Tasteful Tuesday

Okay, so this recipe is one you should definately try, unless you are coming to visit me anytime soon. The reason you should not try this if you are coming to visit me is because since I made this the first time, my husband has been constantly asking for it again. Since I like new recipes, he seems to think that he never gets anything twice. He personally bought a few more tenderloins just to make sure that I would make it. It really is that good though and he will definately get it again and again.

Best Ever Apricot Glazed Pork Tenderloin

2-3 lbs pork tenderloin

Spice Rub:

1 Tablespoon Chili Powder

1 Tablespoon Garlic Powder

1/2 Tablespoon sugar

1 teaspoon Salt

1/2 teaspoon black pepper

Glaze:

1 1/2 cups apricot jelly

1/2 cup barbeque sauce

1 teaspoon grated fresh ginger

1/2 teaspoon garlic powder

1/2 teaspoon hot sauce

1 large lime juiced

Combine spice rub ingredients in small bowl. Rub over tenderloin. Cover and refrigerate 2-24 hours (the longer the better, of course...I did mine about 8 hours).

When ready to cook, put glaze ingredients in small saucepan and heat until melted and smooth. Divide in half, placing one half in a serving bowl and reserving the other half for glazing while cooking.

For cooking: this can be roasted in the oven or grilled on the barbeque.

To Roast: Heat oven to 375. Line 9x13 pan with foil and lightly grease. Place tenderloin in pan and bake 20 min. Brush with glaze and bake 20 minutes. Brush with glaze again and cook until internal temperature reaches 160 degrees. Remove from oven and tent with foil. Let sit 5 minutes before slicing.

To Grill: Heat grill on medium high heat. Place tenderloin on grill and grill until internal temperature is 155 degrees, turning once. Brush with glaze and cook 2 minutes. Turn, brush with glaze and cook another 2 minutes. Remove from grill, tent with foil and let sit 5 minutes before slicing.

Serve with remaining glaze.

Recipe source: adapted from Mel's Kitchen Cafe

My Notes:

We used the grill, even though it is freezing outside and it was so fabulous. We ended up cooking it for around 30-40 minutes, but it really was freezing out so just check your temperatures. I also think that this rub and glaze would be very yummy on chicken. The original recipe calls for 2 (1lb) tenderloins which would decrease your cooking time. My tenderloin was closer to 3 lbs.

Tasteful Tuesday

I have changed focus just a little. My new hobby is discoving great tasting, low calorie food. I have come across several really good ones that I will share for the next couple weeks. This Pork and Black Bean Chili as a good one and the kids even liked it. It was a snap to prepare, we are talking less that 30 min.

Pork and Black Bean Chili

4-6 boneless pork loin chops

1/4 teaspoon pepper

2 cans black beans, drained and rinsed

1 cup salsa

Cooking spray

Green onions, chopped

Sour cream

Rub pepper into pork chops. Coat a large frying pan with cooking spray. Brown chops. Add beans and salsa. Cook until pork cooked through. Can serve by placing pork on top of beans or cut chops into bite sized pieces. Garnish with green onions and sour cream if desired. Makes 4-6 servings with 250 calories per serving (before the sour cream).

My Notes:

I used home cooked beans, substituting 4 cups of cooked black beans for the 2 cans. I forwent the sour cream and it was delicious.

Tasteful Tuesday

I made this recipe a LONG time ago and had forgotten about it until now. I think I will put it on the menu for when our company is here next week (we are SUPER excited to have family coming to town!). The longer you let the meat soak in the sauce the better it is. I usually stick it all together in a ziplock bag in the morning and then it is ready when I make dinner at night. This is really a must try! Honey Lime Enchiladas
1 1/2 lbs cooked and shredded pork roast or chicken
1/3 cup honey
1/4 cup lime juice
1 Tablespoon chili powder
1/2 teaspoon garlic powder
2 (10oz) cans GREEN enchilada sauce
1 cup sour cream
equal parts mozarella and cheddar cheese
Flour tortillas

Combine honey, lime juice, chili powder and garlic powder and pour over shredded pork or chicken. Let soak for at least 30 min.
Pour enchilada sauce in lightly greased pan so that it covers the bottom completely. Put filling in flour tortillas along with desired amount of cheese. Place in pan and completely cover with a mixture of the enchilada sauce and sour cream. Liberally sprinke more cheese on top. Bake at 350 for 30 min. Turn oven to broil and move the pan closer to heating element. Broil until cheese is golden and crispy.
Recipe source: Sister's cafe
My notes:
This makes one large pan enchiladas plus a smaller pan, like a 9x9.
The first time I made this using a pork tenderloin and didn't like it because the meat was hard to shred and a little dry. When I used a pork roast or chicken it was fabulous.
Sometimes it can be hard to find green enchilada sauce...out here the only place is ACME but for those of you with an Albertson's it is the same. I have substituted green taco sauce and it worked.
This also makes good nachos...but you have to include the enchilada sauce or green taco sauce for it to be stellar.