Donna’s Grilled Pork Tenderloin with Orange Sweet Chili Sauce and Shortcut Baked Red Potato Salad

Hello Friends, this Sunday was overcast and sporadically rainy so we hoped to be able to get a window of clear skies to grill a quick pork tenderloin with a simple sweet and spicy orange chili sauce glaze.  Luckily, the sky did clear in time for us to grill the meat and enjoy another relaxing meal along the water!  Best, Donna:

Donna’s Grilled Pork Tenderloin with Orange Sweet Chili Sauce

Ingredients:

2 pounds pork tenderloin (in 2 rolls)

Salt and pepper to taste

1 cup Orange sauce

1 cup Sweet chili sauce

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 sauce over all sides of the meat.  Remove from grill and allow to stand for 5 minutes before carving to allow juices to be retained.  Serve with additional sauce on the side.

Serves 4.

Donna's Shortcut Baked Red Potato Salad

Ingredients:

1 pound small red potatoes, 

1/4 cup Italian dressing

1/3 cup Dill Vegetable Dip

1 teaspoon Dijon mustard

1 teaspoon whole seed mustard

1/2 small sweet onion or 1 Tablespoon dried minced onion

1/2 cup celery, chopped

1/2 cup red pepper, chopped

1 Tablespoon bacon bits

Salt and pepper to taste

Method:

Microwave potatoes that have been pierced with fork in covered casserole for 5 minutes.  Drain, if needed, and cut into quarters.  Immediately add dressing while potatoes are still warm and mix well.  Add remaining ingredients in order given.  Refrigerate at least 2 hours before serving.

Serves 4.

Copyright 2016.