Succulent Grilled Pork Tenderloin

I love pork tenderloin because it is just that... tender.  I love the flavors you can produce when you marinate it over night.  I think it makes for a nice Sunday meal.  This tenderloin recipe came from Mel's Kitchen Cafe.

Succulent Grilled Pork Tenderloin

• 2-3 pounds pork tenderloin
• 1/2 cup soy sauce
• 1/4 cup orange juice
• 1/4 cup pineapple juice
• 2 tablespoons packed light brown sugar
• 1 tablespoons grated fresh ginger (or 1/2 tsp. dried, ground ginger)
• 2 cloves garlic, finely minced

1. In a medium bowl, whisk together the soy sauce, orange juice, pineapple juice, brown sugar, ginger and garlic. Place the pork tenderloins in a ziploc bag and pour the marinade over the pork. Seal the bag and refrigerate the pork for 8-12 hours (perfect to prepare overnight for grilling the next day).
2. Preheat an outdoor grill to medium heat. Grill the pork tenderloins for 8-12 minutes per side, until the pork is cooked through. Tent the pork with foil and let it rest 5-10 minutes before cutting into slices and serving warm.  I looked it up online and you want the tenderloin to reach an internal temperature of between 148 - 150 degrees... then you'll know it's done.

Cheesy Potato Side Dish

I needed a quick and easy side dish (notice I didn't say healthy!) to complement a pork tenderloin a few Sundays ago and this dish did the job nicely.  Potatoes loaded with cheese, sour cream and bacon are just comforting every now and again.

Cheesy Potato Side Dish

5 lb bag of potatoes (red would work well or other small potatoes)
1 c. sour cream
1 c. mayo
1/2 c. chopped onion
1/2 c. bacon, cooked and crumbled
1/2 c. butter, melted
1 envelope (1 oz.) ranch dressing mix
1 c. sharp cheddar cheese, grated

1. Preheat oven to 350 degrees.
2. Scrub potatoes and cut into small cubes.  Boil on stove top until tender.
3. Combine remaining ingredients.
4. When potatoes are done cooking, gently toss with remaining ingredients.
5. Pour into 13x9 pan and bake for 30-40 minutes or until hot and bubbly.

Granola Bites

I made these for a snack for the kids the other day and they were a hit!  They were also super easy and quick which means I'll be making them again!  We actually tried baking some of these and decided we preferred them unbaked, cold out of the refrigerator.  This recipe comes from Mel's Kitchen Cafe.

Granola Bites

• 2 cups quick oats
• 1 cup crispy rice cereal
• 1 cup creamy peanut butter
• 1 cup ground flaxseed
• 1 cup mini chocolate chips (I used regular-sized.)
• 2/3 cup honey or agave nectar
• 2 teaspoons pure vanilla extract
• 2 tablespoons coconut oil

1. Combine all the ingredients together in a large bowl, mixing gently so the crispy rice cereal doesn't get crushed. Mix until well-combined.
2. Using a cookie scoop (or roll small amounts in your hands), drop rounded tablespoonful-sized portions onto a parchment or wax paper lined cooking sheet.
3. Refrigerate for 1-2 hours. At this point you can serve them or combine the chilled granola bites in a large tupperware-type container or ziploc bags to freeze or refrigerate. They will stay fresh in the refrigerator for up to a week or for a few months in the freezer.