Did someone mention food?
You know that the low carb thing was yet another diet fad and like all fads it is slowly fading away! Too bad not everyone's waistline did the same!
How about this - a bit early for BBQ season for some.
Grilled Pork Tenderloin, Stuffed with Chipotle
2 15-ounce pork tenderloins
2 tbsp canned chipotle chiles in adobo sauce, finely chopped
1 tbsp of the adobo sauce
1/3 cup natural whole-milk yogurt
1 tbsp extra virgin olive oil
1 tbsp cumin seeds, crushedGuacamole (purchase or make yer own)
Prepare barbecue (medium heat).
Place tenderloins on work surface. Starting at 1 long side, cut each horizontally to within 1/2 inch of opposite side. Open like book and sprinkle with salt. Spread 1 tablespoon of the chopped chiles down center of each tenderloin. Close tenderloins, pressing to adhere, and sprinkle with salt.
Whisk yogurt, olive oil, cumin, and adobo sauce in small bowl to blend. Transfer tenderloins to plate and brush each heavily with some yogurt sauce. Set tenderloins aside 15 minutes.
Brush grill rack with oil. Grill tenderloins, brushing occasionally with remaining yogurt sauce, until just cooked through and thermometer inserted into thickest part of meat registers 145°F, about 10 minutes per side. Transfer tenderloins to platter. Let stand 5 minutes, then cut crosswise into 1/2-inch-thick slices. Serve tenderloins with guacamole. Serves about 4. Particularly good with Red Beans and Rice or a Crisp Bowl of Baby Greens.
Last edited by Oscarman; 03-22-2006 at 11:36 PM..
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