Thursday, August 1, 2013

Grilled Honey-Gingered Pork Tenderloin

This post is a couple of weeks late going up but we have had a very trying past couple of weeks with Rambo leaving for Texas to start his new career as a truck driver and MJ and I going to Myrtle Beach on vacation with my parents.  And the worst was a little less than a week after we got back from vacation my father-in-law was admitted to the hospital and was put in the Critical Care Unit and we were given the grim diagnosis that he had cancer and that is was so far advanced that there was nothing they could do except to make him comfortable.  I received the call that he only had a few days on Thursday, June 27th and had to find a way to get Rambo home and up to Buffalo to say goodbye to Poppy.  After searching every airline we found a cheap ticket on United website and he flew to Baltimore the next morning and we left straight from the airport and started the 8 1/2 hour drive to Buffalo.  Around 3:30 we received a call from my mother-in-law stating that Poppy had passed away at 12:30.  At 12:30 we had only been an hour outside of Baltimore.

On Saturday my wonderful sister-in-law and I helped my mother-in-law with the arrangements for Poppy's funeral that Tuesday.  It was a beautiful ceremony with a lot of tears being shed because he was a wonderful caring man who had suffered from a lot of ailments for the last 20 years.  He was a proud Irishman that loved his family especially his 9 grandchildren.  He is greatly missed but I think what has helped all of us is that he is now in a better place free of pain and suffering.

Favorite picture of Poppy and MJ.  MJ was 2 1/2 months old
and it was the first time they met her.  He had to sit in his lounge
chair because he was scared of dropping her because of weakness
from a bad back injury.
We didn't bring MJ with us because she is still quite young and was really attached to Poppy.  We didn't know what the situation was going to be like when we got up there and we wanted her to remember Poppy as he was when he was alive.  When we returned from Buffalo after about a week and half up there we had the not so pleasant news of telling MJ that Poppy was in heaven with God.  I don't know how much she understood but so far so good.  Every once in a while she will tell me that she is sad because she misses Poppy.  And then she hits you with one that makes you question how much she understands by telling me that she wishes that she was really really old so that she could go see Poppy in heaven or asks you when he's going to come back from visiting God in heaven.

Now on to the yummy stuff!  One of the things I love most about summer is grilling!  I know you can do it anytime of year and I have but it's not the same.  Sure during the summer you it's hot and you get attacked by mosquitoes so I use a little OFF Botanical's and go on my merry way.

This is an easy recipe and cooks really fast on the grill.  The part that takes the longest is the marinating which takes a minimum of 4 hours.  But trust me it is well worth it!  I think my favorite thing about this recipe is the taste.  It has a wonderful sweet and savory flavor that gets enhanced by cooking it on the grill.  When I was first putting this together MJ came by and asked what the smell was while wrinkling her nose.  I guess soy sauce is not a really appealing smell to her.  I told her what I was making and of course got the usual reply from her, "I'm not eating that!"  To which I told her that she had to try it because our rule is you can't say you don't like something if you don't try it.  

When I served it at dinner she looked at it and after being told once again she had to try it tasted it.  And then she ate all of the tenderloin and asked for more!  Rice and veggies are still not her favorite but we are getting there.  

Enjoy this wonderful dish!Oh and I just noticed that my pictures show 2 tenderloins and that was because of the number of people I was cooking for and I like leftovers.  To make 2 just double the recipe.





Ingredients
1 1/4 lbs pork tenderloin
1/4 cup honey
1/4 cup low-sodium soy sauce (GF option is Wheat Free Tamari)
2 tbsp brown sugar
1/2 tbsp ground ginger
1 tbsp minced garlic
1 tbsp ketchup
1/4 tsp onion powder
1/4 tsp chipotle chili powder
1/4 tsp ground cinnamon
Cooking spray


1.  Put pork tenderloin into a freezer bag and put aside.

2.  Add all ingredients to a mixing bowl and mix really well.  A great tip for measuring honey or peanut butter is to spray the measuring cup with cooking spray and when you pour the honey or peanut butter into the bowl it all comes right out without a fight.
Cooking spray helps the honey pour out really nice!

All ingredients added

I wish you could smell it because it smells soooo good!

3.  Pour the marinade into the freezer bag with the pork tenderloin and marinate for a minimum of 4 hours or even better over night!  Remember to turn it every couple hours.


4.  Before grilling cut tenderloin in half lengthwise but not all the way through.  Oh and reserve the marinade for basting.

5.  Preheat grill to 350*.  I usually cover the grates on my grill with foil and then just spray it with cooking spray before adding the meat.  It keeps the grates clean and helps to prevent flare ups by keeping any juices away from the flame.  After adding tenderloin to grill brush it with the marinade and turn every 3 minutes 3 times brushing the tenderloin with marinade after each turn.

6.  After flipping and brushing with marinade 3 times you are going to cook it for another 3 minutes each side turning 3 times or until internal temperature is 155*, but this time you will not brush it with marinade.  Once it is done remove it from the grill and let it rest for 5 minutes before cutting.
Simple dinner of tenderloin, jasmine rice and broccoli!





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