as-is.

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