4.1.2015 | TI8

WEDNESDAY I ATE

Breakfast: Granola, cranberry juice
Morning Snack:  Iced tea
Lunch: Roast beef and blue cheese sandwich from Specialties
Afternoon snack: Candy, Coke Zero
Dinner: Pork tenderloin with Asian spice from Cook’s Illustrated
Dessert: Gingerbread strawberry cake. Very much an experiment, and not my favorite. Part of that might have been the “alien boogers” Eliza whipped up for April Fool’s Day.
cake with alien boogers

2.28.2015 | TI8

SATURDAY I ATE

Morning Snack: Chocolate chip cookie and iced tea
Lunch: Turkey sandwich with hummus
Afternoon snack: Coke zero
Dinner: Pork tenderloin with some Asian spice. Plus rice and broccoli.
Dessert: Sees candy

Lime BBQ Pork Tenderloin

This is one of our favorite recipes. It’s super easy if you whip up the marinade in the morning and then just leave it in the fridge all day. Then it just takes a few minutes on the BBQ. This was inspired by Sarah Foster’s Casual Cooking, a truly great cookbook. Her version, though, uses orange zest and juice. It turns out, I don’t like orange as a flavor. But since the recipe was nearly perfect in every other respect, we switched to lime which gave it an amazing, almost Jamaican jerk flavor. We often double the sauce to have extra. When tenderloins come in a pack of 2, freeze one in the marinade, and it’s ready to go as soon as it thaws.

Lime BBQ Pork Tenderloin

Simple BBQ pork tenderloin
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 -6

Ingredients

  • 1 pork tenderloin usually ~2 lbs
  • 1 cup BBQ Sauce can be store bought, but we often use homemade
  • 2 limes zested and juiced
  • 2 tablespoons Worcestershire sauce
  • 2 cloves garlic minced

Instructions

  • Whisk all the ingredients together in a bowl. Rinse the pork, pat it dry, and drop it into a ziplock with the sauce. Leave it sit for an hour or overnight.
  • Grill the pork on the barbecue, turning every 6 to 7 minutes. Total cooking time usually takes about 20 minutes total. Boil the remaining marinade to use as a sauce, if desired. Allow to rest for a few minutes, then slice and serve.