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Home2012 CONTEST SCHEDULEI'M A "PORKSTAR"WHAT'S REALLY GOING ON HERE...WHAT'S IT ALL ABOUTTEAM AWARDS AND FINISHESBOLDEST GRILLER IN AMERICARECENT TRAVELSRESTAURANTS AND STOPSBUILDING THE DREAMCOOKER OF THE MONTHDRINK OF THE MONTHRIDING WITH THE LEGENDSUNDAY SUPPERBIG DADDYISMSBUY OUR STUFF!Links to our friends!
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HEY THERE !!! JOIN US HERE EACH WEEK AS WE SHARE SOME SUMMER
"GRILLIN AND CHILLIN" RECIPES!
THIS WEEKS SUPPER: GRILLED "LATIN HEAT PORK TENDERLOIN WITH MANGO AND TOMATO SALAD"
THIS IS A GREAT SUMMER GRILLIN RECIPE AS IT DOESN'T TAKE LONG TO PREPARE
AND IT HIGHLIGHTS SOME OF SUMMERS TREASURES- LIKE MANGOES AND TOMATOES!
INGREDIENTS: PORK TENDERLOIN- ABOUT ONE
POUND PLUS EACH- AS MANY AS YOU NEED TO FEED-( AT LEAST FOUR) LATIN HEAT DRY
RUB- FROM SAUCE GODDESS www.saucegoddess.com MY FRIEND JENNIFER CREATES THIS OUTSTANDING RUB! 8 OZ. BOTTLE WISHBONE ITALIAN DRESSING 1 LB. MANGOES PEELED
AND CHOPPED 8 EACH ROMA TOMATOES- CHOPPED IN 3/4 INCH CHUNKS 1 SMALL RED ONION- PEELED AND JULLIENED 6 EACH GREEN
ONIONS MINCED ABOUT 6 SPRIGS FRESH MINT - PICKED AND MINCED ABOUT 6 LARGE BASIL LEAVES ALSO MINCED SALT AND PEPPER
TO TASTE
PROCEDURE:IN A MIXING BOWL COMBINE-MANGOES,TOMATOES,ONIONS AND FOUR OUNCES OF ITALIAN DRESSING-THEN ADD MINT,BASIL, AND SALT AND PEPPER TO TASTE LET MARINATE TILL READY TO SERVE CLEAN AND TRIM PORK TENDERLOINS AS NEEDED THEN SEASON WITH SAUCE GODDESS- "LATIN HEAT" LIGHTLY GRILL OVER A MEDIUM HIGH HEAT-TURNING EVERY FIVE MINUTES BASTE WITH REMAINING FOUR OUNCES OF ITALIAN DRESSING WHEN INTERNAL TEMPERATURE IS AT LEAST 165° REMOVE FROM HEAT AND LET SET 5 MINUTES SLICE ON A DIAGONAL AND SERVE WITH TOMATO AND MANGO SALAD OVER AND ALONG SIDE A NICE ADDITION WOULD BE SOME SMOKEY BLACK BEANS WINE RECOMENDATION: MERLOT WE HAD A CLOS DU BOIS 2006 IT WAS A WONDERFUL PAIRING! |
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