So I am home now, well mostly home. I have two little trips left and then nothing until fall. Yahoo!
I do have to tell one old story. I can tell it now, because I came clean to my husband and I didn't want him to read it here first. (He surprises me, I think he isn't paying attention, and then he says something about what I've posted, or a word I spelt wrong (Ha! I totally did that on purpose because it will drive him nuts) and I realize I do need to be careful with what I say about him here!)
So, I was home the beginning of April for 2 1/2 days. One of those days I went into work. It had just snowed in Fairbanks, so everything was covered with this beautiful white cover. I drove to work and it was the first day my handicapped sticker was expired since my hip replacement, so I parked up the hill like everyone else and carefully walked down the hill. I was cautious because of the snow. Well, I made it down the parking lot hill just fine, stepped onto the sidewalk all full of myself and my new hip, and I fell down, flat on my butt.
I sat there for just a moment, wiggled my toes, checked for pain, blood, or a dislocated hip and finding none of the above I got up and waddled my wet pant into work. I didn't cry until I was at my desk and the door was closed. Thank goodness nothing happened. I wasn't hurt and I wasn't even sore the next day, just had damp pants for the morning.
Well, the snow is gone now, the trees are budding and spring is really here. I'm working out in the yard and we are going glamping in the COW (condo on wheels) most weekends. During the week, I try to plan things to cook on the grill, so Dave does most of the work...an fewer dishes! We had this and it was delicious!
|Oil your grill before you try this at home.|
|Make sure your grill is good and hot and the tomatoes won't stick as much.|
|Finished sauce. This is also good on chicken.|
Smoked Paprika rubbed Pork Tenderloin with Fire Roasted Tomato Sauce
8 ripe plum tomatoes, stems removed
1 jalapeño chile pepper stem removed
1/2 cup tightly packed fresh basil leaves
1/3 cup roughly chopped red onion
1/4 cup tightly packed fresh cilantro leaves
1 Tbsp. fresh lime juice
2 tsp. minced garlic
freshly ground black pepper
1 tsp. smoked paprika
1 tsp. dark brown sugar
1 tsp. kosher salt
1/2 tsp. chile powder
1/2 tsp. freshly ground black pepper
1/4 tsp. ground allspice
2 pork tenderloins, about 1 pound each
To Make Sauce:
Grill the tomatoes and jalapeño over direct high heat until blackened and blistered in spots, turning as needed. The tomatoes will take 4-6 minutes and the pepper will jalapeño will take about 2-3 minutes. Put the tomatoes and the jalapeño in a food processor along with the remaining sauce ingredients, and process until smooth. Transfer the sauce to a medium saucepan and bring to a boil Reduce to a simmer and allow to cook until the sauce has thickened slightly, 5-10 minutes, stirring occasionally.
To Make Rub:
In a small bowl, mix the rub ingredients with your fingertips.
Trim any excess fat and silver skin from the tenderloins. Allow to stand at room temperature for 20-30 minutes before grilling. Lightly brush olive oil over tenderloins and sprinkle the smoked paprika mixture over and rub into the meat.
Grill over direct medium heat until the pork is barely pink in the center, 15-20 minutes, turning every 5 minutes. Remove from the grill and let rest for 3-5 minutes before slicing. Serve warm with the sauce.
2 years ago: Sangaria and Stitches
3 years ago: Grilled Flank Steak with Balsamic Onions and the Birds
4 years ago: Anita's Green Drink and Throwing Sausages at my Mother-In-Law