Honey-Kissed Pretzel Crusted Pork Tenderloin
Makes 4 servings

1- 1 1/2 pound pork tenderloin, trimmed
2 tablespoons honey
2 tablespoons stone ground mustard
1 tablespoon Dijon mustard
1/2 jalapeno, minced (about 1 tablespoon)
1 cup salted pretzels, crushed
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon freshly chopped rosemary
1 teaspoon dry rubbed sage
1 teaspoon paprika
Salt and freshly cracked pepper

Tenderloin Sauce
1/4 cup butter
12 cloves garlic, minced (about 2 tablespoons)
1/2 cup white wine
2 tablespoons Dijon mustard

Cooking Directions

• Combine honey, stone ground mustard, Dijon and jalapenos in small bowl. Set aside.
• Place pretzels in resealable bag. Crush pretzels using rolling pin. Set pretzels aside.
• Place garlic powder, onion powder, rosemary and sage in blender container. Cover and blend until finely ground.
• Place pork on large piece of waxed paper. Sprinkle and rub pork with herb mixture. Spread mustard mixture on pork. Wrap pork with the waxed paper and marinate in refrigerator for 20 minutes.
  Unwrap pork. Roll pork in 1 cup crushed pretzels, pressing pretzels on pork. Place pork on a grill screen or small jelly roll pan.
• Preheat gas grill to medium-high. Turn off center burner. Place pork on grill screen, on grill rack over unlit burner. Cover and grill over indirect medium heat for 25 minutes or until internal temperature reaches 155 degrees F. Transfer pork to cutting board. Loosely cover with foil and let rest for 5 to 10 minutes.

Meanwhile, while pork is resting, prepare sauce.

• Melt butter in small saucepan. Add in garlic; saut é briefly. Remove from heat and stir in wine and Dijon. Return to heat. Bring to boil; reduce heat. Simmer, uncovered, until reduced to 1/2 to 2/3 cup.
• To serve, carve pork into 1/2-inch-thick slices. Drizzle slices with sauce. Serve immediately.

Nutrition Facts

Calories    500 calories Protein    33 grams Fat    29 grams Sodium    1010 milligrams Cholesterol    125 milligrams Saturated Fat    10 grams Carbohydrates    35 grams Fiber    1 grams

to top

Bring On the “Mojo” Pork Chops
Makes 4 servings

4 bone-in pork loin rib chops, cut 1 1/4 to 1 1/2 inches thick
1 1/4 cup fresh orange juice
3/4 cup fresh lime juice
1/4 cup apple cider vinegar
1 tablespoon kosher salt
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dry oregano leaves
1 1/2 teaspoons paprika
1 1/2 teaspoons ground black pepper
2 tablespoons olive oil
1/2 red onion, chopped (about 1/4 cup)
2 cloves garlic, chopped (about 1 teaspoon)
1/4 cup white wine
1 cup fresh watercress
1 Roma tomato, chopped
1/2 avocado, sliced

Cooking Directions

• Place pork in large, resealable plastic bag. Add 1 cup orange juice, 1/2 cup lime juice, and the vinegar; close bag to seal. Turn bag to evenly coat pork with marinade. Marinate in refrigerator for 30 minutes, turning bag occasionally.
• Meanwhile, in small mixing bowl add and combine all dry spices.
• Lightly oil cold grill rack; preheat gas grill to medium-high. Remove pork from marinade; discard marinade in bag. Sprinkle and rub both sides of chops with spice mixture.
• Grill chops, uncovered, over direct heat for 12-16 minutes or until internal temperature of pork reaches 155 degrees F., turning chops over halfway during grilling. Transfer chops to cutting board. Loosely cover with foil; let rest for 5 minutes.
• Meanwhile, in a medium sauté pan, over medium heat, heat olive oil, add onions and sauté for 2 minutes; then add garlic, continue to cook about 1 minute more or until garlic begins to brown. Remove sauté pan from heat. Add remaining 1/4 cup orange juice, 1/4 cup lime juice, and the white wine. Bring to boil; reduce heat. Simmer, uncovered, until liquid is reduce to half of the amount.
• To serve, pour sauce over chops. Garnish with watercress, tomato and avocado.

Nutrition Facts

Calories    550 calories Protein    55 grams Fat    29 grams Sodium    1440 milligrams Cholesterol    150 milligrams Saturated Fat    9 grams Carbohydrates    12 grams Fiber    3 grams

to top

Pork Tacos with Watermelon Summer Salsa
Makes 4 to 6 main-dish servings or 8 to 12 appetizers

1-1 1/2 pound pork tenderloin, silverskin removed
3 tablespoons soy sauce
2 tablespoons oyster sauce
2 tablespoons freshly chopped ginger root
12 cloves garlic, minced (about 2 tablespoons)
1/2 Serrano chili, seeded and minced (about 1 tablespoon)
1 tablespoon onion powder
1 teaspoon red chile flake
1 tablespoon black pepper
1/2 teaspoon sesame oil
1 head of Romaine lettuce, washed

Salsa
1/2 cup olive oil
1/4 cup rice vinegar
3 tablespoons soy sauce
1/2 teaspoon sesame oil
1 cup English cucumber, seeded and cut into 1/4 inch cubes 1 cup Watermelon, cut in to 1/4 inch cubes
1 small avocado, cut into 1/4 inch cubes (about 1 cup)

Cooking Directions

• Place pork in large, resealable plastic bag. Combine ingredients in small bowl. Pour mixture over pork in bag. Close bag to seal. Turn bag to evenly coat pork with marinade. Marinate in refrigerator for 30 minutes, turning bag occasionally.
• Combine olive oil, vinegar, soy sauce and sesame oil in medium bowl. Add cucumber, watermelon and avocado. Gently stir to combine and set aside.
• Trim off soft dark green end of lettuce, cut and separate into 4 inch long ‘taco shell’ shaped pieces, drain and chill.
  
• Preheat grill to medium hot heat. Remove pork from marinade; discard marinade. Grill pork tenderloin, uncovered, and directly over heat for 15 to 25 minutes or until internal temperature reaches 155 degrees F., turning tenderloin over halfway during grilling. Transfer pork to cutting board. Carve pork into 1 inch to 1 1/2 inch strips.
• Fill lettuce ‘shells’ with pork, top with salsa, devour!

Nutrition Facts

Calories    550 calories Protein    34 grams Fat    40 grams Sodium    1500 milligrams Cholesterol    95 milligrams Saturated Fat    7 grams Carbohydrates    14 grams Fiber    4 grams

to top