Pork Tenderloin

I just love pork tenderloin. It's one of my favorite things to grill, and I had some from the infamous meat sale that I needed to use. Really, what I should have done right after the sale was divide the 2 tenderloins into separate packages before freezing to have tenderloin for two separate meals. I must have been in a hurry because I didn't do that this time. When I thawed it I realized I had two loins...but that's OK. It will make a good addition to lunches this week.

This is a RUO (recipe of unknown origin).

Marinate the pork loin in:

4 cloves garlic, minced

3 T soy sauce

2 T ginger root, minced

1 T Dijon mustard

1/2 c lime juice

1/2 c olive oil

I marinated it all day and the Paul grilled it on a Sunday evening.

Cook:

4 c onion

2 T olive oil

Add 2 jalapenos, minced and cook 1 more minute

Add 2 T brown sugar and cook one more minute

Add 1/4 c red wine vinegar

And add 1/4 c water

I parboiled asparagus and Paul grilled that. Since we're in the depths of winter it's probably from Ecuador or some other foreign country, but it just looked so green and good. I just wanted to eat a vegetable grown above the ground....so even though it is from far away and took huge resources to get it here and grill it...it was appreciated by all three of us. I also made mashed potatoes since we had some potatoes that needed to be eaten soon. And, I made the sweet potatoes (Eleanor's request) that I made on Thanksgiving.

Ready for the week after such a hearty meal.

I ended up using the leftover pork as an addition to Pad Thai that week. I just cut it into match stick size pieces and added it to the other ingredients.

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