26 March 2016: Easter weekend is always very busy here in Florida due to the many visitors who enjoy our beautiful paradise for a short time. I always plan to cook at home during these times since it is so much more relaxing. For this Saturday night's dinner, we grilled a simple pork tenderloin and I created a complimentary sweet potato salad to accompany it. Enjoy! Best, Donna:
Donna’s Grilled Pork Tenderloin with Raspberry Balsamic Glaze
Ingredients:
1-1/2 pounds pork tenderloin
Salt and pepper to taste
1/2 cup raspberry jam, preferably homemade
1 Tablespoon balsamic vinegar
Method:
Preheat grill to 450 degrees F. Season tenderloin with salt and pepper. Grill the meat on all sides for about 5 minutes; then lower the temperature to 400 degrees. Cook for about 20 minutes or more checking to see that internal temperature reaches 160 degrees. About 5 minutes before cooking is complete, spoon the glaze over all sides of the meat. Remove from grill and allow to stand for 5 minutes before carving to allow juices to be retained.
Serves 4.
Donna’s Sweet Potato Salad
Ingredients:
1 pound sweet potato, cubed
1/4 cup Ranch dressing
2 Tablespoons mayonnaise
1 Tablespoon pesto sauce
1/2 teaspoon salt
1/4 teaspoon pepper
~ 8 basil leaves, chopped
Method:
Place sweet potato cubes in microwave save container, add 1 Tablespoon water, cover dish and microwave for 5 minutes. Drain cubes and set aside. Mix together remaining dressing ingredients and stir into potato cubes. Refrigerate 3 - 4 hours.
Serves 4.
Copyright 2016.
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